{"id":826,"date":"2012-03-08T20:25:28","date_gmt":"2012-03-09T01:25:28","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2012\/03\/08\/another-left-over-cheese-steak-pizza\/"},"modified":"2012-03-08T20:25:28","modified_gmt":"2012-03-09T01:25:28","slug":"another-left-over-cheese-steak-pizza","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/another-left-over-cheese-steak-pizza\/","title":{"rendered":"Another Left-Overs Cheese Steak Pizza"},"content":{"rendered":"

Not just simply red, but brightly red! Looks delicious already.<\/p><\/div>If you know me, you know I love Tri-Tip or Santa Maria steak and, chances are, you’ve probably had it a few dozen times off of my grill.\u00a0 The Tri-Tip cut is mainly a West Coast thing.\u00a0 It’s certainly my thing. As I understand, it used to be a cut of meat that was mainly used to be ground up for hamburger, or used for stew meat.\u00a0 One day back in the late ’50’s, at a Safeway Supermarket in Santa Maria, CA, the meat manager decided to throw this whole cut of meat onto the rotisserie with some salt, pepper and garlic salt.\u00a0 The butcher commented that he was wasting his time, that this meat would be too tough to chew. Instead, after about an hour, what they discovered was something new.\u00a0 This left-over section of beef, shaped like a triangle (Tri-Tip), turned out to have a whole new texture and flavor profile.\u00a0 Here’s a link to a couple sites for more information on cooking and the history of Santa Maria Tri-Tip. <\/p>\n

My dough had warmed up nicely on the counter and had lots of gas bubbles. Notice how bright and beautiful this sauce looks!<\/p><\/div>The first is a great article by Russ Parsons of the LA Times.\u00a0 I had been using this recipe for some time before I had the chance to meet Russ while filming at Pizzeria Mozza (check out our Pizzeria Mozza webisodes to see his conversion to loving Nancy Silverton’s Hawaiian Pizza, something he thought could never happen).\u00a0 At the time, I didn’t even know Russ wrote this article.\u00a0 One day, I looked at my folded, faded cut-out newspaper article and noticed Russ’ name.\u00a0 Needless to say, I was that much happier having met him – now realizing I was already a huge fan!\u00a0 <\/p>\n

http:\/\/articles.latimes.com\/2005\/jun\/29\/food\/fo-calcook29 <\/a><\/p>\n

Here’s another link with a little history about how the cut came to be:<\/p>\n

http:\/\/www.santamariaelks.com\/history\/tritip.html <\/a><\/p>\n

Break\/Slice the Tri-Tip so that you can eat each piece in one bite.<\/p><\/div>Now, 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.\u00a0 There are some great websites out there discussing how to cook a Tri-Tip and I have used it many times to create pizzas.\u00a0 And, if you like Cheese Steak Sandwiches like I do, then how could you not like a Cheese Steak Pizza?\u00a0 I can still remember the first time I had a Cheese Steak while I was working one summer for my uncle’s moving company.\u00a0 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\u00a0 stays with you forever.\u00a0 What’s not to like?\u00a0 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.\u00a0 Sandwiches pizzas are perfect places to bring these ingredients all together.<\/p>\n

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.\u00a0 I knew I had some left over Tri-Tip handy.\u00a0 I had onions and\u00a0 I had peppers.\u00a0 I always have some Mom’s Pickled Jalape\u00f1os, which I posted about last year (see the Instructionals section).\u00a0 Needless to say, I knew what I was going to make. \u00a0\u00a0 <\/p>\n

Left-Over Santa Maria Tri-Tip Pizza<\/h2>\n

Don’t forget the onions and peppers lightly sauteed so that they can finish cooking in the oven.<\/p><\/div>Peter’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)
Grated Mozzarella
Grated Provolone
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 Jalape\u00f1os”\u00a0 *See recipe in our Instructional Section<\/p>\n

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.

