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When steak night meets pizza night, something magic happens — and it doesn’t have to be complicated. This Philly Cheesesteak Pizza brings bold flavor, melty cheese, and crispy crust to the table fast, with just enough shortcuts to keep dinner stress-free and delicious.
After more than 30 years of cooking for my family, I’ve learned that some of the best meals come from using what you already have on hand — and making it feel new again. This Philly Cheesesteak Pizza is one of those recipes. It started as a way to turn a bit of leftover steak into something the whole table would be excited about, and now it’s one of our go-to dinners.
It’s easy, full of flavor, and flexible. You can use store-bought shortcuts when life gets hectic or dress it up with fresh ingredients when you have a little more time. Either way, it brings that familiar, comforting steak-and-cheese combo into a crispy, melty pizza form that’s hard to resist.
With a few simple tips (like freezing your steak a bit to slice it thin), this recipe is beginner-friendly but satisfying enough for seasoned cooks, too. If you’re looking for a new way to enjoy steak night — or just need a fresh idea to break the dinner routine — this pizza’s a winner.
Philly Cheese Steak Pizza Ingredients
- Pizza Dough: Use my homemade no-rise pizza dough, or your favorite store-bought dough for a shortcut, if you’ve got the time. Prebaked crusts work too, especially when you’re in a hurry.
- Steak: If you have leftover steak, this is a great way to repurpose it for another meal. Ribeye brings the best flavor and tenderness, but sirloin is a great, budget-friendly option. Ask your butcher to slice it thinly for you — it’s a real time-saver. Shaved steak is something I always keep in my freezer, and it works really well for this recipe.
- Veggies: Feel free to mix and match! Red bell peppers or sweet onions can be swapped in for the green pepper or yellow onion. No mushrooms? Just leave them out or add spinach for a pop of green.
- Seasoning: Kinder’s Cowboy Butter (I LOVE this seasoning so much) adds a rich, savory kick, but any steak seasoning will work. A splash of Worcestershire deepens the umami flavor.
- Sauce: Alfredo gives a creamy base, but for a lighter twist, try a garlic chili oil (I have the recipe below in the recipe card, and it’s delicious). It adds a subtle heat and tons of flavor!
- Cheese: Mozzarella melts beautifully, while provolone gives that classic Philly cheesesteak taste. Italian blend is a great all-in-one shortcut.
How to Thinly Slice Steak Using the Freezer Method:
Tip: Don’t feel like slicing the steak yourself? Ask your butcher to thinly slice it for you — they’re usually happy to help, and it saves time in the kitchen!
- Choose the Right Cut:
Ribeye is ideal for cheesesteak because of its tenderness and marbling, but sirloin or flank steak works too. - Pat Dry & Trim:
Pat the steak dry with paper towels. Trim off excess fat if needed to make slicing easier. - Wrap and Chill:
Wrap the steak tightly in plastic wrap or place it in a freezer-safe bag. Freeze it for 30 to 45 minutes — you want it firm but not frozen solid. - Slice Thin:
Use a sharp chef’s knife to slice against the grain into thin strips — about 1/8 inch thick or less. The slightly frozen texture helps you get even, clean cuts without the meat squishing or shredding. - Optional Prep Tip:
If you’re batch-cooking or want to make ahead, slice up a few steaks, portion them into freezer bags, and store them raw in the freezer. Just thaw overnight in the fridge before using.
How to Make Cheese Steak Pizza
Preheat & Prep:
Preheat the oven to 475℉ (or set the oven according to the directions of your pizza dough). Meanwhile, finish preparing pizza dough and toppings.
**For a brick oven finish, you can preheat a pizza stone or baking sheet in the oven for 30 minutes while preparing the dough. Then, carefully transfer the assembled pizza with a pizza peel or with parchment paper to the stone and bake.
Tip: When rolling out pizza dough, I like to use a lightly floured surface or dust parchment paper with a bit of cornmeal. Place the dough on the parchment — it makes transferring easy! If you have a pizza peel, use it to slide the pizza onto your hot stone. No peel? Just lift it with the parchment paper and slide it onto the hot stone or baking sheet.
