COOK IT.
Method – Pizza Dough:
At least 6 hours before you want to eat, whisk together the flour, salt, and sugar in the bowl of a stand mixer, fitted with the dough hook attachment. In a separate bowl, whisk the yeast into warm water. Combine the water and flour at medium-low speed until the dough just comes together.
Wrap the bowl with plastic wrap and leave it on the counter for at least 3 hours, but preferably overnight.
3 hours before you are ready to cook, remove the dough from the bowl onto a lightly floured surface. Divide it into 6 even portions. Then, roll each portion into a tight ball by pulling in all of the corners, then flipping it over and pulling it into a taut ball by using a circular motion, keeping your hands against the worktop.
Place each ball onto a parchment and flour-lined baking sheet and cover with a tea towel or greased plastic wrap. Allow the balls to rise for 2 to 3 hours, until they have doubled in size.
Method – Cheesesteak + Assembly:
While waiting for your dough to become amazing, prepare the filling for your Philly Cheesesteak Calzone. Slice the onion and pepper, mixing together and seasoning with salt and pepper.
Swap out half of your grids for the Enameled Cast Iron Reversible Griddle, or place a frying pan or grill topper on the grids. Preheat your grill to 400°F (200°C) using all burners or charcoal.
Start cooking the vegetables first, as they will take a little longer. Squeeze a little melted beef fat over them, seasoning to taste with salt and pepper. Cook until the onions have some char and are slightly translucent.
When the vegetables are nearly there, add some more tallow and then lay the beef down on the hot griddle, or remove the vegetables from the topper/pan and add the beef. Season and cook the beef, flipping once or twice. Remove both to a clean bowl.
Using heat-resistant BBQ gloves, remove the hot pan or griddle to a safe place. Because your grill is still hot, you may wish to pre-warm your pizza stone so that the grill temperature does not shock the stone. Carefully put your pizza stone onto the grill, and preheat to 500°F+ (260°C+) for at least 30 minutes. If you are using a charcoal grill, rake and your charcoal into a circle or a semicircle. You may need to light more to reach the high temperature desired. Lower your cooking grids to the middle level and place a pizza stone in the center of the grids. Open the bottom vents wide. Preheat the barbecue to at least 500ºF (260ºC).
Place a dough ball onto a floured work surface and use your fist to press down so that the dough becomes a disc. Then use your hands to stretch the dough until it is around ¼-inch thick (6mm thick).
Leaving at least 1-inch (2.5 cm) from the edge, place a few slices of provolone onto the dough, then fill half of the dough with your meat and pepper mixture, topping with more cheese. At this point, you can also add your extras like sliced hot peppers, cheese whiz, or other favorites.
Pull the other half of the dough up and over the toppings. Press the two edges of the dough together, then fold and crimp it. Slice a couple of vents into the top of the dough and brush with a little oil (or garlic butter) and a pinch of salt. Repeat until you have used the filling and dough.
Use cornmeal as a barrier and place the calzones onto your baking stone. Bake for about 7 minutes, then turn them and continue baking for 7 to 10 more minutes. Depending on the size of your baking stone.
Remove the cooked calzones from the grill and allow them to rest for at least 10 minutes before serving – they’re going to be hot! Finish the tops with some more melted garlic butter and a grating of Parmesan cheese.
Pairing this meal with beer can be as simple as grabbing your favorite cold one. Although you may want to consider a Pilsner, IPA, or a Sour Ale that will cut through the fattiness of the cheese and meat nicely and refresh your palate. If you would prefer wine with your Philly Cheesesteak Calzones, Syrah and Merlot are both good choices, especially something with a medium to full body, acidic, and has higher tannins.
From the sizzling steak and melty cheese to the perfectly charred crust, these Philly Cheesesteak Calzones bring big-city flavor straight to your backyard grill. Whether you keep it authentic with just ribeye, provolone, and onions, or make it your own with bold toppings, this recipe delivers every time. Pair with your favorite craft beer or a bold red wine, and you’ll have a crowd-pleasing meal worth repeating. Have you made calzones on your grill? Share your grilled calzone recipes, ideas, and photos on our social media pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!