Cheese Steak Pizza

It’s time for another edition of “Faux Bar Food Friday!” Get excited. No really, are you excited yet?

I’m sure a lot of people will be gathering at their local watering hole for a cold beverage (or 2 – hey, I don’t judge) this weekend for one of several reasons:

A) It’s the weekend. Duh.

B) St. Patrick’s Day. Green beer. Good luck. And kissing for various reasons, like being Irish. Kiss me, I cook. Pucker up hubby! ūüėČ

C) Um, March Madness? (Go Tigers Go!)

D) Spring Break ending or beginning. In which case I hate you because you still have spring break. Not really…more like I’m really jealous.

E) All of the above. Which really makes me miss my last spring break…a week during which a small group of my fellow classmates were surprisingly studious, but still managed to forge some great friendships over classwork, college basketball and cold beer. Ah, the good ol’ days.

I digress.

Regardless of which category you fall into – and even if you decide to hang out in the comfort of your own home – you gotta eat, right?

So I think you should make a delicious and very filling pizza. Because I care about you. And because well, it’s just so darn good! We’ve surpassed the traditional sauce and pepperoni pizza. I throw on steak sauce. And, um, steak. And vegetables – because they make this “healthy”. And of course, cheese. Even my cheese-loathing sister might approve of this recipe.

Do yourself a favor and make plans to throw this one together. There are many things you might regret while enjoying spring break, St. Patty’s or hours of watching basketball in a bar…but at least this recipe is one thing you can look back on with pride.

Cheese Steak Pizza (serves 2)

Pizza Crust

3/4 cup white whole-wheat flour

1/2 Tbsp. olive oil

1/2 Tbsp. honey

1 tsp. salt

1/4 cup warm water

1/2 tsp. dry active yeast

Mix together flour and salt in a medium bowl. Pour warm water in a small bowl. Add olive oil, yeast and honey and whisk with a fork. Let sit 7-10 minutes until “foamy.” Add liquid to flour and mix until combined. Cover and let rest in a warm area to rise, usually 1-2 hours.

Cheese Steak Topping

6 oz. tenderized cube steak (it has the “lines” in it)

1 1/2 Tbsp. Worcestershire sauce

1/4 tsp. salt

1/4 tsp. black pepper

1 bell pepper, sliced

1/2 small onion, sliced

Steak Sauce (I used A1)

5 slices reduced-fat Provolone cheese

1/2 cup fat-free mozzarella cheese, shredded

Preheat oven to 400 degrees.

Heat your skillet to medium and add Worcestershire sauce. Slice your steak along the lines.

Add steak to hot skillet with salt and pepper. Cook 2-3 minutes and flip.

Add your sliced bell peppers and onions. Saute with steak for 5-7 minutes until vegetables are tender and steak is cooked through.

Roll out your pizza dough and stretch out onto a lightly greased pan.

Add 4 tablespoons of steak sauce and use a spoon to spread out evenly on the pizza crust. (I also sprayed my crust with a little olive oil and sprinkled with garlic salt before adding the sauce.)

Then, add your steak and vegetables.

Take your slices of provolone cheese and arrange on top, covering as much surface area as you can.

Fill in the gaps with your shredded mozzarella.

Cook pizza for 15-20 minutes until crust is crispy and cheese has melted.

Slice, serve and enjoy! It’s the weekend after all, and we all have a reason to celebrate!

Happy Friday everybody!

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Pulled Beef…Any Way You Want It!

Hopefully you have Journey stuck in your head now. For that, you are most certainly welcome.

So normally for the Super Bowl, I am cooking up a storm. This year, as I mentioned in a previous post, we played it low-key. But I couldn’t watch the game without making something tasty to go along with it even if my team lost! I have been a long time fan of a certain food blogger many of us know and love…and she featured a recipe that just screamed “game day food” to me – slow cooked pulled pork.

Oddly enough, living in a city that prides itself on barbecue (of the pork variety) – there was no pork shoulder available in my grocery store. So after pacing the aisles and having the hubby quite annoyed at my lack of a back-up plan, I just went for the beef roast. And I must say it did not disappoint!

Spicy Pulled Beef (adapted from The Pioneer Woman)

The Starting Line-Up

2-3 pounds beef roast (mine was choice beef chuck boneless english roast)

1/2 yellow onion

4 ounces chipotle peppers in adobo sauce

1 Tbsp. brown sugar

8 fl. oz. Dr. Pepper

1/3 cup barbecue sauce (not pictured, would add this next time)

1/4 tsp. Kosher salt

1/4 tsp. Pepper

1/4 tsp. Garlic Salt

1/4 tsp. Smoked Paprika

Serves 8-10 depending on size of roast.

Season both sides of the roast with salt, pepper, garlic salt and smoked paprika. I gave each side a light dusting of each and pressed it into the meat. If desired, trim some of the fat from the outside (fewer points and there is still plenty in the roast for flavor).

Turn your slow cooker on low and set for 7-8 hours. Chop your onion half into large pieces and scatter on bottom of slow cooker. Add roast on top. Pour chipotle peppers in adobo sauce on top (note: I used about 6 ounces in the photos and it was just too spicy Рand I have a pretty high spice tolerance!). Pour barbecue sauce on top of the roast and then pour Dr. Pepper over the top.

Place lid on slow cooker and cook 6-7 hours on low setting, flipping every 1 1/2 hours. At about 6 hours, I cranked it up to high for about an hour to get the meat really tender so that it was easy to shred (we were competing with an exciting game AND commercials) – but I’m sure it would be fine leaving it longer on low if you’re making this while you’re at work or something!¬†Once beef is tender, turn slow cooker off and remove meat, setting aside on a deep baking sheet for shredding.

Take two forks and shred, shred, shred! Skim any fat off the top of the liquid in the slow cooker, and return the meat to the liquid. Set slow cooker to warm.

Now here’s what’s great about this recipe – there are so many options at this point! My dad and mom made sandwiches with the shredded beef topped with cheese. The hubby and I made tacos with shredded cheese, lettuce and tomatoes (well, he didn’t have tomatoes, I did).

 

For leftovers – we had shredded beef with mashed potatoes and roasted asparagus. I really want to try the shredded beef on a baked potato with some sharp cheddar and extra barbecue sauce drizzled on top. Anyway you want it…that’s the way you EAT it.

(I’m honestly laughing at the rest of the parody to the song I am now singing in my head. It’s a gift I tell you!)