Philly Cheesesteak Pizza

There was this moment at a corner deli in South Philly when I watched someone take their sandwich and, half-joking, lay it flat on a pizza. I laughed at first, but then something clicked—why not make that combination intentional? That night, I started layering ribeye, peppers, and onions onto dough with three different cheeses, and it became this golden, melted masterpiece that somehow felt both completely new and somehow inevitable. This pizza is what happens when you stop overthinking and just let two perfect things collide.

I made this for friends on a Friday night, and the kitchen filled with the smell of seared steak and caramelizing onions—that exact aroma that makes people forget they're hungry and just lean against the counter waiting. Someone said it smelled like a New York street corner and a Sicilian pizzeria had a very delicious baby, and I think they nailed it.

Ingredients

• Prepared pizza dough (about 12 inches): Use fresh dough from your local bakery or a good frozen option; it makes a real difference in texture and taste.
• Olive oil: Just a light brush to prevent sticking and add richness.
• Cornmeal (2 tablespoons): This is your secret to preventing the dough from sticking and adds a subtle texture to the bottom crust.
• Ribeye steak, thinly sliced (225 g or 8 oz): Cut against the grain if you can; it keeps each bite tender and lets the cheese nestle between the fibers.
• Vegetable oil (1 tablespoon): High heat cooking needs an oil that won't smoke, so vegetable works better than olive here.
• Green and red bell peppers: The color matters as much as the flavor; they soften just enough on the pizza to stay slightly jammy.
• Yellow onion, thinly sliced: Thin slices caramelize faster and meld into the steak beautifully.
• Garlic (1 clove, minced): Just enough to whisper in the background without shouting.
• Kosher salt and black pepper: Season the vegetables before they hit the pizza; it makes them taste more like themselves.
• Provolone, mozzarella, and white cheddar (120 g, 120 g, and 60 g): The provolone brings tang, mozzarella gives you the melty stretch, and cheddar adds a sharp note that ties it all together.
• Fresh parsley (2 tablespoons, optional): A handful scattered at the end adds life and freshness that cuts through all that richness.

Instructions

Heat your oven like you mean it:

Get that oven to 230°C (450°F) with the pizza stone inside if you have one. A hot oven is non-negotiable here—it's what makes the crust crisp instead of doughy.

Prep the canvas:

Dust your pizza peel or baking sheet with cornmeal, stretch the dough to about 12 inches, and brush it lightly with olive oil. You're not drowning it; just a whisper of oil.

Sear the steak with intention:

Heat vegetable oil in your skillet over medium-high heat until it shimmers, then add the steak slices. Let them sit for 2-3 minutes to develop a golden crust before moving them around. This is where the flavor starts.

Soften the vegetables into submission:

In the same skillet (keep those brown bits—they're liquid gold), add your peppers and onions. After about 4-5 minutes, when they're soft and beginning to caramelize, toss in the garlic and cook for just 30 seconds until fragrant. Season everything with salt and pepper.

Layer like an architect:

Spread half of your cheese blend over the dough, creating a barrier between the crust and the wet toppings. Top with your steak, then the pepper-onion mixture, then the remaining cheese—every layer matters.

Bake until it's golden and bubbly:

Slide it onto your hot stone or bake on the sheet for 10-12 minutes. You're looking for a crust that's golden brown and cheese that's actively bubbling at the edges.

Finish with a flourish:

Pull it from the oven, scatter fresh parsley across the top, let it rest for just a minute, then slice and serve while it's still steaming.

Save

My neighbor knocked on the door halfway through baking because the smell was so incredible she thought something was burning, and I ended up giving her the first slice. She sat at my kitchen counter, still in her coat, and said it reminded her of every great decision she'd ever made, and we both laughed because yes, that's exactly what this pizza does.

The Cheese Question

I spent years using just mozzarella on pizza until I realized that three cheeses could each do something different. Provolone brings a slightly sharp, almost peppery note that wakes up your palate, mozzarella gives you that gorgeous stretch and melted texture, and white cheddar adds a subtle sharpness that makes you taste every layer. If you only have mozzarella, it'll still be delicious, but try all three at least once—you'll understand why the Philly sandwich shops are so particular about their cheese blend.

Steak Selection and Preparation

Ribeye is my choice because it has enough marbling to stay tender even in the high heat of the oven, but a quality sirloin works too. The key is slicing it thin enough that it cooks through in those 10 minutes without turning into a rubber band. I learned this by making it with thick slices once and spending the rest of dinner chewing like I was processing wood, so now I err on the side of paper-thin.

Making It Your Own

Once you have the foundation, this pizza becomes a canvas for small variations. Some people add sautéed mushrooms to echo that umami note from the steak, others drizzle it with cheese sauce or even a tiny bit of ranch at the end. The beauty of it is that the core—the steak, peppers, onions, and cheese—is strong enough to carry whatever you add to it.

• If you're short on time, use thinly sliced deli roast beef instead of cooking fresh steak.
• A tiny pinch of oregano or Italian seasoning sprinkled under the cheese adds complexity without changing the character of the dish.
• Make sure your toppings are relatively dry before layering so moisture doesn't create a soggy crust.

Save

This pizza sits at the intersection of two things I love most about cooking—the satisfaction of a classic sandwich and the comfort of pizza—and somehow it's better than either alone. Make it once, and I promise you'll find yourself craving it at odd hours, thinking about the next time you can justify firing up the oven.

Questions & Answers for Recipes

→ What cut of steak is best for this dish?

Thinly sliced ribeye works well because it cooks quickly and remains tender, providing rich flavor.

→ Can I prepare the toppings in advance?

Yes, the sautéed peppers and onions along with cooked steak can be prepared ahead to streamline assembly and baking.

→ What type of cheese blend is recommended?

A mix of provolone, mozzarella, and white cheddar creates the perfect melty and flavorful topping.

→ How do I achieve a crispy pizza crust?

Dusting the pizza peel or baking sheet with cornmeal and brushing the dough with olive oil before baking helps create a crisp crust.

→ Are there any suggested variations for extra flavor?

Try drizzling with cheese sauce, adding sautéed mushrooms, or swapping provolone for American cheese for a different twist.