Philly Cheesesteak Pizza
This pizza brings together thin-sliced steak, sautéed onions and peppers, mushrooms, and plenty of provolone on a chewy crust. A quick garlic cream cheese sauce stands in for the usual tomato sauce and keeps the sandwich
- Total time
- 50 min
- Yield
- 6 servings (one 14-inch pizza)
- Difficulty
- Medium
Prep 25mCook 25mAmericanDinner
Philly cheesesteak pizza is a fun mash-up of two takeout favorites. It has the familiar parts of a cheesesteak: tender beef, onions, green peppers, mushrooms, and melty provolone.
Instead of tomato sauce, this version uses a simple garlic cream cheese spread. It gives the pizza a creamy base without needing a separate cheese sauce.
The key is to cook the toppings before they go on the dough. That keeps the crust from getting soggy and helps the steak stay tender.
01What you'll need
Ingredients
15 items · 6 servings (one 14-inch pizza)
- 1 pound pizza dough, at room temperature
- 1 tablespoon olive oil, divided
- 8 ounces beef sirloin steak, very thinly sliced
- 1 medium yellow onion, thinly sliced (about 150 g)
- 1 medium green bell pepper, thinly sliced (about 150 g)
- 4 ounces cremini or white mushrooms, thinly sliced
- 1/2 teaspoon fine salt, divided
- 1/4 teaspoon black pepper
- 2 ounces cream cheese, softened
- 2 tablespoons whole milk
- 1 small garlic clove, finely grated or minced
- 1 teaspoon Worcestershire sauce
- 4 ounces shredded low-moisture mozzarella cheese
- 5 ounces sliced provolone cheese, torn into pieces
- All-purpose flour or cornmeal, for shaping the dough
02How to make it
Step-by-step
1. Heat the oven
Place a pizza stone, pizza steel, or upside-down sheet pan on the middle rack. Heat the oven to 500°F, or as hot as your oven will safely go. Let it heat for at least 20 minutes so the crust can crisp quickly.
2. Slice the steak thinly
If the steak is soft and hard to slice, put it in the freezer for 10 to 15 minutes first. Slice it as thinly as you can across the grain, which means cutting across the lines of muscle. Thin pieces cook fast and stay tender.
3. Make the garlic sauce
In a small bowl, stir together the softened cream cheese, milk, garlic, Worcestershire sauce, and 1/8 teaspoon of the salt. The sauce should be spreadable. If it is too stiff, warm it for 5 to 10 seconds in the microwave and stir again.
4. Cook the vegetables
Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, mushrooms, and 1/4 teaspoon of the salt. Cook for 6 to 8 minutes, stirring often, until the vegetables soften and any mushroom liquid has cooked off. Transfer to a plate.
5. Sear the steak
Add the remaining 1 teaspoon olive oil to the same skillet. Add the sliced steak, black pepper, and remaining 1/8 teaspoon salt. Cook for 1 to 2 minutes, just until browned in spots. The steak does not need to be fully cooked because it will finish in the oven.
6. Shape the dough
Lightly dust a piece of parchment paper with flour or cornmeal. Stretch or roll the pizza dough into a 13- to 14-inch round or oval. If the dough springs back, let it rest for 5 minutes, then try again.
7. Add the toppings
Spread the garlic cream cheese sauce over the dough, leaving a 1/2-inch border. Sprinkle on the mozzarella. Add the cooked vegetables and steak in an even layer, then scatter the torn provolone over the top.
8. Bake and serve
Slide the pizza, still on the parchment, onto the hot stone, steel, or sheet pan. Bake for 10 to 14 minutes, until the crust is browned and the cheese is melted and bubbling. Rest for 3 minutes before slicing.
03From our kitchen
Cook's tips
- Make-ahead: Cook the vegetables and steak up to 2 days ahead. Store them in separate airtight containers in the refrigerator. Assemble the pizza just before baking.
- Dough tip: Room-temperature dough is much easier to stretch than cold dough. If yours has been in the fridge, let it sit covered on the counter for 45 to 60 minutes before you start.
- Steak swap: Sirloin is easy to slice and not too fatty. Ribeye gives a richer, more classic cheesesteak flavor, but it will make the pizza higher in fat.
- Cheese swap: Provolone gives the most cheesesteak-style flavor. You can use all mozzarella for a milder pizza, or add a few spoonfuls of Cheez Whiz after baking if you like that style.
- Storage: Refrigerate leftover slices in an airtight container for up to 3 days. Reheat in a 375°F oven or a covered skillet until hot. The microwave works, but the crust will be softer.
- Avoid soggy pizza: Do not pile raw mushrooms, onions, or peppers on the dough. Cooking them first removes extra moisture.
Cook's note
Nutrition is calculated per serving from the listed ingredients using standard USDA average values. Actual numbers will vary with the brand of dough, cheese, and steak you use.
04Frequently asked
Questions & answers
Can I use roast beef instead of steak?
Yes. Thin-sliced deli roast beef works for a faster version. Add it straight to the pizza with the vegetables, but use a little less salt because deli meat is usually salty.
Do I need a pizza stone?
No. A preheated upside-down sheet pan works well. The important part is heating the pan before the pizza goes on it so the bottom crust starts cooking right away.
Can I make this with red sauce?
You can. Use 1/3 cup pizza sauce instead of the cream cheese sauce. The flavor will be more like a regular steak pizza and less like a cheesesteak sandwich.
Why is my dough tearing when I stretch it?
It may be too cold or too tight. Cover it and let it rest for 5 to 10 minutes. Resting lets the gluten relax, which makes the dough easier to stretch without tearing.
Can I make this on a sheet pan?
Yes. Oil a rimmed sheet pan and press the dough into it. Add the toppings and bake at 475°F for about 15 to 18 minutes, until the crust is browned.
05Per serving
Nutrition facts
Nutrition Facts
6 servings (one 14-inch pizza)
Amount per serving
% Daily Value*
- Total Fat17 g
- 22%
- Saturated Fat9 g
- 45%
- Cholesterol61 mg
- 20%
- Sodium983 mg
- 43%
- Total Carbohydrate45 g
- 16%
- Dietary Fiber2 g
- 7%
- Total Sugars4 g
- Protein26 g
- 52%
- Vitamin D0.3 mcg
- 2%
- Calcium365 mg
- 28%
- Iron3.4 mg
- 19%
- Potassium418 mg
- 9%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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