Mayonnaise, provolone, american, and mozzarella cheese, steak, topped with lettuce, tomato & grilled onions

CHEESE STEAK PIZZA

Pepperoni, mushrooms, sausage, onions, and green peppers

PIZZA SPECIAL

CHEESE PIZZA

GRILLED CHICKEN CAESAR SALAD

STEAK SALAD

Romaine lettuce, parmesan cheese, croutons, & caesar dressing

CAESAR SALAD

CHEF SALAD

Ham, salami, capicola and provolone cheese

ANTIPASTO SALAD

CHICKEN BREAST SALAD

TURKEY SALAD

TUNA FISH SALAD

TOSSED SALAD

ONION RINGS

Six mozzarella sticks with side of marinara sauce

MOZZARELLA STICKS

PIZZA FRIES

CHEESE FRIES

FRIES

Four chicken tenders with fries or four mozzarella sticks

CHICKEN TENDERS BASKET

CHICKEN TENDERS

Seven chicken nuggets with fries or four mozzarella sticks

CHICKEN NUGGETS BASKET

CHICKEN NUGGETS

Three of each: wings, mozzarella sticks, onion rings, chicken nuggets

BASKET SAMPLER

BONELESS WINGS

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside for at least 30 minutes. On a lightly floured surface, stretch or roll the pizza dough into a 12-inch circle. Transfer to a piece of parchment paper for easy handling.

Prepare oven and dough

In a small bowl, mix the mayonnaise, minced garlic and crushed tomatoes or pizza sauce (if using) until smooth. This creates a creamy, slightly tangy base. Adjust to taste.

Make flavored mayo base

Heat a large skillet over medium-high heat. Add vegetable oil or butter. When shimmering, add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until onions are deeply browned and caramelized, about 10–12 minutes. Remove half of the onions to a bowl to top the pizza later; keep remaining in the pan for finishing with the steak.

Increase heat to high. Add the thinly sliced steak to the hot skillet with the remaining onions, spreading into an even layer. Season with Worcestershire sauce, 1/2 tsp salt and 1/4 tsp black pepper. Cook without moving for 30–60 seconds, then toss and cook until just browned but still juicy, about 2–3 minutes total. Remove from heat and keep warm.

Brush the stretched dough edge lightly with 1 tsp olive oil to help it brown. Spread the mayonnaise mixture evenly over the dough, leaving a 1-inch border for the crust.

Layer cheeses: sprinkle shredded mozzarella evenly over the mayo base. Arrange provolone and American slices on top, slightly overlapping to cover the surface. Distribute half of the cooked steak and onions mixture evenly over the cheese.

Carefully transfer the pizza on the parchment to the preheated pizza stone or baking sheet. Bake at 500°F (260°C) until crust is golden and cheese is bubbly and starting to brown, 8–12 minutes depending on oven and stone. Rotate halfway if needed for even browning.

If desired, during the last 1–2 minutes remove pizza and add remaining steak/onion so those pieces are warmed but not overcooked; return briefly to oven.

Remove pizza from oven and transfer to a cutting board. Let rest 1–2 minutes. Season sliced/diced tomato with 1/8 tsp salt and a pinch of black pepper and set aside.

Top the hot pizza with the shredded iceberg lettuce, seasoned tomato, and the reserved caramelized onions (if not already used). This keeps the toppings bright and mimics a cheesesteak sandwich finish.

Sprinkle dried oregano over the top if using. Slice into 6–8 pieces and serve immediately.

pizza dough (store-bought or homemade, ~12-inch crust)

olive oil

garlic (minced)

mayonnaise

crushed tomatoes or pizza sauce (optional very light base)

ribeye or top round steak (thinly sliced)

yellow onion (large), thinly sliced

vegetable oil or butter

Worcestershire sauce

salt

black pepper

provolone slices

American cheese slices

shredded mozzarella

iceberg lettuce (finely shredded)

tomato (ripe), thinly sliced or diced

salt (for tomato)

black pepper (for tomato)

olive oil (for brushing crust)

dried oregano (optional)

In a small bowl, stir together warm water, sugar, and active dry yeast. Let sit 5–10 minutes until foamy.

Activate yeast

In a large mixing bowl, combine flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms.

Turn dough out onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic. (If using a stand mixer, knead with dough hook for 5–6 minutes.)

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil and dust with cornmeal or semolina.

Punch down the risen dough and turn onto a floured surface. Stretch or roll into a 12-inch round (or desired shape) about 1/4-inch thick. Transfer to a cornmeal-dusted peel or prepared baking sheet.

Make the sauce: In a small bowl, combine crushed tomatoes, tomato paste, minced garlic, oregano, basil, salt, black pepper, and optional 1/2 tsp sugar. Taste and adjust seasoning. The sauce should be slightly thick and well-seasoned; you’ll use about 3/4 to 1 cup on the pizza.

Evenly spread the sauce over the stretched dough, leaving a 1/2-inch border for the crust.

