Philly Cheesesteak Pizza Recipe

Take your love for Philly’s famous sandwich an extra mile with the Philly cheesesteak pizza! The thin ribeye slices stun the palate with their tender juiciness. It is paired with the traditional sweet caramelized onions and strips of sauteed bell peppers. Button mushrooms add an earthy flavorful touch.

The Philly cheesesteak sandwich was originally a toasted roll with grilled beef & onions. It was first served at a hot dog stand in the 1930s by Pat and Harry Oliveri. Later on, cheese was added. Currently, it is served on a toasted hoagie roll. The steak and veggies filling also has creamy cheese whiz, sometimes mayonnaize, or white melting cheese.

In the pizza form, a crispy baked pizza crust takes the place of the hoagie roll. The famous sandwich stuffings become the toppings sitting on a savory rich white sauce. Philly cheesesteak pizza has its share of provolone cheese and melting mozzarella. If a vegetarian friend is joining you for dinner, prepare the lip-smacking mushroom pizza to serve!

Ingredients

Keeping up with the well-known flavors of Philly cheesesteak, here’s a brief on the ingredients.

• Molino Caputo flour
• Butter
• Garlic
• Parmesan
• Ribeye Steak
• Onion
• Bell pepper
• Mushrooms
• Provolone Cheese

The “00” flour makes the pizza dough rise really well—a great choice when making homemade pizza dough. “00” flour is the ideal flour for the classic Margherita pizza as well. You can also buy store-bought pizza dough. Or, try this as a deep dish pizza and load on the toppings.

Freshly peeled garlic cloves infuse a distinct bold flavor to the buttery white sauce. If you don’t want pieces of garlic in your mouth, crush it well or make a paste.

Slicing up the ribeye steak very thinly is key to achieving that melt-in-the-mouth experience. Chilling the steak in the freezer for 30-50 minutes before slicing surely helps.

Bell pepper and onion are the authentic veggies in a Philly cheesesteak. The grassy bitterness of green pepper pairs beautifully with the sweet yellow onions.

Provolone cheese is a classic choice. Make sure to use the mild variety. The smoked provolone tends to have a sharp overpowering taste, so best avoided.

Substitutions

Ribeye steak is a perfect choice as it offers an excellent juicy beefy taste. Alternately, you can opt for any steak that cooks into a tender yumminess within minutes. Strip, skirt, sirloin, and flank steak are some options. Packaged pre-shaved steak is a wonderful option, like steak-umm’s thinly-sliced frozen steak.

Besides provolone, you may use Mozzarella, American cheese, Velvetta, Pepper Jack, or even Cheddar cheese. All of which taste great on the Philly cheesesteak pizza. Typically, buying a brick and shredding it at home is an ideal way to go.

For the onions, any variety would work. The white and yellow ones are on the sweeter side. Red onions have a sharp flavor and caramelize superbly.

Try different of dough types. This pizza could be good on a Roman taglio pizza crust. Maybe a cauliflower or keto friendly crust. Possibilities are ensless. And make sure to include the Philly cheesesteak pizza at your next pizza party!

Store and Reheat

Transfer the leftover slices to an air-tight container after they have cooled completely on. Place a paper towel between each pizza slice to prevent them from sticking together. Keep in the refrigerator to last up to 5 days.

Philly cheesesteak pizza freezes well. Wrap each pizza slice in aluminum foil, put them in a zip-lock packet, and store in the freezer for up to 3 months.

You can reheat the Philly cheesesteak pizza slices in the oven for about 5 minutes at 400° F. Air-fryer and toaster oven can be used too. Avoid reheating in the microwave, as it makes the crust soggy. 

How to make Philly cheesesteak pizza

1. Prepare your dough – First, mix all the dry ingredients and pulse to combine. Then add in the oil and water and mix until it forms a dough ball. Remove the pizza dough into a greased bowl and proof for 2 hours, covered.
2. Make a white pizza sauce – Add your butter to a pan and heat until its melted. Add in the garlic then the flour and whisk to form a paste. Poor in the whole milk and continue whisking until smooth. Remove from heat and add the Parmesan and pepper. Mix and set aside.
3. Cook the toppings – Heat an oiled pan at medium-high heat. Sear your ribeye slices until just cooked. Remove to a dish. Then add your vegetables to the same pan and cook for a few minutes, or until soft. Set aside.
4. Assemble your pizza – Stretch the pizza dough out into a 12” circle. Transfer to a pizza peel with corn meal. Spread the pizza sauce on the crust. Next add your steak and veggies to the pizza. Finally, top with cheese and broil for 4-5 minutes on the heated pizza stone. Remove from oven and cut into 8 slices. Enjoy!

