Steak and Cheese Pizza Loaf

Behold, the Steak and Cheese Pizza Loaf. This is similar to a Stromboli, which I love (you as well my Calzone friend) but it’s not rolled like it’s counterpart. Instead, this delicious beauty has seasoned shredded beef and melted cheese wrapped in pizza dough (hence the loaf)with more cheese sprinkled on top to give this a little extra cheesy crunch when baked.

This can easily be sliced and served in portions, or if you’re just really hungry, you can have a meal for one. I wont tell. After making this, it would have been really easy to devour the whole thing because it was that good, but I did share it with hubby. It’s easy to make more than one if your friends or neighbors are lured by the smell of this baking in the oven and want to come over for dinner.

See how all of that tender steak and melted cheese is wrapped in all of that tasty pizza dough? Who can resist this? I could very well sink my taste buds into another one as well.

You can make your own pizza dough or like I did to save a little extra prep time, buy some premade pizza dough. Another time saving tip is to buy the beef pre shredded. I have found more grocery stores now offer cuts of steak and beef already shredded. If you can’t find any pre shredded, you can ask your butcher to do it for you. If you prefer to slice it yourself, a great tip is to wrap the steak or cut of beef in plastic wrap and freeze for 30 minutes to an hour. Then using a sharp knife cut into thin slices. However you choose…pre made dough, pre sliced or go all in and do it yourself, this Steak and Cheese Pizza Loaf will definitely be a winner.

So grab a ball of dough, enough beef to please a carnivore and some tasty cheese, then read below to see what you need to make your own.

Here’s What You Need:

*Pizza dough (pre made or homemade) 1 ball makes 2 pizza loafs

*1 lb steak or roast thinly sliced or shaved

*favorite steak seasoning; I like to use Penzey’s Beef Roast Seasoning but you can use any kind

*salt to taste if needed (some steak seasonings contain salt so adjust according to your taste)

*shredded cheese; I used mozzarella and cheddar

*grated parmesan cheese (for the top)

*olive oil

*favorite marinara or pizza sauce for dipping.

Set out the pizza dough to rise according to package directions. Some might need an hour or longer depending on the dough.

Set out the sliced steak 30 minutes before cooking and season to taste with the steak seasoning and salt if needed.

Preheat oven to 400°

Heat a cast iron skillet to medium high heat and add about 1 TBS. of the olive oil. When the skillet is hot, add in the steak.

Cook for about 2 to 3 minutes; stir occasionally. These will cook quick so don’t over cook the steak or it will become tough. Remove from the pan and let cool slightly.

On a work surface, cut the pizza dough into two halves. Stretch or roll out the dough into a large circle or rectangle.

As you can see, mine are never a perfect rectangle or circle.

Place the steak and cheese in the center leaving space around the edges to fold and seal up the dough.

Fold one side of the dough over and around to the underside.

Pinch all of the edges to seal closed.

Turn the dough over and place seam side down on a baking sheer lined with parchment paper.

Cut 3 thin slits into the top of the dough.

This will allow the steam to escape while cooking.

Brush the top with olive oil and sprinkle on the grated parmesan cheese.

Repeat the same process with the other half of the pizza dough.

Bake for 15 to 20 minutes until golden brown.

*NOTE* If you do not want the parmesan cheese to crisp up, sprinkle on at the few minutes of baking.

Cut into slices and serve with marinara or pizza sauce for dipping on the side.


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Pan Seared Pork Chops

Original Date: September 23, 2020 Revised Date: March 18, 2023

These pan seared boneless pork chops are juicy, tender and full of flavor. I usually bread my pork chops and either cook them in the oven or pan fry them, but these were too beautiful to cover up with all of that breading. Instead, I coated the pork with a herb rub then cooked them like I do my steaks, in a hot cast iron skillet and basted them with butter, garlic and rosemary.