Scatter 1 3/4 to 2 cups shredded mozzarella evenly over the sauce, leaving some room for toppings.

Cook sausage and prepare vegetables: Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add crumbled sausage and cook until browned and cooked through, 5–7 minutes. Transfer to a plate lined with paper towel to drain excess fat.

In the same skillet (add a touch more oil if needed), sauté sliced mushrooms, sliced onions, and sliced green pepper for 3–4 minutes until slightly softened and any released moisture has evaporated. Season lightly with a pinch of salt and the optional red pepper flakes. Remove from heat.

Distribute cooked sausage, sautéed mushrooms, onions, green peppers, and sliced pepperoni evenly over the cheese-topped pizza.

Optional: Brush the exposed crust edge lightly with 1 teaspoon olive oil to promote browning.

Slide the pizza onto the preheated stone or place the baking sheet into the oven. Bake at 475°F (245°C) for 10–14 minutes, or until the crust is golden-brown and cheese is bubbling and beginning to brown in spots. Baking time will vary by oven and thickness of dough.

Remove pizza from oven. If desired, sprinkle 2 tablespoons freshly grated Parmesan over the hot pizza and scatter fresh basil leaves.

Let the pizza rest 3–5 minutes, then slice and serve.

active dry yeast

warm water (about 110°F / 43°C)

granulated sugar

all-purpose flour

fine sea salt

cornmeal or semolina (for dusting)

crushed tomatoes (canned)

tomato paste

dried oregano

dried basil

granulated sugar (optional, to balance acidity)

shredded low-moisture mozzarella

sliced pepperoni

fresh mushrooms (button or cremini), sliced

Italian sausage (mild or hot), casing removed and crumbled

yellow or white onion, thinly sliced

green bell pepper, seeded and thinly sliced

olive oil (for sautéing toppings)

red pepper flakes (optional)

freshly grated Parmesan (optional)

fresh basil leaves (optional)

olive oil (for brushing)

In a small bowl, combine warm water (105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant.

Bloom yeast

In a large mixing bowl, whisk together flour and salt. Make a well in the center.

Pour the foamy yeast mixture and 1 tablespoon olive oil into the flour. Stir with a wooden spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle up to 2 tablespoons more flour, a little at a time.

Shape dough into a ball, lightly oil the inside of a clean bowl, place dough inside, cover with a clean towel or plastic wrap, and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Once risen, punch down the dough and transfer to a lightly floured surface. Roll or stretch into a 12-inch round (or desired thickness). Transfer to a pizza peel or baking sheet lightly dusted with flour or cornmeal.

While dough is rising, make the sauce. In a small saucepan over medium-low heat, warm 1 teaspoon olive oil. Add minced garlic and sauté 20–30 seconds until fragrant — do not brown.

Add crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, salt, and black pepper. Stir to combine and simmer gently 8–10 minutes to thicken and meld flavors, stirring occasionally.

Taste and adjust seasoning as needed. Remove from heat and let cool slightly before assembling pizza.

Preheat oven to 475°F (245°C). If using a pizza stone, place it on a middle rack while preheating; if using a baking sheet, invert it and heat in the oven for a few minutes.

Lightly brush the stretched dough edge with 1 teaspoon olive oil to promote browning. If desired, sprinkle 1/4 teaspoon coarse salt around the outer crust.

Spread 3/4 to 1 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2–1 inch border for the crust. Use less sauce for a crispier crust.

Evenly distribute the shredded mozzarella over the sauce. Sprinkle the grated parmesan over the top for added flavor.

If you want fresh basil baked on, tear half the leaves and scatter them lightly over the cheese; reserve remaining leaves for garnish.

Slide the pizza onto the preheated stone or baking sheet. Bake 10–12 minutes until crust is golden and cheese is melted and bubbling with light brown spots. Baking time may vary with oven and thickness—watch closely after 8 minutes.

Remove pizza from oven. If using, scatter remaining fresh basil leaves on top. Let rest 2–3 minutes. Slice and serve immediately.

warm water (105–115°F / 40–46°C)

canned crushed tomatoes

garlic, minced

whole milk mozzarella, shredded

parmesan cheese, finely grated

coarse salt (for crust, optional)

Pound the chicken breasts to an even thickness (about 1/2 inch) or butterfly if thick. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 minced garlic clove, 1 tsp Dijon mustard, 1 tsp salt and 1 tsp black pepper. Add the chicken and turn to coat. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours.

Prepare and marinate chicken

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly. Remove chicken from marinade and discard excess. Grill 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain.

Grill the chicken

In a bowl whisk together 1 cup mayonnaise, the minced anchovy fillets (or 1 tsp anchovy paste), 1 minced garlic clove, 2 tbs lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tbs olive oil and 1 tbsp grated Parmesan. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust acidity or salt as needed. Chill at least 15 minutes to allow flavors to meld.

