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Ingredients
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Meat blend
Aromatics & binders
Finishing
Method
Preparation
Prep meats
Slice the pepperoni into quarters if large. Dice the cooked ham into roughly 1/4- to 1/2-inch pieces. Cut bacon into 1/2-inch pieces. Remove the Italian sausage from its casings by rolling the sausage link and peeling away the casing; crumble the sausage meat into bite-sized pieces.
Preheat
Place a large skillet over medium heat and add 1 tablespoon olive oil.
Cook meat blend
Add the diced bacon to the hot skillet and cook, stirring occasionally, until it starts to render fat and turn golden, about 5–7 minutes.
Add the crumbled Italian sausage to the skillet with the bacon. Break it up with a spatula and cook until the sausage is browned and mostly cooked through, about 6 minutes.
Push the bacon and sausage to one side of the skillet and add the ground beef to the empty space. Season the beef with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Brown the beef, breaking it into small pieces, until no pink remains, about 5–6 minutes. Stir everything together so flavors combine.
Add the diced ham and sliced pepperoni to the skillet. Cook, stirring, until the pepperoni edges begin to crisp slightly and the ham is warmed through, about 3–4 minutes.
Aromatics & seasoning
Reduce heat to medium-low. If the skillet looks dry, add a splash (about 1 tablespoon) of olive oil. Add the finely diced onion and cook until translucent, about 3–4 minutes.
Add the minced garlic, crushed red pepper flakes, and dried oregano. Cook, stirring constantly, about 30–60 seconds, until fragrant.
Taste and adjust seasoning: add remaining 1/2 teaspoon kosher salt and remaining 1/2 teaspoon black pepper if needed. Stir to combine and cook another minute to marry flavors.
Finish & serve
Let mixture rest for 2–3 minutes. Serve warm as a pizza topping, sandwich filling, over pasta, tossed with sautéed vegetables, or alongside eggs for breakfast.
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently in a skillet over medium-low heat.