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My take on a homemade Philly cheese steak pizza! I’m loading up my homemade pizza crust with a quick garlic white sauce, lots of sautéed peppers, onions, and mushrooms. So why order out on Friday Night when you can make it at home?







Homemade Pizza!

This is seriously it. The pizza to end all pizzas. This cheese steak pizza has so much goodness all loaded onto my homemade pizza crust. It’s beefy and cheesy but also has something for my veggie lovers — onions, peppers, mushrooms. It’ll satisfy the whole family all in one go.

And your MOUTH will thank you.


I don’t know how much convincing is necessary when we’re talking about canceling on your local pizza guy and instead making this beautiful pie as home. But really, let’s just take a minute and a virtual whiff of this melty, cheesy, garlicky steak pizza. Oh chyeah, totally forgot to mention the best-ish part about all of this! The homemade garlic white sauce.

In this house we have major adoration for all things garlic.









Here’s how we make this cheese steak pizza. It all starts with the pizza crust. Now you can certainly buy store-bought pizza dough and just whip that up but if you’ve got a little time over the weekend, I urge you to give my homemade pizza dough a try. It freezes well so you could just make a batch and freeze it to have on hand whenever you NEED this cheese steak pizza in your life.

The next thing we need is the garlic sauce. It starts off just like any other white sauce. We begin by whisking together a little butter and flour in a small saucepan once the room smells like cooked pie dough, we stream in the milk. Remember, always use COLD MILK when making a white sauce, you’ll never get lumps that way. While the milk heat up, we’ll add in 1-3 cloves of pressed garlic. And when the sauce reaches a simmer, we’ll add in the final touches. A little salt, pepper, a pinch of nutmeg, and ¼ cup of grated parmesan cheese.

And the steak. Leftover cooked ribeye, skirt or flank steaks are all perfect for this recipe. You’ll need a total of 6 ounces of cooked steak for 1 pizza. I keep the seasonings pretty simple on the steak since our white sauce is LOADED with garlicky goodness.







For the veggies, I loaded on lots of onions, green peppers, and sliced mushrooms. We have a divided household when it comes to the best kind of pizza. I root hard for the veggies and the hubby is all about the meat. But i’m sure this comes as no surprise as this is probably the case in most households. You can sauté the onions, mushrooms, and peppers a little before adding them on to the steak pizza or just add them raw. I find that mushrooms tend to get a little watery when added raw so I almost always give them a quick sauté. Also, you can caramelize the onions completely if you want a little more of that sweet depth of flavor. You really can’t go wrong with this one, use the veggies how ever you like.


And friends, there’s no such thing as too much cheese on your pizza. We like shredded mozzarella but provolone, or even an Italian cheese blend would be delicious. Use whatever you like!

And there you have it! Golden crust, bubbly cheese, sweet onions, and steak all loaded onto this Philly cheese steak pizza.

May your Fridays always look this good!







PREPARATION


Position a rack in the center of the oven and preheat the oven to 475ºF. Roll the dough out into a 12 inch circle. Create a lip or rim by thickening the dough around the crust portion. This keeps the sauce in instead of running over the sides. Let dough rest for 15-20 minutes while you prepare the sauce.

Melt the butter in a small saucepan over medium heat. Whisk in the flour and let cook for 1 minute or until it smells like baked pie dough. Slowly stream in the cold milk while you whisk. Add the pressed garlic and allow the sauce to come to a gentle simmer. Season with salt, pepper, and nutmeg. Remove the sauce from the stove; whisk in the parmesan cheese. Allow the sauce to cool for 5-10 minutes, you can prep your veggies in that time.

The veggies can be used raw on the pizza if you prefer. I like to heat a skillet with a teaspoon of oil and cook each onions, peppers, and mushrooms for just a couple minutes separately. You’ll use a total of 3 teaspoons of oil to do this. I sometimes let the onions go low and slow for a little longer to get them to sweeten up a bit more, however this is totally optional.

