Philly Cheesesteak Pizza Beef

Philly Cheesesteak Pizza combines everything you love about a classic cheesesteak sandwich and pizza night into one irresistible pie layered with tender steak, melty cheese, and crisp sweet peppers. This recipe is always a hit for family movie nights or when I want something extra special for a homemade pizza party.

Ever since I surprised my family with this pizza during football playoffs, it has become our number one request for any celebration or lazy Sunday.

Ingredients

• Active dry yeast: brings the homemade dough to life and makes your crust light and chewy Always check expiration for best results
• Sugar: helps feed the yeast for a better rise You need only a little
• Warm water: activates the yeast Use water that feels just warm to the touch not hot
• Bread flour: yields a strong but tender crust Pick bread flour over all purpose for the best texture
• Olive oil: makes the dough supple and adds lovely flavor Always use a fresh bottle if possible
• Salt: brings out every flavor in the dough and throughout the pizza Opt for a pure sea salt if you can
• Flank steak: is the star for classic Philly steak flavor Slice it very thin against the grain for tenderness
• Green bell peppers: brighten up every slice and give that Philly touch Look for peppers with tight shiny skin
• Onion: adds sweet depth once cooked Choose yellow or sweet onions for the best flavor
• Provolone cheese: melts into a silky layer and creates that signature Philly cheesiness Look for slices that are creamy and mild
• Mozzarella: gives pull and a golden crown over the pizza Go for whole milk mozzarella if you want stretch
• Oil: is used in both dough and sautéing the toppings Choose a neutral oil for the pan
• Heavy whipping cream and milk: form the rich white sauce giving it a lush creamy base Use fresh cream for the best result
• Parmesan cheese and extra mozzarella: add complexity and savory punch
• Garlic salt black pepper and a little extra seasoning: add unbeatable flavor to your sauce Try not to skip the garlic salt for depth

Step-by-Step Instructions

Make the Dough:

Let yeast and sugar bloom in warm water for ten minutes until foamy This wakes up the yeast for a bubbly rise

Mix and Rest:

Combine flour oil and salt with the yeast mixture Mix until just combined Let stand for five minutes to relax the dough

Shape and Prebake the Crust:

Turn dough out onto a floured surface Gently stretch into a large even round Place on a floured pan Brush the top lightly with olive oil and poke all over with a fork Bake at four hundred fifty degrees for ten minutes to start a crisp sturdy base

Prep the Toppings:

Heat oil in a large skillet over medium high Add thinly sliced steak onions and peppers Cook until veggies are just tender and steak is mostly cooked through Set aside and keep the drippings in the pan

Make the White Sauce:

In the same pan stir in heavy cream and milk over medium high Bring to a gentle boil Add in Parmesan and mozzarella cheese Stir until melted and smooth Season with garlic salt pepper and other seasonings Lower the heat and simmer for a few minutes for a rich creamy sauce

Assemble the Pizza:

Spoon the white sauce evenly on the pre baked crust leaving a one inch border Arrange provolone slices to cover the sauce Layer the steak and veggies all over Top with remaining shredded mozzarella for extra melt

Bake:

Bake pizza at four hundred fifty degrees for twelve to fifteen minutes until the cheese is bubbly and the crust is deep golden brown

Slice and Serve:

Let your pizza rest for a couple minutes before slicing This keeps all the cheese in place Serve hot and enjoy

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I love using provolone for that smooth melty top My daughter always claims the first slice with the most cheese and peppers which feels like a family tradition now

Storage Tips

Store any leftover slices in airtight containers in the fridge for up to three days For best results reheat in a hot oven so the crust stays crisp Microwaving works too but may soften the base a little

Ingredient Substitutions

Ribeye steak works beautifully if you have it on hand Any variety of sweet peppers or red onion is tasty You can even use store bought pizza dough if you want to save time Just be sure to prebake the crust so it stays crisp under the sauce

Serving Suggestions

Serve with a fresh arugula salad or crunchy coleslaw on the side for balance If you like a kick try a drizzle of hot pepper oil or some sliced pickled peppers on top

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Cultural Context

Philly cheesesteak pizza is a true mashup of East Coast favorites born from the love of iconic Philadelphia sandwiches It captures the spirit of both Italian and American comfort food and is now a favorite on pizza menus across the country

Recipe FAQs

→ What type of steak is best for this pizza?

Flank steak is ideal due to its tenderness when sliced thinly and cooked quickly. It absorbs flavors nicely, resulting in juicy bites.

→ How can I make the crust extra crisp?

Brush the dough with olive oil and pre-bake it for several minutes before adding toppings. This helps lock in a golden, crisp texture.

→ Is there a substitute for provolone cheese?

If provolone isn’t available, try mozzarella, Monterey Jack, or Swiss cheese for a similar melt and taste.

→ Can I use leftover steak instead of cooking fresh?

Yes, thinly sliced leftover steak works well. Just warm it in the pan with peppers and onions before topping the pizza.

→ What’s the best way to slice peppers and onions for topping?

Slice both peppers and onions into thin, even strips to ensure quick, uniform cooking and easy layering on the pizza.