Ultimate Pittsburgh Steak Wedgie

  • Author: The Kitchen Whisperer

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  • 116 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 Tbl extra virgin olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 23 cups thick sliced portabella mushrooms *optional
  • 8 ounces of regular sized crispy French fries, cooked (you want roughly 812 fries per sandwich, 1218 if you’re fry fanatic!)
  • 2 large tomatoes, sliced
  • 3 cups lettuce, rough chopped


  1. Follow the instructions on making the pizza dough.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Place the strips of beef on a plate and season with salt and pepper.
  7. Drizzle with 1 Tbl olive oil and gently toss to combine.
  8. Allow to sit out for at least 30 minutes or until the beef is room temperature.
  9. When you’re ready to cook the beef, place the remaining oil in a large stainless steel skillet and heat over medium-high.
  10. Add the remaining olive oil to the pan and gently roll the pan around to cover the entire bottom with oil.
  11. Add the steak into the pan and allow to cook for 1 minute without touching it.
  12. Using tongs, gently move the steak around cooking on all sides or until just cooked through. ~2 minutes.
  13. Remove the steak from the pan and set aside.
  14. 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.
  15. Transfer to the plate the steak on.
  16. Stretch one of the dough balls into a 12” round circle of even thickness.
  17. Place the dough on your pizza screen or paddle.
  18. 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).
  19. On top of that place half of the steak and mushrooms.
  20. Top with 1/2 cup of both cheeses.
  21. Fold, pull and gently stretch the top of the dough to cover the ingredients.
  22. 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.
  23. 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.
  24. Bake on the lower rack for 8-10 minutes or until the crust is golden brown.
  25. Remove from the oven and taking a serrated knife, gently cut along the seam where it baked together. Watch there will be steam!
  26. Fill with your lettuce, tomatoes and crispy hot fries.
  27. Repeat the above steps to make the second one.
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