This easy Philly Cheesesteak Pizza is the best of both worlds! It combines thinly sliced beef and caramelized onions, bellpeppers, and mushrooms with crispy pizza crust and tomato sauce. Perfectly saucy, cheesy, and hearty!
What's a Philly Cheesesteak?
Philly cheesesteak sandwiches originated in - you guessed it - Philadelphia, PA. The famous sandwich was created in the 1930s' and originally consisted of hot dog buns, chopped steak, and grilled onions. Today, when you think of a Philly Cheesesteak, it should have shaved beef, caramelized onions, and melty cheese (either white or Cheese Whiz) on a toasted hoagie roll. Popular vegetable add-ons include red or green bellpepper and mushrooms.
Better Than Takeout
This Philly Cheesesteak Pizza is absolutely mouthwatering. We keep the classic components - thinly sliced beef, caramelized onions, and Provolone cheese - but stack it high on top of crusty pizza dough. Add in mushrooms and green bellpepper and you've got yourself the ultimate loaded pizza. It's hearty with lots of melted cheese, crunchy veggies, and meaty flavor. Yum!!
Best part? This pizza couldn't be easier to put together! Cook the pizza on a baking sheet - no special pans or tools needed! We're also using pre-made pizza dough so you can make this faster than it'd take to get pizza delivered. And guaranteed it'll be way more delicious!
Luckily, you don't need too many ingredients for this pizza.
- Pizza dough: Use your favorite brand. Keep it traditional or add in flavorings, like garlic and herb. You can also use frozen to save more time. Just make sure to bake the pizza 95% of the way before adding the toppings.
- Steak: I like to buy pre-shaved steak to make things easier But you can also slice a whole steak yourself or ask the butcher at the counter to do it for you. Make sure to use a steak like ribeye, strip, or skirt steak that will cook fast but still stay tender.
- Onion, bellpepper, mushrooms, and garlic: Classic veggie accompaniments. Caramelize them for maximum flavor and tenderness.
- Worcestershire sauce: To add a beefier punch of flavor.
- Marinara or pizza sauce: I like using red sauce for this pizza, but you can use white sauce if preferred.
- Mozzarella and Provolone cheese: Provolone or American cheese is a classic for Philly Cheesesteak. And a little mozzarella cheese adds melty goodness.
How To Make This Pizza
This pizza is incredibly easy to whip up - the hardest part is just giving the dough enough time to rest!
- Roll out and bake the dough. Leave the dough out for at least 30 minutes to reach room temperature. Alternate rolling out and resting the dough 2-3 times until it's approximately the size of the baking sheet. Bake until 90% done and lightly golden brown.
- Cook the steak. If it isn't already, slice the beef first. Then give it a quick sear. Don't cook it long long because it'll continue to cook in the oven.
- Caramelize the veggies. Cook to soften and brown first, and then season with salt and pepper. Continue cooking until tender and add in Worcestershire sauce.
- Assemble and bake. Add the sauce, cheese, steak, and veggies on top of the pizza dough. Bake until everything is heated through and cheese has melted.
- Cut the bellpepepr on the short side. When prepping the bellpepper, cut 3-4 planks around the seed. Then, instead of slicing from top to bottom, cut it along the width for shorter strips. Makes it easier to eat on a pizza!
- Give the dough plenty of time to rest. First, let it come to room temperature. This allows the gluten in the pizza dough to relax so you can stretch it to the right size. Use the pads of your fingertips to lightly push the dough out and then let it rest for another 10 minutes. Then start rolling it out to the proper size by picking up the dough and quickly turning it, letting gravity stretch it out. Shape it to the size of your baking sheet.
- Sear the meat to medium-rare. Thinly sliced beef will cook really quickly, especially if it's the pre-shaved kind from the store. Make sure the pan is hot and well-oiled, add the meat, and break it up so it cooks more evenly. Continue moving the meat around for about 30 seconds and then set it aside. If it's a little under, it's ok because it'll cook again in the oven.
- Be patient when caramelizing veggies. Browning veggies can take a long time! Add the onion, bellpepper, and mushrooms to a hot pan and let them soften for 5 minutes. They should start to caramelize and after 5 minutes, season with salt and pepper. Seasoning too early will pull out water and prevent it from browning. Continue cooking until they're tender. You can add a little water if needed to scrape up the browned bits on the bottom of the pan - this is where all the flavor is!
