This Pizza Steak might just be the ultimate gluten-free pizza. No dough. No crust. Just a juicy, tender steak carrying all the flavors you love from a great slice. Marinara sauce, melty mozzarella cheese, and pepperoni—all finished hot and fast under the broiler.
In other words, instead of pizza dough or a homemade crust, the steak serves as the base. It’s your favorite pizza with way more protein and no carbs. Add a pile of garlic parmesan fries on the side and a drizzle of garlic butter, and you’ve got a comfort-food dinner that hits hard, especially on cold days.
At its core, this is still a straightforward steak and fries recipe. The pizza toppings are just the bonus. It’s perfect for a Friday night when you want something fun, familiar, and so freakin’ delicious without overthinking it.
Table of Contents
- Why You’ll Love The Pizza Steak
- Pizza Steak Ingredients Round-Up
- What’s the Best Oil for Making Crispy French Fries?
- crispy French Fries
- Pizza Steak Cooking Time
- Pizza Finish
- Garlic Butter & Serve
- What to Serve with Pizza Steak
- Storage & Leftovers
- More Italian-inspired recipes
- FAQs
- Most Anticipated Grill
- The Pizza Steak Recipe
Why You’ll Love The Pizza Steak
Honestly, steak and pizza are two of my favorite things. But a heavy homemade pizza crust can feel like a lot sometimes. That’s why I love this recipe so much. You still get all the Italian flavors you know and love layered onto a juicy steak cooked the right way over the fire.
There’s no yeast dough to mess with, only an insanely tasty canvas for your favorite toppings. It’s simple, satisfying, and a little bit crazy. If you’re craving comfort food that won’t slow you down, this easy dinner recipe delivers.
If you’re into the vibe of this new OTFC recipe, try Flap Steak Pizza, Pizza Steak Skewers, Pizza Cheesesteak, and Skirt Steak Pizza Pinwheels next.
Pizza Steak Ingredients Round-Up
- Steak – Your favorite steaks, SPG seasoning, marinara or pizza sauce, mozzarella cheese, mini pepperoni, black pepper, and canola oil (or a good olive oil that can take the heat).
- Garlic Parmesan Fries – Russet potatoes, beef tallow, parmesan cheese, minced garlic, chopped parsley, and kosher salt.
What’s the Best Oil for Making Crispy French Fries?
When it comes to crispy fries, the oil matters. Beef tallow is my top choice, since it gives you that rich flavor and crispy texture you usually only get at a great steakhouse. If you don’t have tallow, peanut oil, or a neutral oil with a high smoke point will also work well. The key is keeping the oil hot and steady so the fries cook evenly and come out golden brown instead of greasy.
- Garlic Butter – Melted unsalted butter, minced garlic, chopped parsley, and a pinch of red pepper flakes for some optional added heat.
Now that you’ve got the shopping list, let’s fire up our steak pizzas.
crispy French Fries
Slice your Russet potatoes into fries and drop them into a bowl of ice water. Let them soak while you get everything else ready. This step helps pull out extra starch and gives you that crisp crust later.
Heat a Dutch oven or large skillet with beef tallow to about 350F. Pat the fries dry with paper towels, and fry them in batches to avoid overcrowding.
Fry the first time for about 3–4 minutes, just until they’re soft but not done. Pull them out and let them cool for 2–3 minutes. Then fry them again for another 4–5 minutes until golden brown and crispy.
Transfer the fries to a paper towel-lined plate, then toss them in a bowl with parmesan cheese, garlic, parsley, and kosher salt. Keep warm until it’s serving time (and try your best not to eat them all up in the meantime!).
Pizza Steak Cooking Time
Lay your steaks out and season generously with Salt, Pepper, Garlic mix, and maybe a little onion powder if you have some on hand. Let them sit at room temperature for about 15 minutes.
Preheat your grill to around 375F, a medium-high heat, for direct cooking. Place steaks on the grates and cook for about 3–4 minutes per side, flipping every few minutes to build a good crust.
