Steak Fajita Pizza Version 1


  • 1 steak (NY Strip/Tenderloin… your choice)
  • Onion
  • Bell Pepper
  • Jalepeno or other hot pepper (optional)
  • Avocado
  • Juice of 1 lime
  • small bunch of cilantro
  • Tabasco Sauce
  • Sour Cream
  • Choice of cheese (Cheddar or Marble work well)

To make this pizza, you need a good steak to cut into strips.  I used a large beef tenderloin steak seared if off in my cast iron pan, then transferred to the oven to finish cooking.  I cooked it to about 140F-145F, (or the high end of medium rare).   Normally we’d cook the steak on the BGE, but Brian had already set it up for pizza making so that’s why I just did it in my cast iron pan this time.  So I put that aside and let it rest while getting everything else ready. (EDIT: This was before we had the XL and Mini Big Green Eggs).

Next, I tossed some diced onions, and bell pepper in the cast iron and cooked those until softened.  This isn’t one of those pizzas where I want the veggies to still be crisp.

Next I made my guacamole drizzle.  I used an avocado, the juice of a lime, some chopped cilantro, a few shots of Tabasco Sauce, and just a bit of water to thin it out enough that we could call it a “sauce”.  I mixed it up with my hand blender until smooth, then poured it into a squirt bottle for later.

Using  my standard pizza dough recipe, I spread sour cream as the sauce, then tossed the onion and peppers on.  I sliced up the steak into strips and laid those down, then topped with the guacamole sauce.

Steak Fajita Pizza

Next came some cheddar cheese, and into the BGE it went.  600F for about 5 minutes.  When it came out I drizzled one more layer of the guacamole sauce on top and sprinkled some fresh cilantro on it.

Steak Fajita Pizza

Happy Egging!