Top the dough with sauce, cooked steak, veggies, and shredded cheese. Bake for 12-15 minutes or until the crust is lightly browned and the cheese is bubbling and golden. For the last minute of baking, you can turn it to the broiler setting jus to get everything extra bubbly if you’d like. Slice pizza and serve!







INGREDIENTS

SAUCE:

1 tablespoon butter
1 tablespoon flour
½ cup cold milk
1-3 cloves garlic, pressed
1/8 teaspoon salt
a pinch of black pepper AND nutmeg
¼ cup parmesan cheese

PIZZA:

½ recipe homemade pizza dough (store bought works too)
6 ounces of cooked ribeye, skirt,or flank steak, or roast beef (see notes for cooking instructions)
½ green bell pepper, sliced
3-5 mushrooms sliced
½ sweet onion, thinly sliced
3 teaspoons oil (optional)
1 ¼ cup shredded cheese (such as mozzarella or provolone)




NUTRITION INFORMATION

Serving Size: 1 (215 g)     Servings Per Recipe: 3


Calories 401.2    Calories from Fat 272 68%    Total Fat 30.2 g 46%    Saturated Fat 16.9 g 84%    Cholesterol 91.1 mg 30%    Sodium 610 mg 25%    Total Carbohydrate 12.2 g 4%    Dietary Fiber 2.4 g 9%    Sugars 4.9 g 19%    Protein 20.7 g 41%




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My children love steak. A favorite is to marinate and grill skewers. Its fast, easy and perfect for families (because they’re already to serve in bite sized pieces when done!). We are always looking for new and different ways to cook and season our skewers. Marinade are perfect! We especially love this P.F. Chang’s® Home Menu Mongolian Style BBQ Sauce for our BBQ beef skewers and veggies bowls.







Pictures for this dish are just beautiful enjoy my friends, i love making this dish







How to make Mongolian BBQ Beef Skewers

Really, there is never a bad night to make these, but I especially like to grill up these skewers on nights I know I’m going to be especially busy. In the afternoon I’ll cube my steak and start marinating it with  a little rice vinegar and half of the bottle of the P.F. Chang’s® Home Menu Mongolian Style BBQ Sauce.

The vinegar is important because it acts as a tenderizer. If your out of rice vinegar a good red wine vinegar also will add an amazing flavor to your mongolian beef skewers.








After you have let the meat marinate for at least 30 minutes skewer them and grill. I love to add extra veggies, pepper and onions on my skewers. If you are accompanying the mongolian beef skewers with a veggie bowl as shown below then add peppers or a purple onion. It helps add flavor!





After you’ve grilled each side for a few minutes (more or less depending on your preference of doneness) brush another layer of that P.F. Chang’s® Home Menu Mongolian Style BBQ Sauce over the skewers and let rest.








How to make the Veggie Bowls

While the beef is cooking I always start my rice. I use my pressure cooker so its done really quick! On the stove top the veggies are done in just as much time as the skewers. Depending on your choice of veggies (yes, you can choose which ever are you favorites, or are in season) you’ll only be cooking these bad boys for a few minutes also.






In a bit of oil, sauté the garlic and green onions. Add your veggies, a few TBS of soy sauce for flavor and salt and sauté just until they are crisp tender! You don’t want them to be over done, keep a close eye on them.






Serve the veggies with your favorite rice and perfect seasoned mongolian beef skewers. If you are like my husband you will want to pour more if the P.F. Chang’s® Home Menu Mongolian Style BBQ Sauce all over your bowl- veggies, rice and all! So, maybe grab two bottles when you’re at the store. You can pick up  P.F. Chang’s® Home Menu Mongolian Style BBQ Sauce any Kroger store.  


INSTRUCTIONS


In a separate bowl or gallon bag place cubed steak. Add vinegar and stir, add ½ bottle of the P.F. 

Chang’s®Home Menu Mongolian BBQ Style Sauce. Let marinate for at least 30 minutes.

Skewer steak with purple onion.

Grill steak on each side to desired doneness.

