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Grilled Steakhouse Pizza

This grilled steakhouse pizza has all the amazing smoky flavors of your favorite steakhouse. Grilled onions, mushrooms and creamy gorgonzola finish it off.
5 from 5 votes
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Ingredients

crust

pizza

  • 3 large portabella mushroom caps
  • 1 sweet onion, thinly sliced
  • 1 (4 to 5 ounce) filet mignon steak
  • Kosher salt, for sprinkling
  • Freshly cracked black pepper
  • Olive oil for brushing or olive oil spray
  • 2 garlic cloves, minced
  • 1 cup freshly grated provolone cheese
  • ½ cup freshly grated mozzarella cheese
  • ½ cup crumbled gorgonzola cheese
  • 1 cup arugula microgreens

Equipment

  • gas grill
  • grill basket

Instructions 

  • In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
  • After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it loosely into your desired shape Place the towel back over the dough to rest.
  • While the dough is resting, preheat your grill to the highest setting. The best way to grill the onions is to use a grill basket or tray, so place that on the grill to preheat at the same time.
  • Place the mushroom caps and onions on a baking sheet. Drizzle or spray them with olive oil – the mushrooms on both sides and the onions, tossing them gently. Season the onions with a pinch of salt and pepper. I like to wait to season the mushrooms until they have been grilled.
  • Place the mushroom caps directly on the grill. Place the onions in the grill basket or tray. Close the grill and cook the mushrooms for 2 to 3 minutes per side. Toss the onions often, cooking them until they have charred and become slightly golden in color. Remove both and place them back on the baking sheet – the onions may take a few more minutes than the mushrooms. Once the onions have finished and are on the baking sheet, toss in the minced garlic. Sprinkle the mushrooms with salt and pepper.
  • Sprinkle the filet with salt and pepper and stick it on the grill. Cook until it reaches your desired doneness – for this recipe, I like to do cook it to a medium doneness on the grill, because it will continue to cook a bit on the pizza. Cook the filet for about 3 minutes per side, then remove it from the grill and let it rest for 10 minutes. After 10 minutes, thinly slice the filet. Be sure that the grill remains over high heat. When it comes time to grill the pizza in a few minutes, you want the temperature to be around 450 to 500 degrees F.
  • Now comes the time when you need to be prepared! Slice your mushrooms and onions and steak. Have your cheese grated and ready to go. Generously cover a pizza peel with flour and coarse grind cornmeal. This will help prevent the dough from sticking.
  • Moving quickly, transfer your pizza dough to the pizza peel, quickly rolling it a bit more if needed but making sure the entire bottom is floured/cornmeal very well. Brush or spray the dough with olive oil. Add on the provolone cheese and mozzarella cheese, Layer on the mushrooms, onions and sliced steak. Sprinkle on the gorgonzola.
  • Quickly and gently use a spatula or additional pizza peel to slice your pizza directly on to the grill grates. Close the lid and cook until the pizza dough is bubbly and golden, anywhere from 5 to 8 minutes – but this will depend on the thickness of your crust. Just be sure to continue to check it. It will be finished when the edges are golden and puffed up!
  • Once the pizza is finished, slide the peel under it and transfer it to a cutting board. Cover it with the arugula greens and slice it to serve. Enjoy!
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