Philly Cheesesteak Pizza (Printable)

Tender steak, peppers, onions, and melted cheese atop a crisp pizza crust create a rich, flavorful dish.

# What You'll Need:

→ Pizza

01 - 1 prepared pizza dough (12 inch)
02 - 1 tablespoon olive oil
03 - 2 tablespoons cornmeal (for dusting)

→ Steak & Vegetables

04 - 8 ounces ribeye steak, thinly sliced
05 - 1 tablespoon vegetable oil
06 - 1 small green bell pepper, thinly sliced
07 - 1 small red bell pepper, thinly sliced
08 - 1 small yellow onion, thinly sliced
09 - 1 garlic clove, minced
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper

→ Cheese & Toppings

12 - 1 cup shredded provolone cheese
13 - 1 cup shredded mozzarella cheese
14 - 1/2 cup shredded white cheddar cheese (optional)
15 - 2 tablespoons chopped fresh parsley (optional)

# Step-by-Step Guide:

01 - Set oven to 450°F and place pizza stone inside if using.
02 - Dust pizza peel or baking sheet with cornmeal. Stretch dough to 12 inch round and place on prepared surface. Brush lightly with olive oil.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add steak slices and cook 2 to 3 minutes until browned. Remove and set aside.
04 - Add bell peppers and onion to skillet; cook 4 to 5 minutes until softened. Stir in garlic and cook 30 seconds more. Season with salt and pepper. Remove from heat.
05 - Spread half of the cheese mixture evenly over dough. Layer steak and sautéed vegetables on top, then sprinkle remaining cheese over all.
06 - Transfer pizza to hot stone or baking sheet and bake 10 to 12 minutes until crust is golden and cheese melted.
07 - Remove pizza from oven. Garnish with parsley if desired, slice, and serve immediately.

# Expert Tips:

01 -
  • It tastes like two favorite meals finally decided to become one.
  • The seared steak and caramelized peppers create that savory depth that makes you slow down and really taste each bite.
  • It comes together faster than ordering delivery, and your kitchen smells absolutely incredible.
02 -
  • Don't skip searing the steak separately—it seasons and colors the meat in a way it won't do once it hits the pizza, and that makes all the difference.
  • If your crust is browning too fast but the cheese isn't melting, cover loosely with foil for the last few minutes—every oven has its own temperament.
03 -
  • If you want extra richness, drizzle a little cheese sauce or mix a bit of mayo with garlic and spread it under the toppings for subtle creaminess.
  • Sautéed mushrooms are the one addition that feels natural alongside the steak and peppers—add them in that final vegetable step and your pizza becomes even more restaurant-worthy.
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