Philly Cheesesteak Pizza

The rain was coming down sideways when I decided to throw together this Philly cheesesteak pizza for dinner. Something about gray weather makes me crave comfort food, and I had some ribeye sitting in the fridge that needed using. My roommate walked in midway through prep and immediately abandoned her healthy salad plans to help finish it.

That rainy Tuesday became a standing tradition. Now whenever the forecast looks grim, my friends start texting about whether it's a steak pizza kind of night. The whole apartment smells like caramelized peppers and melting provolone, which is basically the best possible air freshener.

Ingredients

• Prepared pizza dough: Store bought works fine but let it come to room temperature for easier stretching
• Olive oil: Brushing the crust gives it that golden finished look and subtle richness
• Cornmeal: This keeps the dough from sticking and adds restaurant style crunch underneath
• Ribeye steak: Slice it thin against the grain while it's slightly cold for clean cuts
• Vegetable oil: High smoke point means you can get the skillet nice and hot
• Bell peppers: Use whatever colors look good at the store, they all work beautifully
• Yellow onion: Slicing it thin means it will cook down sweet and soft
• Garlic: Add it at the end so it does not burn and turn bitter
• Provolone cheese: This is the classic cheesesteak cheese for good reason
• Mozzarella cheese: Provides that incredible stretch factor we all love on pizza
• White cheddar: Totally optional but adds a nice sharp note against the mild provolone
• Fresh parsley: Brightens everything up and makes it look finished

Instructions

Get your oven ready:

Preheat to 230°C (450°F) with the pizza stone inside if you have one, that extra heat creates the crispiest crust

Prep your dough:

Dust your peel or baking sheet with cornmeal, stretch the dough into a 12 inch round, and brush it lightly with olive oil

Sear the steak:

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

Caramelize the vegetables:

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

Build the pizza:

Scatter half the cheese over the dough, layer on the steak and vegetables, then top with the remaining cheese

Bake to perfection:

Slide the pizza onto the hot stone or baking sheet and bake for 10 to 12 minutes until golden and bubbly

Finish and serve:

Sprinkle with fresh parsley if you like, then slice it up while it is hot and enjoy immediately

Pin It

This pizza has become my go to for feeding a crowd without spending hours in the kitchen. There is something universally appealing about cheesesteak flavors, and seeing people bite into that first slice never gets old.

Making It Your Own

Once you have the basic technique down, this pizza adapts easily to what you have on hand or what sounds good. I have swapped in mushrooms, added banana peppers for heat, and even used leftover roast beef when time was tight.

The Cheese Situation

Provolone is traditional, but American cheese melts into that authentic Philly experience people remember from sandwich shops. Do not be afraid to experiment until you find your perfect cheese combination.

Getting The Crust Right

The difference between good and great pizza often comes down to crust temperature. A preheated stone or baking sheet gives you that crisp bottom that supports all those hearty toppings without getting soggy.

• Use semolina instead of cornmeal if you want a slightly sweeter crunch
• Par bake the crust for 3 minutes before adding toppings if you like it extra crispy
• Let the dough rest at room temperature for 20 minutes to prevent shrinking

Pin It

This is the kind of dinner that turns an ordinary evening into something worth talking about. Enjoy every cheesy, meaty bite.

Recipe FAQs

→ What cut of beef works best?

Ribeye steak is ideal for its rich marbling and tenderness. You can also use sirloin, flank steak, or even leftover roast beef for a quicker version.

→ Can I make this ahead?

Prep the vegetables and slice the beef up to a day in advance. Store them separately in the refrigerator. The pizza cooks best when assembled just before baking.

→ What cheese blend is traditional?

Provolone and mozzarella create the classic melt. Some traditionalists prefer American cheese or Cheez Whiz, while white cheddar adds extra sharpness.

→ Do I need a pizza stone?

A stone yields the crispiest crust, but a baking sheet works perfectly fine. Preheat either option for best results. A pizza peel helps transfer the assembled pie.

→ What toppings can I add?

Sautéed mushrooms are a popular addition. Try banana peppers for heat, or finish with a drizzle of warm cheese sauce for authentic Philly flair.

→ How do I prevent a soggy crust?

Brush the dough with olive oil before topping. Don't overload with vegetables, and consider briefly draining any excess liquid from the sautéed peppers and onions.