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Beef Eaters' Pizza
This was a winning recipe in the Texas Beef Cook-Off.

Prep: 10 minutes
Cook: 20 minutes
Servings: Serves 4
1 lb. sirloin steak
2 Tbsp. garlic flavored olive oil, separated
1 Roma tomato, thinly sliced
2 green onions, thinly sliced
1/4 cup beef broth
4 ounces Roquefort cheese, separated
1 Tbsp. fresh parsley, chopped
1/4 tsp. freshly ground black pepper
6 ounces fresh mushrooms, sliced
1 small green or red bell pepper, julienned
3 Tbsp. dry Madeira wine
2 Tbsp. unsalted butter
1 prepared pre-baked pizza shell (12 inch)

Preheat oven to 400F (or consult pizza shell package instructions).
Cut sirloin steak into 1/8" thick, 2" long slices.
Combine pepper and 1 Tbsp. of the olive oil. Pour over sirloin strips and set aside.
Heat remaining oil in heavy skillet.
Sear meat and vegetables in garlic-flavored oil. Remove and reserve.
De-glaze skillet with beef broth and wine. Reduce to approximately 4 Tbsp. or until thick. Remove from heat.
Return meat and vegetable to liquid. Mix and set aside to soak.
Beat 2 ounces Roquefort cheese and butter in small bowl until smooth. Spread over pizza shell.
Spoon meat and vegetable mixture over bottom of pizza and top with remaining 2 ounces cheese and parsley.
Bake in oven 10-15 minutes or according to pizza shell package instructions.