Philly Cheesesteak Pizza (Print Version)

A fusion of classic Philly cheesesteak and pizza featuring tender steak, peppers, onions, and melted cheese on a crisp crust.

# What You'll Need:

→ Pizza Base

01 - 1 prepared pizza dough (12 inches)
02 - 1 tablespoon olive oil
03 - 2 tablespoons cornmeal for dusting

→ Steak and Vegetables

04 - 8 oz ribeye steak, thinly sliced
05 - 1 tablespoon vegetable oil
06 - 1 small green bell pepper, thinly sliced
07 - 1 small red bell pepper, thinly sliced
08 - 1 small yellow onion, thinly sliced
09 - 1 garlic clove, minced
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper

→ Cheese and Garnishes

12 - 1 cup shredded provolone cheese
13 - 1 cup shredded mozzarella cheese
14 - 1/2 cup shredded white cheddar cheese (optional)
15 - 2 tablespoons chopped fresh parsley (optional)

# How to Make It:

01 - Preheat oven to 450°F. Place pizza stone in oven if using to preheat thoroughly.
02 - Dust pizza peel or baking sheet with cornmeal. Roll or stretch dough to 12-inch round. Place on prepared surface and brush lightly with olive oil.
03 - Heat vegetable oil in large skillet over medium-high heat. Add sliced steak and cook 2-3 minutes until browned. Remove steak and set aside.
04 - In same skillet, add bell peppers and onion. Sauté 4-5 minutes until softened. Add garlic and cook 30 seconds. Season with salt and pepper. Remove from heat.
05 - Distribute half the cheese mixture over dough. Top with cooked steak, sautéed peppers and onions. Sprinkle remaining cheese evenly over toppings.
06 - Slide pizza onto hot stone or bake on baking sheet for 10-12 minutes until crust is golden brown and cheese is bubbly and melted.
07 - Remove from oven. Sprinkle with chopped parsley if desired. Slice into wedges and serve immediately.

# Additional Tips::

01 -
  • It delivers the satisfying crunch of a crispy pizza crust with the savory, melty goodness of a cheesesteak in every single bite.
  • The combination of three cheeses creates an incredibly rich flavor profile that feels like indulgent restaurant food at home.
  • Everything comes together in under 45 minutes, making it perfect for weeknight dinners or casual weekend gatherings with friends.
02 -
  • I've learned the hard way that overcrowding the steak in the pan causes it to steam instead of sear, so work in batches if necessary.
  • Letting the cooked vegetables drain on paper towels for a minute prevents soggy pizza crust, a lesson from many disappointing attempts.
  • Room temperature dough stretches much more easily than cold dough, so take it out of the fridge at least 30 minutes before starting.
03 -
  • Cooking your vegetables until they're almost caramelized before topping the pizza prevents them from releasing too much water during baking.
  • A quick drizzle of garlic-infused oil or a sprinkle of dried oregano over the finished pizza takes it to restaurant-quality status.
  • If you're feeding a crowd, prepare all the toppings in advance and set up a build-your-own pizza station for maximum fun.
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