Philly Cheesesteak Pizza (Printable Version)

Tender steak, peppers, onions, and melted cheese atop a crisp, golden crust create a flavorful dish.

# Ingredient List:

→ Pizza Base

01 - 1 prepared 12-inch pizza dough
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 Steps:

01 - Preheat oven to 450°F. If using a pizza stone, place it in the oven to heat.
02 - Dust a pizza peel or baking sheet with cornmeal. Stretch or roll out the dough into a 12-inch round and place on the prepared surface. Brush lightly with olive oil.
03 - Heat vegetable oil in a skillet over medium-high heat. Add sliced ribeye and cook for 2 to 3 minutes until browned. Remove and set aside.
04 - In the same skillet, sauté bell peppers and onion for 4 to 5 minutes until softened. Add garlic and cook for 30 seconds. Season with salt and pepper. Remove from heat.
05 - Spread half of the shredded cheese evenly over the dough. Layer with steak and sautéed vegetables, then top with remaining cheese.
06 - Transfer pizza onto the hot stone or baking sheet. Bake for 10 to 12 minutes until crust is golden and cheese is melted and bubbly.
07 - Remove from oven, sprinkle with chopped parsley if desired, slice, and serve immediately.

# Expert Advice:

01 -
  • It bridges the gap between two cravings—you get the cozy, cheesy richness of pizza with the savory, beefy satisfaction of a real Philly cheesesteak.
  • The whole thing comes together in under an hour, making it perfect for weeknight dinners when you want something that tastes like you've been cooking all day.
  • There's flexibility built in—you can swap cheeses, add mushrooms, or use leftover roast beef without losing what makes it special.
02 -
  • Don't skimp on searing the steak—those browned edges are where the flavor lives, and even though the steak will bake more, starting with a good crust matters.
  • Provolone is the real difference-maker here; American cheese is fine if that's what you want, but provolone is what makes it taste like it came from a proper Philadelphia kitchen, not just a pizza box.
  • If your oven runs cool or you're not getting a crispy crust, use a pizza stone—it makes an actual difference that's worth the counter space.
03 -
  • If your dough keeps shrinking back when you stretch it, let it rest for five minutes and try again—it'll be relaxed and much more cooperative.
  • The secret to melted, not separated cheese is layering it—some under the toppings, some on top. This creates pockets of creamy, cohesive melted goodness instead of oily puddles.
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