Sometimes life calls for pizza.
Cheesy, gooey, warm-your-soul pizza.
This Philly Cheesesteak Pizza is just the remedy for what ails ya! It’s loaded with all the classic ingredients of a good (keyword is good – there are a lot of bad ones out there) Philly cheesesteak.
We’ve got well-seasoned, thinly sliced beef, sauteed peppers and onions, and a homemade provolone cheese sauce. Yes, yes, and yes!
Now, I am not a Philly native, but I have lived in the area for over 25 years and I have had my fair share of cheesesteaks over that time. My favorite is one with peppers, onions, and provolone cheese. So that is what I’m sharing today.
If you speak to other cheesesteak aficionados, they will tell you that you must have cheese whiz or relish or fried mushrooms included. The fact is, there really is no wrong way to do a cheesesteak, but the meat and the bread are the most important components. Everything else is up to your preference.
For this pizza, we’re swapping out the rolls for pizza dough. And I’m slathering said dough in a provolone cheese sauce, tons of grated mozzarella, peppers and onions, and thinly sliced ribeye beef. I think even the most particular of cheesesteak experts would approve.
Ingredients for This Philly Cheesesteak Pizza:
- Olive oil
- Sliced onion
- Sliced red and green bell peppers
- Fresh garlic
- Seasonings – salt, pepper, dried Italian herbs, garlic salt, and crushed red pepper flakes
- Worcestershire sauce
- Thinly sliced ribeye steak
- Grated mozzarella cheese
- Grated parmesan cheese
- Grated sharp provolone cheese
- Store-bought or homemade pizza dough
- Unsalted butter
- All-purpose flour
- 2% or whole milk
- Heavy cream
How to Make This Philly Cheesesteak Pizza:
- Start by preheating your oven to 475°F with a pizza stone or baking sheet inside.
- First, make the provolone cheese sauce by cooking some finely chopped or grated garlic in butter and then stirring in flour to create a roux. Stream in milk and cook until it is thickened. Add in your provolone cheese and allow to melt. Stir in the heavy cream. Season, to taste, with salt and pepper. Keep your cheese sauce warm while you prep the rest of the pizza.
- In a skillet, cook the peppers, onions, and seasonings until they are beginning to soften. Stir in your thinly sliced beef, along with the Worcestershire sauce, and cook for just a few minutes until the beef is cooked through.
- Remove this from the heat and allow to cool slightly before topping the pizza.
- Roll our your pizza dough to your desired shape and thinness and then spread a layer of the provolone cheese sauce over the surface.
- Top with peppers, onions, and beef, and shredded mozzarella and parmesan cheeses. Season with salt and then transfer the pizza to the hot oven.
- Bake for 10-12 minutes or until the crust is crisp and golden and the cheeses are melted and bubbly.
- Drizzle with additional provolone cheese sauce and then slice and serve while hot.
Which type of beef should I use for This Philly Cheesesteak Pizza?
- My preference is to use thinly sliced ribeye steak. Oftentimes, I can find “cheesesteak” style thinly sliced steak in the meat section of the grocery store. If you don’t have this option, you can ask the butcher to thinly slice a ribeye for you, or you could even use roast beef slices from the deli counter. There are also frozen varieties of cheesesteak-style beef.
- Another option is to thinly slice a ribeye steak yourself. If you choose this option, stick the beef in the freezer for about 15 minutes before you attempt to slice it very thinly with a sharp knife. This will make the slicing easier. The goal is to have very thinly sliced beef so that it cooks quickly and is easier to eat on top of the pizza.
- Good quality beef will make this recipe shine!
Other Recipes You May Enjoy:
- Grilled Skirt Steak Pizza with Balsamic Red Onions & Whipped Ricotta
- Peach & Prosciutto Pizza with Burrata
- Dill Pickle White Pizza
- Beer-Marinated Skirt Steak Tacos with Corn Salsa
- Layered Cheeseburger Dip
Cheesesteak aficionado or not, I think this pizza is darn delicious. It has something for everyone. Meaty beef, veggies, and copious amounts of gooey, flavorful cheese.
I am in love!
Print
Philly Cheesesteak Pizza
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Philly Cheesesteak Pizza is the best of the famous and beloved sandwich in pizza form! This pizza features sautéed peppers and onions, thinly sliced and seasoned beef, copious amounts of gooey cheese, and a provolone cheese sauce drizzle! It is heaven on earth.
