Philly Cheesesteak Pizza

The first time I made this, I was trying to solve a Friday night crisis. My friends were torn between craving a proper Philly cheesesteak and wanting pizza, so I figured: why choose? Turns out, combining them on a single crust created something genuinely better than either alone. The steak stays tender, the cheese melts into every corner, and the whole thing comes together in under an hour.

I remember my neighbor smelling it baking and actually knocking on my door mid-cooking. She stood in my kitchen breathing in the aroma of caramelizing onions and melting cheese while the crust turned golden, then asked if she could stay for dinner. That's when I realized this wasn't just comfort food, it was the kind of dish that makes people want to stick around.

Ingredients

• Prepared pizza dough (about 12 inches): Use room temperature dough so it stretches without fighting back, and it'll bake more evenly.
• Olive oil: Just a light brush keeps the crust from sticking and helps it brown beautifully.
• Cornmeal: This is the secret to preventing the dough from sticking to your peel or sheet without toughening the crust.
• Ribeye steak, thinly sliced (225 g): Ask your butcher to slice it thin, or partially freeze it yourself for cleaner cuts that cook through in minutes.
• Vegetable oil: Use this for the skillet since it handles high heat better than olive oil.
• Green and red bell peppers, thinly sliced: The mix of colors isn't just pretty; each pepper brings slightly different sweetness.
• Yellow onion, thinly sliced: Yellow onions caramelize faster than other varieties and add depth without overpowering.
• Garlic clove, minced: A single clove is enough to perfume the whole filling without making it garlicky.
• Provolone cheese (120 g): This is the anchor flavor that makes it authentically Philly, with a slight tang that cuts through richness.
• Mozzarella cheese (120 g): Mozzarella is the workhorse that actually melts and bubbles; provolone needs it as a partner.
• White cheddar cheese (60 g, optional): If you add this, it brings a sharpness that makes every bite more interesting.
• Fresh parsley: It's not decoration; the brightness and slight peppery note finish the dish perfectly.

Instructions

Heat your oven and get ready:

Set your oven to 230°C (450°F) and if you have a pizza stone, put it in there now so it preheats with the oven. A hot stone is the difference between a soft, pale crust and one that's crisp and golden.

Prepare your canvas:

Dust your pizza peel or baking sheet generously with cornmeal. Stretch or roll your dough into a 12-inch circle and lay it down on your prepared surface, then brush it lightly with olive oil so the edges get color and texture.

Sear the steak:

Heat vegetable oil in a large skillet over medium-high heat until it's almost smoking. Add your sliced steak and let it sit undisturbed for 1-2 minutes so it browns instead of steaming, then stir for another minute or two. You're not looking for well-done here; just a good sear and still-tender meat inside.

Sauté the vegetables:

In the same skillet (don't clean it, the browned bits are flavor), add your peppers and onions and cook them for about 4-5 minutes, stirring occasionally, until they're soft and the onions start turning golden. Add your minced garlic for just 30 seconds, then season everything with salt and pepper, and remove from heat.

Layer like you mean it:

Spread half of your cheese mixture over the dough, leaving a small border for the crust to brown. Top that with your seared steak, then pile on the sautéed peppers and onions, and finish with the remaining cheese so it covers everything.

Bake until it's perfect:

Slide your pizza onto the hot stone or bake it on your sheet for 10-12 minutes, watching for the moment when the crust is deep golden and the cheese is bubbling at the edges. That's your signal; don't wait for it to brown more or the crust gets tough.

Finish and serve:

Pull it out of the oven (watch for steam), scatter fresh parsley over the top while it's still hot, let it rest for just a minute so the cheese sets slightly, then slice and serve.

Save

There's this moment right when you pull it out of the oven and the cheese is still rolling in waves across the surface, the crust is steaming, and the kitchen smells like a Philly sandwich met a pizzeria. That's when this dish stops being a recipe and becomes an event.

The Steak Matters

I used to think any sliced steak would work, but I was wrong. Ribeye has enough fat that it stays tender even when sliced thin and cooked fast, and it browns beautifully in the hot skillet. If your butcher can slice it for you, that's ideal, but if you're slicing at home, pop it in the freezer for 20 minutes first so the knife goes through cleanly without tearing the fibers.

Cheese Choices That Actually Matter

The provolone is non-negotiable if you want that authentic Philly vibe. Mozzarella is your faithful backup that ensures everything gets melty and smooth. The white cheddar is my secret weapon for extra depth, but it's truly optional. I learned this the hard way after trying to substitute everything with just mozzarella once, and while it worked, it tasted more like delivery pizza than the elevated sandwich it should be.

Timing and Temperature

The entire pizza spends only 10-12 minutes in the oven because everything on top is pre-cooked and just needs to meld together and brown. Watch it closely the first time you make it; ovens vary, and the difference between perfect and overdone can be just a couple of minutes. If your crust is browning too fast but the cheese isn't melted yet, lower your oven rack or tent it loosely with foil for the last few minutes.

• You can assemble this completely about an hour ahead and keep it covered in the fridge until you're ready to bake.
• Leftover pizza reheats best in a 180°C oven for 8-10 minutes rather than the microwave, which makes the crust soggy.
• This feeds four as a main dish, but if you're serving with sides, you might stretch it to six lighter appetites.

Save

This pizza sits at the happy intersection of weeknight dinner and showing off a little, which makes it perfect for nights when you want something special but don't want to spend all evening cooking. Make it for people you actually want to share a table with.

Recipe Questions & Answers

→ What type of steak works best for this dish?

Ribeye steak is preferred for its tenderness and marbling, but thinly sliced roast beef can also be used for quicker prep.

→ How should the peppers and onions be cooked?

Sauté bell peppers and onions until softened, about 4–5 minutes, then add minced garlic and cook briefly to enhance flavors.

→ Can I use different cheeses?

Yes, provolone can be swapped with American cheese, and adding white cheddar gives a sharp finish, enhancing the overall taste.

→ What is the best way to achieve a crisp crust?

Preheating the oven with a pizza stone or using a baking sheet and baking at 230°C (450°F) ensures a golden, crispy base.

→ Are there any suggested toppings for extra flavor?

Drizzling cheese sauce or adding sautéed mushrooms can deepen the flavor profile and add moisture to the topping layers.

→ How do I prepare the dough for baking?

Stretch or roll the dough to a 12-inch round, dust with cornmeal, and brush lightly with olive oil for a flavorful crust exterior.