Steak and Potato Pizza Recipe | Foodal (2024)

I am one of those people who totally craves a big, juicy steak from time to time.

Meat is very much appreciated in my world. It’s fantastically delicious, as well as being something that I feel I simply cannot live without.

Surprisingly enough, I don’t actually come from a meat and potatoes kind of family. My mom was more of a stew and healthy seafood kind of cook, serving her personal favorites regularly when I was growing up. Steak was rarely in rotation at our house.

My husband, on the other hand, came from a big meat and potatoes kind of family. He was brought up on it, and while he loves potatoes, he is not as obsessed with red meat as I am.

Funny how that’s switched up, right? Like we rebelled against what was on offer, to some degree.

So, I usually go for a big and juicy, thick slab of meat when we go out to eat, whenever it’s on offer. I’ll chow down on steak frites whenever I get the chance. But sometimes I just can’t wait for the next opportunity to go out to a restaurant, whereas my husband doesn’t want a steak.

What to do?

This pizza is our compromise.

The meat isn’t the only star of the show here. It shares the spotlight with the potatoes in the best possible way.

Honestly, it’s the pure simplicity of this recipe that really makes the flatbread shine.

First, it’s a fantastic way to use up any leftover meat you may have in the fridge. I prefer to use skirt steak, but other cuts work well too if you have any leftover flank, pan seared NY strip, or another type you are trying to work through.

And the dish itself is super simple to prepare. Got 30 minutes? That’s all it takes to get this delicious meal on the table.

The potatoes don’t have to be cooked all the way through before they go on top of the crust. All you have to do is pierce them a few times, and microwave them for about 8 minutes.

This softens them up just the right amount, so it isn’t difficult to slice them into rounds.

The shredded mozzarella goes on the bottom, then the crust is topped with sliced spuds, minced garlic, and sliced meat.

The final topping is a good amount of blue cheese. This is the ideal pairing for steak and potatoes, one hundred percent. It acts as a nice tart and tangy matchup to the savory ingredients.

Then you bake it all up, and get ready to be counting down the seconds until you get to devour it all.

I literally stood in the kitchen and hovered eagerly for the last five minutes of the bake when I made this, waiting for it to be ready to to come out of the oven.

My first bite was pure heaven, and it will be for you too. I got my meat fix, and it was so good. My husband got his spuds fix, and he was thrilled. We both got to enjoy pizza in a whole new, elevated way.

Not only is this a killer way to make dinner a little more interesting, it’s also a serious crowd-pleaser. For game day, it pairs perfectly with all the beer and other munchies that you want to serve.

And the best part is, you can use whatever kind of crust you like. Make a basic one from scratch, or you can purchase it from the store.

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Cooking By the Numbers…

Step 1 – Prep Crust and Ingredients

If you are making your crust from scratch, do that first. Keep in mind that you may need to do this the day before you plan to have your pizza, depending on the recipe.

I like to use a chewy and crunchy one, so it holds up well to the toppings. If you really want to amp it up a notch, add some fresh herbs to your dough.

Do you have leftover steak on hand? Great!

If not, fire up that grill and get it cooked. Remember that it will cook a little more in the oven when the pizza bakes. Set it aside to cool.

Remove the stems and chop enough rosemary until you have 2 tablespoons total.

Measure out all the remaining ingredients as listed on the ingredients list.

Preheat your oven to 450˚F. Line two baking sheets with parchment paper.

You could also preheat a pizza stone and bake these one at a time, if you prefer. Be sure to give your stone about an hour to preheat, if you choose to use one.

Be sure to scrub the potatoes well. Use a fork to pierce each potato about 3 to 4 times. Add the potatoes to a microwave-safe bowl. Cover and cook on High for 8 minutes, until they are just tender.

Let the potatoes cool. Once they are cool enough to touch, cut them into 1/8-inch-thick rounds.

Step 2 – Assemble

Cut the meat across the grain, into thin slices. A sharp chef’s knife will do the trick!

Divide the dough into 2 equal balls. Shape each ball of dough one at a time on a lightly floured work surface, forming each into a round that is 12 to 14 inches across. Place each crust on one of the prepared baking sheets.

If you’re using a pizza stone, you can skip the sheet pans. Place each on a floured piece of parchment instead, or dust your work surface or two pieces of parchment lightly with semolina, and be prepared to transfer the prepared dough to your stone with a pizza peel when it’s time to bake.

Divide the mozzarella in half and evenly distribute it between the two crusts, leaving a bit of a border around the edge. Top with potato rounds arranged in an even layer, then sprinkle evenly with the minced garlic.

Place meat slices on top in an even layer, and sprinkle with blue cheese.

Step 3 – Bake

Place both baking sheets in the oven. Bake for 10 to 12 minutes, until the cheese is melted and lightly browned. Bake one at a time if you are using a pizza stone.

Remove from the oven and sprinkle evenly with rosemary. Slice and serve warm.