Another Left-Overs Cheese Steak Pizza
Here’s another link with a little history about how the cut came to be:
http://www.santamariaelks.com/history/tritip.htmlNow, I’m not saying these guys are going to be written up in the history books for this, but they are in my history notes. There are some great websites out there discussing how to cook a Tri-Tip and I have used it many times to create pizzas. And, if you like Cheese Steak Sandwiches like I do, then how could you not like a Cheese Steak Pizza? I can still remember the first time I had a Cheese Steak while I was working one summer for my uncle’s moving company. We pulled into a nondescript strip mall and I followed the guys into a little sandwich shop and had what would become one of those discovery moments that stays with you forever. What’s not to like? There’s cheese, steak, dough and anything else you want to add to make your sandwich or pizza unique. I’m a big fan of onions, peppers, mushrooms and even jalapenos on mine. Sandwiches pizzas are perfect places to bring these ingredients all together.
I had a can of DiNapoli Simply Red Whole Peeled California Tomatoes, courtesy of our friend Rob DiNapoli, that I couldn’t wait to try. I knew I had some left over Tri-Tip handy. I had onions and I had peppers. I always have some Mom’s Pickled Jalapeños, which I posted about last year (see the Instructionals section). Needless to say, I knew what I was going to make.
Left-Over Santa Maria Tri-Tip PizzaPeter’s Classic Dough *See recipe in our Instructional Section
Simply Red Tomatoes turned into Peter’s Crushed Tomato Sauce
(*Any quality canned tomato will work, as Simply Red is not available to the general public)
Sliced and Sauteed Onions and Yellow Peppers
Sliced left over Tri Tip Steak
*Cut or tear into bite sized pieces
Chopped “Mom’s Soy Pickled Jalapeños” *See recipe in our Instructional Section
Peter’s Crushed Tomato Sauce is a perfect pizza sauce. Once you make it a few times, following his recipe, you can start to do it on your own, just adding what feels right.This is so simple and tastes so fresh I really don’t see any reason to do anything else when I’m using a tomato sauce. When I first tried it after reading Peter’s book, American Pie: My Search for the Perfect Pizza, I literally thought, “This is it! This is the perfect pizza sauce.” Now, I’ve heard that perfection is not possible, but this may be an exception.
Let’s get to work:Build the pizza by placing the tomato sauce on the dough.
Add the mixture of grated Mozzerella and Provolone
*I used about 3/4 Mozzarella and 1/4 Provolone
Add the sliced Tri-Tip Steak
Add sautéed onions and peppers
Place the pizza into a pre-heated (550 Degree) oven on your pizza stone. If you have it, switch the oven over to Convection Bake.Check the pizza in about 7 Minutes. When it’s done, remove it.
(I got some nice charring across this pizza in my home oven. )
Add the chopped jalapeños, to your taste.
You could grate some Grano Padano or Parmesan Cheese over the top if you like. My Tri-Tip was already seasoned when I cooked it with salt, pepper and chopped garlic, so there was no need for more salt, or pepper.
Slice the pizza and dig in.
How’s that for using left overs?
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Pizza Quest Info
Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.
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Nice Pizza Brad!
Hey one thing – when you folks post a link to something like this:
“Peter’s Classic Dough *See recipe in our Instructional Section”
How about making a hyperlink directly to the recipe?
Sometimes it is not easy to find them ( the beer dough is an example – it is not listed as such IIRC in the title and I had to dig around to find it ).
The hyperlink will allow visitors to go directly to the recipe and everyone will thank you.
Yes, I’ve been asking how to do that and being the computer illiterate that I am have not figured out how to do it on this site. If anyone knows how let me know; meanwhile, I’ll see if our site designer can show me how to do that. Thanks Charles!
First, thanks for the compliment! Try it out and let us know how yours turned out. Second, we agree and hope to make this feature more user friendly. I will try to figure out the hyperlink option in the meantime. Hang with us as we develop things and keep your useful comments coming.
Goto the instrucionals and click on the link that you want. Then click on the address line and highlight the entire link, for example: http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/92-classic-pizza-dough-neo-neapolitan-style.html.
Then all you have to do is paste it in your message.
Hey Brad, nice looking pizzas! I came from the Santa Maria Area. You would have to make a tri tip, poquito bean, salsa pizza for it to be REALLY Santa Maria Pizza!
Keep up the good work!