Pork chops can become dry and rather bland, but not these beauties. The herb rub gives it a nice flavor while basting them with the butter, garlic and rosemary adds another boost of flavor and helped the chops get a nice golden brown crust. Even hubby approved and he’s not a huge fan of pork chops. He likes pork loin and other cuts of pork, but for some reason, not always the chops. But this time, he even went back for seconds.

I made these with boneless pork chops, but feel free to use the bone in kind. Either one will make a quick, delicious meal. So put back those bread crumbs, crank up the heat on that cast iron skillet and grab some butter because you’re on your way to some tasty pork chops.

Here’s what you need:

*boneless pork chops

*1 TBS butter

*drizzle of olive oil for the pan

*2 cloves of garlic, smashed

*1 heaping tsp. dried Rosemary or 1 TBS. fresh Rosemary

For the Rub:

*1/2 tsp. salt

*1 1/2 tsp. dried sage

*1 1/2 tsp. dried Thyme

*1/4 tsp. white pepper; you can use cracked pepper.

About 30 to 45 minutes before cooking, lay out the pork chops and dry with a paper towel. Mix together the rub; sprinkle the mixture on to both sides of the pork.

Heat a large cast iron pan on medium high heat. Drizzle the olive oil in the bottom of the pan.

When the pan is searing hot, place the pork chop in a single layer.

Add the butter, garlic and Rosemary at the edge of the pan.

When the butter melts, with a spoon slowly baste the pork with the butter mixture.

Cook for about 3 to 4 minutes, basting while they cook. Turn the pork over and continue basting. Cook for 2 minutes or until the internal temperature is 145° For thicker pork chops cook longer .

Take out of the pan and let the pork rest for about 10 minutes and serve.


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Bacon Egg and Cheese Breakfast Sandwich

This has everything you love in a breakfast sandwich. There’s crispy bacon (4 pieces to be exact), fluffy scrambled eggs, lots of melted cheese and topped with a Dijonnaise sauce, all in between buttery toasted bread. This is one hearty, soul satisfying breakfast sandwich.

You guys know how much I love breakfast and I love a good variety, but I think this has become one of my favorites to start my day. I didn’t want this to be just another bacon egg and cheese sandwich. I wanted it to be filling and tasty. It has double the bacon, which is a must for bacon lovers like myself. The eggs are soft scrambled with dill. The dill truly adds another flavor to the eggs, but feel free to leave it out if you don’t care for it. There is also the cheese. There’s not just one slice of cheese….nope, can’t stop at just one slice….Colby Jack cheese is layered in for that gooey, swoon worthy cheese pull. I love mayo and mustard on a good egg sandwich so I combined the two to add yet another flavor to this breakfast delight. Then there’s the bread. The bread is slathered with butter on both sides then heated in the pan until the cheese is melted and the bread is toasty and crunchy.

Just look at that glorious, mouthwatering beauty. How can you resist that?

This sandwich is also great for if you’re on the go. Just cut this baby in half so you can grip it with one hand, wrap it up and you have a delicious sandwich waiting for you. If your family (or you might have friends/relatives staying over) start giving you that hungry eyed look and they want one too, more can be made all at once. So don’t fret that you might have to hide in a corner to devour your breakfast sandwich. Prepare the sandwiches in a griddle to fit more or assemble the sandwiches and place on a baking sheet. Bake in a 400° oven for 5 to 10 minutes or until the bread is toasted and the cheese is melted.

So if you are now, like me, craving one of these bacon egg and cheese sandwiches, gather all of the ingredients below and let’s get started.

Here’s what you need:

*4 slices of bacon per sandwich cooked to your liking

*butter, divided; some for cooking the eggs and some for the bread

*2 eggs per sandwich

*dried dill to taste (optional)

*salt and cracked pepper to taste

*2 thick slices of cheese per sandwich; I used Colby Jack

*2 slices of bread per sandwich; I used sliced white bread but use any other that you prefer

*1 TBS mayonnaise or more to taste

*2 tsp. Dijon mustard or more to taste.

In a small bowl, mix together the mayonnaise and the Dijon mustard; set aside.

