Philly Cheese Steak Calzones
Still on the “what to do with leftover pizza dough” kick. As Philly Cheese Steak Sloppy Joes a la Rachael Ray are a huge favorite in our house, but we were out of rolls, I decided to try the filling as calzones. This was a supurb inspiration–all the tasty of the philly cheese steak sloppy joes, with none (or less) of the mess (the original recipe has a habit of falling off the bun). There’s no pic because, hey, calzones all pretty much look like calzones regardless of what’s in them.
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 pound extra-lean ground sirloin or ground all-white-meat chicken
- 1 softball-size onion, chopped
- 1/4 cup steak sauce
- 1 cup beef stock
- Salt and freshly ground black pepper
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 cup provolone cheese, shredded
In large skillet over medium-high heat with one turn of the pan of EVOO, brown the ground meat, about 5-6 minutes. Add the onion and cook for another 3-4 minutes, until the onion starts to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook for about 2 minutes.
Split open the rolls and toast them under the broiler, keeping an eye on them so that they don’t burn!
While the meat is cooking, melt the butter in a medium size skillet over medium-high heat. Stir in the flour and cook for about 1 minute. Whisk in the milk, then bring up to a bubble and let thicken, about 2 minutes. Turn off the heat and stir in the cheese in a figure-eight motion until it is all incorporated.
Roll your dough out as large as desired (for these I made them about 8 inches square-ish). Scoop meat mixture onto one side, top with cheese sauce. Fold the dough over and pinch closed. Bake at 425 for 18 minutes. Enjoy!