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5 from 2 votes

Philly Cheesesteak Pizza

Philly Cheese Steak Pizza is all the goodness of a steak, onion, and pepper sandwich packed into a pizza.
Author: Nikki Lee
Servings: 8 servings
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Ingredients

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.

Notes

Prep and Cook Time Will Vary based on whether you make everything from scratch or use store-bought items. Time varies with each step and will depend on whether you sauté the veggies, cook a steak, use shaved steak, or use leftovers.
*Alfredo or Garlic Chili Oil Base: This pizza is delicious with either base. I prefer a homemade Alfredo sauce (but you can use a jarred one) or try the garlic chili blend.
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, then whisk until well mixed. Brush this on as the base (instead of Alfredo sauce), or use it as a drizzle for pizza or dipping sauce for crust. It's also great to brush the outer crust with oil before baking.
Cheese Blend Notes: I prefer a blend of mozzarella, provolone, and Italian cheeses. Freshly shredded cheese will always melt the best. For convenience, I like Sargento whole mozzarella or the mozzarella provolone blend, along with their Italian blend.
STEAK NOTES: This recipe is perfect for using up leftover steak. You can also use thinly sliced or shaved steak. Have the butcher thinly slice the steak, or to do this at home, slightly freeze it before cooking (about 30-60 minutes), and then slice the steak.

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

Serving: 1slice | Calories: 496kcal | Carbohydrates: 37g | Protein: 30g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Cholesterol: 89mg | Sodium: 682mg | Fiber: 2g | Sugar: 4g

Find it online:

www.soulfullymade.com/philly-cheese-steak-pizza/