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Pizza Steak with Mozzarella and Marinara
Andre Lewis

Pizza Steak with Mozzarella and Marinara

Pizza steak works when the marinara is thick and used with restraint. Too much sauce turns shaved beef and bread into one wet mass. Melt low-moisture mozzarella directly over the meat, then add just enough tomato sauce to stripe each pile.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lbs shaved beef steak
  • 1 tbsp olive oil
  • 1 small yellow onion thinly sliced
  • 1 tsp kosher salt divided
  • 1/2 tsp dried oregano
  • 1/4 tsp crushed red pepper
  • 3/4 cup thick marinara sauce
  • 8 slices low-moisture mozzarella cheese
  • 4 seeded Italian rolls split

Method
 

  1. Warm the marinara in a small saucepan over low heat until steaming and thick, about 5 minutes.
  2. Heat the olive oil on a griddle over medium-high heat and cook the onion with 1/4 teaspoon salt for 6 minutes until soft and spotted brown.
  3. Add the shaved beef, remaining salt, oregano and crushed red pepper, then spread it thin and cook for 3 to 4 minutes until browned and at least 145°F.
  4. Chop the beef into bite-size strips, divide it into four piles and place two mozzarella slices over each pile.
  5. Cover the griddle for 45 seconds until the cheese slumps over the meat, then spoon 3 tablespoons marinara across each pile.
  6. Load the rolls immediately and leave the cut sides facing up for 1 minute before closing so excess steam can escape.