Get ready to experience the perfect marriage of two beloved comfort foods with this Philly Cheesesteak Pizza! This mouthwatering creation brings together the savory, juicy flavors of a classic Philly cheesesteak sandwich and transforms them into an irresistible pizza that’s sure to become a family favorite.
As a busy home cook myself, I love recipes that deliver big flavor without complicated techniques. This pizza does exactly that—giving you all the satisfaction of a cheesesteak (thinly sliced beef, sautéed peppers and onions, melty cheese) atop a crispy pizza crust. It’s the ultimate crowd-pleaser for game day, Friday night dinner, or anytime you’re craving something truly special.
Why You’ll Love This
- Two favorites in one – Enjoy the best of both worlds with cheesesteak toppings on a pizza crust
- Ready in 45 minutes – Quick enough for weeknight dinners but special enough for weekend gatherings
- Customizable – Easily adjust the toppings to suit everyone’s preferences
- Perfect for sharing – Makes 4 generous servings, ideal for family dinner
- Simple ingredients – Uses items you can find at any grocery store
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons garlic salt
- 1 teaspoon granulated sugar
- 1 1/2 teaspoons quick-rise yeast
- 3/4 to 1 cup lukewarm water
- 1 tablespoon olive oil
- 1 tablespoon extra virgin olive oil
- 1/2 lb ribeye or flank steak, cut into thin strips
- 1 teaspoon minced garlic
- 1 cup diced onions and bell peppers
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
- 5-6 tablespoons Alfredo sauce
- 6-8 slices provolone cheese
- Sprinkle of paprika
Instructions
- In a medium bowl, whisk together flour, garlic salt, sugar, and yeast. Slowly add lukewarm water while mixing until a dough forms. Knead by hand for 1 minute until smooth.
- Form dough into a ball. Spread 1 tablespoon olive oil in a separate bowl, transfer dough to oiled bowl, and cover with a paper towel. Let rise for 1 hour until doubled in size.
- Heat olive oil in a medium saucepan over medium-high heat. Add steak strips, minced garlic, diced onions, and bell peppers. Cook, stirring frequently, until steak is well-done and vegetables are golden and tender.
- Add Worcestershire sauce to the steak and vegetables. Season with salt and pepper to taste. Continue cooking for 2-3 more minutes until flavors meld. Remove from heat.
- Preheat oven to 450°F. Roll out the risen pizza dough on a greased pizza pan or baking sheet to your desired thickness.
- Spread Alfredo sauce evenly over the pizza dough surface. Layer half of the provolone cheese slices over the sauce.
- Distribute the cooked steak and vegetable mixture evenly over the cheese. Top with remaining provolone cheese slices.
- Sprinkle the entire pizza with paprika. Bake for 12-14 minutes until the crust is golden brown and the cheese is melted and lightly browned.
- Remove from oven and let cool for 2-3 minutes before slicing. Cut into 8 pieces and serve hot while the cheese is still gooey.
Tips & Variations
- Meat options: If ribeye is too expensive, substitute with sirloin, flank steak, or even deli roast beef.
- Cheese choices: Traditional Philly cheesesteaks often use Cheez Whiz – feel free to drizzle some on top after baking for an authentic touch!
- Mushroom addition: Sauté 8 oz of sliced mushrooms with the peppers and onions for an extra savory flavor.
- Spice it up: Add sliced jalapeños or a sprinkle of red pepper flakes for heat.
- Time-saver: Use pre-sliced steak or frozen pepper and onion mix to cut down on prep time.
- Make ahead: Prepare the steak and vegetable toppings up to a day ahead and refrigerate until ready to assemble.
Serving Suggestions
This hearty Philly Cheesesteak Pizza is practically a meal on its own, but it pairs beautifully with a simple green salad dressed with vinaigrette to cut through the richness. For a true Philadelphia-inspired feast, serve with a side of crispy french fries or sweet potato fries.
If you’re serving this for game day, consider cutting it into smaller squares instead of traditional slices to make it easier to enjoy as a finger food alongside other appetizers.
Notes
- For the crispiest crust, make sure your oven and stone/baking sheet are fully preheated before adding the pizza.
- Slice the steak as thinly as possible – partially freezing it for 20-30 minutes makes this easier.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for best results.
FAQs
Can I use a pre-made pizza crust?
Absolutely! A pre-baked crust works great and saves time. Just adjust the baking time according to package directions.
What’s the best way to slice steak thinly?
Partially freeze the steak for 20-30 minutes, then use a sharp knife to cut against the grain into very thin slices.
Can I make this without a pizza stone?
Yes! A regular baking sheet works well. You can also use a cast iron skillet for a deep-dish style pizza.
Is there a vegetarian version?
Substitute the steak with portobello mushrooms sliced thin and sautéed with the same seasonings for a delicious vegetarian alternative.
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