That's a big bite...

Yup, that's a big calzone! Don't worry. I saved most of it for the cooking class... Great class at Sweet Basil, always. Here's the recipe if you feel inclined to give it a whirl this weekend!

Philly Cheese Steak Calzone with Provolone and Fried Onions

I grew up near Philadelphia so of course of found a way to create a cheese steak in calzone form!  Some Philadelphia aficionados claim that cheddar cheese is the true cheese steak cheese, so you may substitute shredded mild or sharp cheddar for the provolone if you want.

Serves 6

Prep time: 15 minutes

Cooking time: 20 minutes

1 pound fresh or frozen bread or pizza dough, thawed according to package directions

1 tablespoon olive oil

1 cup thinly sliced yellow onion

8 ounces lean steak, such as sirloin, flank or flat iron, thinly sliced

2 teaspoons Italian seasoning (preferably salt-free)

8 ounces sliced provolone cheese

Preheat the oven to 375ºF. 

Roll the dough out into a large circle, about 1/2-inch thick.  Transfer the dough to a baking sheet (don’t worry if some dough hangs over the edge – you’ll be folding it in half).  Set aside. 
Heat the oil in a large skillet over medium-high heat.  Add the onion and cook for 3 minutes, until tender.  Add the steak and cook for 3 to 5 minutes, until the steak is cooked through, stirring frequently.  Add the seasoning and cook for 1 minute until the herbs are fragrant.  Top one half of the dough with the steak mixture and cheese.  Fold over the side of the dough without toppings and pinch the edges together to seal.  Bake for 20 minutes, until the crust is golden brown.  Let stand 5 minutes before cutting crosswise into slices.