Philly Cheesesteak Pizza

The first time I made this, my brother walked into the kitchen and stopped dead in his tracks. That smell of sizzling ribeye with peppers and onions hitting a hot skillet is absolutely impossible to ignore. We ended up eating it straight off the cutting board while the pizza crust was still barely cool enough to touch.

I made this for a Friday night dinner with friends who swore they were too full from appetizers. One slice in and suddenly everyone found room for seconds. The way the provolone gets all golden and bubbly on top is basically irresistible.

Ingredients

• 1 prepared pizza dough: Let it come to room temperature for about 20 minutes before stretching to prevent it from snapping back on you
• 1 tablespoon olive oil: Brushing the dough creates a barrier that keeps the sauce from making the crust soggy
• 2 tablespoons cornmeal: This little trick makes transferring the pizza onto your stone feel like you know exactly what you are doing
• 225 g ribeye steak: Thinly slice against the grain while the meat is still slightly cold for cleaner cuts
• 1 tablespoon vegetable oil: High smoke point means you can get the skillet ripping hot without setting off your smoke detector
• 1 green bell pepper and 1 red bell pepper: The two colors look beautiful and add slightly different sweetness levels
• 1 small yellow onion: Slice these thin so they caramelize quickly instead of staying crunchy
• 1 garlic clove: Add this at the very end so it does not burn and turn bitter
• 120 g shredded provolone: This is the classic cheesesteak cheese that melts into those gorgeous pools
• 120 g shredded mozzarella: Provides the stretch factor that makes pizza so satisfying
• 60 g shredded white cheddar: Optional but adds a nice sharp bite that cuts through the richness
• 2 tablespoons fresh parsley: Sprinkle this on after baking for a pop of color and fresh flavor

Instructions

Get your oven ready:

Preheat to 230°C and put your pizza stone in now if you are using one. A hot stone is the secret to that restaurant quality crispy bottom crust.

Prep your canvas:

Dust your pizza peel or baking sheet with cornmeal and stretch the dough to a 12 inch round. Brush it lightly with olive oil to help the cheese stick.

Sear the steak:

Heat vegetable oil in a large skillet over medium high heat. Cook the sliced steak for 2 to 3 minutes until just browned then remove it. Do not overcrowd the pan or the meat will steam instead of sear.

Caramelize the vegetables:

In the same skillet add the bell peppers and onion. Sauté for 4 to 5 minutes until softened and starting to brown. Add garlic for just 30 seconds then season with salt and pepper.

Build your masterpiece:

Spread half the cheese over the oiled dough. Top with the steak and sautéed vegetables then finish with the remaining cheese.

Bake to perfection:

Slide the pizza onto the hot stone or baking sheet. Bake for 10 to 12 minutes until the crust is golden and the cheese is bubbly and melted.

Finish and serve:

Let the pizza rest for just 2 minutes then sprinkle with fresh parsley if you want it to look fancy. Slice it up and watch it disappear.

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This recipe has become my go to for those nights when pizza feels too basic but a full cheesesteak feels like too much work. Something magical happens when all those flavors come together on a crispy crust.

The Secret to Thinly Sliced Steak

Pop your ribeye in the freezer for about 20 minutes before slicing. The firm meat makes it so much easier to get those thin even slices that cook up quickly and stay tender.

Cheese Choices That Actually Matter

Provolone is non negotiable here but mixing in mozzarella gives you that satisfying cheese pull. White cheddar adds a sharpness that cuts through all that rich meat and cheese.

Make Ahead Magic

You can slice the peppers and onions up to a day in advance. Just store them in airtight containers in the refrigerator so your prep work is already done when hunger strikes.

• Pre cook the vegetables and steak earlier in the day then just assemble and bake
• Let everything cool completely before storing to prevent condensation and sogginess
• Reheat leftovers in a hot oven never the microwave to keep the crust crispy

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There is something deeply satisfying about mashups that actually work and this one delivers every single time.

Recipe Questions

→ What cut of beef works best?

Ribeye steak is ideal due to its marbling and tenderness. You can also use sirloin, flank steak, or even leftover roast beef for quicker preparation.

→ Can I make this ahead of time?

Prepare the steak and vegetables in advance and store them separately in the refrigerator. Assemble and bake just before serving for the best texture and flavor.

→ What cheese substitutes work well?

American cheese provides the most authentic Philly flavor. Fontina, gouda, or Swiss can also work. The provolone-mozzarella blend offers excellent meltability.

→ How do I get a crispier crust?

Use a preheated pizza stone if available. Otherwise, bake on the lowest oven rack to ensure the bottom crisps up nicely before the cheese over-browns.

→ What toppings can I add?

Sautéed mushrooms are a classic addition. Banana peppers, jalapeños, or a drizzle of homemade cheese sauce can elevate the flavors even further.

→ Can I use store-bought pizza dough?

Absolutely. Fresh or refrigerated store-bought dough works perfectly. Just let it come to room temperature before stretching for easier handling.