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Recipe Thursday-Cheesesteak Calzone

Posted on June 27th, 2013 | Posted in Main Course, Recipes, Supplier of the Month

With our supplier of the month being a chipped steak company-Allied Specialty Foods-I wanted to highlight the main ingredient in a new way, rather than the traditional cheesesteak sandwich! I ended up creating a Cheesesteak Calzone and used our top graded 5oz unmarinated steak meat. The recipe was fairly simple to assemble and the flavors of the steak meat were complimented nicely from the ricotta cheese and mushrooms.

Cheesesteak Calzone


Yield 6 Servings
1 double recipe of Pizza Dough
20 ounces unmarinated sandwich steak (BMM492)
1 cup chopped onion (03372)
Salt and pepper (991861/CQP084)
1 cup sliced mushrooms (03701)
1 1/2 cup part-skim ricotta cheese (HPH203)
1 cup part-skim mozzarella cheese (775557)
pizza sauce for dipping (993305)

Preheat oven to 500 degrees. I use a pizza stone that needs preheated for at least 30 minutes. If using a regular pan reduce heat to 400 degrees. In large skilled, cook chipped steak with onion until meat is no longer pink.

Hometown Steak Meat

Season lightly with salt and pepper. Break up meat with spatula and drain meat. Spread dough out on counter to a about 1/4″ to 1/2″ thick. Spoon ricotta cheese on one half. Arrange steak onion mixture on top. Top with mushrooms and mozzarella cheese. Gently fold half of dough over, pressing down seams to seal. Bake at 500 or 400 (if using lightly greased cookie sheet) for about 20 minutes or until lightly brown. Serve with hot pizza sauce for dipping.

Recipe from the kitchen of Kristy Mellinger

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