Philly Cheesesteak Pizza Recipe

Recipe by Pizza Poster Course: Main, AppetizersCuisine: Italian, AmericanDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

339

kcal

Proofing time

2

hours 

Yields

1

Pizza

Total time

2

hours 

50

minutes

The Philly cheese steak pizza is made with a creamy white sauce. Then topped with steak, onions, peppers and mushrooms. And more cheese!

Cook Mode

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Ingredients

• For the Dough

• 2 1/2 cups 2 1/2 Molino Caputo “00” flour

• 1 tsp 1 salt

• 1/2 tsp 1/2 active dry yeast

• 1 cup 1 warm water

• 1 Tbsp 1 olive oil

• For the Sauce

• 1 Tbsp 1 butter

• 1 Tbsp 1 flour

• 1/2 cup 1/2 whole milk

• 2 2 garlic cloves (peeled and crushed)

• A pinch of pepper

• 1/4 cup 1/4 parmesan cheese (fresh grated)

• For the Toppings

• 2 tsp 2 olive oil

• 1/2 lb 1/2 ribeye steak (sliced into thin strips)

• 1/2 1/2 large onion (sliced)

• 1/2 1/2 bell pepper (cut into thin strips)

• 2-3 2-3 button mushrooms (sliced)

• 2 tsp 2 butter

• 1/2 cup 1/2 Provolone cheese (shredded)

• 1/2 cup 1/2 mozzarella (shredded)

Directions

• To make the dough
• Transfer the flour, salt, and yeast into the food processor. Pulse to mix the dry ingredients.
• Add the olive oil and ½ cup of water. Pulse for 2-4 minutes till it begins to come together.
• Add the remaining ½ cup of water. Continue to pulse for 2-5 more minutes or until a neat dough ball is formed.
• Remove into an oil-greased bowl, coat the dough with the oil, cover and set aside to rise for 1-2 hours.
• To prepare the sauce
• Melt the butter in a pan/skillet at medium heat.
• Add the garlic and mix for 5-10 seconds.
• Sprinkle the flour and whisk well till combined.
• Pour the whole milk and continue to whisk until nicely mixed.
• Finally, turn off the heat. Sprinkle the black pepper and parmesan cheese. Combine well till the cheese melts and is nicely incorporated into the sauce.
• Remove into a bowl and set aside.
• To prepare the toppings
• Drizzle the olive oil into a cast iron pan & let it heat at a medium flame.
• Add the meat slices. Cook for 2-3 minutes until they turn juicy and brownish. Then, remove it into a dish.
• Now, add the sliced onion and bell pepper. Drop a teaspoon of butter on the veggies. Saute at medium-high heat for 3-5 minutes. Remove into a dish.
• Add the sliced mushrooms and a teaspoon of butter. Cook for 3-5 minutes while stirring frequently. Remove into the dish.
• To assemble the pizza
• Place the pizza stone inside the oven. Preheat the oven to 500° F for 25-30 minutes.
• Meanwhile, turn out the proofed dough on a floured benchtop. Stretch it out to form a 12” circle.
• Sprinkle some corn meal on the pizza peel and transfer the crust to it. Fix the circular shape.
• Spread the prepared sauce evenly on the crust.
• Add a layer of the shredded provolone and mozzarella. Top it with cooked steak, followed by sauteed onions, bell pepper, and mushrooms.
• Set the broiler to high. Transfer the pizza carefully to the stone. Bake for 4-5 minutes till the crust is golden brown, and the cheese has melted.
• After removing it from the oven, cut the pizza into 8 slices using a pizza cutter.

Equipment

• Ninja pro food processorBuy now!
• Loge 12” cast iron skilletBuy now!
• Ooni 12” pizza stoneBuy now!

Recipe Video

NUtrition

• Serving size = 1 slice
  Calories: 339 | Protein: 16.25g | Fat: 14.99g | Carbs: 34.31g | Fiber: 1.5g | Sugar: 1.62g | Cholesterol: 42mg | Sodium: 528mg | Potassium: 247mg

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