Imagine perfect patio weather, a chilled glass of white wine (or your beverage of choice) and a table surrounded by good friends — add in the fresh and fun flavors of Black and Blue Beef Steak Pizza, and you’ve got yourself a Texas treat that inspires a spirit of camaraderie and joy.

Created by Chef Robert Hale in the Beef Loving Texans kitchen, the recipe was inspired by Chef’s love of Italian food and expertise in beef. With the deep umami notes of blue cheese and steak, this recipe takes your typical pie to new heights.

For those eager to bring a slice of Texas home, is your go-to for mouthwatering recipes designed to add some sizzle to your kitchen with flavors as big as Texas itself.

Black and Blue Beef Steak Pizza

Prep Time 2 hours
Cook Time 30 minutes
Servings 6


  • 1 lb. beef Strip Steak
  • 3 1/4 cups 13.8 oz. or 390 g all-purpose or bread flour
  • 1 cup warm water
  • 1 7 g package instant dried yeast
  • 2 tsp. Kosher salt
  • 2 tsp. olive oil
  • 2 cups balsamic vinegar
  • 2 tbsp. honey
  • 1/2 tsp. ground white pepper
  • 1 cup Monterey Jack cheese shredded
  • 1 cup baby arugula packed
  • 1/2 cup blue cheese crumbles
  • 1/3 cup Parmesan cheese shaved

Optional toppings

  • Red pepper flakes


  • In a large bowl, stir together flour, water, yeast, and 2 tsp. salt to make a shaggy dough. Turn out onto a clean, dry surface, dusting with any leftover flour from the bowl. Knead dough vigorously for 5 minutes, and shape into a ball. Arrange in a large, oiled bowl, cover with plastic wrap and a towel, and set aside in a warm spot until doubled in size, 1-1 ½ hours.
  • Meanwhile, put vinegar into a small saucepan and bring to a boil over MEDIUM-HIGH heat. Reduce heat to MEDIUM and gently boil until reduced to about ½ cup to make a glaze, about 30 minutes. Stir in honey and ½ tsp. white pepper and set aside to let cool.
  • Preheat oven to 475°F. Uncover bowl and punch down dough to deflate it. Transfer to a large sheet tray and evenly stretch out the dough into a roughly 14-inch circle, dimpling the dough all over with your fingertips.
  • Bake until just cooked through, about 10 minutes. Preheat gas or charcoal grill to 400°F. Brush steak with oil and season all over with salt and white pepper to taste. Place steak on oiled grates and grill for approximately 5 minutes on one side, or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for approximately 5 minutes or until internal temperature reaches 135°F with meat thermometer inserted into the thickest part of the steak.
  • Transfer steak to a plate and let rest for 5-10 minutes before thinly slicing against the grain (if using store-bought pizza crust, start the crust here). Meanwhile, arrange baked pizza crust on the grill to lightly char on the surface, 1-2 minutes, returning it to the sheet tray when done.
  • Top pizza crust with Monterey Jack cheese and bake until melted and bubbly, about 5 minutes. Top with beef, arugula, blue cheese, Parmesan cheese, and red pepper flakes, and drizzle with some of the balsamic glaze (reserving remaining for another use). Cut and serve immediately.