Pepper Steak Pizza Recipes

Steps:

• Preheat oven to 450°. Season steak with salt and pepper. In a large skillet, heat oil over medium heat. Add steak; cook 5-6 minutes on each side or until a thermometer reads 145° for medium-rare doneness. Remove from pan., Meanwhile, place pizza crust on an ungreased baking sheet; spread with garlic-herb cheese. Top with spinach and onion., Cut steak into slices; arrange on pizza. Top with mushrooms and cheese. Bake 8-10 minutes or until cheese is melted. Cut into 12 pieces.

Steps:

• 1. IN A MED SIZD PAN HEAT 2 TBLSPN OF OLIVE OIL N ADD DICED PEPPERS SAUTÉ FOR 3 MINUTES
• 2. NOW ADD SLICED ONIONS, GARLIC N CRUSHD RED PEPPER (if usiNg) SAUTÉ FOR AN ADDNL 3 MIN.
• 3. NEXT TAKE UR PIZZA STONE N SHMEAR OLIVE OIL N SPRINKLE CORNMEAL ON IT n STRETCH PIZZA DOUGH ONTOP OF STONE.
• 4. NEXT HEAT UP UR BBQ TO 500 . NEXT SPOON EVENLY SAUTÉED PEPPERS N ONIONS ONTOP OF DOUGH.
• 5. PLACE EVENLY SLICED STEAK N SPRINKLE WITH PARMESEAN CHEESE
• 6. PLACE MOZZARELLA SLICES ONTOP OF STEAK ...PUT ON BBQ. N CLOSE LID...LET COOK FOR ABOUT 7 MINUTES. CHECK FOR DONENESS BY LIFTING CORNER OF DOUGH
• 7. ENJOY :)

Steps:

• In a large skillet, saute the peppers, mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer., Place crust on an ungreased 12-in. pizza pan. Spread pizza sauce over crust and dot with cream cheese. Sprinkle with 1 cup provolone cheese. Top with pepper mixture, beef, pepper rings and remaining provolone cheese. Sprinkle with Parmesan cheese and oregano., Bake at 450° for 10-12 minutes or until cheese is melted.

Steps:

• 1. IN A PAN DRIZZLE A BIT OF OLIVE OIL N SAUTÉ RED PEPPERS FOR 3 MINUTES THEN ADD ONIONS N GRATED GARLIC, 2 TORN BASIL LEAVES N COOK FOR AN ADDNL 3 MINUTES...SALT N PEPPER. ADD CRUSHD RED PEPPER NOW IF DESIRED.
• 2. DRIZZLE OLIVE OIL ONTO PIZZA STONE N SPRINKLE ON CORN MEAL.
• 3. PREHEAT BBQ TO HOT THEN STRETCH DOUGH ON STONE N SPREAD PEPPERS N ONIONS ON FIRST.
• 4. NEXT PLACE STEAK PIECES ON N SPRINKLE WITH PARMESEAN CHEESE.
• 5. ONTOP OF STEAK PLACE MOZZERELLA EVENLY N SPRINKLE ON LEFT OVER TORN BASIL .
• 6. BBQ w/CLOSED LID FOR 8-10 MINUTES......ENJOY :)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a skillet with cooking spray.
• Cook and stir beef sirloin in the prepared skillet over medium heat until browned on the outside and slightly pink in the middle, 3 to 4 minutes. Transfer sirloin to a plate.
• Spray the skillet with butter-flavored cooking spray. Add mushrooms, onion, and green bell pepper; cook and stir until just turning tender, about 5 minutes.
• Roll pizza dough onto a baking sheet and top with American cheese. Spoon mushroom mixture and sirloin over American cheese layer and top with Mexican cheese blend.
• Bake in the preheated oven until cheese is golden brown, 15 to 20 minutes.

Steps:

• Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
• Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
• Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
• About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
• Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
• Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
• Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
• Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
• Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.