Philly Cheesesteak Pizza

5 from 3 votes

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!

Prep Time 30

Cook Time 25

Total Time 55

Servings slices

Calories 268

Author Jessica Kwon

Ingredients

1 lb refrigerated pizza dough
6 oz shaved beef steak (see notes)
Cooking oil
½ onion thinly sliced
½ green bellpepper cored and thinly sliced on short side
2-3 oz cremini (baby bella) mushroom wiped clean and thinly sliced; about 4-6 mushroom
2-3 cloves garlic minced
1 teaspoon Worcestershire sauce
¾ cup pizza sauce
6 slices Provolone cheese
½ cup shredded mozzarella cheese
Kosher salt and pepper to taste

US Customary - Metric

Instructions

Place rack in center of oven and preheat oven to 475°F.
Prepare the crust. Follow package instructions. It should generally be something like:
Flour your working surface and remove the pizza dough from the bag or container. Shape into a ball and let sit on the counter for 30 minutes. Then use your fingers or a rolling pin to stretch into the shape of your pizza pan or baking sheet. If it's recoiling, let rest for 10 more minutes and then stretch out again.
Par-bake the crust. Transfer crust to lightly greased pizza pan or baking sheet. Bake for 3-5 minutes. If you prefer a crispier crust, bake for 5-6 minutes until it's just starting to turn golden. Set crust aside while you prepare the toppings.
Cook the steak. While the pizza crust is baking, heat a large skillet over medium-high heat. Add a splash of oil. When hot, add beef, ½ teaspoon salt, and ¼ teaspoon pepper. Sear quickly until it's barely cooked through and still pink, about 1-2 minutes. Transfer to a plate and set aside.
Cook the vegetables. To the same pan, add another splash of oil. Cook onion, bell pepper, and mushroom for 3-5 minutes over medium-high heat, stirring frequently, until starting to soften. Season with ½ salt and ¼ teaspoon pepper and continue cooking for 2-3 more minutes until mushroom are browned. Finally, stir in garlic and Worcestershire sauce for 30 seconds. Remove from heat and set aside.
Assemble the pizza. Top crust with pizza sauce, Provolone cheese, mozzarella cheese, steak, and vegetables. Return to oven to bake for 10-15 minutes or until crust is golden and cheese is bubbling. Keep an eye on it as the veggies can char.
Cut into slices and serve while warm. Top with Parmesan cheese and red pepper flakes, if desired.

Notes

Serving size ranges from 8-12 depending on the size of your pan.
Pizza pan: I'm using a 14-inch nonstick pizza pan but a baking sheet or cast iron works just as well.
Beef steak: Purchase shaved beef steak or thinly slice a steak for this Philly Cheese Steak Pizza. Ribeye is most traditional cut for cheesesteaks, but flank, skirt, or sirloin steak would also work great.
- To slice your own steak: First, par-freeze for 30 minutes to 1 hour to firm it up. Then, make thin slices about ¼-⅛ inch thick against the grain and at a slight angle
Pizza dough: Use store-bought pizza dough for ease and convenience. I use refrigerated dough but frozen or homemade also works in this recipe. NYT Cooking has my favorite recipe for homemade pizza crust.
Pizza sauce: Again, use store-bought sauce to make this Philly Cheesesteak Pizza come together easily. I like classic red pizza sauce but white Alfredo sauce would work just as well! I recommend a sugar-free pizza sauce for a healthier option.
Salt: The salt amounts listed are for Diamond Crystal kosher salt. If using Morton kosher salt, sea salt, or Himalayan pink salt, reduce by half. If using table salt, reduce the salt by ¼.
Storing Leftovers: Let any leftover Philly Cheesesteak Pizza cool down completely first. Place slices in an airtight container or wrap tightly in plastic wrap or aluminum foil. Store in the fridge for up 4 days.
Freezing: Pre-freeze pizza slices or a whole pie on a baking sheet for 1-2 hours until firm. Then wrap tightly in plastic wrap or aluminum foil and store flat in the freezer for up to 1-2 months.

Nutrition