Steak Pizza with Blue Cheese
- Total Time: 45 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Skip the dough toss – this pizzas all about the delicious crust and gourmet toppings. Impress everyone with this flavorful twist on a classic.
Ingredients
- dough for one 12"- to 13" pizza, parbaked at 475 for 6 minutes, or one prepared pizza crust
- 1 large onion, sliced thin
- 2 tbsp olive oil, divided
- salt and pepper to taste
- 1 pinch sugar
- 230 g (8 oz) thinly sliced mushrooms
- 2 tsp Worcestershire sauce
- 284 g (10 oz) leftover grilled steak, sliced thinly across the grain
- 1 cup (237 ml) shredded monterey jack cheese
- 12 cherry tomatoes (or two regular tomatoes), thinly sliced and drained on paper towels
- 1/4 cup (60 ml) blue cheese crumbles
Instructions
- Preheat oven to 475°F (235°C).
- Heat a medium cast-iron or other heavy skillet over medium-high heat. Add olive oil and onion; sauté for 4 minutes, until softened. Season with salt, pepper, and a pinch of sugar. Reduce heat to medium; stir and cook for 10–15 minutes, until very soft and golden brown. Remove to a bowl and set aside.
- Add another tablespoon of oil to the same skillet and heat over medium-high heat. Add mushrooms and sauté for 5 minutes, until soft and releasing liquid. Season with salt, pepper, and Worcestershire sauce. Continue stirring until soft, brown, and liquid is evaporated (about 5 more minutes). Set aside.
- Meanwhile, cover the steak and place in the preheating oven to warm. Set aside.
- Once the oven is hot and the pizza crust is parbaked, assemble the pizza: Scatter half the Monterey Jack cheese on the crust. Top with onions and mushrooms. Add the steak, tomatoes, remaining Monterey Jack cheese, and blue cheese; distribute evenly. Return to the oven for 5–10 minutes, until the crust is cooked through and the toppings are brown and melted.
Notes
- For a richer flavor, marinate the steak in Worcestershire sauce for 30 minutes before grilling.
- If you don’t have blue cheese, try crumbled goat cheese or a strong cheddar as a substitute.
- To prevent a soggy crust, ensure the tomatoes are well-drained before adding them to the pizza.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 pizza
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
What cut of steak works best on a pizza?
Leftover ribeye or sirloin both work well because they stay tender when sliced thin. Avoid lean cuts like flank steak, which can turn tough after a second round of heat.
Can I use raw steak instead of leftover grilled steak?
Sear raw steak in a hot pan to medium-rare before slicing and placing on the pizza. It will continue to cook in the oven, so undercooking slightly at this stage is intentional. 
What can I substitute for blue cheese?
Gorgonzola is a milder blue option. If you want something even less pungent, crumbled feta or shaved aged cheddar also pair well with steak and caramelized onions.
How do I prevent the pizza crust from getting soggy?
Parbake the crust before adding toppings, and make sure the caramelized onions and mushrooms are not too wet. Pat mushrooms dry before sautéing.
Why add Worcestershire sauce to the mushrooms?
It adds a savory, umami depth that complements the beef. A small amount goes a long way.
