Philly Cheesesteak Pizza (Printable Version)

Tender steak, sautéed peppers, melted cheese on crisp dough, combining bold and savory flavors.

# What You Need:

→ Pizza

01 - 1 prepared pizza dough, about 12 inches diameter
02 - 1 tablespoon olive oil
03 - 2 tablespoons cornmeal, for dusting

→ Steak & 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 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper

→ Cheese & Toppings

12 - 1 cup shredded provolone cheese
13 - 1 cup shredded mozzarella cheese
14 - 1/2 cup shredded white cheddar cheese, optional
15 - 2 tablespoons chopped fresh parsley, optional

# How To Make:

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

# Expert Suggestions:

01 -
  • It tastes like a restaurant fusion dish but takes barely longer than ordering delivery.
  • The sautéed peppers and onions add sweetness that balances the richness of the steak and cheese.
  • You can prep everything ahead and assemble it all in the final fifteen minutes.
02 -
  • The steak will keep cooking slightly after you remove it from the skillet, so don't cook it all the way through; rare-to-medium-rare is the target.
  • Skipping the pizza stone is fine, but make sure your baking sheet is preheated in the oven for at least five minutes so the bottom of the crust sets quickly.
03 -
  • If you want extra richness, whisk a couple tablespoons of mayonnaise with a minced garlic clove and brush it on the crust before adding toppings; it's decadent but quietly transforms everything.
  • Make sure your skillet vegetables are completely cooled before piling them on the pizza, or they'll release steam and make the crust bottom soggy.
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