Sauté the Veggies:
In a large skillet, heat olive oil over medium-high heat. Add bell pepper, onions, and mushrooms. Sauté for 2–5 minutes, until they reach your preferred doneness.
Transfer to a paper towel-lined plate to absorb excess oil.
Shortcut: You can also add the veggies raw for a crisper bite!
Cook the Steak:
If not using pre-cooked or leftover steak, return the skillet to medium-high heat. Add butter or oil, then the sliced steak, steak seasoning, and Worcestershire sauce.
Cook for about 2 minutes — it will finish in the oven. Transfer to the paper towel-lined plate if you like to remove excess grease.
Assemble the Pizza:
Spread Alfredo sauce (or brush with garlic chili oil) over the crust, leaving about a ½-inch border.
TO MAKE Garlic Chili Oil Recipe:
- 1 Tablespoon olive oil
- 1 to 2 cloves of garlic, minced
- ⅛ to ¼ teaspoon red pepper flakes
Microwave for 30 seconds or until fragrant and whisk until mixed. Brush this on as the base (instead of Alfredo sauce), over the edges of the crust, or use it as a drizzle for pizza or dipping sauce for crust. It’s also great to brush on the outer crust before baking.
Sprinkle with ½ cup cheese, then layer on steak, sautéed onions, bell peppers, and mushrooms.
Top with the remaining cheese. Season with a pinch of salt and cracked black pepper if desired.
Bake:
Place the pizza on a pizza stone or pizza pan in the oven. If using a preheated stone or baking sheet, carefully slide the pizza (with parchment or pizza peel) onto the hot stone or baking sheet.
Bake for 10–12 minutes, until the crust is golden and the cheese is bubbly. For a golden, bubbly top, broil for 1–2 minutes, keeping a close eye to avoid burning.
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Serving Suggestions for Steak Pizza
- Caesar Salad: A classic Caesar is the perfect crisp, garlicky partner for this hearty pizza. Try my homemade Caesar Salad recipe — it’s easy, flavorful, and always a hit!
- Pasta Salad: Keep it casual with a chilled pasta salad on the side. A classic Italian-style pasta salad with cherry tomatoes, olives, salami, and a tangy vinaigrette makes a colorful, refreshing addition. Or make a tortellini antipasto skewer.
- Oven Fries or Potato Wedges: Serve with steak fries or roasted potato wedges for the ultimate comfort food combo.
- Fresh Veggies & Dip: Serve with raw veggies and ranch, hummus or tzatziki for a fresh, crunchy contrast. Great for the kids to snack on while the pizza bakes!
- Dipping Sauces:
Offer a little bowl of Alfredo, ranch, or even spicy garlic oil or butter on the side for dipping those crusty bites!
How to Store Cheese Steak Pizza
Refrigerate:
Let the pizza cool completely, then store slices in an airtight container or wrap tightly in foil or plastic wrap. They’ll stay fresh in the fridge for 4 -5 days.
Reheat:
- Skillet: Reheat slices in a cast iron or non-stick skillet over medium heat, covered with a lid, until the crust is crisp and cheese is melted, about 2-3 minutes.
- Oven: Bake at 375°F for 5–8 minutes until heated through.
- Air Fryer: Heat at 350°F for 3–5 minutes — it gets the crust nice and crispy!
- Microwave: Microwave at 30-second intervals until hot. A quick option, but the crust may turn soft.
Freeze:
Wrap individual slices in plastic wrap and foil, or store in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before reheating.
