Woodfire Philly Cheesesteak Pizza Cups

Cold Smoke: Load the woodfire with pellets and set it to Smoker, CLD, and 30 minutes. Peel and slice the onion in half. Place the Onion and the provolone on a rack. When the woodfire says "Add Food" place the rack inside the Woodfire and smoke it for 30 minutes.
Prep the Steak: Thinly slice the steak and season it with salt, pepper and Dad Dust. Place it in a freezer bag and put it in the refrigerator while the onions and cheese cold smoke.
Prepare the Dough: Roll out the pizza dough and cut it into 12 circles using a ring cutter. Press each circle into a greased (with beef tallow) muffin tin, forming little cups.
Remove & Prep: When the woodfire is done with the cheese and onions remove them and wipe down the griddle. Set the Woodfire to the Grill HI setting and 1 hour and let it preheat. Thinly slice the onions and grate the provolone cheese.
Cook the Steak & Onions: After at least 10 minutes of preheating add the steak and onions to the woodfire and cook them until the meat has browned and the onions have softened and gotten some color. When they are done take the off and set them aside. Wipe the grill down.
Assemble the Cups: Add a spoonful of steak and onion mixture into each dough cup. You can add cheese whiz if you want or skip it. Then add in a spoon of the steak and onion mixture. Top it with the shredded provolone.
Airfry: Top the woofer off with pellets and set it for Air Crisp/Woodfire/350F/25 Minutes. When the woodfire says add food put the muffin tin and cook uncovered for 10 minutes. After 10 minutes cover it with foil and cook for another 10 minutes.
Serve & Enjoy: Let the pizza cups cool for a few minutes before removing from the tin. Serve hot and watch them disappear!

Woodfire Philly Cheesesteak Pizza Cups

Equipment

Ingredients

Instructions

Video

Nutrition