Preheat oven to 425 F. Cut steak into 3-by- ½ -by- ¼ -inch pieces; set aside. In a large nonstick skillet, heat oil on medium-high until hot. Stir-fry onions 2 to 3 minutes or until soft. Add beef and stir-fry just until warm. Remove beef mixture from skillet with slotted spoon.

Place pizza crust on an ungreased large baking sheet. Spread with peanut sauce; sprinkle with 1/2 cup of cheese. Top with beef mixture; sprinkle with remaining cheese. Bake 11 to 13 minutes or until cheese is melted. Sprinkle with carrots and cilantro. Cut into wedges and serve immediately. Makes 8 wedges.

PER WEDGE: Calories 273 (36% fat) Fat 11 g (4 g sat) Cholesterol 40 mg Sodium 388 mg Fiber 1 g Carbohydrates 17 g Protein 26 g

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I like steaks.

I like croissants.

Why not put them together?

This recipe from Epicurious.com uses beef tenderloin and a yummy carmelized onion and horseradish mixture. Heaven.

Ingredients

1/2 cup mayonnaise
1/4 cup prepared white horseradish

4 tablespoons (1/2 stick) butter, divided
3 1-inch-thick beef tenderloin steaks

3 medium onions, thinly sliced
8 ounces large shiitake mushrooms, stemmed, caps thinly sliced (about 5 cups) 1 cup beef broth

4 large croissants, halved horizontally, lightly toasted
2 cups arugula

I like any recipe with the word “easy” in it.

Here’s a slightly different twist on the old standby casserole. I’d suggest using the boneless ribeyes with this one.

Let me know what you think when you try it!

Recipe courtesy Cooks.com.