pizza steak oignons cheddar vieilli
40 minutes • 2-3 servings

BBQ Beef Pizza, Caramelized Onions & 2 Years Aged Cheddar

Enjoy our BBQ Beef Pizza, topped with aged cheddar, whiskey caramelized onions and maple syrup, and Montreal steak spices. Topped with fresh arugula and parmesan, this pizza offers a rich and bold blend of flavors, perfect for lovers of intense flavors.


  • 400 g beef chuck eye
  • 200 g cheddar aged 2 years, grated
  • 1 ball of pizza dough
  • 100 ml pizza sauce
  • 1 Spanish onion, thinly sliced
  • 50 ml maple syrup
  • 50 ml of whiskey
  • 3/4 cup arugula
  • 1/2 parmesan shavings
  • 50 g Montreal Firebarns Steak Spice
  • Olive oil
  • Mill pepper


  1. Preheat the BBQ or oven to 450°F and let the meat temper for 30 minutes before working. Cut the eye of the blade into a steak of approximately 3 cm. Brush both sides with olive oil and sprinkle with Montreal steak spices.
  2. Cook on the BBQ or in a pan over high heat for 4 to 5 minutes on each side. Remove from heat and let sit for 10 minutes.
  3. Cut the steaks into thin strips of approximately 1 to 2 cm.
  4. In a cast iron skillet on the BBQ or a regular skillet on the stove, brown the onion with a drizzle of olive oil for 4 to 5 minutes, deglaze with the bourbon and add the maple syrup. Reduce heat to medium-low and simmer for about 15 minutes, stirring regularly.
  5. On a floured work surface, roll out the pizza dough. Add the pizza sauce, spread the thin slices of eye of blade, the caramelized onions and the grated cheese aged 2 years.
  6. Transfer the pizza to a pizza pan, place the pizza on the center rack of the BBQ and cook for about 10 minutes. (Bake in a regular oven at 450°F for about 15 minutes.)
  7. Before serving, sprinkle with arugula and parmesan shavings, add a drizzle of olive oil and a little freshly ground pepper.

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