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Philly Cheesesteak Pizza

  • Author: Molly
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


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.



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


For the Cheese Sauce:

  1. 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.
  2. 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.
  3. 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:

  1. 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).
  2. In a large skillet set over medium heat, cook the onions and peppers in the oil until softened, about 5 minutes.
  3. Stir in the garlic, dried seasoning, salt, garlic salt, and crushed red pepper and cook for another minute.
  4. 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.
  5. Remove the pan from the heat and allow everything to cool slightly.
  6. 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).
  7. 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.
  8. 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).
  9. 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.
  10. 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.


  • 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