January 26, 2012

Philly Cheesesteak Pizza

A few days ago, I shared my foolproof recipe for Eye of Round Roast.  I like to choose a big roast when making it for the simple fact that I have leftovers. Those leftovers are the key to my Philly Cheesesteak Pizza.  Who doesn't love the cook once, eat twice principal?

There really isn't an exact recipe to this - more like a little of this and a little of that kind of method.  

Philly Cheesesteak Pizza

  • leftover eye of round roast, or any other beef roast
  • cheese
  • sauteed onions & garlic - you can add bell peppers and mushrooms too if you want
  • jarred alfredo sauce
  • pre-baked pizza crust


Saute whatever veggies you want & set aside.

Using a food processor or blender, shred up the leftover roast into small bits.

Spoon a little alfredo sauce onto a prepared pizza crust.  Top with the roast, sauteed veggies, & cheese.  This go round, I used onions and garlic for the veggies - and on one pizza I used pepperjack & on another I used parmesan, mozzarella & torn strips of provolone.

Bake at 400 degrees for 10-12 minutes.


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