Martha Stewart Steak Pizza With Peppers and Onions

Martha Stewart Steak Pizza with Peppers and Onions is an easy weeknight dinner with cheesesteak flavor. Sear thick sirloin in cast iron while store-bought dough bakes crisp at 500°F. Then pile on sautéed red onion, bell peppers, and melty Monterey Jack for pizza night.

This cheesesteak-style pizza feeds four with just sirloin, store-bought dough, and fresh parsley on top. The key is resting the seared steak 10 minutes before slicing, so each strip stays tender under the melted cheese.

Martha Stewart Steak Pizza With Peppers and Onions

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

25

minutes

Calories

630

kcal

Crisp, puffed golden crust topped with tender seared sirloin strips, charred bell peppers, sweet red onion, and a blanket of melty Monterey Jack cheese.

Ingredients

• All-purpose flour, for work surface
  

• 1 pound pizza dough, thawed if frozen, divided in half
  

• 5 teaspoons extra-virgin olive oil
  

• 10 ounces sirloin steak (1 inch thick)
  

• Coarse salt and ground pepper
  

• 1 medium red onion, thinly sliced
  

• 2 bell peppers (not green), stemmed, seeded, and thinly sliced lengthwise
  

• 4 ounces Monterey Jack cheese, shredded (1 cup)
  

• 1/4 cup coarsely chopped fresh parsley leaves
  

Directions

• Preheat the oven: Preheat oven to 500°F, with racks in upper and lower thirds. Line two baking sheets with parchment paper.
• Roll out the dough: On a lightly floured surface, roll out 1 pizza dough half into a 14-inch oval. Transfer dough to a prepared baking sheet and brush with 1 teaspoon oil. Repeat with remaining dough half.
• Bake the crusts: Bake until crusts are puffed and golden brown, about 14 minutes, piercing large air bubbles with a knife, if necessary, and rotating sheets halfway through.
• Sear the steak: Meanwhile, pat steak dry and season with salt and pepper. In a large cast-iron or other heavy skillet, heat 1 teaspoon oil over medium-high until almost smoking. Cook steak until medium-rare, 6 to 8 minutes, flipping once.
• Rest the steak: Transfer to a cutting board, tent with foil, and let rest 10 minutes.
• Cook the vegetables: In skillet, heat 2 teaspoons oil over medium. Add onion and bell peppers and season with salt and pepper. Cover and cook, stirring occasionally, until beginning to soften, about 5 minutes. Uncover and cook until vegetables are crisp-tender and dark brown in spots, 8 minutes.
• Assemble the pizzas: Thinly slice steak against grain. Top crusts with steak, vegetables, and cheese.
• Melt the cheese: Bake pizzas just until cheese is melted, 3 minutes. Sprinkle with parsley before serving.

Tools for this recipe

• Lodge 12-inch cast iron skillet, Nordic Ware half sheet pan, J.K. Adams French rolling pin, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

What cut of steak is best for steak pizza?

The recipe calls for a 10-ounce sirloin, which is lean enough to slice thin after searing and still has plenty of beefy flavor. Flank steak or skirt steak work as substitutes because both slice well against the grain. Avoid rib-eye here since its extra fat can make the pizza greasy once the Monterey Jack melts on top.

Can you make steak pizza ahead of time?

Bake the crusts and sear the steak up to 4 hours ahead, then store them separately at room temperature. When you are ready to eat, assemble the toppings and bake at 500°F for 3 to 5 minutes until the cheese melts. Sautée the vegetables ahead too, but rewarm them in the skillet so they do not cool the hot crust down.

How do you store and reheat leftover steak pizza?

Keep slices in an airtight container in the fridge for up to 3 days. Reheat in a 300°F oven or air fryer until the cheese re-melts and the steak warms through, about 5 to 7 minutes. Avoid the microwave because it makes the crust soggy instead of crisp.

What can you use instead of Monterey Jack cheese?

Provolone is the classic cheesesteak pairing and melts just as smoothly on pizza. Mozzarella or a sharp white cheddar also work, though cheddar adds a stronger bite. Shred the cheese yourself from a block because pre-shredded bags contain anti-caking starch that prevents smooth melting.

Do you need a cast-iron skillet for this recipe?

Cast iron gives the best sear because it holds heat evenly at high temperatures, but any heavy-bottomed stainless steel skillet works too. Skip nonstick for this step since those pans are not built for the high heat you need and will not brown the steak properly. Heat the oil until it just starts to smoke before adding the meat, about 2 minutes over medium-high.