Philly Cheesesteak Pizza

The smell of sizzling peppers and onions hitting a hot skillet still takes me back to my first apartment kitchen, where I'd attempt to recreate Philadelphia's most famous sandwich. One rainy Friday, I found myself staring at a pizza dough ball and leftover steak, wondering what would happen if these two icons merged into something entirely new. The result was so addictive that my roommates started requesting it every week. That first experimental pie was messy, imperfect, and absolutely glorious.

Last Super Bowl, I made four of these pizzas for a crowd of hungry friends, and they disappeared faster than the chips and guacamole. Someone actually asked if I'd secretly ordered delivery from a gourmet pizza place. Watching people's eyes light up when they took that first bite, that mix of familiarity and surprise, reminded me why I love experimenting in the kitchen. Now it's my go-to for feeding a hungry crowd.

Ingredients

• 1 prepared pizza dough (about 12 inches): Store-bought works perfectly here, but if you're feeling ambitious, homemade dough adds that extra touch of love.
• 1 tablespoon olive oil: This creates a beautiful golden base and helps the cheese adhere to the crust.
• 2 tablespoons cornmeal: Dusting your peel with cornmeal prevents sticking and adds a subtle crunch to the bottom crust.
• 225 g (8 oz) ribeye steak, thinly sliced: Ribeye's marbling makes it ideal for quick cooking, but you can also use sirloin or even leftover roast beef.
• 1 tablespoon vegetable oil: A high-heat oil that won't smoke when searing the steak.
• 1 small green bell pepper, thinly sliced: Green peppers provide that classic Philly flavor and beautiful color contrast.
• 1 small red bell pepper, thinly sliced: Red peppers add natural sweetness and make the final pizza visually stunning.
• 1 small yellow onion, thinly sliced: The foundation of any great cheesesteak, these caramelize beautifully in the skillet.
• 1 garlic clove, minced: Add this at the very end so it doesn't burn and become bitter.
• 1/2 teaspoon kosher salt: Enhances all the flavors without overwhelming the natural taste of the vegetables.
• 1/4 teaspoon black pepper: Freshly ground pepper adds a subtle kick that complements the rich cheeses.
• 120 g (1 cup) shredded provolone cheese: The classic cheesesteak cheese that melts into creamy perfection.
• 120 g (1 cup) shredded mozzarella cheese: Provides those irresistible cheese pulls and helps bind everything together.
• 60 g (1/2 cup) shredded white cheddar cheese (optional): Sharp cheddar adds an extra layer of complexity and depth.
• 2 tablespoons chopped fresh parsley (optional): Fresh parsley cuts through the richness and adds a pop of color.

Instructions

Get your oven ready:

Preheat oven to 230°C (450°F) and if you're lucky enough to have a pizza stone, put it in now so it gets thoroughly hot.

Prepare your canvas:

Dust a pizza peel or baking sheet with cornmeal, then stretch or roll your dough into a 12-inch round and brush lightly with olive oil.

Sear the steak:

Heat vegetable oil in a large skillet over medium-high heat, add sliced steak, and cook for just 2–3 minutes until browned.

Caramelize the vegetables:

In the same skillet, cook bell peppers and onion for 4–5 minutes until softened, add garlic for 30 seconds, then season with salt and pepper.

Build your masterpiece:

Scatter half the cheese mixture over the dough, layer on steak and vegetables, then crown everything with remaining cheese.

Bake to perfection:

Slide onto hot stone or bake on sheet for 10–12 minutes until crust is golden and cheese is bubbly and lightly browned.

Finish and serve:

Sprinkle with fresh parsley if desired, slice into wedges, and watch it disappear from the serving platter.

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My sister requested this for her birthday dinner instead of going out to a restaurant, which honestly might be the highest compliment a home cook can receive. There's something magical about combining two beloved comfort foods into something that feels both familiar and completely new.

Choosing Your Steak

Thinly slicing ribeye against the grain ensures tenderness, but don't stress if you can't find it at the grocery store. I've used leftover prime rib and even deli roast beef in a pinch, and while fresh ribeye is ideal, the spirit of the dish remains intact. The key is slicing it paper-thin so it cooks quickly and stays tender.

Cheese Blend Secrets

The trio of provolone, mozzarella, and sharp white cheddar creates layers of flavor that you simply can't achieve with a single cheese. Provolone brings that authentic Philly taste, mozzarella provides the stretch, and cheddar adds a sharp contrast that cuts through the richness. Provolone American is the traditional choice if you want to go full authentic.

Perfecting the Crust

That cornmeal underneath isn't just for sticking prevention—it creates a subtle crunch that mimics the beloved bottom of a great New York slice. I discovered this trick after years of battling stuck dough and soggy bottoms, and it's transformed my homemade pizza game completely.

• Use a pizza stone if you have one, but a preheated baking sheet works surprisingly well too.
• Don't overload the toppings, or you'll end up with a soggy center no matter how hot your oven gets.
• Let the pizza rest for 2–3 minutes after baking to prevent all that glorious cheese from sliding off when you slice it.

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This pizza has become my answer to everything from Friday night cravings to unexpected guests, and I hope it finds its way into your regular rotation too. There's nothing quite like pulling a bubbling, golden pie from the oven and watching everyone gather around, plates in hand, ready to dive in.

Frequently Asked Questions

→ Can I use different cuts of beef?

Yes! While ribeye offers the best flavor and tenderness, you can use sirloin, flank steak, or even leftover roast beef. Just slice it thinly against the grain for the most tender results.

→ Do I need a pizza stone?

A pizza stone creates the crispiest crust, but a standard baking sheet works perfectly fine. Preheat your baking sheet in the oven to mimic the stone's effect, or simply bake at the specified temperature.

→ Can I make this ahead of time?

You can prepare the steak and vegetables up to a day in advance and store them in the refrigerator. Assemble and bake just before serving for the freshest results and crispiest crust.

→ What other cheeses work well?

Provolone and mozzarella create the classic melting blend, but you can experiment with Swiss for a nutty note, Gruyère for depth, or American cheese for an authentic Philly touch.

→ Can I add more vegetables?

Absolutely! Sautéed mushrooms make an excellent addition, and some cooks love adding banana peppers or jalapeños for a spicy kick. Just remember not to overload the crust, or it may become soggy.

→ How do I store and reheat leftovers?

Store cooled slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes or in a skillet over medium heat to restore the crispy crust.