Scrumptious Italian Style Cheese Steak Calzone

Tender slices of rotisserie beef with red and green peppers , onions, garlic, mushrooms and melting cheese all wrapped in pizza dough. And then dipped in a delicious marinara sauce, you’ve got one outstanding Italian style sandwich.

Italian Style Cheese Steak Calzone

Italian Style Cheese Steak Calzone

Hi there,

David here. I want you to know that I’m moving One Stop Cook to a new location called Davids Free You’ll find this Cheese Steak Calzone recipe by clicking this link. Cheese Steak Calzone

I hope you’ll enjoy this Cheese Steak Calzone recipe as well as many more at Davids Free I look forward to seeing you there. Happy Cooking and I’ll see you on the other side!

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About David

Hi everyone! David here. Just to let you know, I'm moving this blog to a new location. One Stop Cook will now be located at Davids Free For all of you that like this blog I invite you to take a look at my new site. It still has everything you see here and I'll be adding all of my new recipes over there. Go check it out, I think you'll like it. Davids Free For those of you that have subscribed here, you'll have to use the easy subscription form to keep up to date via email, just like here. I've also set up an RSS feed for those who prefer it over emails. I hope you'll have just as much enjoyment with the new site as you do here. I look forward to seeing you over there. Happy Cooking!! Davids Free
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4 Responses to Scrumptious Italian Style Cheese Steak Calzone

  1. Clinton says:

    This looks amazing!!! Definitely going to try this out. Been looking for a recipe like this for ages.

    Keep up the great work!

  2. have you tried it with a traditional pizza dough and use ribeye instead of tri tip? Did you find the tri-tip a little chewy. What was the bottom like the mix looked a little wet for puff pastry? Still it looks great!



    • onestopcook says:

      Thanks Andrew,

      You have some great questions!
      Yes, I’ve tried this with with traditional pizza dough and it works great, just change from puff pastry to pizza dough and follow the same steps.

      You can use ribeye, chuck roast or any nice cut of beef that has good marbling running through it. The fat running through the meat is what makes certain cuts more tender than others.

      Tri tip can be a little chewy and here are two tricks to keep it tender for you. Be sure to cut the beef against the grain, cutting it with the grain will make it stringy and is harder to break down when chewing. Another thing you can do is, after slicing it as thin as possible, try a piece. If it is to chewy for you add the slices to a pan with some beef stock or, water ( and a little bit of salt ) and simmer covered for about 20 to 30 minutes then allow it to cool completely. Try a piece after it has “completely cooled” and you should notice it will almost fall apart in your mouth. You can then drain any excess liquid and add your slices into the veggies. Also, if the mixture hasn’t completely cooled you could end up with dry tough pieces of meat. The juices in the meat get sucked out when you cook it in a liquid so it must cool completely in order for the juices to be reabsorbed back into the meat.

      Puff pastry can break down and fall apart on you if your mixture is too hot or even warm. Just be sure your mixture has completely cooled off before adding it to the pastry. Also adding the cheese on both sides of the mixture keeps some of the moisture from getting to the dough. The cheese acts kind of like a barrier between the mixture and the dough.

      I hope this will help you and thanks again for your questions.

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