Philly Cheesesteaks: A Tale of Love, Loss and a Yummy Calzone


Does there really even need to be a story? If you’ve ever eaten a really good Philly cheesesteak you know what I’m talking about. One bite and you’re hooked. They’re filling and warm, a little bit gooey and so freaking good. I love the beef, the onions, the cheese, the peppers. I could eat one every day and I’m pretty sure that for one summer when I was kid, I did.

There’s a recipe that was floating around Pinterest for Philly Cheesesteak Sloppy Joes. I tried it and was majorly disappointed. The flavors seemed off and for the calorie and fat differential, a true cheesesteak would have been better. Then I had a thought. What if I made a calzone that was the essence of philly cheesesteak? I gave it a go. This was my first attempt and there will be others. But this was a pretty successful first attempt.

These were a hit with the weeone, were filling and didn’t break the calorie bank. You can add mushrooms and adjust the bell pepper and onion content to your families’ likes and dislikes, but overall, a good base for a meal.  Add banana peppers or that Wicked Pickle spread…really anything your little taste buds desire.

*As a special note to my cheese steak partner in crime…yes, you can make them with Whiz.

I’ll add the whole wheat pizza dough recipe in as well. It’s a TERRIFIC half whole wheat crust that is the go-to dough in this house.

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Whole Wheat Pizza Dough
Nutritional Information
  • Serving size: ¼ of dough
  • Calories: 233.4
  • Fat: 3.9g
  • Saturated fat: 0.6g
  • Unsaturated fat: 2.8g
  • Carbohydrates: 44.5g
  • Sugar: 0.5g
  • Fiber: 4.7g
  • Protein: 7.0g
  • Cholesterol: 0.0mg
Recipe type: Entree, Dinner, Lunch, Pizza
Prep time: 
Total time: 
A whole wheat crust that delivers everything you expect.
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 2¼ teaspoons instant yeast
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • ¾ cup warm water
  • 1 tablespoon olive oil
For 12 oz of dough rather than 16 oz
  • ¾ cup whole wheat flour
  • ¾ cup all purpose flour
  • 2¼ teaspoons instant yeast
  • ¾ teaspoon salt
  • ¼ teaspoon sugar
  • ½ cup warm water (may need slightly more)
  • 2 teaspoons olive oil
Now What?
  1. Combine flours, yeast, salt, and sugar in a food processor; pulse to mix.
  2. Combine warm water and oil in a measuring cup. With the motor running, gradually pour in enough of the liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons of warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
  3. Lightly coat a large bowl with cooking spray. Place dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise about an hour, or until doubled in size. Punch down and let the dough rest for about 10 minutes before rolling.
  4. *If you want to knead by hand feel free – knead for about 10 minutes. As made, this recipe makes about 1 pound of dough.
Adapted from a recipe from Eating Well magazine

Philly Cheesesteak Calzones
Nutritional Information
  • Serves: 4
  • Serving size: 1 calzone
  • Calories: 477
  • Fat: 18.2
  • Saturated fat: 9.3g
  • Unsaturated fat: 9.7g
  • Carbohydrates: 48g
  • Sugar: 1.3g
  • Sodium: 286.6mg
  • Fiber: 5.2g
  • Protein: 25.2
  • Cholesterol: 58.5mg
Recipe type: Pizza, Entree, Beef, Calzone
Cuisine: American
Prep time: 
Cook time: 
Total time: 
  • 1 batch of Whole Wheat Pizza Dough
  • ½ pound lean ground beef
  • 3 tbsp worchestershire sauce
  • ½ cup diced onions
  • ½ cup diced bell peppers
  • 4 oz cheese of your choice (Whiz, Cheddar, Provolone, Mozzarella)
Now What?
  1. Preheat oven to 350 degrees.
  2. In a large skillet over medium-high heat, brown the ground beef, stirring int he worchestershire as it cooks.
  3. Push the beef to one side of the pan and add the peppers and onions, cooking for 3-4 minutes or until soft.
  4. Divide pizza dough into 4 pieces and form into 4 round discs. Place ¼ of the beef mixture onto the dough, top with 1 oz of cheese and seal the dough.
  5. Bake for 20-25 minutes or until crust is cooked and golden brown.
  6. If desired, serve with marinara sauce for dipping.




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