Steak House Pizza with Whole Wheat Crust on the grill.


I made this while at our cabin that currently has no oven. I made a whole wheat pizza crust but store bought would work fine as well.

Whole Wheat Pizza Dough :

1 1/2 cups water

1/4 cup olive oil

2 1/2 cups unbleached all-purpose flour

1 cup whole wheat flour

2 1/2 tsp instant yeast

Bread Machine:

Place ingredients in pan as directed in your machines manual. Set on dough setting.

Stand Mixer:

Place the dry ingredients in stand mixer bowl fitted with a dough hook. With motor running, gradually pour in liquids and knead with machine until smooth. Place dough in oiled bowl, cover and allow to rise until puffy. Punch down and form crust.

Dough can be made ahead and refrigerated in sealed container. This also gives a greater depth of flavor to the crust.



I rolled the dough out thin and placed it on a hot grill. I flipped the dough once grill marks appeared . While the other side cooks I added the toppings which I prepared ahead of time.

The toppings consisted of



Thinly sliced green onions

Grilled medium rare petite sirloin, sliced thinly after resting for a bit.

Sauteed sliced cremini mushrooms and thinly sliced onion in butter until mushrooms were cooked and onions caramelized. Removed to a platter and used same pan for the sauce.

The sauce was made with a reduction of whiskey. Once the whiskey had reduced by half I added heavy cream and continued to reduce until thick. I also added to the sauce while reducing roasted garlic , salt and pepper. When the sauce has thicken significantly I stirred in some Marscapone until melted throughout and the sauteed mushrooms and onions.

I spread the sauce evenly over crust. Layered the steak and provolone cheese. Sprinkle over top the green onions and arugula. The pizza stayed on the grill until the provolone had melted. YUM!!!

Petite Sirloin with Raspberry Cream Sauce


I made this for my husband and I for Valentines Day. It would be great for any special occasion.


This is a very forgiving recipe that can be made for any number of guests. This is for a service of two; simply adjust as needed. I served this over roasted asparagus, however, any vegetable, pasta or grain could be used or none at all.


  • 2 petite sirloins
  • 2 tablespoons butter
  • 1-2 tablespoon olive oil
  • 1 1/2 cups fresh raspberries
  • 6 green onions, sliced
  • 8 oz. cremini mushrooms, sliced
  • red wine with raspberry notes in flavor
  • 1 1/2 cups heavy cream
  • Herbs de Provence, to taste
  • salt and pepper to taste


In a large saucepan, saute the mushrooms in the butter until tender; if pan becomes too dry, add olive oil as needed. Remove the cooked mushrooms to a bowl and set aside. Salt and pepper the steaks on both sides and allow them to come to room temperature. Heat pan that the mushrooms were cooked in over medium-high heat, leaving the butter/oil in pan. When pan is hot, add the steaks and sear on both sides, cooking about 4 minutes on each side for medium rare. Remove the steaks from pan to a plate and cover with foil to allow them to rest. Reduce the temperature to medium and place the same pan that the steaks were cooked in over heat with the mushrooms and onions. Quick saute the onion mixture until onions are just fragrant. Pour into the pan, off the heat, the red wine, about 1 1/2 cups. Place back over heat and raise temperature to medium-high , bring to simmer and reduce by half. Add the heavy cream and bring to a simmer along with 1 cup fresh raspberries and Herbs de Provence, to taste. Continue cooking until thick and berries have cooked down. Adjust the salt and pepper, if needed. Place steaks on serving plate and top with the sauce; garnish with remaining fresh raspberries.


Grilled Steak with Artichoke-Parmesan Sauce

Grilled Steak with Artichoke-Parmesan Sauce

  • 1 cup grated Parmesan
  • 2(8.5 oz.) can water packed artichoke quarters, drained
  • 1 shallot, diced
  • 2 clove garlic, minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 cups heavy cream
  • salt and pepper; to taste
  • In a heavy bottomed pot saute the shallots and garlic in the butter and olive oil until fragrant. Pour in the heavy cream and bring to a boil. Continue to boil and stir often , be careful not to allow cream to boil over. Cook until sauce is reduced by half. Stir in the Parmesan and the drained artichokes. Serve over grilled steaks. Great as a pasta sauce too.

