Save to Pinterest Rainy Sundays in my apartment meant experimenting with comfort food hybrids. The day I combined my two guilty pleasures, a real Philadelphia cheesesteak and a homemade pizza, my kitchen smelled like heaven. Something magical happened when the steak juices hit that crisping crust.
My friend Mike from Philadelphia took one bite and went silent for a full minute. He told me this pizza captured the spirit of his hometown sandwich while somehow improving on it. Now it is the only thing his kids request when they visit.
Ingredients
- Pizza dough: Store bought works perfectly but let it come to room temperature for easier stretching
- Olive oil: brushing the dough creates a barrier that keeps the crust from getting soggy
- Cornmeal: this little trick mimics professional pizzerias and helps the pizza slide off the peel easily
- Ribeye steak: the marbling melts into the meat providing incredible flavor and natural tenderness
- Bell peppers: using both colors adds sweetness plus a beautiful presentation
- Yellow onion: slice it thin so it caramelizes nicely during the quick sauté
- Garlic: mince it fresh because jar garlic cannot compete with the real thing here
- Provolone cheese: this is the traditional Philly choice with its sharp tangy profile
- Mozzarella cheese: provides the classic pizza stretch and mild creaminess
- White cheddar: totally optional but adds a pleasant sharp bite that cuts through the rich meat
- Fresh parsley: adds a bright pop of color and freshness against all that cheese
Instructions
- Heat things up:
- Crank your oven to 230°C (450°F) and if you are lucky enough to own a pizza stone let it heat up too
- Prep your canvas:
- Scatter cornmeal across your pizza peel or baking sheet then stretch that dough into a 12 inch round and give it a quick olive oil brush
- Sear the steak:
- Get that skillet smoking hot with vegetable oil then cook your sliced ribeye for just 2 to 3 minutes until browned and set it aside
- Soft vegetables:
- In the same pan toss in your peppers and onions for 4 to 5 minutes until they are soft then hit them with garlic for 30 seconds and season well
- Build the masterpiece:
- Scatter half the cheese on the oiled dough then layer the steak vegetables and remaining cheese on top
- Golden perfection:
- Slide onto your stone or baking sheet and bake 10 to 12 minutes until the crust turns golden brown and the cheese bubbles
- Final touch:
- Sprinkle fresh parsley over the hot pizza then slice and serve while the cheese is still stretchy
Save to Pinterest This recipe became my go to for game day after my brother claimed it was better than anything he has ever had at a sports bar. There is something about the combination of hot steak and melted cheese that brings people together.
Choosing the Right Steak
Ribeye is worth the investment here because the fat content keeps each bite juicy. I have tried flank steak and sirloin but they tend to toughen up in the high heat. Ask your butcher to slice it thin if you do not feel confident doing it yourself.
Cheese Blend Secrets
The provolone gives you that authentic Philly sharpness while mozzarella creates the classic pizza pull. American cheese melts beautifully but can make the pizza too salty. White cheddar was a happy accident I discovered when I ran out of mozzarella one night.
Make Ahead Strategy
You can slice the steak and vegetables the night before and store them separately. Just keep the steak unwrapped in the refrigerator so it does not get soggy.
- Warm the cold steak in the skillet for 30 seconds before topping the pizza
- Pat extra moisture off pre sliced vegetables with paper towels
- Let the dough sit at room temperature for 20 minutes if it is cold from the fridge
Save to Pinterest Every time I make this the house smells like a cheesesteak shop and that might be the best part. Hope your family loves it as much as mine does.
Recipe Questions & Answers
- → What type of steak works best?
Ribeye steak is ideal due to its marbling and tenderness, but you can also use sirloin, flank steak, or even leftover roast beef for a quicker preparation.
- → Can I make the dough ahead of time?
Yes, prepare the dough up to 24 hours in advance and store it in the refrigerator. Bring it to room temperature for 30 minutes before rolling out for best results.
- → What cheese combination is most authentic?
Provolone and mozzarella create the classic melt, while white cheddar adds extra sharpness. For a traditional Philly twist, substitute with American cheese slices.
- → How do I prevent a soggy crust?
Preheat your pizza stone if using, brush the dough lightly with olive oil before topping, and avoid overloading with vegetables. Sautéing peppers and onions first removes excess moisture.
- → Can I add mushrooms?
Absolutely! Sauté sliced mushrooms along with the peppers and onions for extra flavor and texture. This adds a savory umami element that complements the steak beautifully.