Ingredients
- 1 – 16 ounce Best Pizza Dough, divided in half
- 2 cups shredded provolone/mozzarella cheese, divided
- 2 cups shredded cheddar, divided
- 1 pound eye of round steak, partially frozen
- 3 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2–3 cups thick sliced portabella mushrooms *optional
- 8 ounces of regular sized crispy French fries, cooked (you want roughly 8–12 fries per sandwich, 12–18 if you’re fry fanatic!)
- 2 large tomatoes, sliced
- 3 cups lettuce, rough chopped
Instructions
- Follow the instructions on making the pizza dough.
- Thirty minutes before baking (and the dough is ready), place a pizza stone on the lower third rack or invert a metal pan and place on the rack.
- Preheat oven to 500F for 30 minutes. *if using a pizza screen, do not preheat the screen but place the oven rack on the lower third rung. In addition have a rack in the middle of the oven as well.
- If using the pizza stone or inverted pan, stretch out the dough and place on a flour dusted paddle. If you don’t have a paddle stretch out on a flour/corn meal dusted parchment paper.
- While the oven is heating up, use a very sharp knife, slice the meat against the grain in 1/4” slices. Having it partially frozen will make it easier to cut.
- Place the strips of beef on a plate and season with salt and pepper.
- Drizzle with 1 tablespoon olive oil and gently toss to combine.
- Allow to sit out for at least 30 minutes or until the beef is room temperature.
- When you’re ready to cook the beef, place the remaining oil in a large stainless steel skillet and heat over medium-high.
- Add the remaining olive oil to the pan and gently roll the pan around to cover the entire bottom with oil.
- Add the steak into the pan and allow to cook for 1 minute without touching it.
- Using tongs, gently move the steak around cooking on all sides or until just cooked through. ~2 minutes.
- Remove the steak from the pan and set aside.
- In the same pan the steak was in add in the mushroom slices and cook for 6-8 minutes or until browned and slightly soft.
- Transfer to the plate the steak on.
- Stretch one of the dough balls into a 12” round circle of even thickness.
- Place the dough on your pizza screen or paddle.
- Place about 1/2 cup of provolone/mozzarella and 1/2 cup cheddar on half of the pizza spreading it out to within 1/2” to the edge. (you’ll be folding the dough in half so only place the cheese on the half below where you would fold it – think crescent moon).
- On top of that place half of the steak and mushrooms.
- Top with 1/2 cup of both cheeses.
- Fold, pull and gently stretch the top of the dough to cover the ingredients.
- Lightly press the edges together. You just want to gently press down. You aren’t sealing it as you’ll be cutting it open as soon as it’s done to fill it.
- Cut a few small vents into the top of the wedgie. You need to let the steam from the filling to escape otherwise it will explode in your oven.
- Bake on the lower rack for 8-10 minutes or until the crust is golden brown.
- Remove from the oven and taking a serrated knife, gently cut along the seam where it baked together. Watch there will be steam!
- Fill with your lettuce, tomatoes and crispy hot fries.
- Repeat the above steps to make the second one.