Ingredients
2 tbsp. vegetable oil, divided
2 medium bell peppers, thinly sliced
1 large onion, thinly sliced
1/2 lb. skirt steak, thinly sliced
Kosher salt
Freshly ground black pepper
All-purpose flour, for surface
1 lb. pizza dough
1 c. shredded provolone
Extra-virgin olive oil, for brushing
Preparation
Step 1Preheat oven to 500°. In a large skillet over medium heat, heat 1 tablespoon oil. Add peppers and onions and cook until soft, 5 minutes. Remove from pan and reserve on a plate. Step 2Return skillet to heat and heat remaining tablespoon oil. Add steak in a single layer and season with salt and pepper. Cook until steak is golden and seared, about 2 minutes per side. Step 3Divide dough into 4 equal pieces. On a lightly floured surface, roll one piece of dough out into an 8" circle, about ¼" thick. In center, top with steak and peppers and onions, then sprinkle with cheese. Gently fold dough in half and crimp edges all around. Repeat with remaining dough. Step 4Transfer calzones to a large baking sheet. Brush tops with oil and sprinkle with salt and pepper. Using kitchen scissors or a sharp knife, slit tops in 2 to 3 spots to create steam vents. Step 5Bake until tops are golden and filling is bubbling, 15 minutes, brushing with more oil halfway through. Step 6Let cool 5 minutes before cutting open.
