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Philly cheesesteak pizza - Image 3

Philly Cheesesteak Pizza

A delicious fusion of a classic Philly cheesesteak and pizza, featuring thinly sliced ribeye steak, sautéed peppers and onions, and a blend of creamy cheeses on a crispy homemade or store-bought crust.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American Fusion
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ribeye steak thinly sliced against the grain, partially frozen for easier slicing
  • 1 tbsp olive oil plus more for brushing crust
  • 1 medium yellow onion thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • 2 cloves garlic minced
  • 1 tsp Worcestershire sauce
  • 1/2 tsp dried oregano
  • 1 16 oz pre-made pizza dough or your favorite homemade dough
  • 1 cup provolone cheese shredded
  • 1 cup white American cheese shredded, or Cheez Whiz for authenticity
  • to taste kosher salt and black pepper
  • for garnish fresh parsley chopped (optional)

Equipment

  • Large skillet or cast iron pan
  • Pizza stone or large rimmed baking sheet
  • Parchment paper
  • Rolling pin (optional)

Method
 

  1. Preheat your oven to 475°F (246°C) with a pizza stone or inverted baking sheet inside if you have one. This ensures a crispier crust. Place your sliced steak on paper towels and pat it very dry; this is crucial for proper browning later.
  2. Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced onions and peppers. Cook, stirring occasionally, for 6-8 minutes until softened and slightly caramelized. Add the minced garlic, dried oregano, salt, and pepper, and cook for 1 more minute until fragrant. Transfer this mixture to a bowl.
  3. In the same hot skillet, add the dried steak slices in a single layer, working in batches if needed to avoid crowding. Sear for about 60-90 seconds per side until just cooked through. Trust me, you don't want to overcook it here—it will finish in the oven. Drizzle with Worcestershire sauce, toss, and remove from heat.
  4. On a lightly floured surface, stretch or roll your pizza dough to a 12-14 inch round. Carefully transfer it to a piece of parchment paper. Brush the outer crust lightly with olive oil. Evenly sprinkle half of the provolone and American cheese over the dough, leaving a ½-inch border.
  5. Now for the fun part: evenly distribute the sautéed pepper and onion mixture over the cheese, followed by the seared steak. Top with the remaining cheese. Carefully slide the pizza (on the parchment) onto the preheated stone or baking sheet.
  6. Bake for 12-16 minutes, rotating halfway through, until the crust is deeply golden, the edges are crisp, and the cheese is bubbly and slightly browned in spots. Tip from me: use a spatula to peek at the bottom crust for doneness. Let it rest for 3-5 minutes before slicing, garnishing with parsley, and serving.

Notes

Chef's Tips:
• For the crispiest crust, avoid overloading with wet toppings.
• Let the pizza rest before slicing to allow the cheese to set slightly, preventing a messy slide.
• Serve with a simple side salad dressed with a sharp vinaigrette to cut the richness.
Food Safety:
• Use separate cutting boards for raw steak and vegetables.
• Ensure steak reaches a safe internal temperature of 145°F (63°C) after baking.