2 cups shredded sharp cheddar cheese
1 1/2 lb grilled sirloin steak roughly chopped
1 medium onion thinly sliced
1 medium green bell pepper seeded and thinly sliced
1 medium red bell pepper seeded and thinly sliced
2 tsp dry Italian seasoning divided
1/2 tsp garlic salt
1/2 tsp freshly ground black pepper
1/3 cup prepared Parmesan Peppercorn dressing
2 Tbsp butter melted
2 Tbsp grated Parmesan cheese
marinara sauce and additional Parmesan Peppercorn dressing for dipping
Preheat the oven to 425°F. Line a standard baking sheet with parchment paper or a silicone baking mat. In a skillet, saute the onion and bell peppers in a couple of drizzles of olive oil over medium-high heat. Season with 1 tsp of dry Italian seasoning, garlic salt and black pepper.Saute for 3-5 minutes until softened. To assemble: Press the pizza dough into roughly a 10 x 13 inch rectangle. Top with half of the shredded cheese. Arrange steak over cheese. Sprinkle ½ tsp of dry Italian seasoning over the beef. Arrange the cooked vegetables over the cheese. Season lightly with garlic salt & black pepper, if desired, to your taste. Next, drizzle with Parmesan-Peppercorn dressing. Top with remaining cheddar cheese. Begin rolling starting with the widest edge ending seam side down. Place seam side down on the parchment paper. Brush the top and sides with melted butter. Season the top with ½ tsp dry Italian seasoning and garlic salt to your taste. Sprinkle with 2 Tbsp grated Parmesan cheese. Bake for 16-18 minutes or until golden. Rest for 5 minutes before slicing. Serve with warm marinara sauce or additional Parmesan-Peppercorn dressing on the side. You may add 1 cup sliced fresh mushrooms to the peppers and onion, if desired. If you're unable to find Parmesan Peppercorn dressing, use your favorite Ranch dressing instead.