Ingredients:

  • 1 lb ribeye steak, shaved paper-thin
  • 1 tbsp neutral oil
  • 1 large green bell pepper, thinly sliced
  • 1 medium yellow onion, sliced into half-moons
  • 1 cup cremini mushrooms, sliced
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 tsp nutmeg
  • 1 lb pizza dough, room temperature
  • 6 slices provolone cheese
  • 2 cups low-moisture mozzarella, shredded
  • 1 tbsp cornmeal for dusting

Instructions:

  1. Preheat your oven to 450°F (230°C) with a pizza stone or inverted baking sheet inside.
  2. Heat neutral oil in a cast iron skillet over high heat. Add the shaved steak in batches, searing for 1 minute until mahogany edges appear. Season with salt and pepper and remove from pan while slightly underdone.
  3. In the same skillet, sauté the sliced bell peppers, onions, and mushrooms for 4-5 minutes until edges are charred and onions are translucent. Remove from heat.
  4. In a small saucepan, melt butter over medium heat. Sauté garlic for 30 seconds. Whisk in heavy cream and simmer for 3-4 minutes until the sauce coats the back of a spoon. Stir in Parmesan and nutmeg until thick enough to coat a spoon.
  5. Stretch the dough into a 14-inch circle on a cornmeal-dusted peel. Spread the garlic cream sauce evenly over the dough.
  6. Layer with provolone slices, then top with the seared steak, sautéed vegetables, and shredded mozzarella.
  7. Slide the pizza onto the preheated stone and bake for 8-12 minutes until the crust is blistered and the cheese is bubbling and golden.