Philly Cheesesteak Pizza (Printable)

Tender steak, sautéed peppers, onions, and melted cheese combined on a crisp, golden pizza crust.

# What You Need:

→ Pizza Base

01 - 1 prepared pizza dough (12 inches)
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:

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

# Expert Advice:

01 -
  • It tastes like a Philly cheesesteak and pizza had the most delicious collaboration, all in 40 minutes flat.
  • You can have dinner on the table without ordering takeout or feeling like you compromised on flavor.
  • The cheese gets impossibly melty while the steak stays tender, creating layers of texture with every slice.
02 -
  • Slice your steak and vegetables paper-thin—I learned this the hard way when thick pieces stayed chewy instead of melting into the pizza.
  • Don't skip browning the steak first; this builds flavor and ensures it won't release too much moisture onto the crust.
  • Have everything prepped and ready before you start cooking, because once you begin, it moves fast.
03 -
  • Keep your knife sharp when slicing peppers and onions—thin, even slices cook uniformly and distribute better across the pizza.
  • If your dough fights you during stretching, let it rest for five minutes and try again; it'll be more cooperative the second time.
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