Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Cheese Steak Calzones w/ Blue Cheese and Wine Sauce

Dyal_SCDyal_SC Posts: 4,685

First of all, I cannot even begin to articulate my appreciation for all of our active military and veterans out there.  May God bless each and every one of you, as well as your families.  Let us never forget.

To kick off this Memorial Day weekend, my wife and I decided to do something a little bit different.  We had Pizza Dough and a Flat Iron Steak in the freezer and we decided to take both out last night.  I remembered seeing a post on another forum about the "million dollar cheese steak" that included a sauce made out of Blue Cheese, Heavy Cream and White Wine.  So I put my own twist on things and whipped this up...Cheese Steak Calzones with a Blue Cheese and Wine Sauce.

First up was the Flat Iron Steak.  I seasoned it with Truffled Sea Salt and Cracked Pepper. 











While I waited for the Steak to rest, I sautéed some Portobello Mushrooms and Onions to go inside the Calzones as well.



I also whipped up a Blue Cheese and Wine Sauce concoction.  It was killer!  :)  I started with a Sauce Pan with EVOO that was heated to medium to medium high.  Then added in one big crushed clove of fresh Garlic.  Let that get happy for a minute or two, then added in 2 TBSP of Pinot Grigio.  Let that simmer for a couple minutes, then added in 1 cup of Heavy Whipping Cream.  Once that came up to a simmer, I seasoned it with some S&P.  Then I added 6 ounces of Crumbled Blue Cheese and 1/3 cup freshly grated Mozzarella and stirred until it mostly melted.  At this point, I took the pot off the burner and allowed the Cheese mixture to cool to room temp before adding it to the Calzone.



Brushed the top of the Calzones with an Egg Wash mixture before placing them on the BGE.






And right before they were finished, I sprinkled on some Truffled Sea Salt to finish them off.



These were freaking amazing and will be repeated!  :D  My wife said she could have eaten the Blue Cheese Sauce with a spoon.  I'd have to agree.  :D



  • Charlie tunaCharlie tuna Posts: 2,191
    All i can say is "WOW" !!  That is something else!!  Thanks for the pictures.
  • damn dude. serious stuff there. very nice
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • ScottborasjrScottborasjr Posts: 3,494
    Oh my lord, once again @Dyal_SC has made me insanely jealous of what he is eating.  Fabulous looking calzones.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • cazzycazzy Posts: 9,058
    Very nice! Look awesome and
    Love all the progression pics.

    Nom noms!!
    Just a hack that makes some $hitty BBQ....
  • calikingcaliking Posts: 10,718
    Great googly moogly! Stupendous! I so wish i could get one of those...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • AltonAlton Posts: 468
    That's Awesome!!! well Done. ^:)^
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • MrCookingNurseMrCookingNurse Posts: 4,628
    yea, that looks awesome!!!


  • ChubbsChubbs Posts: 6,920
    Lawdy lawdy.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Dyal_SCDyal_SC Posts: 4,685
    Thx y'all. :)
  • shtgunal3shtgunal3 Posts: 3,998
    Damn Dyal Damn



     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • DomCalDomCal Posts: 31
    Um, yeah, can I get one of those?
  • EggucatorEggucator Posts: 224
    You are my new hero!  
    Zionsville, IN
  • travisstricktravisstrick Posts: 5,001
    I just realized something. 

    I always check out anything you post. It's almost always something of this caliber. Home run my friend. 
    Be careful, man! I've got a beverage here.
  • Mattman3969Mattman3969 Posts: 7,939
    You sir are my eggin hero!! Looks fabulous


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Dyal_SCDyal_SC Posts: 4,685
    You guys are too kind. :) And @travisstrick, thank you sir for your service.
  • travisstricktravisstrick Posts: 5,001
    Dyal_SC said:
    You guys are too kind. :) And @travisstrick, thank you sir for your service.
    Thanks are appreciated but not necessary. We all volunteered. 

    The real heros are the ones who were coerced and still served honorably. Our dear friend Village Idiot is one of them. 
    Be careful, man! I've got a beverage here.
  • RACRAC Posts: 1,688


    Boerne, TX

  • EddieK76EddieK76 Posts: 415
    @Dyal_SC  that looks simply amazing.   I'm moving in please get my room ready!
  • Dyal_SCDyal_SC Posts: 4,685
    @EddieK76, there's always room for you my friend. :) As well as your wife and kiddos. I'll even take the onions out of your kids' calzones. ;)
  • EddieK76EddieK76 Posts: 415
    Dyal_SC said:
    @EddieK76, there's always room for you my friend. :) As well as your wife and kiddos. I'll even take the onions out of your kids' calzones. ;)
    And my wife's ;)    They get their darn pickyness from her :)
  • JamieoroJamieoro Posts: 180
    Amazing! Thanks for sharing! I'm eggin up a calzone this afternoon. Hoping it turns out as beautiful as this!
  • NecessaryIndulgNecessaryIndulg Posts: 1,288
    Goodness gracious!   =P~
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.  
    You can also find me on FacebookInstagram, and Twitter.
  • AviatorAviator Posts: 1,711
    Dyal, what can I say? Absolutely fantastic concept and results. =D>


    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.


  • DeaconKavDeaconKav Posts: 84
    Cooks like this and your quickly becoming the Miguel Cabrera on the forum.
  • WolfpackWolfpack Posts: 2,618
    G@dyal_sc what temp and time do you typically do these? Your post made me make up a batch of dough for tomorrow. Really awesome looking meal- always impressive
    Greensboro, NC
  • Dyal_SCDyal_SC Posts: 4,685
    @Wolfpack, I usually do these around 500 deg f for 15 or so minutes. Yesterday, I was running low on lump, so I preheated the egg to around 425-450 deg f dome temp. Preheated the stone at that temp for 20 straight minutes before throwing the calzones on. I don't know how long it took. I just peeked at them through the daisy wheel with my iphone's flashlight app until they looked golden enough. :)
  • WolfpackWolfpack Posts: 2,618
    Awesome- will let you know how they turn out
    Greensboro, NC
  • @dyal_sc is that wax paper under the calzone on the stone?
    In the Pacific Northwest We cook outside! Year round! 
  • Dyal_SCDyal_SC Posts: 4,685
    @NeilTheBeerGuy , that is parchment paper. It allows you to get the calzones onto the stone without using a pizza peel. You can remove the paper by sliding it out after a few minutes of the dough cooking.
  • GATravellerGATraveller Posts: 5,141
    That looks amazing!!  Bookmarked.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
Sign In or Register to comment.
Click here for Forum Use Guidelines.