Tuesday, August 2, 2011

Philly Cheesesteak Pizza

We had a cookout on recently and had steak left over, so I was searching for something different besides steak and eggs or steak quesadillas to make with the yummy leftovers. So, here it is...

This recipe + this recipe =

(Shawn's) Philly Cheesesteak Pizza
2 cans Pillsbury Crescent Rolls
Ranch dressing
12 slices of provolone cheese
Leftover steak (about 2 cups, sliced thinly)
1 onion, thinly sliced
1 green pepper, thinly sliced
10 oz. baby bellas, sliced
4 c. mozzarella cheese
Steak seasoning (I used McCormick's Montreal Brand seasoning)

Heat oven to 375 degrees.

Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust.  Bake at 375 oven for 11 to 13 minutes or just until golden brown.

While the crust is baking, lightly saute the onion, mushrooms, and green pepper with a small amount of butter or margarine and garlic. (Do not over cook.) Drain and set aside.

Drizzle Ranch dressing on top of crust and spread out with knife. Layer the provolone cheese on top. Spread the steak around and then the veggies on top. Put the mozzarella cheese on top of that and sprinkle with steak seasoning.

Return to oven for 3-6 more minutes until cheese is melted.  Serve immediately.  Makes 12 main dish servings or 48 appetizers.

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