Philly Cheesesteak Pizza was a huge hit with Patti. She’s from Philly and knows her cheese steaks. She also knows how to take a recipe and make it better! She used thinly sliced rare tri-tip and lots of shredded mozzarella. We love pizza and it’s extra easy because we use ready-made pizza dough and our Green Mountain Grill Pizza Oven. It was a win, win, win! 

Green Mountain’s Pizza Oven makes pizza super easy to make whenever you’re in the mood for your perfect kind of pizza.

Note: New rule of thumb for making pizza:
” Pile on the cheese like someone else is paying for it”

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Philly Cheesesteak Pizza
A Wood Pellet Grill Recipe

Prep Time: 10 minutes after the dough is ready
Cook Time: 5 min. Temp. Grill 285* (140c) stone Temp. 581*
Grill: Green Mountain Wood Pellet Grill w/ Pizza Oven
Pellets: Green Mountain Grills Apple Blend BBQ Pellets

Ingredients: Philly Cheesesteak Pizza

• 1 ball of fresh pizza dough “1 pound”
• 3 cups thinly sliced rare Tri-Tip roast
• 2 cups your favorite pasta sauce
•  8ozs. sliced sautéed mushrooms
• 8 ozs. sliced sweet onion, sautéed
• 3 Tablespoons fresh grated garlic
• 3 cups shredded mozzarella cheese
• Duck Fat Cooking Spray (Our Store)

Philly Cheesesteak Pizza
A Wood Pellet Grill Recipe

Cooking Directions: Philly Cheesesteak Pizza

Preheat your pizza oven, I found that on my JB grill if I set the temp. to 285* (140c) it gives me a stone Temp. around 585*. I find this works well being hot enough to cook and toast the dough without burning it and still melt and toast your topping.

Sauté onions, mushrooms and garlic in ½ teaspoons oil. We like Duck fat spray.

Roll out your dough and build your pizza. Sauce, Cheese, and then your steak and onions and mushrooms. Then another layer of cheese.

Ready for the GMG pizza oven.

Tip: It is easier to put your pizza together on your pizza peel than picking it up after you build it.

I turn my pizza every 1 ½ minutes for about 5 minutes until your pizza has a nice golden toast. This will vary a bit depending on the crust you are doing. This was a thick crust pizza.

When the dough is bubbly and golden it’s time to bring it in.

I use a Maverick ProTemp Instant Read Thermometer (Our Store) for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Philly Cheesesteak Pizza
A Wood Pellet Grill Recipe 

 

 

Philly Cheesesteak Pizza
A Wood Pellet Grill Recipe 

 

 

Philly Cheesesteak Pizza
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

http://datenightdoins.com
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“Date Night Butt Rub”
“Date Night Heat”, Add a Little Heat To Your Meat”
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