Bleu Cheese & Steak Pizza

Everyone likes steak, and everyone likes pizza. Unless you're a communist, then you probably only like food that's of someone else's labor, and free for the taking. In fact, you're probably a dumpster diver, which means you never get steak or pizza, because only a retard would throw those out.
These two delightful food groups encompass the two most-craved items in my house, so I figured, why not get them together and see what kind of hot action ensues?

The Set-up


1 yellow onion
1 lb top sirloin steak
1 refrigerated pizza crust
1.5 C Italian cheese (I used Sargento 6 cheese blend)
1 8 oz container bleu cheese crumbles
2-4 cloves garlic, minced
Olive oil
salt & pepper




Cooking
You absolutely have to start with caramelizing your onions, because doing it right takes a good 20 minutes. Heat some oil over medium and once it's ready, throw in your thinly sliced onions with a heavy pinch of salt. Make sure they're all coated with the fat and turn the heat to low. When caramelizing onions, heed the sage advice of the Beastie Boys: "Slow and low, that is the tempo!" Keep them low and stir frequently so that they don't burn. They'll start like this:

And end like this:

You can actually keep browning them and release serious sweetness superpower, but keep in mind they'll cook a bit more in the oven when they're on the pizza. So, don't get overzealous.

While the onions finish up, roll out your crust into any desired shape (Millennium Falcon not recommended) and bake it at 425 for just under 10 minutes. Now time for more multi-tasking!
while your crust gets started, work on your steak. Season the sirloin with salt and pepper and if you can't grill it, cook it in a cast-iron skillet over med-high heat for 3 minutes on each side for a good, solid medium.

I wouldn't suggest going too well-done, because the steak will continue cooking in the oven later, but you could always go more rare. A word of advice, though - the ooze that's normally coveted out of a rare steak is going to be all over your pie if you do.
Remove your steak quickly and slice it, so that it doesn't continue cooking. Cut on the bias so you can actually bite through it when you're eating the 'za.



Grab your pizza crust from the oven and start assembling your base (which I need not remind you, are still belong to us). Drizzle between 1/2 and 1/4 cup of olive oil as your sauce, and top that off by spreading your minced garlic around. You can throw in a few herbs here, like basil & oregano. Next, add your Italian cheeses. You're not going for delivery-style pie here, so go easy on the cheesy. Now it's time to add your very sexy, long-awaited caramelized onions. If someone in your house is a big sissy about onions, you can do what I did and only add them to half of the pizza. Finally, add all of your bleu cheese crumbles, then your sliced sirloin and pop it back into the 425 oven for another 5-10 minutes, watching it carefully because the crumbles can burn quickly.

Then, it's time to bask in the glory of one of the tastiest pizzas you've ever had. Go ahead, pat yourself on the back, you smug bastard.