Italian Cheese Steak Pizza

The recipe Italian Cheese Steak Pizza could satisfy your Mediterranean craving in approximately 25 minutes. This recipe serves 1. One serving contains 3294 calories, 262g of protein, and 157g of fat. For $14.31 per serving, this recipe covers 58% of your daily requirements of vitamins and minerals. 69 people were impressed by this recipe. It is brought to you by The Gunny Sack. valentin day will be even more special with this recipe. Head to the store and pick up provolone cheese, boneless chuck steak, green bell pepper, and a few other things to make it today. A few people really liked this main course. With a spoonacular score of 93%, this dish is outstanding. Try Steak and Blue Cheese Pizza, Philly Cheese Steak Pizza, and Steak and Cheese Pizza Pockets for similar recipes.

Servings: 1

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 cup Ragú® Meat Creations Sautéed Onion and Beef

1 lb boneless chuck steak

1/4 of a green pepper, thinly sliced

1 tbsp olive oil

1/4 cup onion, thinly sliced

1 prebaked pizza crust

2 cups provolone (or mozzarella) cheese, shredded

Equipment:

oven

frying pan

Cooking instruction summary:

Preheat oven to 425 degrees.Cut 1 pound of boneless chuck steak into thin strips.Heat 1 tablespoon of olive oil, in a large skillet, over medium heat.Add the steak, sliced green peppers and thinly sliced onion.Cook while stirring often, until steak is browned and heated through.Add 1 cup of Rag Meat Creations Sauted Onion and Beef Sauce.Spread evenly over a prebaked pizza crust.Top with 2 cups of shredded provolone (or mozzarella) cheese.Bake at 425 degrees for 10-12 minutes, until cheese is melted.

 

Step by step:


1. Preheat oven to 425 degrees.

2. Cut 1 pound of boneless chuck steak into thin strips.

3. Heat 1 tablespoon of olive oil, in a large skillet, over medium heat.

4. Add the steak, sliced green peppers and thinly sliced onion.Cook while stirring often, until steak is browned and heated through.

5. Add 1 cup of Rag Meat Creations

6. Sauted Onion and Beef Sauce.

7. Spread evenly over a prebaked pizza crust.Top with 2 cups of shredded provolone (or mozzarella) cheese.

8. Bake at 425 degrees for 10-12 minutes, until cheese is melted.


Nutrition Information:

Quickview
3193k Calories
250g Protein
151g Total Fat
202g Carbs
58% Health Score
Limit These
Calories
3193k
160%

Fat
151g
232%

  Saturated Fat
76g
476%

Carbohydrates
202g
68%

  Sugar
9g
11%

Cholesterol
621mg
207%

Sodium
4858mg
211%

Get Enough Of These
Protein
250g
502%

Zinc
56mg
374%

Vitamin B12
22µg
368%

Selenium
204µg
292%

Phosphorus
2722mg
272%

Calcium
2478mg
248%

Vitamin B3
37mg
188%

Vitamin B6
3mg
167%

Iron
27mg
152%

Vitamin B2
1mg
117%

Potassium
2925mg
84%

Magnesium
234mg
59%

Vitamin B5
5mg
56%

Vitamin A
2461IU
49%

Vitamin B1
0.61mg
41%

Copper
0.66mg
33%

Vitamin C
26mg
33%

Fiber
7g
29%

Vitamin E
4mg
28%

Vitamin K
26µg
25%

Folate
79µg
20%

Vitamin D
1µg
12%

Manganese
0.19mg
10%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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