Make dressing

Wash and dry the romaine thoroughly, then chop or tear into bite-sized pieces. Place lettuce in a large bowl. If using cherry tomatoes, halve them and add to the bowl. Add 2 cups croutons and 3/4 cup of the grated Parmesan to the bowl, reserving some cheese for garnish.

Prepare lettuce and toppings

Add about half to three-quarters of the dressing to the lettuce and toss gently to coat—add more dressing to taste. The salad should be coated but not soggy.

Dress and toss

Arrange the sliced grilled chicken over the dressed lettuce. Sprinkle the remaining Parmesan and additional croutons if desired. Serve immediately.

Top with chicken

Romaine lettuce

Cherry tomatoes (optional)

Parmesan cheese, freshly grated

Croutons (store-bought or homemade)

Boneless skinless chicken breasts

Olive oil

Lemon juice

Garlic, minced

Dijon mustard

Salt

Black pepper

Mayonnaise

Anchovy fillets, finely minced (or 1 tsp anchovy paste)

Grated Parmesan

Pat the steak dry with paper towels. Rub both sides with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and the minced garlic. Let rest at room temperature 15 minutes.

Trim and season

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 2 tbs olive oil and swirl. Sear the steak 2–3 minutes on the first side without moving to develop a brown crust. Flip and sear 2 minutes on the second side for medium-rare (internal temp ~130–135°F / 55°C). Adjust time +/- for desired doneness.

Sear and cook

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to redistribute juices. Slice thinly against the grain into 1/4-inch slices.

Rest and slice

Whisk together 3 tbs extra-virgin olive oil, 1.5 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp fresh lemon juice, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl or jar. Taste and adjust seasoning. If stored in a jar, shake vigorously until emulsified.

Place 6 cups mixed salad greens in a large bowl. Add 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, 1/4 cup very thinly sliced red onion and the sliced avocado. Toss gently to combine.

Drizzle about half the dressing over the salad (reserve the rest). Toss gently to coat evenly.

Arrange the sliced steak over the dressed greens. Sprinkle 1/2 cup crumbled feta or blue cheese and 1/2 cup toasted walnuts or pecans over the top.

Finish with chopped parsley or chives and a squeeze of lemon wedge to brighten flavors. Serve immediately with remaining dressing on the side.

flank steak or skirt steak

kosher salt

freshly ground black pepper

olive oil (for searing)

mixed salad greens (spring mix, arugula, baby spinach)

cherry tomatoes, halved

cucumber, thinly sliced (about half-inch rounds)

red onion, very thinly sliced

avocado, sliced

crumbled feta or blue cheese

toasted walnuts or pecans, roughly chopped

extra-virgin olive oil

red wine vinegar

honey

lemon juice, fresh

fresh parsley or chives, chopped

lemon wedge, for serving

Remove outer leaves if wilted. Cut the romaine head crosswise into 2–3 inch pieces or tear by hand into bite-sized pieces. Rinse thoroughly under cold water to remove grit, then spin in a salad spinner or pat dry with clean kitchen towels until mostly dry.

Prepare lettuce

Place the dried romaine into a large serving bowl. Add 3/4 cup of the freshly grated Parmesan and the croutons. Hold off on the pepper until after tossing with dressing so it distributes evenly.

Assemble salad

Pour the desired amount of dressing over the salad (start with about 4–6 tablespoons), then toss gently but thoroughly so every leaf is coated. Taste and add more dressing if needed. Sprinkle the remaining Parmesan on top and finish with freshly ground black pepper to taste. Serve immediately.

Finish and serve

If using anchovy fillets packed in oil, drain them briefly and finely mince with the garlic on a cutting board, then use the flat side of a knife to mash into a paste. This helps the flavors meld smoothly into the dressing.

Mince anchovies and garlic

In a medium bowl, combine the mayonnaise, minced anchovy-garlic paste, Dijon mustard, Worcestershire sauce, lemon juice, and grated Parmesan. Whisk until smooth and uniform.

Whisk base

While whisking continuously, drizzle in the extra-virgin olive oil in a slow, steady stream until the dressing is glossy and slightly thickened. Taste and season with salt (start with 1/2 tsp and add to taste) and additional lemon juice if you prefer more brightness.

Emulsify with oil

If making ahead, cover and refrigerate for up to 2 days to let flavors meld. Bring to cool room temperature and whisk again before using. If too thick after chilling, whisk in 1–2 teaspoons of water or extra lemon juice to loosen.

Cheese Steak Pizza

Pizza Special

Cheese Pizza

Grilled Chicken Caesar Salad

Steak Salad

Caesar Salad

Chef Salad

Antipasto Salad

Chicken Breast Salad

Turkey Salad

Tuna Fish Salad

Tossed Salad

Onion Rings

Mozzarella Sticks

Pizza Fries

Cheese Fries

Fries

Chicken Tenders Basket

Chicken Tenders

Chicken Nuggets Basket

Chicken Nuggets

Basket Sampler

Boneless Wings