Save There's something about combining two beloved foods that makes you wonder why you didn't think of it sooner. The first time I layered steak and peppers onto pizza dough, watching the cheese bubble and brown in the oven, I realized I'd stumbled onto something that would become a regular dinner rotation. It's the kind of dish that bridges the gap between pizza night and that craving for something more substantial, all in one satisfying bite.
I made this for my sister on a Friday night when she mentioned missing cheesesteaks, and she ate three slices before asking for the recipe. The kitchen smelled incredible—like a pizzeria and a sandwich shop had merged—and suddenly everyone at the table understood why this combination just works. It's become the dish I reach for when I want to impress without spending hours in the kitchen.
Ingredients
- Prepared pizza dough (about 12 inches): Use store-bought if you're short on time, or bring room-temperature homemade dough to life with a gentle stretch.
- Olive oil: A light brush keeps the crust from sticking and helps it brown beautifully.
- Cornmeal (2 tablespoons): This is your secret to a non-stick surface that also adds a subtle texture to the crust bottom.
- Ribeye steak, thinly sliced (225 g): Slice it thin so it cooks quickly and distributes evenly across the pizza without weighing it down.
- Vegetable oil (1 tablespoon): Use this for high-heat cooking since it has a higher smoke point than olive oil.
- Green, red, and yellow bell peppers, thinly sliced: The variety of colors isn't just pretty—each brings slightly different sweetness and flavor notes.
- Yellow onion, thinly sliced (1 small): Thinly sliced onions will soften into sweet strands rather than chunky pieces.
- Garlic clove, minced (1): Just a hint at the end prevents it from burning while keeping the flavor fresh.
- Provolone cheese (120 g): This is the star of a true Philly, bringing that slightly nutty, sharp quality that makes the difference.
- Mozzarella cheese (120 g): The workhorse cheese that gets gooey and holds everything together.
- White cheddar cheese (60 g, optional): A sharper layer that adds depth if you want extra complexity.
- Fresh parsley (2 tablespoons, optional): A final sprinkle adds a pop of color and freshness that cuts through the richness.
Instructions
- Get your oven blazing hot:
- Preheat to 230°C (450°F), and if you have a pizza stone, let it heat for at least 10 minutes. A hot stone or baking sheet is essential—it's what gives you that crispy crust instead of a soft, doughy one.
- Prepare your canvas:
- Dust your pizza peel or baking sheet generously with cornmeal, then gently stretch or roll the dough into a 12-inch round. Brush it lightly with olive oil so it gets golden and doesn't stick.
- Brown the steak quickly:
- Heat vegetable oil in a large skillet over medium-high heat and add the thin slices of steak. You want just 2–3 minutes total—enough to brown the edges but keep the inside tender. Remove and set aside.
- Soften the vegetables:
- In the same skillet (all those brown bits add flavor), sauté the bell peppers and onion for 4–5 minutes until they're soft and starting to turn golden at the edges. Add the minced garlic in the last 30 seconds, then season with salt and pepper before removing from heat.
- Layer with intention:
- Spread half of your cheese mixture over the dough first—this creates a moisture barrier so the crust stays crispy. Then scatter the steak across it, followed by the sautéed peppers and onions, and finish with the remaining cheese.
- Bake until bubbling:
- Slide the pizza onto your preheated stone or bake it on the sheet for 10–12 minutes. You're looking for a golden crust and cheese that's bubbly and melted at the edges.
- Finish strong:
- Let it rest for a minute, sprinkle with fresh parsley if you're using it, then slice and serve while everything is still warm.
Save There was a moment when my nephew bit into a slice and closed his eyes like he was experiencing something profound. That's when I knew this recipe had crossed from just being delicious into something that made people feel a little bit happy. It's become the pizza we make when someone needs comfort food that still feels exciting and special.
The Cheese Situation
Using three different cheeses might seem like overkill, but each one plays a role in the final dish. Provolone brings that distinctive Philly flavor and a slight tang that keeps things from being too rich. Mozzarella is your workhorse, creating that signature melty texture and binding everything together. If you use white cheddar, it adds a sharp edge that makes your palate wake up with each bite. I've found that this combination creates a more interesting texture than using just one cheese—the different melting points mean you get creamy spots, stretchy spots, and places where the cheese gets slightly crispy at the edges.
Timing and Temperature
Getting the oven hot enough is crucial, but I've learned not to skip preheating the pizza stone. The difference between 10 minutes of preheat time and not using a stone at all is the difference between a crispy, restaurant-quality crust and something that feels a bit soft or doughy. I usually set a timer and prep everything else while the oven does its thing—it's one of those cases where patience actually pays off immediately.
Make It Your Own
While this recipe captures the classic Philly cheesesteak spirit, there's plenty of room for your own touches. Some nights I add sautéed mushrooms for earthiness, other times I'll drizzle a little cheese sauce over the top right after it comes out of the oven. You can also swap the ribeye for leftover roast beef if you're looking to use what you have, or even add a thin layer of pizza sauce if you want it less of a pure Philly and more of a hybrid. The beauty of this dish is that it's a starting point—make it once, then make it yours.
- Try adding sautéed mushrooms or a splash of cheese sauce for variation.
- Leftover roast beef works just as well as fresh steak if you're planning ahead.
- Let your pizza rest for a minute after pulling it from the oven so the cheese sets slightly and holds together when you slice.
Save This pizza has become my answer to that moment when everyone's hungry but no one wants to settle for ordinary. It's proof that some of the best food comes from taking two things you already love and trusting that they'll work better together.
Recipe FAQ
- → What cut of steak works best for this dish?
Thinly sliced ribeye steak is ideal due to its tenderness and marbling, which adds rich flavor when seared quickly.
- → How should the vegetables be prepared?
Bell peppers and onions should be thinly sliced and sautéed until softened but still slightly crisp to retain texture and sweetness.
- → Can I use a different type of cheese?
Provolone and mozzarella blend well, but you can include white cheddar or swap provolone for American cheese for a different flavor profile.
- → How do I achieve a crispy crust?
Preheat the oven to a high temperature (around 230°C/450°F) and use a pizza stone or baking sheet dusted with cornmeal to prevent sticking and promote crispiness.
- → Is it possible to prepare the steak ahead of time?
Yes, roast beef can substitute freshly seared steak for quicker assembly, maintaining good flavor and texture.
- → What garnishes enhance the final dish?
Fresh parsley sprinkled on top adds color and a mild herbaceous note; cheese sauce or sautéed mushrooms also complement the flavors well.