Petite Sirloin Stuffed with Mushroom Duxelle and Red Wine Sauce

Petite Sirloin Stuffed with Mushroom Duxelle and Red Wine Sauce


6 petite sirloins

Mushroom Duxelle

2 tablespoons butter

8 cups cremini mushrooms, sliced

1 tablespoon garlic, chopped

1/4 cup shallots, chopped

1 cup celery, chopped

1/2 cup concentrated chicken stock

1/2 cup white wine

1/2 cup green onions, thinly sliced

1/2 cup parsley , chopped

2 cups Italian seasoned bread crumbs

1/2 cup parmesan cheese

1/8 cup red bell pepper, chopped

salt and pepper to taste

Saute mushroom in butter for 5 minutes or until browned and all liquid is absorbed. Add garlic, shallots and celery, saute for 3 minutes. Deglaze pan with wine and chicken stock. Cook on high heat until liquid is almost gone. Add all ingredients in a bowl except cheese. Fold gently. When cool fold in cheese. You can freeze any extra.

Red Wine Sauce

4 Tablespoons cold butter

1/4 cup chopped shallots

1 cup beef stock

3/4 cup red wine

1 tablespoon balsamic vinegar

2 tsp grainy Dijon mustard

salt and pepper to taste

With a sharp knife butterfly the steaks. Stuff inside with duxelle.  Salt and pepper on both sides. Sear steaks in hot pan on both side to medium rare. Remove and place on baking sheet and keep warm. Meanwhile prepare sauce:

Heat 2 tablespoons of the butter in same pan the steaks were cooked in and saute shallots until softened but not brown. Add stock, wine, vinegar and mustard and bring to a boil, loosening the bits left on the bottom of the pan. Continue to cook until reduced by half. Remove from heat and whisk in the butter until thickened. Serve immediately over steaks.

Dry Rub for Steak

Dry Rub for Steak


3 tablespoons salt

2 tablespoons brown sugar

1 tsp crush red pepper, pulverized

2 tsp smoked papricka

1 tsp garlic powder

Combine above ingredients.

Rub both sides of steak and wrap in plastic wrap , airtight. Store in refrigerator 3-4 days before ready to grill. This allows for a dry age effect that creates the most tender meat.

Steak Salad with Parmesan Croutons and Black Pepper Dressing



Chicken or fish can be substituted for the protein.

Steak Salad

1 1/2 lbs Petite Sirlion

salt and pepper, to taste

2 tsp olive oil

2 head romaine lettuce

1 red bell pepper, seeded and diced

Parmesan Croutons

1/4 cup olive oil

2 cups diced french bread into cubes

3 cloves garlic, minced

1 teaspoon fresh herbs such as basil, rosemary or thyme

1/4 cup grated parmesan cheese

Black Pepper Dressing

1/4 cup balsamic vinegar

2 shallots, chopped

2 cloves garlic, minced

1/2 cup olive oil

2 tsp fresh cracked black pepper

1/3 cup grated parmesan cheese

salt, to taste

Season steak and sear in saute pan or grill until medium rare. Set aside.

Begin the croutons by heating the olive oil in a non stick saute pan over medium heat. Add the bread cubes and toss to coat with the oil. Add the garlic and herbs and saute until bread begins to brown. Add the cheese  and saute just until cheese begins to melt. Set aside.

To make the dressing, combine all the ingredients and whisk until mixture is blended thoroughly.

Tear the romaine lettuce into a large bowl. Add about half the dressing and toss. Divide among 6 plates . Sprinkle red bell pepper over the top. Slice the steak and arrange in a fan pattern. Top with croutons. Serve remaining dressing on the side.

How about a special dinner? Petite Sirloin with Irish Whiskey and Mushroom Sauce

Petite Sirloin with Irish Whiskey and Mushroom Sauce

6 petite sirloin steaks, 1 -1/2 inch thick

10 oz. sliced cremini mushrooms

1/2  onion, diced

half a head of roasted garlic, pulp squeezed out and reserved

1/2 cup Irish whiskey

1 cup heavy cream

olive oil

Salt and pepper; to taste

In a hot cast iron pan, drizzle with a little bit of olive oil.  Season the steaks with salt and pepper on both sides. Place steaks in hot pan and sear for 4 minutes on each side or until golden brown on both sides. Place on baking sheet and cover with foil.  Place steaks in oven set at 375 degrees while making sauce. Add the onions to the pan the steaks were seared in along with more olive oil, if needed. Saute until softened and add the mushrooms. Cook mushrooms until softened and moisture released has evaporated. Add the garlic pulp. Remove pan from heat and add the whiskey. Return to heat and reduce until liquid is nearly gone. Pour in cream and simmer until slightly thickened. Remove steaks from oven and serve with sauce on top. Steaks should be medium rare depending on thickness.