Spicy Steak & Cheese Pizza Roll-Ups ((the perfect Super Bowl food!))

Feb 2016

Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable and beautifully rustic.


 

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With “the BIG game” coming up, I can’t help but think of food — super bowls of salsa & dip, plates of brownies & cookies, some pretty veggies for good measure. And then there is always that special, yummy something that can be the star of the party. Wait, am I supposed to be thinking about football? Well, with a chronic case of “food on the brain”, the actual game may take a backseat ((but those commercials are a real attention getter — especially the FOOD commercials!)).

I have a list of musts for our Super Bowl party ((you can check out my party food list HERE)).

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This year, because I recently learned how to make homemade PIZZA ((yay!!)), I am adding something a little extra special to our menu – these spicy steak pizza roll-ups. Now, before I jump into sharing ingredients & instructions, let me first tell you about the corners you can cut to make this recipe even easier:

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  • Ask your butcher to slice your raw sirloin thin, Philly cheesesteak style (let him do the dirty work!)

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  • Make your pizza dough the day before – OR –
  • If you don’t want to make your own pizza dough I have 2 options for you:
    • buy dough balls from your local pizzeria
    • use canned pizza dough 
  • These roll-ups work best if the cooked meat & veggies are cooled; so save yourself some game-day stress and make them a few days ahead

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Start off by searing the sirloin steak in a large skillet. Season the steak & add 8 oz of stout beer, continuing to cook until the beer has evaporated. Once the steak has browned, set it aside and add thinly sliced peppers & onions to the same pan & caramelize the veggies over medium-high heat for 8-10 minutes.

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Drizzle a few tablespoons of sriracha and sweet chili sauce ((more or less depending on your taste preferences)) & chop the steak.

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I pre-made 2 – 12 ounce pizza dough balls. If you are interested in making your own dough ((which is actually very enjoyable)), you can read all about the recipe I use HERE

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For this roll-up recipe, we are going to start with a thin sheet of pizza dough stretched out into an approximate 16″ x 14″ rectangle. Whether you make you own dough, or buy pre-made, I have found working with chilled dough is the easiest & make sure your work surface is well floured, trust me. 

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Once the fillings are cooled, it’s time to get down to business.  

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1. Layer steak, shredded provolone ((or your favorite cheese)), and caramelized veggies evenly over the pizza dough – taking care to spread all the way to edges. Just be sure to keep the fillings to a single layer; an over-stuffed pizza roll-up won’t fit into your muffin cup.

*One secret ingredient that helps make these roll-ups extra tasty :: spread 2 T of a country-style Djion mustard along the edge that will end up being rolled into the center. That little extra zip puts these over the top!

2. Start rolling – The pizza dough generally wants to cooperate, just keep reminding yourself who’s boss ((which is you!)).  Don’t let one side get ahead of the other & this step will go your way.

3. Time to cut – A little tape measure is a handy kitchen tool and this is the perfect time to put it to use. Even rolls = even baking so precision helps eliminate any under or over-cooked mishaps. Also, a serrated knife works best for this job. 

4. I found a 2″ roll to be the perfect size for my muffin cups. ((Just like in football – every inch counts))

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Place the rolls into your lined muffin pan & top with an extra pinch of cheese. I found the parchment liners work best ((foil lined baking cups are a nightmare — avoid them like the plague)). After 25 minutes of baking at 425°, I recommend taking one out and cutting it in half to see if the center is cooked through.

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Keep in mind: dough size, thickness & filing amounts can vary, so baking time is relative. If the center is still doughy, pop them back in for 5 more minutes. 

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Check out those layers of meat, veggies, cheese & pizza crust all rolled and baked to perfection! The spicy meat and that tiny hint of Dijon make these the Most Valuable Party-food! Because the Super Bowl party is all about the food — right?!

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Spicy Steak & Cheese Pizza Roll-Ups
Serves 12
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Prep Time
1 hr
Cook Time
25 min
Prep Time
1 hr
Cook Time
25 min
Ingredients
  1. 2 - 12 oz pizza dough balls*
  2. 1½ lbs sirloin steak, sliced "Philly Cheesesteak Style"
  3. 2 t canola oil
  4. 1 t steakhouse seasoning blend
  5. ½ t each salt & pepper
  6. 2 T sriracha sauce
  7. 4 T sweet chili sauce
  8. 2 large bell peppers (red & green), thinly sliced
  9. 1 medium white onion, thinly sliced
  10. 1 lb provolone, shredded ((1 cup reserved for topping))
  11. 8-10 oz stout beer
  12. ½ c flour ((for your work surface))
  13. 4 T Dijon, country-style mustard
Instructions
  1. Preheat oven to 425° & line 2 muffin tins with baking cups ((this recipe makes 15-18 rolls)). Preheat canola oil ((over med-high flame)) in a large skillet, add steak cooking for 2-3 minutes per side, allowing the edges to caramelize. Add seasoning blend, salt & pepper, sriracha, sweet chili sauce & beer - stirring to combine. Allow most of the juices to evaporate while continuing to cook over med-high flame. Remove steak from skillet and set aside to cool.
  2. Add peppers and onions to the same skillet, stirring occasionally for 8-10 minutes. While the veggies are cooking, you can chop the steak, and add more seasoning and hot sauce if desired. Remove veggies and allow to cool completely.
  3. Working with one ball at a time, stretch out your pizza dough ((on a floured surface)) into an approximate 14" x 16" rectangle. The dough thickness should be as even as possible and fairly thin.
  4. Evenly sprinkle half of the meat, veggies & cheese over the entire surface - taking care to cover all edges. Spread 2 T of mustard on the 16" edge that will be rolled-up into the center. Begin rolling the 16" long, mustard-lined edge as if rolling up cinnamon rolls - be sure not to get one side ahead of another. Using a tape measure & a serrated knife, cut rolls into 2" portions. Place each roll into a paper-lined muffin tin.
  5. Repeat the process with the remaining dough ball.
  6. Once all of the rolls are cut & placed in the lined muffin tin, top each with a pinch of shredded cheese and bake for 25 minutes at 425°. When baking time is complete, remove the rolls from the oven and test for doneness by cutting one in half. If the rolls are still a little doughy, bake for 5 additional minutes or until cooked through. Once the dough is cooked through, allow the rolls to cool for 5 minutes before serving.
  7. Makes 15-18 rolls.
Tips
  1. + *Make dough a day ahead, buy pre-made dough from your local pizzeria or used canned pizza dough.
  2. + Cook steak and veggies a day or two ahead to make your game day a little less stressful.
  3. + After cooking the steak, taste and add more heat if desired.
Adapted from Food for a Year
Adapted from Food for a Year
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