Philly Cheesesteak Pizza

The smell of sizzling peppers and onions hitting a hot skillet instantly transports me to late nights watching football with friends, someone always arguing about the proper cheese ratio for a cheesesteak. When I first combined those flavors with pizza crust, my roommate looked at me like I had lost my mind, right up until he took his first bite. Now it's the most requested Friday night dinner in my house, and honestly, I've stopped fighting it.

Last winter during a snowstorm, my neighbor texted asking if I had dinner plans because she could smell the sautéing peppers through her kitchen window. I ended up making three pizzas that night, and we stood around the counter eating straight from the cutting board while watching snow pile up outside. Something about this recipe just brings people together, probably because it smells absolutely incredible while cooking.

Ingredients

• Prepared pizza dough: I learned the hard way that letting your dough come to room temperature for 30 minutes makes it infinitely easier to stretch without springing back
• Olive oil: Brushing this on the crust prevents that sad soggy bottom situation
• Cornmeal: This little trick keeps the pizza from sticking to your peel, saving you from that heartbreaking moment when your masterpiece slides halfway off
• Ribeye steak: Yes, it costs more than other cuts, but the marble and flavor make all the difference here
• Vegetable oil: High smoke point means you can get that gorgeous sear on the meat without setting off your smoke alarm
• Red and green bell peppers: Using both colors isn't just pretty, they actually have slightly different sweetness levels that balance nicely
• Yellow onion: Slice these thinly so they caramelize a bit rather than staying crunchy and raw
• Garlic: Add this at the very end with the vegetables so it does not burn and turn bitter
• Kosher salt and black pepper: Season generously, the steak needs this foundation
• Provolone cheese: This is the classic cheesesteak cheese for a reason, it melts beautifully
• Mozzarella cheese: Provides that incredible string factor everyone loves on pizza
• White cheddar: Totally optional but adds this sharp little punch that cuts through the richness
• Fresh parsley: Adds a pop of color and freshness that helps balance all those heavy flavors

Instructions

Preheat your oven:

Get that oven cranking to 230°C, and if you are lucky enough to have a pizza stone, let it heat up too so the bottom gets perfectly crisp

Prep your dough:

Dust your peel with cornmeal like you are seasoning a cast iron skillet, then stretch or roll that dough into a 12 inch round, giving it a quick brush with olive oil

Sear the steak:

Heat your vegetable oil until it shimmers, then cook those ribeye slices for just 2 to 3 minutes until they are browned but still tender

Cook the vegetables:

In that same glorious pan, sauté your peppers and onions for 4 to 5 minutes until they soften up, add garlic for just 30 seconds, then season everything

Build your masterpiece:

Start with half your cheese blend, pile on the steak and vegetables, then finish with the remaining cheese so every bite is covered

Bake to perfection:

Slide that beauty onto your hot stone and bake for 10 to 12 minutes until the crust is golden and the cheese is bubbling

Finish and serve:

Hit it with fresh parsley if you are feeling fancy, then slice it up and watch it disappear immediately

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My dad still talks about the first time he tried this, taking one bite and genuinely asking why nobody had thought of this combination sooner. Now he requests it every time he visits, standing at the counter stealing slices while pretending to help me set the table.

Getting the Perfect Sear

I discovered that patting the steak completely dry with paper towels before cooking makes such a difference in getting that beautiful brown crust instead of steaming the meat. Also, do not crowd the pan, work in batches if necessary.

Make It Your Own

Sometimes I will sauté mushrooms with the peppers or add a drizzle of homemade cheese sauce right after baking. My sister swaps provolone for American cheese and insists it is more authentic.

Timing Is Everything

The real game changer was learning to prep all my ingredients before turning on any heat. Once you start cooking, everything happens fast, so having your steak sliced, vegetables ready, and cheese grated means you will not be scrambling.

• Everything cooks in stages, so keep your cooked meat warm in a low oven
• Slice your steak against the grain for maximum tenderness
• Trust your nose more than the timer for the vegetables

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This recipe has become my go-to for feeding a crowd because it feels impressive but comes together so quickly. Hope it finds a regular spot in your dinner rotation too.

Recipe FAQs

→ What type of steak works best?

Ribeye steak is ideal due to its marbling and tenderness. You can also use sirloin, flank steak, or even leftover roast beef for a quicker preparation.

→ Can I make this ahead of time?

Prepare the steak and vegetables in advance and store them separately in the refrigerator. Assemble and bake when ready to serve for the crispiest crust results.

→ What cheese blend creates authentic flavor?

The classic combination is provolone and mozzarella. Adding white cheddar or American cheese enhances the creamy texture and gives that authentic cheesesteak experience.

→ How do I achieve a crispy crust?

Use a preheated pizza stone if available, or bake on the lowest oven rack. A light brushing of olive oil on the dough before topping helps prevent sogginess.

→ What vegetables can I add?

Beyond the classic peppers and onions, sautéed mushrooms make an excellent addition. Some cooks also include banana peppers for a tangy kick or spinach for extra nutrients.

→ Can I use store-bought pizza dough?

Absolutely. Fresh or refrigerated pizza dough from the grocery store works perfectly. Just let it come to room temperature before stretching for easier handling.