August 23, 2012

Spin Off


A couple of weekends ago as we were headed to the beach we stopped at Publix to gear up and pick up subs as usual.  Mike and I usually split a turkey sub and call it a day, but since pregnant women aren’t supposed to have cold deli meat (heated until steaming is ok which kills the bacteria found in the meat called listeria), I opted for a new (to me) sub: the hot Philly Cheesesteak.

Well, it was delicious and having made Philly Cheesesteak Paninis before at home I knew that I wanted to try these flavors again during the week but with a twist. 

The result?  A spinoff of the original:

Philly Cheesesteak Pizza!





I didn’t really write down the recipe per se, this meal was one that was more “thrown together” but I can tell you the ingredients that were used:

  • pizza dough (I love to buy Publix fresh dough, but canned works well, too)
  • sweet onion
  • green bell pepper
  • sliced baby portabella mushrooms
  • roast beef (from the deli or pre packaged)
  • 4 oz. reduced fat cream cheese, 1/2 C reduced fat sour cream mixed together with a half packed of ranch seasonings (this was used as the “sauce” of the pizza – so good)
  • shredded mozzarella cheese (or any other cheese you desire, this is just what we had on hand



To prepare:

1.  Roll out the pizza dough.

2.  Sauté onions, pepper and mushrooms and S&P over medium heat until caramelized.




3.  Chop/dice the roast beef into small to medium sized pieces.

4.  Spread “sauce mixture” (see above) on the dough.

5.  Top with sautéed veggies and chopped roast beef.

6.  Cover with cheese.



7.  Bake for about 20 minutes at 400 degrees on a cookie sheet or until desired doneness.

8.  Serve with dipping sauce or eat as is.





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