Get mega comfort food vibes delivered to your table stat with this quick-fix Philly Cheesesteak Pizza!
This pizza comes fully loaded with juicy strips of steak, onions, peppers, and an irresistible Provolone cheese sauce. It’s the perfect way to add a little excitement to your weeknight dinner routine without spending your evening slaving away in the kitchen!
Looking for more awesome beefy recipes to try? Bookmark our easy Steak Quesadillas in your internet browser for next time!
PHILLY CHEESESTEAK PIZZA INGREDIENTS
- Pre-baked pizza crust
- Sauce | Flour, Milk, Provolone Cheese
- Toppings | Steak, Onion, Bell Pepper, Mushrooms, Monterey Jack and Provolone Cheese
For simplicity’s sake, this recipe calls for pre-baked pizza crust typically found in the freezer aisle of your grocery store.
Now for the good part — the steak. If you’ve ever seen those drippings fall from that beloved sandwich, you know there’s some greasy goodness going on inside there. Ribeyes are ideal for making Philly cheesesteaks because of their heavy marbling and high-fat content.
Typically, the more fat in a steak, the juicier it stays after cooking. So, in order to mimic that real-deal Philly Cheesesteak flavor, this Philly Cheesesteak Pizza recipe calls for a ribeye steak. However, feel free to use a strip or sirloin in the place of a ribeye if preferred!
As for the sauce, it could be none other than a white sauce, and this one is very similar to an Alfredo at heart. It comes together quickly and easily with a bit of oil, flour, and milk. Although, you will find one big difference between this sauce and your traditional alfredo sauce.
Rather than adding Parmesan cheese, we are adding freshly grated provolone. This sauce is the perfect complement to the steak, peppers, and onions, but the best part — it’s crazy easy to make.
As for the cheese on top, Provolone, while a true cheesesteak standard, can be overwhelming in large quantities. For this reason, this Philly Cheesesteak Pizza recipe uses both a mix of provolone and Monterey Jack cheese. Both are semi-firm white cheeses that are ideal for melting!
You could also use any combination of Fontina or Mozzarella cheese for this recipe if you’d like!
HOW TO MAKE PHILLY CHEESESTEAK PIZZA
It is always best to knock out your prep work before you get into the cooking. Prep items for this recipe are as follows: seasoning the steak, slicing into the onions, bell pepper, and mushrooms, and grating the cheese.
You’ll also want to have your oven preheated to 475°F well in advance, and have either a pizza pan or large baking sheet ready to go!
PREP AND SEAR THE STEAK
For the best Philly Cheesesteak Pizza, the steak must be on point.
To prep the steak for searing, use paper towels to pat away the excess moisture from the surface of the steak. Then find the direction of the grain, grab a good, sharp knife, and cut the steak into very thin slices, moving against the grain with the blade of your knife.
Once the strips are ready, drizzle them with oil and sprinkle with salt and pepper. Toss the oil and the seasoning all over the steak strips and set them aside while you prepare your pan.
Add about 2 tablespoons of olive oil to a large skillet over medium-high heat and allow the oil to come to temperature. Once the oil in the pan is hot, add your steak strips and cook them in the pan for about four minutes, stirring often. Then, remove it from the pan and transfer it to a bowl or plate.
COOK DOWN THE ONIONS
Now, you will add the sliced onions to the pan, and stir them all around coating in the meat drippings and oil left behind. Cook the onions just until softened, and then transfer them to the bowl with the steak strips.
MAKE THE PROVOLONE SAUCE
Time to make some provolone pizza sauce! Sprinkle flour into the drippings left behind in the pan and whisk just until it is moistened. Next, you’ll splash in the milk, whisking well after each and every addition.
Reduce the heat to maintain a gentle simmer and allow the mixture to simmer for about 2 to 3 minutes, just until it thickens slightly. As soon as the mixture appears slightly thickened, remove the sauce from the heat and stir in a quarter cup of grated provolone cheese, salt, and garlic powder.
All of the stovetop work is officially done at this point and you can move on to assembling your pizza!
ASSEMBLE THE PHILLY CHEESESTEAK PIZZA
To assemble the pizza, place your pizza crust on either a large baking sheet or a pizza pan and brace yourself for pizza topping heaven.
Add the sauce to the pizza crust and spread it to the edges. Then, add a scant layer of Monterey Jack cheese (about 3/4 cup) followed by the cooked steak strips, cooked onions, peppers, and mushrooms, if using.
Finish the pizza with a final layer of cheese, this time sprinkling both the remaining Monterey Jack and provolone cheese across the top.
BAKE UNTIL BUBBLY
Transfer the pizza to the oven and bake for about 10 minutes, just until the cheese is melted and bubbly. Remove the pan from the oven and allow the pizza to cool for about 10 minutes before slicing into. Slice the pizza into eight pieces, serve and enjoy!
6 MORE BEEFY DINNERS YOU’LL LOVE
- Porterhouse Steaks
- Steak Fajitas
- Stuffed Shells
- Steak Fingers
- Beef Tips and Rice
- Ground Beef Chimichangas
Philly Cheesesteak Pizza loaded with juicy strips of steak, melty cheese, onions, and peppers is a quick-fix weeknight dinner win in any house!
- 1 frozen (fully-cooked) pizza crust
- 3/4 pound ribeye steak
- 3 tablespoons olive oil, separated
- 1 teaspoon Kosher salt, separated
- 1/2 teaspoon black pepper
- 1/2 small yellow onion sliced into 1/4" rings
- 1 tablespoon all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 cup freshly grated Provolone cheese, separated
- 1 1/4 cup freshly grated Monterey Jack cheese, separated
- 1/2 cup thinly sliced button mushrooms
- 1/2 green bell pepper seeds and core removed, thinly sliced
Preheat the oven to 475°F and set out the pizza crust to thaw while you prepare the other ingredients.
Use paper towels to pat away the excess moisture on the exterior of the steak. Transfer it to a cutting board and use a sharp knife to slice into thin strips, cutting against the grain.
Drizzle the strips with about 1 tablespoon of oil and sprinkle over a 1/2 teaspoon salt and a 1/2 teaspoon of pepper. Toss the steak strips with the oil and seasoning until evenly coated. Set aside until ready to use.
Add 2 tablespoons of oil to a large skillet over medium-high heat. Once the oil has come to temperature, add the steak strips and cook for 4 minutes, stirring often.
Transfer the beef to a bowl or plate or add the sliced onions and bell pepper to the hot pan. Cook until softened, about 4 minutes, stirring often. Remove from the pan and transfer to the bowl or plate housing the beef.
Sprinkle flour over the grease in the pan and whisk until moistened. Add the milk one big splash at a time, whisking well after each addition. Then, reduce the heat to maintain a simmer, and simmer for about 2-3 minutes.
Once the mixture has thickened slightly, add a 1/2 teaspoon salt, a 1/2 teaspoon garlic powder, and a 1/4 cup Provolone cheese. Remove the sauce from the heat and stir until the cheese has melted.
Place the pizza crust on a pizza pan or large baking sheet, pour the sauce over the crust and spread to the edges.
Top the pizza with about 3/4 cup of Monterey Jack cheese, followed by the steak strips, onion, peppers, and sliced mushrooms. Finish the pizza by sprinkling the remaining 1/2 cup of Monterey Jack and 1/4 cup of Provolone across the top.
Bake for 10 minutes. Remove from the oven and allow to cool slightly. Cut into 8 slices, serve, and enjoy!