Steak And Egg Skillet Pizza Recipes

Steps:

• Preheat the oven 350 degrees F.
• Preheat a large cast-iron skillet over medium heat until hot, about 5 minutes. Raise the heat to high and add the oil. Season the steak generously with salt and pepper. Place the steak in the skillet and cook, turning once, until well-browned, about 4 minutes per side.
• Transfer the steak in the skillet to the oven and cook for 5 minutes more for medium-rare. Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving.
• While the steak is resting, cook the eggs. Heat 2 skillets over medium-low. Melt a tablespoon of butter in each pan. Break 4 eggs into each skillet. Season the eggs lightly with salt and pepper, and cook until the whites are just set, about 3 1/2 minutes. (If you want the yolks to be cooked through, cover, and continue cooking for 1 to 2 minutes more.) Divide the eggs among 4 warmed plates.
• Cut the steak on the diagonal into thick slices. Fan the steak slices on the plates and serve immediately.

Steps:

• Preheat oven to 500°. Heat oil in a large ovenproof cast-iron skillet over medium-high. Add beef, onion, and allspice; season with salt and pepper. Cook, breaking up meat with a spoon, until browned, 5 to 6 minutes. Transfer to a bowl.
• Remove skillet from heat; carefully wipe clean. Drizzle skillet with oil. Using your hands, stretch dough into an approximately 12-inch circle; place in skillet, stretching to edges.
• Sprinkle dough round evenly with feta, cheddar, and meat mixture, leaving a 1/4-inch border. Transfer skillet to oven and bake until cheeses have melted and crust is crisp on bottom, 14 to 16 minutes. Remove skillet from oven. Using the back of a spoon, make 4 small divots in meat mixture and add 1 egg to each. Bake until egg whites are set but yolks are still runny, 7 to 9 minutes more. Let cool in skillet 5 minutes before serving with salad.

Steps:

• Preheat oven to 500 degrees, with racks in upper and lower thirds. On a lightly floured surface, roll out 1 dough half into a 14-inch oval. Transfer dough to a parchment-lined baking sheet and brush with 1 teaspoon oil. Repeat with remaining dough half. Bake until crusts are puffed and golden brown, about 14 minutes, piercing large air bubbles with a knife, if necessary, and rotating sheets halfway through.
• Meanwhile, pat steak dry and season with salt and pepper. In a large cast-iron or other heavy skillet, heat 1 teaspoon oil over medium-high until almost smoking. Cook steak until medium-rare, 6 to 8 minutes, flipping once. Transfer to a cutting board, tent with foil, and let rest 10 minutes.
• In skillet, heat 2 teaspoons oil over medium. Add onion and bell peppers and season with salt and pepper. Cover and cook, stirring occasionally, until beginning to soften, about 5 minutes. Uncover and cook until vegetables are crisp-tender and dark brown in spots, 8 minutes.
• Thinly slice steak against grain. Top crusts with steak, vegetables, and cheese. Bake pizzas just until cheese is melted, 3 minutes. Sprinkle with parsley before serving.

Steps:

• Preheat the oven 350 degrees F.
• Preheat a large cast-iron skillet over medium heat until hot, about 5 minutes. Raise the heat to high and add the oil. Season the steak generously with salt and pepper. Place the steak in the skillet and cook, turning once, until well-browned, about 4 minutes per side. Transfer the steak in the skillet to the oven and cook for 5 minutes more for medium-rare.
• Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving.
• While the steak is resting, cook the eggs. Heat 2 skillets over medium-low. Melt a tablespoon of butter in each pan. Break 4 eggs into each skillet. Season the eggs lightly with salt and pepper, and cook until the whites are just set, about 3 1/2 minutes. (If you want the yolks to be cooked through, cover, and continue cooking for 1 to 2 minutes more.) Divide the eggs among 4 warmed plates.
• Cut the steak on the diagonal into thick slices. Fan the steak slices on the plates and serve immediately.

Steps:

• Preheat the pizza oven for 15 minutes.
• Meanwhile, rub the steaks all over with 1 tablespoon of the butter each, then season generously with salt and pepper.
• Put a medium cast-iron skillet in the pizza oven and let it heat for 5 minutes. Place the steaks in the skillet, return the skillet to the oven and cook until there is a dark brown crust on the bottom of the steaks, 2 to 5 minutes. Flip the steaks and cook until the other side develops a dark brown crust, 2 to 5 minutes more.
• Transfer the steaks to a cutting board with tongs, reserving the skillet. Holding the steaks in place with the tongs, cut 1/2-inch-thick slices crosswise. Transfer the steaks back to the skillet, pushing the slices together so they all touch. Spread 2 tablespoons of the butter on top of each steak and return to the oven.
• Cook to your desired temperature, basting with the melted butter halfway through. For reference, medium rare was about 2 minutes more for us, but it may vary based on your oven's temperature.