Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Sirloin
- cut 1/8" x 2" pieces
1/4 ts Freshly ground pepper
2 tb Canola oil; separated
2 Garlic cloves; crushed
1 Roma tomato; thinly sliced
6 oz Fresh mushrooms, sliced
2 Scallions; thinly sliced
1 sm Green, red or yellow pepper
- seeded julienne sliced
1/4 c Beef bouillon
3 tb Dry Madeira wine
4 oz Roquefort cheese, separated
2 tb Unsalted butter
1 tb Fresh parsley, chopped
1 12" thick pizza shell*

* (can use ready-to-eat shell like "Boboli")

This was the winning recipe of the Texas Beef Cook-Off.

Combine pepper and 1 tablespoon canola oil. Pour over sirloin and set
aside. Heat remaining oil in heavy skillet and brown crushed garlic;
remove. Sear meat and vegetables in garlic-flavored oil. Remove and
reserve. Deglaze skillet with bouillon and madeira, reduce to
approximately 4 tablespoons or until thick and remove from heat.
Return meat and vegetables to liquid; combine and allow to soak. Beat
2 ounces Roquefort cheese and buter in small bowl until smooth.
Spread over pizza shell. Spoon meat and vegetable mixture over bottom
of pizza and top with remaining 2 ounces cheese and parsley. Bake
according to pizza shell instructions.

Preparation time; 1 hour including marinating Cooking time: 10
minutes.

Browse by categories