Philly Cheesesteak Pizza (Printable)

Tender steak, sautéed peppers and onions, melted provolone, mozzarella, and white cheddar atop a crispy golden crust.

# What You Need:

→ Pizza Base

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

→ Steak & 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 & Toppings

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)

# Directions:

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

# Expert Advice:

01 -
  • The combination of tender seasoned steak with sweet sautéed peppers and onions creates an irresistible flavor profile that hits all the right notes
  • Three cheeses melted together form the perfect gooey bridge between the classic cheesesteak experience and crispy pizza crust
02 -
  • Slicing the beef while partially frozen makes it much easier to get thin even strips
  • Letting the cooked steak rest on a plate while you cook the vegetables keeps it from overcooking
03 -
  • Freeze the steak for 30 minutes before slicing to get paper thin strips effortlessly
  • Season your vegetables lightly since the cheese and steak already bring plenty of salt
Go Back