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Philly Cheesesteak Pizza
Ingredients
- 1 pizza dough, homemade or store-bought
Veggies
- 1 tablespoon olive oil
- ½ green bell pepper, thinly sliced
- ½ yellow onion, thinly sliced
- 1 cup sliced mushrooms
Steak
- 1 tablespoons olive oil, (or butter) – I like a combination
- 6 to 8 ounces sliced steak, (ribeye or shaved steak works well) *
- 1 teaspoon Kinder's Cowboy Butter Seasoning, (or your favorite steak seasoning)
- ½ to 1 teaspoon Worcestershire sauce, (to taste)
Sauce
- ⅓ to ½ cup alfredo sauce, (or use garlic chili oil mixture – see note*)
Cheese Topping
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone cheese, (or Italian blend) *
- salt, to taste
- cracked black pepper, to taste
Instructions
- Preheat the oven to 475℉ (or set the oven according to the directions of your pizza dough). Meanwhile, finish preparing pizza dough and toppings. **For a brick oven finish, you can preheat a pizza stone or baking sheet in the oven for 30 minutes while preparing the dough. Then, carefully transfer the assembled pizza with a pizza peel or with parchment paper to the stone and bake.
- Saute Veggies: Add olive oil to a large skillet over medium-high heat, green bell pepper, onions, and mushrooms. Saute for 2-5 minutes or until desired doneness. Transfer the veggies to a paper towel-lined plate to soak up extra oil.You can also place veggies on pizza raw if you prefer a crisper bite to them.
- Cook Steak: If not using leftover cooked steak, add butter/oil to the skillet along with thinly sliced or shaved ribeye steak, cowboy butter seasoning (or favorite steak seasoning), and Worcestershire sauce. Saute for about 2 minutes (it will continue to cook in the oven). Transfer to the paper towel-lined plate to soak up extra grease.
- Assemble the Pizza: Spread the Alfredo sauce evenly over the dough or brush the crust with garlic chili olive oil (see note*), to within ½ inches of the edge. Sprinkle with ½ cup of cheese. Top with cooked steak and onions, followed by green peppers and mushrooms. Finish with the remaining cheese.Lightly sprinkle with salt and cracked black pepper, to taste, if desired.
- Bake: Place the pizza in the oven and bake for 10–12 minutes, or until the crust is golden and the cheese is melted. For an extra golden top, broil for 1–2 minutes, watching closely so it doesn’t burn.
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Notes
- 1 Tablespoon olive oil
- 1 to 2 cloves of garlic, minced
- ⅛ to ¼ teaspoon red pepper flakes
PIZZA DOUGH TIPS:
Tip: When rolling out dough, I like to use a lightly floured surface (or this dough board) or dust parchment paper with a bit of cornmeal. Place the dough on the parchment — it makes transferring easy! **For a brick oven finish, you can preheat a pizza stone or baking sheet in the oven for 30 minutes while preparing the dough. Then, carefully transfer the assembled pizza with a pizza peel or with to the stone and bake. If you have a pizza peel, use it to slide the pizza onto your hot stone. No peel? Just lift it with the parchment paper and slide it onto the hot stone or baking sheet. If you are using a dough from the refrigerated section, I recommend the classic, not the thin crust, as the toppings are heavy and don’t hold up as well. If you like the super-thin crust, you may want to adjust how much you add. I prefer my easy pizza dough or to grab one from the bakery at my grocery store.Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
Okay, this was fun to try. I decided it was time to use the pizza stone in the back of the cupboard. It was my first homemade dough and it was delicious – it was light and tender (never thought I’d talk about dough) . Very easy to work with. Because I had enough dough for two pizzas, I decided to try one of each. The garlic oil sauce was good but we both liked the alfredo sauce a little better. I used the 1/2 cup of sauce. Because we aren’t fans of peppers, I left those off and doubled up on mushrooms. And I cooked the veggies first.
Such a good flavor – I would make this again.
Thank you so much for the kind review! I love that you pulled out the pizza stone and gave homemade dough a go—doesn’t it feel like such a win when it turns out tender and easy to work with? I’m so glad you tried both sauce options too. The Alfredo version is definitely a favorite around here as well! Doubling up on mushrooms sounds delicious, and I’m all for making it your own. So happy to hear you’d make it again!
Are you using already cooked steak? It seems like you must be, but it isn’t specified in the recipe
Yes the steak is already cooked. I usually cook it more on the rare side as it will cook again on the pizza!