• 1 1/2 pounds very thinly
sliced beef sirloin (I get mine from Trader Joe's), or
ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2 onions, quartered and thinly
sliced • 10 ounces white mushrooms,
sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups
beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4
slices provolone cheese
So, the great thing about this
Beef Tenderloin & Tomato Pizza with Ancho Crema is that you can use thin
slices of any leftover steak like top sirloin,
ribeye, flat iron — or even fajita meat!
We used to make it with
sliced roast
beef and one day, my former co-worker Kevin, said that Philly cheesesteaks were made with
ribeye... that was enough for Curtis to want to give it a try.