Ingredients
For the Cheese Sauce:
- 1 tablespoon unsalted butter
- 1 garlic clove, grated or finely minced
- 1 tablespoon all-purpose flour
- 1 cup 2% or whole milk
- 6 oz grated sharp provolone cheese
- 2 tablespoons heavy cream
- Salt and pepper, to taste
For the Pizza:
- 1 tablespoon olive oil
- 1 cup thinly sliced onion
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup thinly sliced green bell pepper
- 2 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon crushed red pepper flakes
- 6 oz thinly sliced ribeye steak (see NOTE)
- 1 teaspoon Worcestershire sauce
- 4 oz grated mozzarella cheese
- 2 oz grated parmesan cheese
- 1 lb pizza dough
- Flour, for rolling out the dough
Instructions
For the Cheese Sauce:
- Melt the butter in a small saucepan and then add the garlic. Cook for 1 minute and then whisk in the flour. Cook for 1 minute to cook off the raw flour taste.
- Slowly stream in the milk, whisking constantly to incorporate so no lumps form. Whisking frequently, cook for a few minutes until the milk is thickened enough to coat the back of a spoon.
- Whisk in the grated provolone and stir until it is melted and the sauce is creamy. Stir in the cream. Season, to taste, with a little salt and pepper. Keep warm while you prep the rest of the pizza.
For the Pizza:
- Place a pizza stone in the oven and then preheat the oven to 475°F (alternatively, you can place a baking sheet upside down on an oven rack – do this while the oven preheats so the baking sheet gets very hot).
- In a large skillet set over medium heat, cook the onions and peppers in the oil until softened, about 5 minutes.
- Stir in the garlic, dried seasoning, salt, garlic salt, and crushed red pepper and cook for another minute.
- Add the thinly sliced steak, along with the Worcestershire sauce and another pinch of salt, to the pan and cook for a couple minutes until the steak is cooked through.
- Remove the pan from the heat and allow everything to cool slightly.
- Roll the pizza dough out on a lightly floured surface to a large circle or rectangle that is roughly ¼-inch thick and 12-14 inches in diameter. Transfer the dough to a pizza peel lined with a sheet of parchment paper (this just makes for easy transfer to and from the hot oven).
- Begin layering the toppings on the dough. First, do a thin layer of the provolone cheese sauce. Top with the steak, peppers, and onions. Sprinkle over the mozzarella and parmesan cheeses and then drizzle over more of the cheese sauce.
- Season everything with a little salt and pepper and then carefully transfer the parchment paper with the pizza from the pizza peel to the preheated pizza stone in the oven (or the baking sheet).
- Bake for 10-12 minutes, or until the cheese is melted, bubbly, and golden in spots and the crust is crispy and golden around the edges and on the bottom.
- Remove from the oven and allow to cool slightly before serving. I like to drizzle the provolone sauce over the baked pizza as well – just before serving.
Notes
- Oftentimes, I can find “cheesesteak” style thinly sliced steak in the meat section of the grocery store. If you don’t have this option, you can ask the butcher to thinly slice a ribeye for you, or you could even use roast beef slices from the deli counter. There are also frozen varieties of cheesesteak-style beef.
- Another option is to thinly slice a ribeye steak yourself. If you choose this option, stick the beef in the freezer for about 15 minutes before you attempt to slice it very thinly with a sharp knife. This will make the slicing easier. The goal is to have very thinly sliced beef so that it cooks quickly and is easier to eat on top of the pizza.
- I highly recommend choosing a good quality steak here, as it will yield the best texture and flavor on the finished pizza.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: pizza
Keywords: cheesesteak pizza, philly cheesesteak pizza, cheesesteak pizza with provolone sauce, peppers and onions cheesesteak pizza
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
My husband and I made this last night for dinner and it was so good! We used a small filet for our steak and it was perfect. It sliced easily (we used your freezer trick) and it for sure reminded us of cheesesteaks we had years ago on a trip to Philly. Also, the cheese sauce was a fun and decadent addition! Thank you! Will make this again.
★★★★★
great mash-up of flavors, I actually prefer these ingredients on pizza crust over any kind of sandwich bread, so thank you!
★★★★★