Brush additional P.F. Chang’s® Home Menu Mongolian BBQ Sauce on skewers when finished, cover with foil and allow to rest for 5-10 minutes. Serve with veggies and rice.

Veggie Directions

In a saute pan heat oil. Add garlic and green onions, saute for 1 minute, add carrots and celery. Saute for 2-3 minutes. Add squash, zucchini and soy sauce. Cook until veggies are crisp tender. Stirring often.






INGREDIENTS 


1 bottle PF Chang's® Home Menu Mongolian BBQ Style sauce
1/4 cup rice vinegar
2 lb's cubed steak
1/2 purple onion
1 zucchini chopped
1 yellow squash chopped
1 carrot chopped
1 celery chopped
2 garlic cloves minced
2 green onions diced
1/4 cup soy sauce
2 TBS avocado oil/olive oil
rice cooked




NUTRITION INFORMATION


Serving Size: 1 (55 g)     

Servings Per Recipe: 4

Calories 87.7    
Calories from Fat 10 
12%     
Total Fat 1.2 g 
1%    
Saturated Fat 0.2 g 
0%     
Cholesterol 0 mg 
0%    
Sodium 2016.1 mg 
84%    
Total Carbohydrate 16.3 g 
5%    
Dietary    Fiber 0.4 g 
1%    
Sugars 14 g 
55%     
Protein 4 g 
7%









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World’s Best Steak Marinade adds so much lovely flavor to your juicy steak.   It helps to tenderize and infuse the steak with flavor and creates the best steak you ever had!







WHAT DO YOU USE TO MARINATE A STEAK?


This steak marinade is made with dried herbs, soy sauce, Worcestershire sauce, olive oil, lemon juice, and garlic.  These ingredients all come together to give you such amazing flavor and the perfectly cooked juicy steak!






HOW DO YOU MAKE A STEAK TENDER?

There are two ways that I use to make a steak tender.  Acidic tenderizers are a great way to get a tender steak.  I include lemon juice in my marinade to help to soften the steak.  I also break down the fibers by pounding the meat before I cook it.

WHY IS MY STEAK TOUGH AND CHEWY?

The muscle fibers in meat have to be broken down and the proteins turned into gelatin in order to make meat tender. This happens very quickly over high heat with tender cuts of steak like filet mignon, but tougher cuts of meat require slow cooking, usually in some sort of liquid to keep them from drying out.







HOW LONG DO YOU MARINATE STEAK?


As soon as your marinade is ready to go you add your steaks and let them soak up all of that delicious flavor.  It also tenderizes as it marinates.  The minimum to let these steaks marinate is 2 hours, but can also be marinated overnight.  The flavor is seriously out of this world!







I love to cook my steaks in a skillet.  It only takes minutes to get that crispy brown edge and medium cooked inside.  But you can also use this recipe to grill.  It is perfect for both.  It is going to give your steaks the very best flavor!

I know that you will agree that this is the world’s best steak marinade with the very first bite!



INSTRUCTIONS


In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.

To make the steaks in a skillet:

Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.

Top with butter and garnish with fresh parsley if desired.







INGREDIENTS

⅓ cup soy sauce
⅓ cup lemon juice
½ cup olive oil
¼ cup Worcestershire sauce
1 Tablespoon minced garlic
2 Tablespoons Italian seasoning
1 teaspoon pepper
½ teaspoon salt
pinch of red pepper
1½ pound steaks, I used rib eye, New York is also great
2 tablespoons butter
fresh chopped parsley




NUTRITION INFO

Serving Size: 1 (138 g)     Servings Per Recipe: 4


Calories 41.9    Calories from Fat 20 50%     Total Fat 2.3 g 3%    Saturated Fat 0.3 g 1%    Cholesterol 0 mg 0%    Sodium 1090.1 mg 45%    Total Carbohydrate 4 g 1%    Dietary Fiber 0.5 g 1%    Sugars 1.1 g 4%    Protein 1.8 g 3%




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