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Cheese Steak Calzone — 4 Comments

  1. VA:F [1.9.22_1171]
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    This looks amazing!!! Definitely going to try this out. Been looking for a recipe like this for ages.

    Keep up the great work!

    • VN:F [1.9.22_1171]
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      Thanks Clinton, I humbly try. Let me know what you think. Hope to hear from you again:-)

      David

  2. VA:F [1.9.22_1171]
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    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!

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    • VN:F [1.9.22_1171]
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      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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