Heat a medium skillet over medium heat and add about 1/2 TBS. of the butter.

Whisk the eggs and the dried dill in a bowl.

When the butter is melted and starts to foam, add the eggs, salt and pepper to the skillet. When the edges start to set, with a spatula gently pull the edges in letting the raw part of the egg run back into the center.

Cook for a few more seconds then start gently folding parts of the egg.

Continue to fold and push the egg to the center until the eggs are cooked, but still soft and look a bit like custard; remove from the pan.

Heat a non stick skillet or griddle to medium heat.

Butter each slice of bread on one side. Place one slice, butter side down in the skillet and add one slice of cheese.

Place two slices of the bacon on top of the cheese.

Spoon the eggs over the bacon.

Place another slice of cheese over the eggs.

Add two more strips of bacon over the cheese.

We’re almost done here and you’re halfway to breakfast heaven.

Spoon on the dijonnaise sauce on to the top slice of bread (not the side with the butter) and place on top of the sandwich.

Cook for about 3 to 5 minutes or until the bread is a golden brown. Carefully flip the sandwich over.

Cook for another 3 minutes or until golden brown and all of the cheese is melted.

If it starts to brown too fast, turn down the heat.

Serve while warm and Enjoy!

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Grilled Cheese Bacon Burger With Sautéed Onions

If you’ve been with me for a while or looked through this blog, you know how much we love burgers. I’m always a sucker for a good bacon cheese burger. Then there are days when I crave a really tasty, bring me back to my childhood, grilled cheese. Well this little…or I should say big beauty…combines the two into one mouth watering grilled cheese bacon burger.

It has a tasty beef burger with melted cheese between the beefy patty (yep, double the cheese, you’re welcome cheese lovers) and topped with bacon and sautéed onions all between grilled, buttery bread.

So if you’ve had a long day, your feeling hangry and you want to indulge that carnivore that’s crying out in you, this is your burger. So fry up some crispy bacon, grab some cheese, dice those onions and smile through those onion tears because you know you’re on your way to one scrumptious burger.

Here’s What You Need:

*sliced Italian bread or any other sturdy thick sliced bread

*sliced cheese; I used Colby Jack 2 slices per burger

*2 slices of cooked bacon per burger

*butter for the bread

For The Onions:

*1 onion, chopped

*2 TBS. butter

*salt to taste

*1/2 tsp. dried Thyme or more to taste

For The Hamburger Patties:

*1 TBS. canola oil for frying

*1 1/2 lbs. ground beef

*salt and pepper to taste

*1 TBS. Worcestershire sauce

Cook bacon and set aside.

For The Onions:

Add butter to a small sauce pan and heat on medium high heat. When the butter has melted, add in the rest of the ingredients; stir to combine. Turn the heat down to medium and cook while stirring occasionally for 20 minutes or until the onions are soft and start to caramelize.

For The Beef Patties:

Combine all of the ingredients for the patties. Form into 4 patties, or more if you prefer a less thicker burger. Make a slight indention in the center of each patty.

Heat the oil in a large cast iron or heavy skillet on high heat. Add the patties and flatten slightly with a heavy duty spatula.

Turn the heat down to medium high and cook 3 minutes and turn them over. Cook another 2 more minutes. Remove from the skillet and set aside.

If you prefer to use the same skillet to toast the bread for the burgers, wipe out the skillet. I like using a griddle so I can fit more at one time.

Heat the skillet or griddle to medium heat and add about 1 TBS. or more of butter.

After the butter has melted place what will be the bottom slice of bread onto the butter and add a slice of the cheese.

Next, place a patty on top of the cheese, then top with another slice of cheese, 2 slices of bacon and some of the sautéed onions.

When the bread turns golden brown remove the burger from the griddle and add more of the butter. After the butter is melted place the top slice of bread over the onions and place upside down in to the butter.

When the bottom of the bread turns golden brown and the cheese is melted, carefully remove from the pan and flip right side up onto a plate.

Serve and Enjoy!

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