Philly Cheesesteak Pizza

The smell of peppers and onions hitting a hot skillet takes me back to late nights after concerts when my friends and I would hunt down the best cheesesteak spots in Philadelphia. I never thought to combine that magic with pizza until a rainy Sunday when I was craving both but only had energy to make one thing. Now this fusion lives in regular rotation at my house, especially during football season when everyone wants something hearty and satisfying.

My brother in law actually requested this for his birthday dinner last year instead of cake. He ate four slices standing at the counter while telling me about the time he spent a summer working in a Philly steak shop and learned their onion chopping secrets. Now whenever I make it the whole family migrates to the kitchen unable to stay away from that sizzling sound.

Ingredients

• Pizza dough: Store bought works perfectly but letting it come to room temperature for 30 minutes makes stretching so much easier
• Olive oil: Brushing the crust before baking creates that golden barrier that keeps toppings from making it soggy
• Cornmeal: This little dusting is the secret to sliding your pizza effortlessly onto the stone without sticking
• Ribeye steak: The marbling here makes all the difference and freezing for 15 minutes helps you get those paper thin slices
• Vegetable oil: High smoke point means you can get the sear you want without setting off your smoke alarm
• Bell peppers: Using both red and green adds visual appeal and slightly different sweetness levels
• Yellow onion: They caramelize beautifully without becoming too sweet like red onions might
• Garlic: Adding it last prevents burning which would make the whole topping bitter
• Provolone cheese: This is the traditional Philly choice and brings that authentic sharp flavor
• Mozzarella cheese: The melt factor here cannot be beaten for that classic pizza stretch
• White cheddar: Totally optional but adds a nice sharp punch that cuts through the rich meat
• Fresh parsley: A little pop of color and freshness to balance all that rich cheese and meat

Instructions

Get your oven screaming hot:

That 230°C temperature is non negotiable for crispy crust and if you are using a pizza stone put it in cold so it heats up gradually with the oven

Prep your pizza base:

Cornmeal on your peel or baking sheet acts like ball bearings and work the dough from the center outward leaving a slightly thicker edge for holding

Sear the steak:

Crowding the pan steaks instead of searing so do two batches if needed and you want it just browned not fully cooked since it will finish in the oven

Caramelize the vegetables:

Let them develop some color in those beef juices and trust your nose on when the garlic hits the pan thirty seconds is all it needs

Layer like a pro:

Cheese on the bottom creates a seal then steak then veggies then more cheese helps hold everything together when you slice

Bake to bubbly perfection:

Rotate halfway through if your oven has hot spots and look for deep golden cheese with those slightly browned spots

Finish and serve:

Let it rest just 2 to 3 minutes so the cheese sets up slightly making cleaner slices possible

Save

Something magical happens when you bring this out of the oven. The way the cheese stretches when you pull that first slice always makes someone at the table gasp a little. It has become my go to for feeding a crowd because people just gravitate toward it and the slices disappear so fast.

Getting The Steak Right

I learned the hard way that thick chunks of steak never fully cook through on a pizza. Freezing the meat for just 15 to 20 minutes makes it firm enough to slice paper thin which means it cooks perfectly in the short oven time. If you are nervous about slicing raw meat ask your butcher to slice it for you.

Vegetable Balance

The onion to pepper ratio matters more than you might think. Too much onion and your pizza gets sweet and soggy but the right amount provides that classic Philly flavor base without overwhelming the other elements. I slice my vegetables about the same thickness so they cook evenly together.

Serving And Storing

This pizza tastes best straight from the oven but if you have leftovers reheat them in a skillet over medium heat for 2 to 3 minutes to revive the crust.

• A drizzle of hot honey over the top sounds weird but works incredibly well
• Serve with extra giardiniera on the side for that authentic Philly tang
• Let the pizza rest on a wire rack for 5 minutes if you can wait that long

Save

Every time I make this I am reminded that the best recipes often come from craving two things at once. This pizza has that perfect ratio of meat to cheese to crust that keeps everyone coming back for just one more slice.

Recipe FAQs

→ What cut of steak works best here?

Ribeye steak is ideal due to its tenderness and marbling, which adds flavor and juiciness when thinly sliced and quickly seared.

→ How should the vegetables be cooked?

Bell peppers and onions are sautéed until softened but still slightly crisp to preserve their sweetness and texture.

→ What cheeses are recommended for topping?

A mix of provolone and mozzarella provides meltiness and mild flavor; adding white cheddar introduces a subtle sharpness.

→ Can leftovers be used for topping?

Leftover roast beef can replace fresh steak for convenience, maintaining flavor while reducing prep time.

→ What temperature and time are required to bake?

Bake at 230°C (450°F) for 10–12 minutes until the crust turns golden and the cheese bubbles and melts fully.