Nice charring. Looks pretty good!<\/p><\/div> 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.\u00a0 When I first tried it after reading Peter’s book, American Pie: My Search for the Perfect Pizza,<\/em> I literally thought, “This is it! This is the perfect pizza sauce.”\u00a0 Now, I’ve heard that perfection is not possible, but this may be an exception.<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

Let’s get to work:<\/h3>\n

It looks like this was all meant to be together, right?!<\/p><\/div>Build the pizza by placing the tomato sauce on the dough.<\/p>\n

Add the mixture of grated Mozzerella and Provolone
*I used about 3\/4 Mozzarella and 1\/4 Provolone <\/p>\n

Add the sliced Tri-Tip Steak<\/p>\n

Add saut\u00e9ed onions and peppers<\/p>\n

Place the pizza into a pre-heated (550 Degree) oven on your pizza stone.\u00a0 If you have it, switch the oven over to Convection Bake.\u00a0 <\/p>\n

Don’t forget Mom’s Pickled Jalapenos<\/p><\/div>Check the pizza in about 7 Minutes.\u00a0 When it’s done, remove it.
(I got some nice charring across this pizza in my home oven. )<\/p>\n

Add the chopped jalape\u00f1os, to your taste.\u00a0 <\/p>\n

You could grate some Grano Padano or Parmesan Cheese over the top if you like.\u00a0 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.<\/p>\n

Slice the pizza and dig in.\u00a0 <\/p>\n

How’s that for using left overs?\u00a0 <\/p>\n

Enjoy!<\/p>\n

\u00a0<\/p>\n

{gallery}anothercheesesteakpizza{\/gallery}<\/p>\n","protected":false},"excerpt":{"rendered":"