Cook until the internal temperature hits about 120F for a tender, juicy steak. Pull them off and let the steak rest for 10 minutes so the juices settle.
Pizza Finish
Once rested, top each steak with marinara sauce, mozzarella cheese, and mini pepperoni. Slide the steaks into a hot oven or under the broiler at 450F for 30–60 seconds, just until the cheese melts and bubbles. Keep an eye on them, because this part goes by seriously fast.
Garlic Butter & Serve
Mix the melted butter, garlic, and parsley in a small bowl.
Slice the steaks into thick steak slices, plate them with the garlic parmesan fries, and spoon that garlic butter over the top. Make sure it hits both the steak and the fries.
Serve warm and enjoy the whole thing—or at least every epic bite. Cheers!
What to Serve with Pizza Steak
This meal is already ready to go with steak, tomato topping, and the crispiest, tastiest French fries. If you want something extra, make a simple green salad with a balsamic, olive oil vinaigrette. I highly recommend a good bottle of red wine to round out the experience.
Storage & Leftovers
Store any leftover steak and fries in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or oven to bring back the crisp crust. The steak also makes killer leftovers sliced up and piled onto garlic bread the next day.
More Italian-inspired recipes
FAQs
You can take this in a lot of directions. Experiment with different kinds of cheese. Or, try adding sliced green bell pepper, caramelized onions, or red onions for extra sweetness and texture.
Yes, you can, and it works great. Cook the steak first over high heat to get a good sear, then add the sauce, cheese, and toppings. Slide it into the Breeo Pizza Oven just long enough to melt the cheese and get everything bubbling. Keep an eye on it, though. The oven runs hot, so this part only takes seconds, not minutes.
Absolutely. Just adjust cooking time so you don’t overcook them.
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The Pizza Steak
Ingredients
Steak:
- 2-3 Favorite Steaks
- 2 tbsp SPG
- ½ cup Marinara Sauce
- 3 Slices Mozzarella Cheese
- ½ cup Mini Pepperoni
- Canola Oil as needed
Garlic Parmesan Fries:
- 2-3 Russet Potatoes
- 1 qt Beef Tallow
- 2 tbsp Parmesan Cheese
- 2 tbsp Finely Minced Garlic
- 1.5 tbsp Chopped Parsley
- Kosher Salt as needed
Garlic Butter:
- 1.5 cup Unsalted Butter melted
- 2 tbsp Minced Garlic
- 1.5 tbsp Chopped Parsley
Instructions
Fries:
- To begin, slice your potatoes into fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking.
- Heat up a dutch oven/skillet with beef tallow until the tallow is 350F. Dry off your fries and add them to the beef tallow.
- Cook the first time for about 3-4 minutes, pulling them out and letting them cool for 2-3 minutes (Note: Do the fries in 2-3 batches so as to not overcrowd the pan).
- Then, add the fries back to the pan and fry again until they are golden brown (about 4-5 more minutes). Once the fries are done, place them on a plate with a paper towel to catch the excess oil.
- Add the fries to a bowl along with parmesan, garlic, parsley and toss to evenly coat them. Keep warm until ready to serve.
Steak:
- Lay out your steak and season generously with SPG, then set to the side until ready to cook.
- Preheat your grill to medium high heat (around 375F) for direct grilling.
- Next, add the steaks to the grill and cook until 120F internal (about 10-18 minutes). Cook the steaks for about 3-4 minutes per side, flip and continue cooking to build a good crust. Keep flipping every 3-4 minutes until done. When the steaks are done, let the steaks rest for 10 minutes.
- Before serving, top each steak with marinara sauce, mozzarella cheese and mini pepperonis. Place in your oven or broiler on 450F to melt the cheese for 30-60 seconds. Pull off once done.
- In a bowl, mix together the garlic butter sauce.
- Slice your steak, add it with the fries and top the steak with the garlic butter sauce. Serve and enjoy!
