Friday, October 05, 2012
Philly Cheese Steak Pizza
Make "crust" at least the day before because it seems so much better after sitting in the fridge a day or two (see recipe from genaw.com).
I know a traditional sammie has bell peppers, but I have a weird allergy to them so none of 'em here, but go for it if you & yours like.
Rough chop onion, shrooms and a colorful array of bell peppers (if using).
If you have a wok, it works well here, otherwise a large flat bottomed pan will work.
Dry* sautee* shrooms* for 4-5 min on a medium heat, then add a dab-o-butter and evoo, the onions (diced colorful peppers, too if you are using), sautee for 1 minute.
Turn the heat up to high and let pan get hot, stirring constantly to keep the onion mixture from burning.
Add strips of very, very thin sliced beef sirloin steak or any other inexpensive beef (butcher sliced it uber thin) and sautee until mostly cooked through.
A little pink is good to keep it from over cooking in the oven.
Schmear "crust" with sour cream (add some basil to S/C in advance, is good!)
Scatter beefy onion mix across the "crust".
Add little dobs of Philly cream cheese (maybe 1/4 tsp).
Then top with your choice of provolone, havarti or I would imagine a horse radish white cheddar would be really good here as well.
I made half with basil sour cream and the other half with sour cream and then added chopped up jalapenos...both were good, but I liked the heat of the jalapenos the most.
Next time I'll play with adding horse radish to the sour cream.
*note about the dry sautee shrooms....since shrooms have a lot of moisture, do not add any liquids to sautee! Otherwise you will end up with limp tasteless shrooms. Dry sautee them on a medium-low heat, stirring often and the result will be firm shrooms that actually taste like shroms!