If you know me, you know I love Tri-Tip or Santa Maria steak and, chances are, you’ve probably had it a few dozen times off of my grill.\u00a0 The Tri-Tip cut is mainly a West Coast thing.\u00a0 It’s certainly my thing. As I understand, it used to be a cut of meat that was mainly used to be ground up for hamburger, or used for stew meat.\u00a0 One day back…Read More…<\/a><\/p>\n","protected":false},"author":351,"featured_media":819,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-826","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c59-written-recipes"],"acf":[],"yoast_head":"\nAnother Left-Overs Cheese Steak Pizza - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/another-left-over-cheese-steak-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Another Left-Overs Cheese Steak Pizza - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"If you know me, you know I love Tri-Tip or Santa Maria steak and, chances are, you’ve probably had it a few dozen times off of my grill.\u00a0 The Tri-Tip cut is mainly a West Coast thing.\u00a0 It’s certainly my thing. As I understand, it used to be a cut of meat that was mainly used to be ground up for hamburger, or used for stew meat.\u00a0 One day back...Read More...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/another-left-over-cheese-steak-pizza\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/\" \/>\n<meta property=\"article:published_time\" content=\"2012-03-09T01:25:28+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2012\/03\/_mg_0780.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"427\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Brad English\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Brad English\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/another-left-over-cheese-steak-pizza\/\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/another-left-over-cheese-steak-pizza\/\",\"name\":\"Another Left-Overs Cheese Steak Pizza - Pizza Quest with Peter Reinhart\",\"isPartOf\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\"},\"datePublished\":\"2012-03-09T01:25:28+00:00\",\"dateModified\":\"2012-03-09T01:25:28+00:00\",\"author\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/another-left-over-cheese-steak-pizza\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.fornobravo.com\/pizzaquest\/another-left-over-cheese-steak-pizza\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/another-left-over-cheese-steak-pizza\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Another Left-Overs Cheese Steak Pizza\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\",\"name\":\"Pizza Quest with Peter Reinhart\",\"description\":\"A journey of self-discovery through pizza.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.fornobravo.com\/pizzaquest\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018\",\"name\":\"Brad English\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g\",\"caption\":\"Brad English\"},\"description\":\"Brad English is a producer based out of Los Angeles, CA. He has been in the business for over 24 years working on a wide range of projects that have taken him all over the country and to many parts of the globe. He loves to travel and cook for his friends and family. He discovered Peter Reinhart one day while searching the internet to find a way to make a better pizza crust and bought Peter\u2019s book: \u201cAmerican Pie, My Search for the Perfect Pizza\u201d. \u201cAs I read the opening section of the book called, \u201cThe Hunt,\u201d I knew right away that this had to be a show. I was actually jealous as I read about Peter traveling around the world going to all these amazing pizzerias and getting behind the scenes with the pizzaiolos!\u201d Within a few days he had contacted his friend, fellow producer, and fierce Competitive Restaurant Ordering rival, Jeff Michael. They contacted Peter to see if he was interested in taking this show on the road.\u00a0 The Quest had begun.\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/author\/brad-english\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Another Left-Overs Cheese Steak Pizza - Pizza Quest with Peter Reinhart","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.fornobravo.com\/pizzaquest\/another-left-over-cheese-steak-pizza\/","og_locale":"en_US","og_type":"article","og_title":"Another Left-Overs Cheese Steak Pizza - Pizza Quest with Peter Reinhart","og_description":"If you know me, you know I love Tri-Tip or Santa Maria steak and, chances are, you’ve probably had it a few dozen times off of my grill.\u00a0 The Tri-Tip cut is mainly a West Coast thing.\u00a0 It’s certainly my thing. As I understand, it used to be a cut of meat that was mainly used to be ground up for hamburger, or used for stew meat.\u00a0 One day back...Read More...","og_url":"https:\/\/www.fornobravo.com\/pizzaquest\/another-left-over-cheese-steak-pizza\/","og_site_name":"Pizza Quest with Peter Reinhart","article_publisher":"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/","article_published_time":"2012-03-09T01:25:28+00:00","og_image":[{"width":640,"height":427,"url":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2012\/03\/_mg_0780.jpg","type":"image\/jpeg"}],"author":"Brad English","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Brad English","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/another-left-over-cheese-steak-pizza\/","url":"https:\/\/www.fornobravo.com\/pizzaquest\/another-left-over-cheese-steak-pizza\/","name":"Another Left-Overs Cheese Steak Pizza - Pizza Quest with Peter Reinhart","isPartOf":{"@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#website"},"datePublished":"2012-03-09T01:25:28+00:00","dateModified":"2012-03-09T01:25:28+00:00","author":{"@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018"},"breadcrumb":{"@id":"https:\/\/www.fornobravo.com\/pizzaquest\/another-left-over-cheese-steak-pizza\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.fornobravo.com\/pizzaquest\/another-left-over-cheese-steak-pizza\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/another-left-over-cheese-steak-pizza\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.fornobravo.com\/pizzaquest\/"},{"@type":"ListItem","position":2,"name":"Another Left-Overs Cheese Steak Pizza"}]},{"@type":"WebSite","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#website","url":"https:\/\/www.fornobravo.com\/pizzaquest\/","name":"Pizza Quest with Peter Reinhart","description":"A journey of self-discovery through pizza.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.fornobravo.com\/pizzaquest\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018","name":"Brad English","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g","caption":"Brad English"},"description":"Brad English is a producer based out of Los Angeles, CA. He has been in the business for over 24 years working on a wide range of projects that have taken him all over the country and to many parts of the globe. He loves to travel and cook for his friends and family. He discovered Peter Reinhart one day while searching the internet to find a way to make a better pizza crust and bought Peter\u2019s book: \u201cAmerican Pie, My Search for the Perfect Pizza\u201d. \u201cAs I read the opening section of the book called, \u201cThe Hunt,\u201d I knew right away that this had to be a show. I was actually jealous as I read about Peter traveling around the world going to all these amazing pizzerias and getting behind the scenes with the pizzaiolos!\u201d Within a few days he had contacted his friend, fellow producer, and fierce Competitive Restaurant Ordering rival, Jeff Michael. They contacted Peter to see if he was interested in taking this show on the road.\u00a0 The Quest had begun.","url":"https:\/\/www.fornobravo.com\/pizzaquest\/author\/brad-english\/"}]}},"_links":{"self":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/posts\/826"}],"collection":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/users\/351"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/comments?post=826"}],"version-history":[{"count":0,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/posts\/826\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/media\/819"}],"wp:attachment":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/media?parent=826"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/categories?post=826"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/tags?post=826"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}