Philly Cheesesteak Pizza

The smell of peppers and onions hitting a hot skillet takes me back to late nights at a diner counter, watching the cook build cheesesteaks with this confident rhythm. When I first combined those flavors with pizza dough, my husband looked at me like I had completely lost my mind. One bite in and we were both fighting for the last slice, standing over the kitchen counter at midnight. Now it is the dinner request that never gets old, even on busy weeknights when we need something that feels like a treat but comes together fast.

My sister stumbled into my kitchen last winter while I was testing this recipe, took one whiff of the steak and peppers cooking, and demanded to stay for dinner. We ended up sitting on the floor with paper plates because I had forgotten to do dishes that afternoon. Sometimes the best meals happen when you stop trying to make everything perfect and just let the food speak for itself.

Ingredients

• Prepared pizza dough: Fresh dough from the bakery section works beautifully, just let it come to room temperature for easier stretching
• Olive oil: A light brush on the dough helps create that golden crisp crust that holds up under all those toppings
• Cornmeal: This little dusting is your insurance policy against sticking, plus it adds such a nice subtle crunch
• Ribeye steak: Thinly slice it against the grain when it is slightly chilled for the most tender bites
• Vegetable oil: High smoke point means you can get that nice sear on the meat without setting off your smoke alarm
• Bell peppers and onion: The mix of green and red peppers looks gorgeous but yellow onions give you that classic diner flavor sweetness
• Garlic: Add it at the very end so it does not burn and turn bitter, you want just that aromatic warmth
• Kosher salt and black pepper: Season your meat as it cooks and adjust at the end, the cheese brings salt too so taste as you go
• Provolone and mozzarella blend: Provolone gives you that sharp tang while mozzarella delivers the Instagram worthy cheese pull
• White cheddar: Totally optional but if you love that extra sharp bite, this is your moment to shine
• Fresh parsley: A sprinkle on top makes everything look restaurant worthy, even if you ate half the toppings while cooking

Instructions

Get that oven cranking:

Preheat to 230°C (450°F) and if you have a pizza stone, let it heat up too because a hot surface equals crispy crust magic

Prep your canvas:

Dust your peel or baking sheet with cornmeal then stretch or roll the dough into a 12 inch round, giving it a light brush of olive oil

Sear the steak:

Heat vegetable oil in a large skillet over medium high heat, add the sliced steak and cook for 2 to 3 minutes until just browned, then set it aside

Caramelize the vegetables:

In that same gorgeous skillet, cook the peppers and onions for 4 to 5 minutes until softened, add garlic for 30 seconds, season with salt and pepper

Build your masterpiece:

Spread half the cheese blend over the dough, layer on the steak and vegetables, then blanket everything with the remaining cheese

Bake to perfection:

Slide onto the hot stone or use your baking sheet for 10 to 12 minutes until you see golden crust and bubbling cheese

Finish with flair:

Hit it with fresh parsley if you are feeling fancy, slice it up, and serve it while the cheese is still gloriously molten

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This recipe became our go to for Sunday football games after the first time I made it, mostly because my friends started showing up with their own toppings to experiment. There is something about building your own slice that brings out the kid in everyone, even my father who claims to not like experimental food.

Getting That Perfect Crust

After dozens of attempts, I discovered the trick is not overworking the dough when you stretch it. Use your fingertips to press from the center outward, letting gravity do some of the work. If the dough keeps snapping back, walk away for five minutes and let the gluten relax. A relaxed dough yields a tender crust that is crisp on the outside but still has some chew.

Cheese Strategy

Layering half the cheese under the toppings creates this amazing foundation that keeps everything together. The bottom layer melts into the dough while the top gets those gorgeous brown spots. I learned this technique after one too many pizzas with all the toppings sliding off in one dramatic motion when someone took their first bite.

Make It Yours

The beauty of this recipe is how forgiving it is, so please treat these suggestions as a starting point for your own kitchen experiments. Some nights we add mushrooms if they need to be used up, other times we go heavy on the peppers because they looked too good at the market.

• Swap in sliced mushrooms during the pepper sauté for extra umami depth
• American cheese instead of provolone gives you that authentic Philly cheesesteak vibe
• Leftover roast beef works beautifully and saves you from cooking the steak

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Hope this recipe finds its way into your regular rotation, because nothing beats the sound of happy silence when everyone is too busy eating to talk.

Recipe Questions & Answers

→ What cut 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?

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

→ What cheese gives authentic flavor?

Provolone provides the traditional Philly taste, while mozzarella ensures excellent melt. American cheese can be substituted for a classic diner-style experience.

→ Do I need a pizza stone?

A pizza stone creates the crispiest crust, but a baking sheet works perfectly well. Preheat either option for best results.

→ Can I add other toppings?

Sautéed mushrooms are a popular addition. You could also add jalapeños for heat or swap the bell peppers for your favorite varieties.