We topped it with a sprinkling of cheese before it went onto the grill at 400°F for 20 minutes.
OMG! OMG, this was good! Completely decadent, but so tasty. Topped with my extra flavour boosting sauce, this went down so quickly, we couldn't wait for leftovers the next day. This is a fork-friendly pizza!
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Philly Cheesesteak Pizza
This is amazingly good as a pizza, but you can easily make it the traditional way, in rolls.
1 1b good quality 1-inch thick steak (strip loin or rib-eye), semi-frozen
1 large white onion
1 large red pepper
1 large green pepper
seasoning salt and pepper
2 tbsp Worcestershire sauce
1-1/2 cups provolone cheese, divided
Prepare pizza crust and bake directly on the grill at 400°F for 3 minutes per side. Place on a pizza stone.
Slice the semi-frozen steak as thinly as possible. Set aside.
Heat 2 tbsp olive oil on medium in a large frying pan. Slice the onion and separate into rings. Core and seed the peppers, and slice into thin strips. Add the onions and peppers, sautéing for five minutes, stirring occasionally so the onions are cooked but not colored and the peppers are soft. Stir in Worcestershire sauce. Transfer the onions and peppers to a bowl.
Drizzle pan with olive oil and add steak to pan, sprinkle with seasoning salt and pepper. Cook until just pink. Turn off heat and return the onions and peppers to the pan. Mix the beef, onions and peppers well and then add 1 cup provolone cheese.
Load up the pizza and top with remaining half-cup of cheese. Bake on pizza stone in barbecue for 20 minutes at 400°F. Allow to cool for 5 minutes before slicing.
Kathy’s Philly Cheesesteak Pizza Sauce
1 tbsp Asian hot sauce
1 tbsp barbecue sauce
1 tsp Worcestershire sauce
1 tbsp balsamic vinegar
1/2 cup ranch dressing
Whisk all ingredients together and drizzle over cooked pizza.