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Ingredients:
1 lb sirloin steak
1 Tbsp plus 3 tsp Urban Accents Chicago Steak & Chop, divided
1 med onion, cut into 1/2-inch thick slices
1 red and 1 yellow bell pepper, cut into 2-inch strips
2 Tbsp olive oil, divided
2 cups shredded Monterey Jack cheese, divided
1 lb pizza dough or prepared thin 12-inch pizza crusts
Directions: Preheat grill to medium heat. Sprinkle both sides of steak with 1 Tbsp Chicago Steak & Chop. Brush onion and pepper strips with 1 Tbsp olive oil and sprinkle with 2 tsp Chicago Steak & Chop. Grill steak and veggies for 5-7 minutes per side. Meat should be cooked until desired doneness; veggies should be crisp-tender. Remove to cutting board and let steak rest for 5 min. Cut steak and vegetables into bite-size pieces. In med bowl, combine cheese with 1 tsp Chicago Steak and Chop.
If using dough, stretch or roll dough on floured surface to form two 10-inch discs, about 1/4-inch thick. Brush top of dough discs or prepared crusts with 1 Tbsp oil; place disc oil-side down on grill and close lid. Grill over med heat 1-2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula.
Layer crust with 1/2 of cheese, steak and veggies and then remaining cheese. Make sure cheese is evenly distributed so that it melts easily. Close lid and grill 3-4 min longer or until cheese melts and crust is light brown. Check often to avoid burning. Slide cooked pizza onto baking sheet. Slice and serve immediately.
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