Pizza Night, Ranch Edition: Sausage + Steak Tips (No Fuss, Big Flavor)
- Joseph
- 14 hours ago
- 3 min read
National Pizza Day falls on Monday, February 9, 2026, which is an excellent excuse to do pizza night a little more like a ranch kitchen: simple ingredients, bold flavor, and protein that makes it feel like dinner—not just snacks.
Below are two easy options using sausage or steak tips, plus chef shortcuts that keep it weeknight-friendly. (And yes—these work with or without cheese, depending on your style.)
The Ranch Edition formula (5 minutes of planning)
Choose one from each line:
Crust: store-bought dough, naan/flatbread, or a sheet-pan crust
Sauce: quick tomato sauce or garlic-olive oil base
Protein: spicy sausage or quick-seared steak tips
Finish: herbs + a drizzle (chimichurri, hot honey, or olive oil)
Option 1: Spicy Sausage + Charred Onion Pizza (dairy-optional)
Ingredients (1 large sheet-pan pizza or 2 flatbreads)
Pizza dough (or 2 naan/flatbreads)
1/2–3/4 lb spicy Italian sausage (crumbled)
1 small onion, thin-sliced
1 bell pepper, thin-sliced (optional)
1 cup crushed tomatoes (or your favorite pizza sauce)
1–2 cloves garlic, grated or minced
Dried oregano or Italian seasoning
Optional: mozzarella or a sprinkle of parmesan
Olive oil, salt, black pepper
Method (no-fuss)
Heat oven to 475–500°F. Put an empty sheet pan in the oven while it heats.
Brown the sausage in a skillet until fully cooked; remove to a plate.
Char the onions in the same pan with a little olive oil (2–4 minutes). Add peppers if using.
Quick sauce: stir crushed tomatoes + garlic + oregano + pinch of salt.
Build: carefully remove hot sheet pan, oil it, stretch dough onto pan, spread sauce, add sausage + onions (and cheese if using).
Bake until the crust is deeply golden (typically 10–16 minutes depending on dough thickness).
Finish: black pepper + olive oil drizzle. Slice and serve.
Chef note: If you’re skipping cheese, add extra olive oil and herbs at the end—the “finish” is what makes it feel complete.
Option 2: Steak Tip Pizza with Garlic Oil + Chimichurri Drizzle
Steak on pizza works best when it’s quick-seared and sliced, then added after baking (or in the last 1–2 minutes) so it stays tender.
Ingredients
Dough or flatbread
3/4–1 lb steak suited for “tips” (sirloin/strip/flank/flat iron work well)
Garlic oil base: olive oil + minced garlic + pinch of salt
Thin-sliced red onion (optional)
Arugula (optional finish)
Chimichurri (store-bought or quick version below)
Quick chimichurri (5 minutes):
Parsley (or parsley + cilantro), finely chopped
Olive oil + red wine vinegar (or lemon)
Garlic + pinch of salt + chili flakes
Method
Heat oven to 475–500°F. Preheat a sheet pan or stone if you have one.
Sear the steak in a hot skillet: 1–3 minutes per side (depending on thickness), then rest 3 minutes and slice thin.
Build pizza: brush dough with garlic oil, add onion if using, and bake until crust is golden.
Finish: top hot pizza with sliced steak, then drizzle chimichurri. Add arugula if you like.
Chef note: This is a great “date-night-at-home” pizza because the steak and chimichurri do most of the heavy lifting.
Because pizza nights add up
If pizza night is a repeat tradition in your house, bulk buying is the easiest way to keep your “pizza proteins” on hand—sausage for quick crumbles, and steak cuts you can portion into tip-sized packs. We offer bulk beef (whole/half/quarter) and bulk pork options so your freezer stays ready for weeknight wins.
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