I was cleaning out the freezer downstairs and, in a corner, way in da back, I came across what, once, was two beeyootiful strip steaks; now sadly frosted and just a bit freezer burned.
I didn’t want to just toss the steaks, and then recalled a recipe from somewhere – sorry, whichever site you are, I am usually much better with attribution – about a kindofa cheese steak pizza with shaved beef and horseradish sauce and thought; “yeh, I can work with this!”
INGREDIENTS
Dough:
•1 tsp yeast
•1/2 tsp honey
•2/3 cup warm water (110°)
•2 cups flour + additional as needed
•1 tsp salt
•1 tsp black pepper
•1/2 tsp Aleppo pepper
•Olive oil for the bowl
Toppings:
•Marinated strip steak(*s)*
•Horseradish sauce
•Sweet onion, sliced
•Peperoncini, sliced
•Feta cheese, crumbled
•Mozzarella, Swiss, or Provolone cheese, shredded
*I used my steak and chop marinade.
Pour the marinade over the steak(s) in a gallon-sized zipper bag, then seal and stash in the fridge on a rimmed plate overnight; flipping the bag and giving it a bit of a squeeze when you think to.
Early in the day – you’re gonna need at least four or five hours – or, mebbe a bit better, the night before you plan to make your ‘za! – like right after you’ve popped the steaks in 
the marinade and into the fridge – you’re gonna want to make your dough. It’s a simple process with a stand mixer, and most of the time involved is spent letting the dough sit in a corner on its own and letting it rise. I think an overnight rise is ideal, followed by punching the dough down and letting it rise again for a few more hours, but you can get away with as little as one, 90 minute, rise, just until the dough has doubled in size.
Stir the yeast together with the warm water and the honey in a two cup measure and set aside for ten or fifteen minutes, until the mixture is thick and foamy, like this:
Whisk the flour together with the salt, black pepper, and Aleppo pepper in the mixing bowl of a stand mixer fitted with the dough hook.
Add the yeast mixture to the flour, set the mixer on low, and mix until a soft dough has formed.
Add additional flour by the tablespoonful as needed until the dough climbs up the hook and cleans the sides of the bowl, then increase the mixer speed to medium and knead for ten minutes. You should have a nice, smooth ball of dough gathered on the hook and an almost spotlessly clean mixing bowl.
Brush the mixing bowl with olive oil, then from the dough into a ball and place in the bottom, turning the ball to coat all sides with the olive oil. Cover tightly with plastic wrap and set aside in a warm spot for at least 90 minutes, but remember, you could leave it overnight, until the dough has doubled in 
size. If you do leave your dough overnight, just punch it down first thing in the morning, then recover the bowl and let it rise again until you’re ready to start.
Remove the steak(s) from the marinade and allow to come to room temperature while you preheat your broiler or grill.
I used my broiler, lining the broiler pan with heavy duty foil to make clean up easier, cooking the steaks for six minutes before turning them and cooking for another five; for nicely medium rare steaks.
Set ’em aside on a platter to rest and cool, then slice into cubes. This would be a good time to heat your oven to 450°, slide your pizza stone of choice (mine is cast iron) in, and let it heat for 30 minutes to one hour.
Punch the dough down, then out into a circle on a cornmeal coated board. Lightly poke the dough all over with your fingertips, then cover and set aside to rest while your pizza stone is heating.
Remove the hot stone from the oven and transfer the dough onto it.
Full disclosure: this is the only way I can get my ‘za! to turn out in any way resembling a regular pizza and not some misshapen glob of dough and toppings. I also find that having the dough sit on the heated stone while I add the sauce and topping precooks it a bit and gives me a crispier crust.
Top the dough with the horseradish sauce (trust me, this is the recipe you’re gonna want to use), spreading it out almost to the edge, then add the sliced sweet onion, cooled cubed steak, drained and sliced peperoncini, the feta cheese, and your choice of Mozzarella, Swiss, or Provolone cheeses.
I wouldn’t say no to a bit of tomato chutney at this point, either.
Bake the ‘za! for ten or fifteen minutes, until the mozz is melted and and the crust golden brown and crunchy.
Remove to a platter, slice, and serve. We had ours with some oven fried pickles and more horseradish sauce on the side and it was good.
The next day, I added a bit more sliced Swiss cheese to a leftover slice, heated it in the ‘wave until the new cheese melted nicely, then added a bit more Aleppo pepper and some Cajun Power Spicy Garlic Pepper Sauce on top and considered it a fine lunch.
All in all, not too, too bad and ending for two sadly mistreated steaks.