Philly Cheesesteak Pizza

The smell of peppers and onions hitting a hot skillet still takes me back to my first apartment kitchen, where I discovered that pizza night could be so much more than pepperoni and cheese. My roommate walked in mid-experiment and looked at me like I had lost my mind, but one bite changed everything. Now this fusion lives in regular rotation at our house, especially on game days when everyone crowds into the kitchen watching the oven door.

Last winter my brother insisted we try making this during a snowstorm when we couldn't get takeout. We huddled around the oven, trading stories while the kitchen filled with that incredible sizzling aroma. When we finally pulled it out, the cheese had formed these gorgeous browned pockets and the steak was perfectly pink. Everyone stood around the counter eating it straight from the pan, snow still falling outside the window.

Ingredients

• 1 prepared pizza dough about 12 inches: Store-bought works beautifully here but homemade adds that extra touch of love
• 1 tablespoon olive oil: Brushing the dough prevents it from getting soggy under all those toppings
• 2 tablespoons cornmeal: This little trick keeps the crust from sticking and adds restaurant-style crunch
• 225 g 8 oz ribeye steak thinly sliced: Ribeye has the perfect fat content but sirloin works in a pinch
• 1 tablespoon vegetable oil: High smoke point means you can get that gorgeous sear on the meat
• 1 small green bell pepper thinly sliced: Adds that classic crunch and color contrast
• 1 small red bell pepper thinly sliced: Sweetness that balances the savory steak
• 1 small yellow onion thinly sliced: Yellow onions caramelize beautifully while cooking
• 1 garlic clove minced: Fresh garlic makes all the difference in the vegetable medley
• 1/2 teaspoon kosher salt: Enhances all the flavors without overpowering
• 1/4 teaspoon black pepper: Freshly cracked gives the best results
• 120 g 1 cup shredded provolone cheese: The classic Philly cheese that melts beautifully
• 120 g 1 cup shredded mozzarella cheese: Creates those gorgeous cheese pulls
• 60 g 1/2 cup shredded white cheddar cheese optional: Sharpness that cuts through the richness
• 2 tablespoons chopped fresh parsley optional: Bright fresh finish and beautiful color pop

Instructions

Preheat your oven with intention:

Crank that oven to 230°C 450°F and if you are lucky enough to have a pizza stone let it heat up right along with everything else

Prepare your canvas:

Dust your pizza peel or baking sheet with cornmeal then stretch or roll that dough into a 12-inch round and give it a light brush of olive oil

Sear the steak perfectly:

Heat vegetable oil in a large skillet over medium-high heat add your sliced steak and cook for just 2 to 3 minutes until beautifully browned then set it aside

Caramelize the vegetables:

In that same skillet toss in your bell peppers and onion sautéing for 4 to 5 minutes until softened then add garlic for 30 more seconds and season everything with salt and pepper

Build your masterpiece:

Start with half of your cheese mixture on the dough then layer on the steak and those gorgeous vegetables before sprinkling the remaining cheese over the top

Bake to perfection:

Slide your creation onto the hot stone or baking sheet and let it bake for 10 to 12 minutes until the crust is golden and the cheese is bubbly and melted

Finish with flair:

Let it cool for just a moment then sprinkle with fresh parsley if you are feeling fancy slice it up and watch it disappear

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This recipe has become our go-to when friends randomly drop in on Friday nights. Theres something about watching people take that first bite and seeing their eyes light up when the flavors hit. Its the kind of food that turns a regular dinner into a gathering worth remembering.

Getting The Perfect Sear

I spent years cooking steak in pans that were not hot enough and wondering why it looked gray instead of beautifully browned. The trick is patience let the pan get properly hot before adding the meat and resist the urge to move it around. Those gorgeous brown bits are where all the flavor lives.

Balancing Your Toppings

Early attempts at this pizza taught me that too many toppings equals a soggy crust. The trick is spreading everything in thin even layers and not going overboard with the vegetables. Less really is more when it comes to pizza construction.

Make It Your Own

Once you have the basic technique down this recipe becomes a playground for creativity. We have tried adding mushrooms using different cheese blends and even throwing in some jalapeños for heat. The beauty is in making it work for your taste.

• Mushrooms add an earthy depth that pairs beautifully with the steak
• A drizzle of homemade cheese sauce takes it over the top
• Leftover roast beef works beautifully for a quick weeknight version

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Whether it is game day or just Tuesday this pizza has a way of making any dinner feel like an occasion worth celebrating.

Recipe FAQs

→ What cut of beef works best?

Ribeye steak is ideal due to its marbling and flavor, but sirloin or flank steak also work well. Slice thinly against the grain for tenderness.

→ Can I make the dough ahead of time?

Yes, prepare the dough up to 24 hours in advance and refrigerate. Let it come to room temperature for 30 minutes before stretching.

→ How do I prevent a soggy crust?

Pre-cook the vegetables to release moisture, use a hot oven, and consider a pizza stone for optimal crisping. Don't overload with toppings.

→ Can I freeze leftovers?

Wrap individual slices tightly in plastic and freeze for up to 1 month. Reheat in a 350°F oven for 10 minutes or until hot.

→ What's the best way to slice the steak?

Partially freeze the beef for 30 minutes before slicing. Use a sharp knife and cut against the grain into thin strips, about 1/8 inch thick.

→ Can I use store-bought pizza dough?

Absolutely. Fresh or refrigerated dough from the supermarket works perfectly. Just let it come to room temperature for easier stretching.