If you have leftover Philly Cheesesteak Pizza, store slices in an air-tight container in the fridge for up to 5 days. To reheat, bake in a 350°F oven for 8-10 minutes until warm. You could also air fry or toast it instead.
Alternatively, you can also freeze the leftovers. Wrap individual slices tightly in foil, then place in a zip-top bag. Store in the freezer for up to 3 months. To reheat, remove from foil and microwave, air fry, toast, or bake straight from frozen until heated through.
Make It In Advance
This pizza is best served fresh. However, if you want to get started early, you can prepare and stretch out the dough 1-2 hours ahead of time. Cover with a clean towel and let sit at room temperature until you're ready for the initial bake.
You can also freeze baked pizza crusts. Prepare and stretch the dough as instructed but only bake for 5 minutes. Let it cool to room temperature, then wrap tightly in foil followed by plastic wrap. Store in the freezer for up to 2 months. To reheat, let it thaw in the fridge overnight. Remove the plastic wrap and foil, bake at 500°F for 5 minutes or until lightly golden, and follow the remainder of the recipe.
I like to buy the pre-shaved steak at the supermarket for convenience. But you can also slice your own steak or ask the butcher to do it for you. The best cuts for this pizza would be a ribeye, strip, or skirt steak. Filet mignon would also work because it's very tender - but it's pricey!
I like traditional tomato or marinara sauce. But you can also use white/Alfredo sauce or no sauce at all and load it up with cheese! There is no wrong here.
Traditional Philly Cheesesteaks use Provolone, American, or Cheese Whiz (the orange stuff from the can). For a pizza, I like doing half mozzarella (melts great!) and either Provolone or American.
Looking For More?
If you want to beef up your meal with some healthy side dishes, these would go great with this Philly Cheesesteak Pizza:
- Browned Butter Garlic Mashed Potatoes
- Classic Cobb Salad with Red Wine Vinaigrette
- Fall Harvest Salad
- One-Pot Chicken, Spinach, and Artichoke Pasta
- Roasted Brussels Sprouts with Pancetta, Almonds, and Balsamic Glaze
Philly Cheesesteak Pizza
- 1 lb refrigerated pizza dough
- 6 oz shaved beef steak like ribeye, strip, skirt, or flank steak see notes
- ½ tablespoon cooking oil
- ½ onion thinly sliced
- 1 green bellpepper thinly sliced on short side
- 2-3 oz cremini mushrooms wiped clean with a wet paper towel and thinly sliced
- 2-3 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 1 cup marinara or pizza sauce
- ½ cup mozzarella cheese
- 6 slices Provolone cheese
- Salt and pepper to taste
- Place rack in center of oven and preheat oven to 500°F.
- Flour your working surface and remove the pizza dough from the bag. Gently shape into a ball and let sit on the counter for 30 minutes. Then use your knuckles or finger pads to stretch into a rectangular shape. Let rest for 10 more minutes, and then shape it to the size of your baking sheet. Be careful not to stretch it too thin and carefully transfer dough to the baking sheet. Bake for 15-20 minutes or until lightly golden. Set aside.
- While the dough is baking, heat oil in a skillet. Season the steak with salt and paper, and then add to hot pan. Sear quickly until it's just cooked through, about 1-2 minutes, then set beef aside.
- Add more oil to the pan if needed. Add onion, bellpepper, and mushroom. Cook for 5 minutes over medium-high heat, stirring frequently, until starting to brown and soften. Season with salt and pepper and sauté for 5 more minutes. Then add garlic to toast for 30 seconds. Stir in Worcestershire. Turn off heat.
- When the dough is done baking, top with sauce, mozzarella cheese, Provolone cheese, steak, and vegetables. Season top with a pinch salt and pepper. Bake for 5 more minutes or until cheese is melted. Option to broil for 1-2 minutes.
- Cut into slices and serve while warm. Top with Parmesan cheese and red pepper flakes, if desired.
- Shaved beef steak: You can purchase the steak pre-sliced (usually called shaved beef steak) or buy a 6 oz steak and slice it yourself. I recommend a ribeye, strip, skirt, or flank steak. Freeze the steak for 20-30 minutes beforehand for easier slicing.
- Storing Leftovers: Store slices in an air-tight container in the fridge for up to 5 days. To reheat, bake in a 350°F oven for 8-10 minutes until warm. You could also air fry or toast it instead.
- To Freeze: Wrap individual slices tightly in foil, then place into a zip-top bag. Store in the freezer for up to 3 months. To reheat, remove from foil and microwave, air fry, toast, or bake straight from frozen until heated through.
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