Most men love steak. This is a surprise to basically no one. But there’s a reason that a steakhouse dinner is usually seen as a treat or indulgence – that perfectly marbled meat, gorgonzola cream sauce, and decadent side dishes can rack up quite the bill.
Luckily, these high-end ingredients are super flavorful, which means that even in smaller, less break-the-bank quantities, you can get the flavor of a full steak dinner without the hit to your bank account – which is just what I did in creating last night’s “Steak and Gorgonzola Pizza”.
This recipe is husband tested and husband approved! (Click “continue reading” to see more.)
Ingredients:
- 1 medium-sized ribeye steak (a filet or NY strip would work too, but a Ribeye is my personal favorite)
- Pillsbury refrigerated pizza dough
- 1/4 cup jarred pizza sauce
- Shredded mozzarella or other Italian cheeses (about 2 cups)
- 3 oz gorgonzola cheese, crumbled
- 1 roma tomato, sliced ultra-thin
- 1 tbsp chopped chives
- 2 tbsp butter
- 1 tbsp steak sauce of your choice (I used Heinz 57 and Worcestershire sauce, mixed together)
- Salt and Pepper
Directions:
- Preheat your oven according to the instructions on the pizza dough, and pre-bake your crust as instructed. (Depending on how crispy you like your crust, you may want to cook it a bit extra too – however crispy it is after pre-baking is how crispy it will be when you’re finished.)
- While the crust is pre-baking, warm a saute pan over a medium flame, and melt your butter.
- Sprinkle steak on both sides with salt and pepper, then brush with your steak sauce mixture. Add your steak to the pan, brushing every few minutes with the butter/sauce cooking liquid. After about 4 minutes, turn the steak and cook the other side for another 4 minutes. Your goal here is just a good sear – it’ll end up cooking longer in the oven, and you do not want to overcook the meat. After cooking, remove the steak from the pan and let it “rest” for at least five minutes before cutting.
- While your meat is resting, remove your pre-baked pizza crust from the oven. If the edges are still white, brush with olive oil to add color. Spread on your pizza sauce, then top with about 2/3 of your shredded cheese. Cut/crumble your gorgonzola into small pieces, and spread around your pizza – don’t worry if you feel the flavor is too intense right now, it will mellow once it cooks. Add the thinly sliced tomatoes as well.
- Slice your steak into small-bite sized pieces using a good knife. Remove and gristle and fat and discard. Spread your steak pieces on the pizza crust, then cover with the remaining cheese. Top with chives, and put it in the pizza to finish cooking (usually just about 6-10 minutes, all you need is enough to melt the cheese and combine the flavors.)
- Remove the pizza from the oven, cut into individual slices, and enjoy!
Want a variation? Replace the gorgonzola with a horser adish sauce, or top the entire pizza with a little balsamic reduction – two other steakhouse flavors that would be great on this dish.
