Philly Cheesesteak Pizza

Longtime friend and co-founder of the Steak Cookoff Association, Brett Gallaway dropped by the office recently for a quick visit and share his recipe for Philly Cheesesteak pizza. His Kelley's Mustard base made all the difference and really tied the flavors of the pizza together.

Philly Cheesesteak Pizza

  

August 13, 2020

Ingredients

2 cups shredded mozarella

Kelley's Stone Ground Gourmet Mustard

1 1/2 cups sliced mini sweet peppers

1/2 cup sliced onion

3 cups shaved beef steak

SCA Texas Rub

Parain's Cajun Butter Seasoning

4 tbsp melted butter

Directions

1Prepare dough as directed on package and allow to rise.

2Prepare your toppings ahead of time. Chop peppers and onion. Grill up veggies with beef to desired doneness with SCA Texas Rub.

3Prepare your grill for 450°F cooking. If you have a laser thermometer, check the temp at the grates.

4After rolling out dough, grill on one side until the top of the dough becomes bubbly. Approximately 3 to 4 minutes.

5Remove from grill and add toppings to the grilled side of the dough. Use a generous amount of Kelley's Stone Ground Gourmet Mustard as your base.

6Place pizza back on the grill with toppings and cook until toppings look done, about 10 minutes. During this time add your Parain's seasoning and also butter the crust for added flavor.

7Remove from grill, allow to cool. Slice and serve!

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