Philly Cheesesteak Pizza (Printable Version)

Tender steak, sautéed peppers, onions, and melted cheeses atop a crisp pizza crust.

# What You'll Need:

→ Pizza Base

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

→ Steak and Vegetables

04 - 8 ounces 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 - ½ teaspoon kosher salt
11 - ¼ teaspoon black pepper

→ Cheese and Toppings

12 - 1 cup shredded provolone cheese
13 - 1 cup shredded mozzarella cheese
14 - ½ cup shredded white cheddar cheese (optional)
15 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Set oven to 450°F. Place pizza stone inside if using, to heat.
02 - Dust pizza peel or baking sheet with cornmeal. Stretch or roll dough into a 12-inch round and place on the prepared surface. Lightly brush dough with olive oil.
03 - Heat vegetable oil in a skillet over medium-high heat. Sear sliced steak for 2 to 3 minutes until lightly browned. Remove and set aside.
04 - In the same skillet, add bell peppers and onion. Cook for 4 to 5 minutes until softened. Add garlic and sauté for another 30 seconds. Season with salt and pepper, then remove from heat.
05 - Spread half of the cheese evenly over the dough. Layer steak and sautéed vegetables on top. Sprinkle remaining cheese over all.
06 - Transfer pizza onto the preheated stone or baking sheet. Bake for 10 to 12 minutes until crust is golden and cheese is melted and bubbly.
07 - Remove from oven, garnish with chopped parsley if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • It tastes like someone gave you the best sandwich and the best pizza and whispered that you could have both at once.
  • The three-cheese blend creates pockets of richness that make each bite different from the last.
  • You can make it in 40 minutes, which means a weeknight dinner that feels genuinely special.
02 -
  • Slice your steak thin—like almost-translucent thin—because it cooks so fast in the oven that thicker pieces stay tough while everything else is perfect.
  • Don't skip the cornmeal; it's the difference between a pizza that slides onto the stone and one that sticks like it's glued there.
  • The layer of cheese beneath the toppings keeps the crust from getting soggy; this single step changed everything.
03 -
  • If you don't have a pizza stone, a preheated cast iron skillet or heavy baking sheet works almost as well, though the bottom won't be quite as crispy.
  • Cut your peppers and onions against the grain of their structure so they soften more quickly and meld into the pizza rather than staying as distinct chunks.
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