NAAN-TRADITIONAL STEAK AND PEPPER MINI PIZZAS
I was chosen as 1 of 50 bloggers to compete in the Desert Pepper Blogger Recipe Challenge! I received samples of their Chile con Queso, Cantina Medium Salsa, and Peach Mango Salsa to use in developing creative recipes for entrees, brunch, and game day bites. The challenge is to really think outside of the box and create new recipes highlighting the flavors in these crazy delicious salsas and queso dip!
We are big football fans in our house and two of our ‘go-to’ foods on game day are pizza and Philly cheesesteak sandwiches. I decided to do an appetizer mash-up of both and give it a Tex-Mex spin using the Dessert Pepper Cantina Salsa and their Chile con Queso. I used mini Indian naan breads as an easy short cut for the crust (try it – I promise you’ll love it) and layered on a base of the Cantina salsa as the ‘pizza sauce’ and mixed the queso into the peppers and onions to mimic the cheesy vibe from the cheesesteaks! Let’s just say this one is a keeper and got RAVE reviews!! They packed the perfect amount of heat in every cheesy bite!!
Here’s how I made them! Note – you can also scroll to the bottom of this post to skip to the full recipe or click on the photos in this post which will link you to the recipe page as well.
Remove your steak (approx. 1 ¼-1 ½ pounds) 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 2 tablespoons of your favorite Cajun seasoning.
Heat 2 tablespoons of 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 2 chopped onions and 3 chopped bell peppers (1 red, 1 yellow, 1 orange) to the pan drippings in the skillet and cook, stirring frequently, for 4-5 minutes until they soften and are fragrant. Add 8 ounces of chopped mushrooms, 2 teaspoons of Worcestershire sauce, and ½ teaspoon of salt to the pan and continue cooking for 3-4 minutes more until all of the veggies are very soft.
Add about ½ of a 16 ounce jar of Authentic Desert Pepper Chile Con Queso (Medium) 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 12 mini naan breads on the baking sheet and spread 1 tablespoon of Authentic Desert Pepper Cantina Salsa (Medium) 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 cotija cheese and a couple of slices of pepperoncini. Garnish with chopped parsley. DEVOUR!!
NAAN-TRADITIONAL STEAK AND PEPPER MINI PIZZAS
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)
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
#desertpepperrecipechallenge #desertpeppertradingco #desertpeppersalsa
