NAAN-TRADITIONAL STEAK AND PEPPER MINI PIZZAS

Pizza|Appetizers|Beef|Tacos|Tex-Mex

Ingredients

1 ¼-1 ½ pound ribeye or sirloin steak

2 tablespoons Cajun spice blend

2 tablespoons olive oil

2 medium-large onions, cut into 2” pieces

1 small red bell pepper, cut into 2” pieces

1 small orange bell pepper, cut into 2” pieces

1 small yellow bell pepper, cut into 2” pieces

8 ounces shitake mushroom caps, sliced

2 teaspoons Worcestershire sauce

½ teaspoon salt

1, 16 ounce jar Authentic Desert Bell Pepper Trading Company Chile Con Queso (Medium)

1, 12.7 ounce package of 12 mini naan breads

1, 16 ounce jar Authentic Desert Bell Pepper Trading Company Cantina Salsa (Medium)

1, 4 ounce package cotija cheese crumbles

1, 8 ounce jar pepperoncini

2 tablespoons parsley, chopped (for garnish)

Instructions

Remove your steak from the fridge and bring it to room temperature for 1 hour before you are ready to make your pizzas. Rub the steak all over with the Cajun seasoning.

Heat the olive oil in a large deep skillet over medium high heat. When the oil is very hot, add the seasoned steak and sear for 3-4 minutes on all sides until a mahogany crust forms all over. Remove from the pan to a plate and let rest while you prepare the onions, peppers, and mushrooms.

Add the onions and peppers to the pan drippings in the skillet and cook, stirring frequently, for 4-5 minutes until they soften and are fragrant. Add the mushrooms, Worcestershire, and salt to the pan and continue cooking for 3-4 minutes more until all of the veggies are very soft. Add about ½ of the jar of queso to the pan and stir to combine so that everything is evenly coated.

Preheat your oven to 400° and line a large rimmed baking sheet with foil (or 2 smaller ones). Lay the naan breads on the baking sheet and spread 1 tablespoon of the Cantina salsa on each. Then, divide the pepper mixture evenly on top of the salsa.

Slice the steak into thin slices against the grain and then cut each slice in half (about 2” pieces). Place a couple of pieces of the steak onto each mini pizza on top of the peppers and then top each with about 1 tablespoon of the remaining queso.

Bake for 7-8 minutes until hot and toasty. Remove and top each with a sprinkling of the cotija cheese and a couple of slices of the pepperoncini. Garnish with the chopped parsley. DEVOUR!!

Visit https://desertpepper.com for more of their delicious salsas and queso and follow them on Facebook at https://www.facebook.com/DesertPepperTradingCo and Instagram at https://www.instagram.com/DesertPepperTradingCo

You can purchase Desert Pepper Salsa products at: Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, Meijer

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