Steak Pizzaiola

Yield: Serves 1
Reorder No.DescriptionAmount
785400Sirloin Tri-Tip, 5 oz.32 each
100269California Tomato Sauce72 oz.
513881Granulated Garlic1 Tbsp.
138300Granulated Onion1 Tbsp.
424307Kosher Salt1 Tbsp.
225061Black Pepper, Restaurant Grind2 tsp.
442151Green Pepper Strips24 oz.
591122Onion, sliced24 oz.
198161Carrots, matchstick shredded24 each
781592Celery Sticks24 each
726567Mozzarella Cheese, sliced48 each
219090Sienna Bakery Dutch Crunch Roll24 each

Preparation Instructions

Wash hands. Slice each steak in half lengthwise. Grill on both sides on a heated char grill or broiler. Place in roasting pans. Ladle the sauce over the top of the steaks. Sprinkle the vegetables over the top of the sauce. Mix the vegetables with the sauce. Cover tightly and place in a heated 325F oven for 90 minutes, or until tender. Remove from oven and allow to cool. Slice the steak halves on a bias 1/4″ thick. Cover with the sauce. Place in a covered storage container and refrigerate until needed, up to 2 days.

To prepare al la carte portion:

Slice the bread in half lengthwise. Place the halves back together. Place the bread in a heated 350F convection oven. Cook until bread is golden brown, crunchy and is just warmed through. To prevent over browning of crumbs, place in 350F convection if necessary to finish warming through. Place 2 ounces of sliced steak on an oiled metal baking pan. Ladle 2oz. of sauce over the top of the steak. Place in a heated 350F oven until just heated through. Place 2 pieces of cheese on top of the steaks. Place under a heated salamander or broiler until the cheese is hot and bubbling. Place the Steak on top of the bottom half of the bread. Using a rubber spatula scrape any excess sauce on top of the steak. Place the top piece of bread on top of the sandwich.