Philly Cheesesteak Pizza

The smell of peppers and onions hitting a hot skillet takes me back to late nights in my first apartment, when my roommate and I would experiment with combining our favorite foods. One rainy Tuesday, we looked at a leftover cheesesteak from dinner and a frozen pizza in the freezer and had our lightbulb moment. The result was so satisfying that it became our go-to comfort food for everything from game days to breakup recovery. Now whenever I make this for friends, the kitchen fills with that same sizzling aroma that makes everyone gravitate toward the stove.

I brought this to a Super Bowl party a few years back, and my friend Sarah literally stopped mid conversation when she walked through the door. She said it smelled like her favorite sandwich shop back home in Philadelphia. By halftime, the pizza was gone and people were asking for the recipe instead of halftime snacks. Now its the most requested item at every gathering, and I always double the ingredients because one pizza mysteriously disappears within minutes.

Ingredients

• Pizza dough: Fresh dough from a local bakery creates the best crust, but store bought works in a pinch
• Ribeye steak: Thinly slicing it against the grain makes every bite tender and easy to chew
• Bell peppers: Using both red and green adds beautiful color and slightly different sweetness levels
• Yellow onion: Thin slices caramelize beautifully and provide that classic Philly flavor base
• Provolone cheese: This is the authentic choice that delivers that perfect melt and sharp flavor
• Mozzarella cheese: Creates those gorgeous cheese pulls that everyone loves on pizza
• White cheddar: Optional but adds a nice sharpness that cuts through the rich meat
• Garlic: One minced clove goes a long way in adding depth without overwhelming
• Fresh parsley: A little sprinkle at the end brightens everything and makes it look restaurant quality

Instructions

Get your oven ready:

Crank that oven to 450°F and if you have a pizza stone, let it heat up too for the crispiest crust

Prep your dough:

Dust your peel or baking sheet with cornmeal so the dough slides off easily, then stretch it into a 12 inch round and brush with olive oil

Sear the steak:

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

Cook the vegetables:

Toss peppers and onions into the same hot skillet and sauté for 4 to 5 minutes until soft, add garlic for 30 seconds, then season with salt and pepper

Build your masterpiece:

Spread half the cheese on the dough, layer on steak and veggies, then top with remaining cheese for maximum coverage

Bake to perfection:

Slide onto hot stone or bake on sheet for 10 to 12 minutes until golden and bubbly

Finish and serve:

Let it rest for just a minute, sprinkle with fresh parsley, slice and serve while hot

Pin It

My dad tried to add mushrooms once when I wasnt looking, and while I was skeptical at first, that earthy addition actually worked perfectly. Now its a running joke about who can sneak the best ingredient onto the pizza while its building. This dish has become more than food, its a conversation starter and a way to bring people together around the kitchen counter.

Making It Your Own

After making this dozens of times, I have learned that small tweaks make it feel personal every time. Sometimes I use American cheese instead of white cheddar for that authentic Philly taste. Other times, I add mushrooms or even jalapeños for extra kick.

Timing Everything Right

The secret to this recipe is having everything ready before you start assembling. I prep all my vegetables and slice the steak ahead of time. This way, the dough never sits too long and gets soggy, and the pizza goes into the oven at the perfect moment.

Leftover Magic

This pizza reheates beautifully, which is rare for topped pizzas. I store leftovers in the fridge and reheat slices in a hot skillet for the crispiest crust. It actually tastes better the next day when the flavors have melded together.

• Freeze unbaked portions for quick weeknight meals
• Use leftover roast beef if you want to skip the steak cooking step
• A drizzle of cheese sauce takes it completely over the top

Pin It

Every time I serve this, someone tells me its better than any delivery they have ever had. Thats the best compliment I could ask for, and it keeps me making this recipe again and again.

Recipe Questions & Answers

→ What cut of beef works best?

Ribeye steak is ideal for its rich marbling and flavor, but sirloin or flank steak also work well. Slice the beef thinly against the grain for tenderness.

→ Can I make this ahead?

Prepare the steak and vegetables in advance and store them separately in the refrigerator. Assemble and bake just before serving for the crispiest crust.

→ What cheese gives authentic flavor?

Provolone is traditional for Philly cheesesteaks, while mozzarella provides excellent melt. Adding American cheese or white cheddar enhances the classic taste.

→ Do I need a pizza stone?

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

→ Can I add mushrooms?

Absolutely. Sauté sliced mushrooms along with the peppers and onions for extra umami flavor and texture.