Philly Cheesesteak Pizza

The smell of sizzling peppers and onions hitting a hot skillet instantly takes me back to late nights after college hockey games, when we'd pile into someone's tiny kitchen and attempt recreations of our favorite takeout. This pizza evolved from one of those hungry experiments, when we realized the best parts of a Philly cheesesteak could translate beautifully onto a crust. My friend Mike accidentally used mozzarella instead of provolone that first time, and the cheese pull was so ridiculous we never went back to the traditional version.

I made this for my dad's birthday last fall, skeptical because he's a Philadelphia native who takes his cheesesteaks very seriously. He took one bite, went quiet for a suspiciously long time, then asked if I could teach him how to make it for his poker nights. Now it's become our thing, though he still insists on calling it a pizza steak instead of a cheesesteak pizza.

Ingredients

• Prepared pizza dough: Fresh from a local pizzeria beats anything in a tube, but refrigerated dough works in a pinchjust let it come to room temperature first
• Olive oil: Brushing the crust creates that golden barrier that keeps the sauce from making things soggy
• Cornmeal: This little dusting is the secret to sliding your pizza onto the stone like a pro
• Ribeye steak: Ask your butcher to slice it paper thin, or freeze for 20 minutes and slice it yourself
• Vegetable oil: High smoke point means you can get that serious restaurant sear on the meat
• Bell peppers: Use whatever colors look brightest at the market, but red and green give you that classic Philly look
• Yellow onion: Sweet onions work beautifully here, but any yellow onion will caramelize nicely
• Garlic clove: Fresh minced garlic hits different than powdered, especially when it hits those hot veggies
• Provolone cheese: The undisputed king of cheesesteak cheese, with that perfect sharpness
• Mozzarella cheese: This is what gives you those incredible cheese pulls everyone wants on pizza
• White cheddar cheese: Optional, but it adds this incredible depth if you're feeling adventurous
• Fresh parsley: Makes it look like something from a fancy wood fired place, plus cuts through all that richness

Instructions

Get your oven cranking:

That 230C (450F) heat is non negotiable, and if you have a pizza stone, give it at least 30 minutes to get properly hot.

Prep your pizza base:

Stretch that dough into a rough circle on your cornmeal dusted peel, then brush it with olive oil like you mean it.

Sear the steak like a steakhouse:

Get your skillet smoking hot, cook the sliced ribeye fast and fierce, just until it browns, then pull it immediately.

Caramelize the vegetables:

Those peppers and onions need about 5 minutes to soften and sweeten, then hit them with garlic for just 30 seconds so it doesnt burn.

Build your masterpiece:

Layer half your cheese first, then pile on the steak and veggies, then blanket everything with the remaining cheese.

Watch the magic happen:

Slide it onto that hot stone or baking sheet and let the oven work for 10 to 12 minutes until the crust turns golden.

Finish it right:

Sprinkle with fresh parsley the second it comes out, then slice while everyone tries to patiently wait at the table.

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This became our New Year's Day tradition after the year we couldn't get reservations anywhere. Now it's better than any restaurant could be, mostly because we argue over who gets to pull the first cheese string.

The Secret To Restaurant Style Slices

Invest in a good pizza cutter and run it under hot water between slices. Clean cuts make all the difference between a mess and a masterpiece.

Make Ahead Magic

Slice your peppers and onions the night before and store them in the fridge. The extra time actually helps the flavors develop even more.

Serving Up Like A Pro

Set out red pepper flakes for the heat lovers and maybe some extra provolone for the cheese obsessed crowd. A simple green salad with balsamic vinaigrette cuts through all that richness perfectly.

• Get everything prepped before you start cooking, because once you hit the stove, things move fast
• Let the dough sit at room temperature for at least 30 minutes, otherwise it will fight you when you try to stretch it
• That pizza stone needs a solid 30 minutes minimum to heat up properly, so plan accordingly

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Hope this recipe finds its way into your regular rotation and creates some kitchen memories of its own.

Recipe FAQs

→ What cut of steak works best?

Ribeye is ideal due to its marbling and tenderness, but skirt steak, flank steak, or even thinly sliced sirloin work well. The key is slicing against the grain into thin strips for quick cooking and easy biting.

→ Can I make this ahead?

Prepare the steak and vegetables in advance and refrigerate separately. When ready, assemble and bake. The crust is best prepared fresh, but you can use store-bought dough to save time.

→ What cheese gives authentic flavor?

Provolone is traditional for cheesesteaks and melts beautifully. Combining it with mozzarella creates that perfect pizza pull. American cheese delivers the classic Philly taste if preferred.

→ How do I get a crispy crust?

Use a pizza stone preheated at high temperature, or bake directly on the lowest oven rack. A light brushing of olive oil on the dough before topping helps achieve golden crispiness.

→ What vegetables can I add?

Sautéed mushrooms are a classic addition. You can also include banana peppers for heat, spinach for nutrition, or even jalapeños if you enjoy spicy toppings.

→ Can I use leftover steak?

Absolutely. Leftover ribeye, roast beef, or even cooked steak strips work perfectly. Simply reheat briefly in the skillet before adding to the pizza to maintain texture.