Philly Cheesesteak Pizza with Sirloin Steak
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Yield: 8 thick slices
This gluten-free Philly Cheesesteak Pizza uses homemade delivery-level GF crust, sirloin steak strips, caramelized onions, sautéed bell peppers, and provolone and mozzarella cheese. Dip it in mayo for a traditional taste. Or, dip it in pizza sauce, cheese sauce, or a dipping sauce like garlic butter for even more of a pizza mash-up.
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Equipment
- pizza pan
Ingredients
- 1 ½ lb sirloin steak cut into thin strips, trimmed of excess fat
- 1 green bell pepper cut into thin slices
- 1 red bell pepper cut into thin slices
- 2 yellow onions cut into thin slices
- ¾ lb sliced provolone cheese
- 8-10 oz. shredded mozzarella cheese
- 2 tbsp. butter for cooking
- 1 tbsp. olive oil for cooking
- salt and pepper to taste
- mayo (or other dipping sauce such as pizza sauce, cheese sauce, or garlic butter)
- one recipe Gluten Free Easy Pizza Crust, or favorite homemade pizza crust recipe*
Instructions
- Prep: Wash and slice onions and bell peppers into slices. Set sirloin steak on a plate or cutting board. It will come to room temperature during these next few steps, ensuring that we will get the most tender steak when its time to cook.
- Heat one tbsp. of olive oil and one tbsp. of butter in a non-stick pan over medium-low heat. Add onions, stirring every so often until translucent, then golden brown. Add in bell peppers. You may need to turn up the heat to medium-high if they produce a lot of liquid. Cook until almost fork-tender. You will be heating them in the oven for 10 minutes later on, so you want them to have some crunch left at this stage. Onions can take some time to caramelize, so this step should give you about 10-12 minutes to start making the GF pizza crust dough.
- Meanwhile, preheat oven to 425 F. and make GF pizza crust dough. Press dough out into a non-stick pan and pre-bake 10 minutes. Note: I'm so used to making this recipe that it literally takes me 10 minutes to make the dough. If you're new to working with GF dough, you might want to make the dough first, pre-bake it 10 minutes, and then set it aside while cooking the peppers/onion mixture and steak strips.
- Set aside cooked onions and peppers in a bowl. If the peppers produced liquid in the pan and it didn't burn off, use a slotted spoon to transfer onions and peppers to a bowl.
- Slice sirloin steak in long, thin strips. Sprinkle with salt and pepper to taste.
- Add one tbsp. of butter to the same pan you cooked the onions and peppers in. (If there was liquid in the pan leftover, be sure to drain it first.) Add steak strips to hot pan and sear briefly, only 1-2 minutes on each side. You may need to do this in batches if you have a lot of steak. Set aside on a plate. Be sure to cook the steak to your liking. I left ours rare on the inside because I knew it was going to cook another 10 minutes in the oven. Now, if you cooked your steak perfectly in the pan and don't want to cook it further, you can just top your pizza with it later when it comes out of the oven.
- To pre-baked pizza crust, add cheese, toppings, and sauce if doing so. I placed a layer of provolone cheese directly on the crust, then sprinkled shredded mozzarella over top. To that, I added the onion and pepper mixture, and then placed the steak on top.
- Bake pizza with toppings and cheese another 10-12 minutes until melty and golden.
- Serve.**
Notes
* My pizza crust recipe: Gluten Free Easy Pizza Crust – Thick, chewy, crusty crust
**I like to shape my pizza rustically in an oval and slice it into 8 large square slices, but you can cut as many slices as you'd like.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!