Finding new ways to keep my men fed without giving them same 6 dishes every week can be a challenge. Sometimes I bust out a brand new recipe, and other times I stick to family favorites. One of my favorite things to try is taking flavors and dishes we love and putting a new twist on them. Serving the flavors I know will please in a new way is a great way to keep the menfolk interested and my picky littles happy.
Italian dishes are on the menu at least once per week. Some sort of pasta, chicken parmesan, pizza – it’s expected. I always have pasta sauce in the house to make throwing dinner together a little easier. This week I took some of Ragú’s traditional Italian recipes and gave them a twist. Turning them from traditional dishes to a New Tra-Dish!
Take this Italian Cheesesteak for instance. Super simple to make, yummy flavors, and meat. That’s all I really need to please Mike, but the little boys are a harder audience. After the success of my pizza muffins with the littles, I knew I wanted to turn this sandwich into an easy to hold bite.
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Adapted from Ragú
- 1 pound boneless sirloin steak
- 1 tablespoon vegetable oil
- 1/2 cup Ragú Old World Style Traditional Sauce
- 1/8 teaspoon red pepper flakes
- 3/4 cup shredded mozzarella cheese, divided
- 1 regular crust pizza dough (store bought or homemade)
- Heat oil in a large skillet over medium-high heat. Season steak with salt and pepper to taste. Cook steak until browned, about 4 to 5 minutes on each side. Remove from skillet and transfer to a cutting board.
- Reduce heat to medium-low. Add pasta sauce and pepper flakes. Stir to combine. Slice steak (against the grain) very thinly. Cut into bite sized pieces. Transfer steak back to skillet. Stir steak and sauce until steak is well coated. Add 1/4 cup mozzarella cheese. Cook until cheese is melted, stirring occasionally.
- Preheat oven to 400 degrees F. Roll out pizza dough into a large rectangle. Be sure not to roll the dough too thin or it could break when you roll everything up.
- Pour steak/sauce/cheese mixture over pizza dough. Use a spoon to spread steak and sauce over dough. Sprinkle remaining 1/2 cup mozzarella evenly over the steak and sauce.
- Roll pizza dough up carefully lengthwise. Roll over edge and pinch edge to roll to secure. Trim ends of roll up. Cut roll up in half, and then cute each half into 6 pieces. Use a really sharp knife for this so it will cut through the steak - a serrated knife doesn't work as well.
- Transfer roll ups to muffin tin cups. Bake for 15 to 18 minutes, or until dough is golden and sauce is bubbling.
- Remove from oven. Let cool in cups for 5 to 10 minutes. Serve warm.
This post is sponsored by Ragú, and I received compensation for my review.
All opinions are 100% my own.