Pizza and steak may be two of my favorite foods, so here’s a match made in heaven: pizza steak skewers. Thanks to inspiration from a delicious Turkish steak skewer dish I had way back when and from Salvador Mazzocchi, I’ve made steak and bacon skewers and chicken bacon ranch skewers this way. Now, we’re taking these to the next level with pizza kabobs. Pizza kabobs! Does meat on a stick get any better?
Now, if you don’t love pizza flavor, feel free to skip the topping. These steak skewers are insanely flavorful as is. You can also check out my roundup of my favorite skewers recipes for more ideas!
Why You’ll Love Pizza Steak Skewers
This isn’t just any beef skewer. These pizza steak skewers combine three types of meat — thin slices of top sirloin, spicy ground sausage and pepperoni slices! Then, we layer in mozzarella cheese, tomato sauce, parsley and minced garlic. Think of it as a meat lover’s pizza on a skewer, and with golden crispy French fries instead of dough.
Want more pizza flavor? Check out my Pizza Sandwich, Pizza Cheesesteak and Chorizo Pizza Bread.
Pizza Steak Skewers Ingredients
- Pizza Steak: Like I said, call it the meat lover’s pizza skewer. We load these skewers with thinly sliced top sirloin steak, spicy ground sausage, pepperoni slices, mozzarella cheese, pizza sauce, chopped parsley, minced garlic and Spiceology’s Salt Pepper Garlic seasoning.
- Fries: It’s our version of steak and potatoes! Grab a bag of your favorite frozen fries and some vegetable oil for frying.
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How to Make Pizza Steak Skewers
To put these pizza steak skewers together, you’ll want 4 pounds of sirloin, 2 pounds of spicy ground sausage, 1 pound sliced pepperoni, 12-16 mozzarella slices, 1.5 cups pizza sauce, 1.5 cups chopped parsley, 1/2 cup minced garlic and 1/2 cup Salt Pepper Garlic seasoning.
The first thing to do is slice your 4 pounds of sirloin into thin slices, then pound the meat until about ⅛” thick. To make the skewers, add a base layer of steak about 2.5 feet long and 1 foot wide. Slather with a base layer of pizza sauce. Then add a layer of mozzarella slices, pepperoni, and some chopped parsley and garlic. Next, add a thin layer of sausage, followed by pepperoni, mozzarella slices, pizza sauce and steak again.
Wrap the whole thing in aluminum foil and place on a tray. Pop your pizza steak skewers into the freezer for at least 1 hour but ideally 4 hours.
Once the pizza steak skewers have had their time to chill, preheat your fire to medium heat (about 325 degrees Fahrenheit). Pull out your meat, slice it into 2×2” steak cubes, and skewer the cubed steak onto small skewers. Season the outside with SPG or your favorite beef rub.
Add the skewers to the grill grates to cook slowly, which will render the fat and sausage. You’ll want to cook them for about 8-10 minutes per side, or until the internal temperature reaches 165 degrees F internal on the sausage. Once the meat has reached temp, pull the skewers off the grill and let them rest.
Cook your frozen fries according to the package directions, then serve these freakin’ delicious skewers with the fries, more pizza sauce or garlic butter sauce for dipping. I know the whole family will love it.
What to Serve with Pizza Steak Skewers
Between the pizza steak kabobs and the fries, we’ve got a full meal here. If you’re looking for a vegetable side, sautéed rapini, some roasted broccoli or grilled zucchini would be fantastic. Grab yourself a glass of red wine and pretend you’re in a pizzeria steakhouse (wait, I think we need one of those in Nashville…).
Sautéed Rapini
In my opinion, rapini — also known as broccoli rabe or raab — gets a bad rap. People say it’s bitter, but you’ve just got to cook it right. The flavor is perfect for cutting some of the richness in these beef skewers.
Here’s how I like to cook it. First, chop the tough ends off a bunch of rapini, then cut the stems and florets in roughly 1-inch pieces. Heat a tablespoon of oil in a cast iron skillet over medium heat. Then, add two garlic cloves, sliced, to the pan and let them cook until they’re just golden brown at the edges. Toss in a pinch of red pepper flakes, then the rapini with a 1/2 teaspoon of salt. Stir it around in the skillet until it wilts, then pour in 1/2 cup chicken broth, cover the skillet, and let it cook for two minutes. Take the cover off and stir it for another two minutes until the water in the pan mostly evaporates. Scoop the rapini onto a dish, drizzle with lemon juice, olive oil and flaky sea salt and serve.
For More Steak Skewers
Leftovers and Reheating
If you’ve got any leftovers, store them in an airtight container for 3-5 days. To reheat, wrap the skewers in aluminum foil and place them back on the grill for a few minutes. You could also heat them in a large skillet. If you want to make sure the meat stays tender, you can always add a little liquid to the aluminum foil boat.
Pizza Steak Skewers FAQs
You can definitely use wooden skewers instead of metal skewers for this pizza kebabs. To keep them from burning, soak the wooden skewers in water for at least 30 minutes before grilling. If you’re cooking over direct heat for a longer period, keep an eye on them to ensure even cooking and prevent the skewers from charring too much.
If you want to make it easy to get thin steak slices, pop the steak in the freezer for about 15 minutes — not long enough for it to freeze, but long enough for it to firm up and make it easy to cut. Use a sharp knife and you’ll be good to go.
Use your pizza imagination! Think about what’s in your favorite recipes for pizza and you can add it into the skewers assembly. Banana peppers, black olives, crispy bacon, red peppers or parmesan cheese would all make for some freakin’ delicious skewers.
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Slice your sirloin thin then pound the meat until about ⅛” thick.
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Add a base layer of steak about 2.5 feet long and 1 foot wide. Slather with a base layer of Pizza Sauce.
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Next, add some sliced mozzarella, a layer of pepperoni and a dusting of parsley and garlic.
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Then add a thin layer of sausage followed by pepperoni, mozzarella, pizza sauce and steak again. Wrap in foil and place on a tray into the freezer for at least 1 hour but ideally 4 hours. (We want it to be solid so it’s easier to cut into cubes)
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Preheat your fire to medium heat (about 325F).
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Pull out your meat and slice into 2×2” cubes and skewer onto small skewers. Season the outside with SPG or your favorite beef rub.
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Add the skewers to the grill grates to cook slowly to render the fat and sausage. Cook for about 8-10 minutes per side or until 165F internal (on the sausage), then once done pull off and let rest.
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Serve with fries and some more pizza sauce or garlic sauce for dipping.
Calories: 1902kcal | Carbohydrates: 13g | Protein: 161g | Fat: 130g | Saturated Fat: 46g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 57g | Trans Fat: 2g | Cholesterol: 543mg | Sodium: 18105mg | Potassium: 2963mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2485IU | Vitamin C: 43mg | Calcium: 240mg | Iron: 14mg
