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With shaved ribeye, peppers, onions and cheese this Philly cheesesteak pizza recipe gives you everything from the famous Philly sandwich in pizza form.
I have a few loves when it comes to food. One is pizza and I have plenty of recipes like my BBQ chicken pizza and Sicilian-style pizza.
But when it comes to sandwiches, my number one love is a good old Philly cheesesteak. With the cheese, melt-in-your mouth steak sandwiched between a classic sub bun, there isn't much better.
So I figured why not combine the two and make a cheesesteak in pizza form. And needless to say, this creation did not disappoint!
The star is the ribeye steak but you can't have a cheesesteak without some onions, peppers and cheese. And I go with a combination of cheeses here. Sorry no cheese whiz for me with this Philly cheesesteak pizza.
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Ingredient Notes
- Pizza dough - while I like to make my own, store-bought dough works fine.
- Ribeye steak - you want it sliced super thin so you can cook it quickly and it still melts in your mouth.
- Veggies - to me you can't have a cheesesteak without some peppers and onions. It adds a burst of color and flavor.
- Cheese - I like to use some Parmesan cheese for the sauce and then just Italian five cheese blend for the pizza itself.
Ingredient Swaps
As with any recipe, you can mix up the ingredients you use. Some variations include:
- While ribeye is the beef of choice for me, you can also thinly slice some top sirloin or even use roast beef in a pinch.
- I wouldn't necessarily sub the green bell pepper and white onion, but you can omit or use mushrooms if you'd like. And any type of onion will work.
- I like the combination of cheese with the Italian five cheese blend, but mozzarella or provolone or great substitutes.
Step-by-Step Photos
Make the cheese sauce in a small skillet and then set aside. In a large skillet, season the steak with salt and pepper and cook over medium-high heat in some oil for 1-2 minutes per side.
In skillet you cooked the steak, add remaining oil and cook the pepper and onion over medium-high heat for 3 minutes. Once ready, shape the dough to your desired size and spread a light layer of the sauce over it.
Evenly spread the steak, pepper and onion throughout the pizza before topping with the cheese. Broil on a pizza stone for 4-5 minutes, or until bubbly on top.
Cheesesteak Origin
Cheesesteaks started back in the in 1930s when a hot dog vendor named Pat Olivieri threw some grilled beef on an Italian roll. Word quickly spread and then turned into a rivalry with Pat's and Geno's.
The traditional sandwich is served with cheese whiz but I'm not a fan. I always order mine with provolone which I use on this pizza.
FAQs
Of course not. I just like making pizza dough, but you can buy fresh pizza dough where you roll out yourself or pre-baked crusts.
I still suggest buying the fresh dough. Most grocery stores carry it these days, but Trader Joe’s has the best!
The stone holds heat and gives you a nice crust on the bottom which is important in a great pizza.
I know not everyone has a pizza stone. If you don't, use a cast iron skillet. Just place some oil in the skillet before adding the dough and toppings and bake on the bottom third of the rack instead.
Let's be honest, there isn't anything wrong with cold pizza. But if you must reheat this cheesesteak pizza, don't do it in the microwave or it will get soggy.
Just place on a baking sheet in the oven at 375°F for about 10 minutes or until warmed through.
Tips for Great Homemade Pizza
- Take the time to make your own dough. My go-to is this no-knead pizza dough.
- If you don't want to make your own sauce, a store-bought alfredo will work.
- Don't go overboard on the sauce. You want to just spread it lightly.
- Use a pizza stone so you can broil the pizza and get a nice crust, but bubbly top.
Other Pizza Recipes
If you’ve tried this Philly cheesesteak pizza recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Philly Cheesesteak Pizza
Ingredients
No Knead Pizza Dough
- 250 grams all-purpose flour (2 cups)
- 1 tsp sea salt
- ¼ tsp dry active yeast
- ¾ cup warm water
Sauce
- 1 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 tbsp all-purpose flour
- ¼ cup milk
- ¼ cup low-sodium chicken stock
- ¼ cup freshly grated Parmesan cheese, divided
- ⅛ tsp crushed red pepper flakes
Pizza
- 2 tbsp olive oil, divided
- ½ lb shaved ribeye steak
- 1 green bell pepper, thinly sliced
- ½ onion, thinly sliced
- 2 cups shredded Italian five cheese
- sprinkle of cornmeal
Instructions
No Knead Pizza Dough
- In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
- Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.
Sauce
- Add butter to small skillet over medium heat. Add garlic and cook for 30 seconds. Add flour and cook for about 1 minute, or until bubbly.
- Slowly whisk in milk and chicken stock and cook for about 1 minute or until thickened. Add ¼ cup Parmesan cheese and and crushed red pepper flakes, stirring to combine. Remove from heat and set aside.
Pizza
- Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
- Heat medium skillet with 1 tbsp olive oil over medium-high heat. Season steak with salt and pepper and cook for 1-2 minutes on each side until cooked. Remove from skillet.
- In same skillet over medium-high heat, add remaining olive oil. Add sliced peppers and onion and and cook for about 3 minutes.
- Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
- Spread a light layer of the sauce over the dough, leaving about 1 inch around the edges untouched. Spread the cooked steak, peppers and onion throughout the pizza. Top with the cheese.
- Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown.
Notes
- Take the time to make your own dough. My go-to is this no-knead pizza dough.
- If you don't want to make your own sauce, a store-bought alfredo will work.
- Don't go overboard on the sauce. You want to just spread it lightly.
- Use a pizza stone so you can broil the pizza and get a nice crust, but bubbly top.
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