When you're working for the day and all you have is take-out pizza on the brain for dinner, but you're kind of craving Mexican food and you still have a leftover grilled strip steak in the refrigerator that you don't want to go to waste...what do you do? You come home on break, do a quick search on one of your favorite cooking sites and then become inspired to make Grilled Steak Fajita Sheet Pan Pizza, of course! Doesn't everyone think like that??
The original recipe technique required pulling out the grill and grilling the steak, vegetables and the pizza. But my steak was already cooked and I have several mouths that I need to feed, so I broke out my Sheet Pan Pizza recipe and got down to business. While the dough was rising, I made the sauce. Oh my, the sauce is so good! It's a South of the border adaptation to my traditional pizza sauce. Just make sure you use chipotle chili powder and not regular chili powder for a nice smokey flavor. Instead of vinegar to brighten the sauce, I used pickled jalapeño juice that comes from a jar of jalapeño nacho slices.
While the dough was still rising, I decided to broil the peppers and onion instead of dragging out the grill for a nice charred flavor. Then I had my daughter, Mabelle, grate a mixture of Cheddar, Chihuahua, and Monterey Jack cheese for me before she went to soccer practice ⚽️ (she's such a good helper in the kitchen). The only thing left was to chop some cilantro, stick my head in the oven 😉 and throw it all together!
OMG y'all--this was mind blowing! It was like, stuff-your-face good! Or like, I can't-wait-to-have-leftover-steak-to-make-this-again good. So, if you are celebrating Cinco de Mayo this week...make this pizza!! It has all Mexican-American flavors covered.
Grilled Steak Fajita Sheet Pan Pizza
For the Sauce
1 15-ounce can of crushed tomatoes
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon chipotle chili powder
- 2 cloves garlic, finely grated on a microplane
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 Tablespoons instant yeast
- 1 Tablespoon granulated sugar
- 2 1/2 teaspoons kosher salt
- 1/4 cup olive oil, plus extra as needed
- 1 3/4 cups water, heated to 110º F
- 6-8 ounces leftover grilled steak, thinly sliced against the grain, and cut into 1-inch pieces
- 1 large poblano pepper, halved, stemmed and seeded
- 1 large red bell pepper, halved, stemmed and seeded
- 1 sweet onion, skin removed and sliced into 1/2-inch rounds
- 4-ounces Chihuahua cheese, grated
- 4-ounces Cheddar cheese, grated
- 4-ounces Monterey Jack cheese, grated
- 1/4 cup chopped fresh cilantro