Recipe: Steak Pizza with Peppers and Onions

Steak Pizza with Peppers and Onions, Courtesy:
Steak Pizza with Peppers and Onions, Courtesy:

So, it’s time for dinner and you can’t decide between pizza or a cheese steak sandwich. You don’t have to choose – you can have them both with this Steak Pizza with Peppers and Onions.

All-purpose flour, for work surface
1 lb. pizza dough, (thawed if frozen, divided in half)
5 tsp. extra-virgin olive oil
10 oz. sirloin steak (1 inch thick)
Coarse salt and ground pepper
1 medium red onion, thinly sliced
2 bell peppers (not green), stemmed, seeded, and thinly sliced lengthwise
4 oz. Monterey Jack cheese, shredded (1 cup)
1/4 cup coarsely chopped fresh parsley leaves


  1. Preheat oven to 500 degrees, with racks in upper and lower thirds.

  2. On a lightly floured surface, roll out 1 dough half into a 14-inch oval.

  3. Transfer dough to a parchment-lined baking sheet and brush with 1 teaspoon oil. Repeat with remaining dough half.

  4. Bake until crusts are puffed and golden brown, about 14 minutes, piercing large air bubbles with a knife, if necessary, and rotating sheets halfway through.

  5. Meanwhile, pat steak dry and season with salt and pepper.

  6. In a large cast-iron or other heavy skillet, heat 1 teaspoon oil over medium-high until almost smoking.

  7. Cook steak until medium-rare, 6 to 8 minutes, flipping once.

  8. Transfer to a cutting board, tent with foil, and let rest 10 minutes.

  9. In skillet, heat 2 teaspoons oil over medium.

  10. Add onion and bell peppers and season with salt and pepper.

  11. Cover and cook, stirring occasionally, until beginning to soften, about 5 minutes.

  12. Uncover and cook until vegetables are crisp-tender and dark brown in spots, 8 minutes.

  13. Thinly slice steak against grain.

  14. Top crusts with steak, vegetables, and cheese.

  15. Bake pizzas just until cheese is melted, 3 minutes.

  16. Sprinkle with parsley before serving.

Food Mingle Blog Alternatives and Substitutions:

  • Some steak sauce on the side wouldn’t hurt my feelings.

Yield: 4 servings




Recipe: Meatball Sandwich with Mozzarella Cheese

Meatball Sandwich with Cheese. Courtesy:
Meatball Sandwich with Cheese. Courtesy:

You just might need cutlery for this hearty sandwich…and don’t forget extra napkins.

1 cup tomato sauce
1/2 cup water
2 Tbsp. grated Parmesan Cheese
1/2 pound fully cooked meatballs
4 crusty sandwich rolls, split
1/2 cup shredded Mozzarella cheese


  1. Mix the first 3 ingredients in large skillet until blended; stir in meatballs.
  2. Bring to boil on medium-high heat, stirring occasionally.
  3. Simmer on medium-low heat 8 min. or until meatballs are heated through, stirring occasionally.
  4. Spoon into rolls; top with mozzarella.

Food Mingle Blog Alternatives and Substitutions:

  • You might prefer turkey meatballs
  • Consider placing the sandwiches under the broiler (or in your toaster oven) for a minute or two, to melt the cheese and toast the bread.

Yield: 4 servings



National Hamburger Day – May 28th

Happy National Hamburger Day!

Here’s a bit of hamburger-related trivia:

” ‘$100 hamburger’ (‘hundred-dollar hamburger’) is aviation slang for a general aviation pilot needing an excuse to fly. A $100 hamburger trip typically involves flying a short distance (less than two hours), eating at an airport restaurant, and flying home.” (

Bacon, Onion and Cheese Stuffed Burger, Courtesy:
Bacon, Onion and Cheese Stuffed Burger, Courtesy:

If you plan on celebrating National Hamburger Day, try one of my favorite hamburger recipes:  Bacon, Onion and Cheese Stuffed Burgers

Although “hamburger” often refers to beef burgers, they are also commonly made with other ground meats or fish – here are a few alternatives:
BBQ Pork Burgers
Seasoned Turkey Burgers
Lemon-Horseradish Tilapia Fish Cakes
Grilled Italian Sausage Burgers




Recipe: Grilled Italian Sausage Burgers

Grilled Italian Sausage Burgers, Courtesy:
Grilled Italian Sausage Burgers, Courtesy:

Add some spice to your next cook out with these Italian Sausage burgers. Your guests will be happily surprised that these aren’t just your average burgers. Customize them based on the amount and type (sweet or hot) of Italian sausage you use to make your burgers.

1 pound lean ground beef
1/2 pound bulk mild or hot Italian sausage
2 Tbsp. Italian-style bread crumbs
12 slices (3/4 ounce each) mozzarella cheese
12 slices Italian bread, 1/2 inch thick
1/2 cup sun-dried tomato mayonnaise
1 cup shredded lettuce
1 medium tomato, thinly sliced


  • Heat coals or gas grill for direct heat.
  • Mix beef, sausage and bread crumbs in large bowl.
  • Shape mixture into 6 patties, about 1/2 inch thick and 3 1/2 inches in diameter.
  • Cover and grill patties 4 to 6 inches from medium heat 12 to 15 minutes, turning once, until meat thermometer inserted in center reads 160º.
  • Top patties with cheese.
  • Cover and grill about 1 minute longer or until cheese is melted.
  • Add bread slices to side of grill for last 2 to 3 minutes of grilling, turning once, until lightly toasted.
  • Spread toasted bread with mayonnaise; top 6 bread slices with lettuce, tomato and patties. Top with remaining bread slices.

Food Mingle Blog Alternatives and Substitutions:

  • For an extra kick, you can add Worcester sauce, hot sauce or diced peppers to your burger mixture.
  • I used my George Forman grill for this recipe and it worked just great.

Yield: 6 servings



National Corned Beef and Cabbage Day – March 17th (Erin Go Braugh!)

Happy National Corned Beef and Cabbage Day!

It seems fitting that this national food day would fall on St. Patrick’s Day in the United States. However, don’t confuse today with National Corned Beef Hash Day, which is celebrated on September 27th; that’s an entirely different celebration!

Corned Beef and Cabbage, Courtesy:
Corned Beef and Cabbage, Courtesy:

It just so happens that Corned Beef and Cabbage was the Food Mingle Blog Poll winner for my readers’ favorite St.. Patrick’s Day food.  Check it out!

Also, I posted a Corned Beef and Cabbage Soup recipe which is a great alternative to the traditional preparation of this beloved dish.

Erin go braugh! (translated as ‘Ireland Forever!’)