Philly Cheesesteak Pizza

My roommate Jake walked in while I was slicing ribeye against the grain, eyebrow raised. "You putting steak on a pizza?" he asked, already reaching for a beer. That Tuesday night experiment turned into our apartment legend.

Game days at our place became different after that first attempt. Friends started showing up early, "accidentally" hungry. Now it is the most requested thing I make, and nobody believes how simple it actually is.

Ingredients

• Prepared pizza dough: Fresh dough from a local pizzeria freezes beautifully and bakes up better than grocery store tubes
• Ribeye steak: Slice it paper thin while partially frozen for clean cuts that cook quickly and stay tender
• Bell peppers and onion: The mix of red and green peppers adds color while the onion provides that essential cheesesteak sweetness
• Provolone and mozzarella blend: Provolone brings the authentic Philly flavor while mozzarella creates those gorgeous cheese pulls everyone loves
• Olive oil and cornmeal: These ensure your crust gets crisp and slides off the peel without sticking

Instructions

Get your oven screaming hot:

Preheat to 230°C (450°F) with your pizza stone inside if you have one

Prep your canvas:

Dust a peel with cornmeal and stretch your dough into a 12 inch round, then brush lightly with olive oil

Sear the steak:

Cook sliced ribeye in hot oil for just 2 to 3 minutes until browned, then remove immediately

Caramelize the vegetables:

Sauté peppers and onions for 4 to 5 minutes until softened, add garlic for 30 seconds, then season with salt and pepper

Build the masterpiece:

Layer half the cheese, then steak, then vegetables, then remaining cheese so every bite has everything

Bake until bubbly:

Slide onto your hot stone or baking sheet and bake 10 to 12 minutes until golden and cheese is melting everywhere

Finish and serve:

Let it rest for just a minute, sprinkle with parsley if you are feeling fancy, then slice and watch it disappear

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Last Super Bowl, I made three of these and they vanished before halftime. My brother in law still talks about "that pizza" every time he visits.

Getting the Best Crust

Using cornmeal on your peel is not optional, it acts like tiny ball bearings. Also, do not overload the toppings or the middle will get soggy while the edges burn.

Cheese Strategy

The three cheese blend is intentional. Provolone delivers that sharp cheesesteak taste, mozzarella provides the melt, and white cheddar adds a punch that cuts through the rich meat.

Make It Your Own

Mushrooms are the most common addition in my kitchen. Sauté them with the peppers and onions.

• Add sliced mushrooms during the vegetable sauté for extra umami
• Drizzle warm cheese sauce over the top right after baking for maximum indulgence
• Swap in American cheese for true Philly purists who want that classic orange glow

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This pizza started as a way to use up leftover steak and became its own tradition. Hope it finds a regular spot in your kitchen too.

Recipe Questions & Answers

→ What cut of steak works best?

Ribeye is ideal for its marbling and flavor, but you can also use sirloin, flank steak, or even leftover roast beef for a quicker preparation.

→ Can I make this ahead of time?

You can prep the vegetables and slice the steak in advance, but for the best results, assemble and bake just before serving to maintain a crispy crust.

→ What type of cheese is traditional?

Provolone and mozzarella create the perfect melty combination. For authentic Philly flavor, you can substitute American cheese or add Cheez Whiz drizzle.

→ Do I need a pizza stone?

A pizza stone yields the crispiest crust, but a baking sheet works perfectly fine. Preheat it in the oven for better results.

→ What toppings can I add?

Sautéed mushrooms are a classic addition. You could also add banana peppers, jalapeños for heat, or extra garlic for more flavor depth.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispiness.