How To Make Steak Pizza

A couple of days ago I asked the girls what they wanted for dinner. Ana wanted pizza. Winnie, of course, wanted steak. Hmm, which one should I make? Steak? Pizza? Steak … pizza … steak … pizza … Oh, I know! I’ll make steak pizza!

Yeah, you figured that out already. I don’t seem to be very good at building suspense.

So at first I wanted to order a steak pizza. I was sure someone must offer steak as a topping. No such luck. The closest I could find was a “Philly cheesesteak pizza” that looked, frankly, a little gross.

That seems to be how everyone tries to do steak pizza, though. They shave the steak really thin, like you’re going to do a cheesesteak with it, then just throw it on top of a pizza. Problem with that is the steak will probably be done way before the crust.

Ingredients


1 pizza crust
1 cup tomato sauce (your favorite flavor)
3/4 pound shredded provolone and mozzarella
1/2 pound strip steak

Directions

Check out the previous post for how to make pizza dough. Roll it out into a 12-inch circle on an oiled pan. Add a cup of the sauce to the middle and spread it to just short of the edge of the dough.

Add nearly all the cheese. Reserve about a handful.

Dice the meat into bite-size pieces.

I should mention here that the steak I used was marked as “for beef stroganoff” at the meat market. I asked the butcher what cut it was. It’s the edges and bits and pieces that he trimmed off the strip steaks getting them ready to go in the display case. It was already cut to thin strips, so I only had to go cross-wise to get my little pieces.

Add the diced steak to the top of the pie.

Don’t crowd the steak so pieces are touching the ones around them. Then add the last of the cheese.

Preheat the oven to 500° and bake the pizza until the crust is golden brown and the cheese is bubbling, starting to brown around the edges.

Transfer the finished pizza from the pan to a cutting board. Let it cool for a couple of minutes so the cheese doesn’t all run off as soon as you cut it.

And that’s it.

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