Here's a Smoke In Da Eye twist on a classic Philly cheese steak, the Eye-talian grilled cheese steak calzone.



Eye-Talian Cheese Steak
1/2 pound shaved or thinly sliced ribeye or top round
1 red or green bell pepper cut into strips
1 onion thinly sliced
Sliced provolone (or Cheese Whiz)
1 package pre-made pizza dough
1 tables
1/2 teaspoon granulated garlic
Salt and pepper
1 egg beaten
1 tablespoon water
Cornmeal

Heat grill to medium-high.  Heat a cast iron skillet or grilled pan on the grill, add beef and granulated garlic and cook until brown on both sides.  Add salt and pepper to taste then remove from pan and set aside. Add bell pepper and onion to beef drippings and saute until soft.  Remove from heat.  (Note, the beef and veggies can be prepared ahead and stored in the fridge until ready to make the calzones)

For the calzone, begin heating a pizza stone on the grill over medium-high heat.  Wisk egg and water to create and egg wash and set aside.

Divide pizza dough in half and roll out on a floured surface adding more flour as needed to prevent sticking to create a thin circle.  Add beef, onions and pepper to one half of the disk leaving 1/2 inch space between the filling and edge.  Top with sliced cheese or Cheese Whiz.  brush edge with egg wash.

Gently fold other half of disk over the meat and cheese creating a half moon and either crimp or gentle press the prongs of a fork along edge to create a nice seal.  Brush top with egg wash and using a knife or kitchen scissors make 2-3 small slits in the top to allow steam to escape.

Dust pizza stone with cornmeal and place the calzone on top.  Close lid and let cook for approximately 10 minutes until golden brown.

Remove and serve.