Cheesesteak Pizza
Cheesesteak lovers fall into two camps: those who think cheesesteaks taste best with real provolone, and those who prefer a melted cheese sauce drizzled on top. If you fall into the latter camp, just replace the provolone with diced processed cheese.
Makes one 11 x 16-inch pizza
INGREDIENTS
- ½ recipe Sicilian Crust dough
- 2 tablespoons olive oil
- 2 tablespoons cornmeal
- 2 cups Slow-Simmered Tomato Sauce
- 1 tablespoon butter
- 1 pound rib eye, sliced paper-thin
- 2 cloves garlic, minced
- ½ cup parsley, minced
- Black pepper to taste
- 2 cups shredded provolone cheese
- 2 cups shredded mozzarella cheese
On a floured board, roll pizza dough into a rectangle. Coat an 11″ × 16″ oblong metal baking dish with olive oil and sprinkle with cornmeal. Press dough into the pan, spreading it to the corners.
Spread the sauce over the top of the dough.
In a large skillet or Dutch oven, heat butter over high heat. Add sliced steak and garlic and sauté 3 to 5 minutes until beef is cooked. Add parsley and black pepper and remove from heat. Arrange steak over the top of the pizza.
Combine provolone and mozzarella cheeses. Spread evenly over the top of the steak. Preheat oven to 400°. Bake 20 to 25 minutes or until top is browned and bubbly. Cut into square slices with a sharp knife.
King of Steaks
At Pat's Steaks in South Philadelphia, steak sandwiches were created when the owners of a hot dog stand on the site decided to grill up steak sandwiches for their own supper. Regulars got a whiff and wanted the steaks too. The next day, steak sandwiches were all the rage. It took a few more years for the cheese to be added.
