On my weekly trip to the store I got the ingredients to make Philly Cheese Steak sandwiches. Sounds, great right? Well… I forgot the hoagie rolls and I wasn’t about to put the cheesy deliciousness in between two piece of white bread and there was no way that I was going back to the store with a 1 year old. So I thought, why not pull out some pizza dough (I make a good amount of dough at a time and freeze the extra) and the hubs (my help this time around) and I threw down a Philly Cheese Steak Pizza.
I started off by putting some garlic oil (extra virgin olive oil and minced garlic heated on the stove for about a minute on low heat) on the pizza dough and put in the oven to par-bake it on 400°F for about 10 minutes. I knew the process would go fast so I wanted the dough almost done.
These next steps almost took no time. I buy my thinly shaved ribeye from my local grocery store already pre-packaged for cheese steaks in the fresh meat section.
- In a skillet (or cast iron), sauteed green and red peppers with mushrooms with salt and pepper for about 5 minutes or until it reaches the tenderness you’d like.
- Sear the thinly sliced ribeye for about 1-2 minutes. This process went very fast and will finish cooking if needed while in the oven on final bake of pizza.
- Sautee sliced onions until the color becomes caramelized and have become translucent in color.
In this order, the ingredients were added to the top of the garlic oil dough that was par-baked; monterey jack shredded cheese, shaved ribeye, peppers and mushrooms, onions and sliced provolone cheese.
Bake for an additional 8-10 minutes or until the dough is thoroughly cooked and the cheese is melted.
Then enjoy a slice or two..or three!
When we use the oven for baking, my little one likes to wear her ‘Ove’ Glove just like Mommy. No worries, she doesn’t come close to the stove while it’s open..she just likes to be with me and do the same things I do. ❤
