Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb pizza dough, room temperature
- 8 oz very thin-sliced ribeye or sirloin steak
- 1 small yellow onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced (optional)
- 2 tbsp olive oil (for pan)
- 3 tbsp olive oil + 2 cloves garlic, minced (for base)
- 1/2 tsp kosher salt + 1/4 tsp black pepper
- 1 1/2 cups shredded mozzarella (about 6 oz)
- 1 cup shredded provolone (about 4 oz)
- Optional light cheese sauce: 1 tbsp butter, 1 tbsp flour, 1 cup milk, 3/4 cup shredded cheese
- Fresh parsley or chives for garnish (optional)
Do This
- 1. Preheat oven to 500°F (260°C) with a pizza stone or upside-down baking sheet inside for at least 20 minutes.
- 2. Sear thin-sliced steak in 1 tbsp oil over high heat for 1–2 minutes just until browned; season with salt and pepper and set aside.
- 3. In the same pan, sauté onions and peppers in 1 tbsp oil over medium-high heat until softened and lightly browned, 5–7 minutes.
- 4. Stir together 3 tbsp olive oil and minced garlic (or cook a quick cheese sauce in a small pan if using that base).
- 5. Stretch dough into a 12–14 inch circle on parchment; spread garlic oil or cheese sauce over dough.
- 6. Top with half the mozzarella–provolone, then steak, onions, and peppers; finish with remaining cheese.
- 7. Bake 10–14 minutes until crust is golden and cheese is bubbly and browned in spots; rest 3 minutes, slice, and serve.
Why You’ll Love This Recipe
- It tastes like your favorite Philly cheesesteak and a cheesy pizzeria pie had the best possible mash-up.
- Uses simple, easy-to-find ingredients but feels special enough for a Friday night treat.
- Customizable base: go lighter with garlicky olive oil or creamier with a quick cheese sauce.
- Great way to use up leftover steak or sliced deli steak for a faster dinner.
Grocery List
- Produce: Yellow onion, green bell pepper, red bell pepper (optional), garlic, fresh parsley or chives (optional).
- Dairy: Shredded mozzarella, shredded provolone, butter (for optional sauce), milk (for optional sauce), optional Parmesan.
- Pantry: Pizza dough (or ingredients to make it), olive oil, all-purpose flour, kosher salt, black pepper, dried oregano or Italian seasoning, crushed red pepper flakes (optional).
Full Ingredients
For the Dough & Baking
- 1 lb pizza dough, homemade or store-bought, brought to room temperature for 45–60 minutes
- Cornmeal or extra flour, for dusting (optional)
- Parchment paper, for easy transferring (recommended)
For the Steak & Veggies
- 8 oz ribeye or sirloin steak, very thinly sliced against the grain (nearly shaved)
- 1 tbsp olive oil (for searing the steak)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 small yellow onion, thinly sliced (about 1 cup)
- 1 small green bell pepper, thinly sliced (about 1 cup)
- 1 small red bell pepper, thinly sliced (about 1 cup, optional but great for color)
- 1 tbsp olive oil or unsalted butter (for sautéing veggies)
For the Garlicky Oil Base
- 3 tbsp olive oil
- 2 cloves garlic, finely minced or grated
- 1/4 tsp kosher salt
- 1/4 tsp dried oregano or Italian seasoning
- Pinch crushed red pepper flakes (optional)
Optional Light Cheese Sauce Base
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 cup milk (whole or 2%)
- 1/2 cup shredded provolone
- 1/4 cup finely grated Parmesan cheese
- 1/4 tsp kosher salt, or to taste
- 1/8 tsp freshly ground black pepper
For Topping the Pizza
- 1 1/2 cups shredded low-moisture mozzarella cheese (about 6 oz)
- 1 cup shredded provolone cheese (about 4 oz)
- 1–2 tbsp chopped fresh parsley or chives, for garnish (optional)
- Extra crushed red pepper flakes or sliced hot cherry peppers, for serving (optional)
Step-by-Step Instructions
Step 1: Preheat the Oven and Prep the Dough
Place a pizza stone or an upside-down heavy baking sheet on the center rack of your oven. Preheat the oven to 500°F (260°C), or as hot as your oven comfortably goes, for at least 20–30 minutes. The blazing-hot surface gives you a crisp, pizzeria-style crust.
While the oven heats, let your pizza dough rest at room temperature if you have not already. Dough that is slightly warm and relaxed is much easier to stretch. Lightly flour your work surface and hands. Shape the dough into a loose ball, cover with a clean kitchen towel, and let it sit while you prep your toppings.
Cut a piece of parchment paper slightly larger than your intended pizza size (about 12–14 inches). You will stretch the dough directly on this parchment for easy transfer to the hot stone or pan.
Step 2: Sear the Steak
Pat the thin-sliced steak dry with paper towels to help it brown nicely. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
Heat a large skillet (cast iron is ideal) over high heat. Add 1 tbsp olive oil. When the oil is shimmering, add the steak in a single layer. Sear for 1–2 minutes, just until the edges are browned; you do not need to cook it all the way through because it will finish in the oven. Overcooking in the pan will make the steak tough, so keep it quick.
Transfer the seared steak to a plate and set aside. If there is a lot of fat left in the pan, you can pour off a bit, leaving about 1–2 teaspoons behind for the vegetables.
Step 3: Sauté the Onions and Peppers
In the same skillet over medium-high heat, add 1 tbsp olive oil or butter (plus any fat left from the steak). Add the sliced onion, green bell pepper, and red bell pepper. Toss to coat in the fat.
Cook, stirring occasionally, for 5–7 minutes until the vegetables are softened and starting to caramelize around the edges. You want them tender-crisp with a bit of golden color, not mushy.
Taste a piece and add a small pinch of salt if needed. Turn off the heat and set the pan aside while you prepare the pizza base.
Step 4: Make the Garlicky Oil (and Optional Cheese Sauce)
For the garlicky oil base, in a small bowl combine 3 tbsp olive oil, 2 cloves minced garlic, 1/4 tsp salt, 1/4 tsp dried oregano or Italian seasoning, and a pinch of crushed red pepper flakes if using. Stir well and let it sit for a few minutes so the garlic can infuse the oil.
For the optional light cheese sauce, melt 1 tbsp butter in a small saucepan over medium heat. Whisk in 1 tbsp flour and cook, whisking constantly, for about 1 minute to form a smooth paste (a blond roux). Slowly whisk in 1 cup milk, a splash at a time, whisking out any lumps. Cook for 3–5 minutes, whisking often, until slightly thickened and gently simmering. Remove from heat and stir in 1/2 cup shredded provolone and 1/4 cup grated Parmesan until melted and smooth. Season with 1/4 tsp salt and 1/8 tsp pepper, or to taste. Let cool for a few minutes to thicken.
Choose either the garlicky oil or the cheese sauce as your base; you will not need both for a single pizza, but you can make both if you want options.
Step 5: Stretch the Dough
Place the rested dough onto the center of your prepared parchment. Gently press it out into a flat disk with your fingertips, working from the center outward. Lift and stretch the dough over the backs of your hands, letting gravity help, turning as you go, until you have a 12–14 inch circle with an even thickness and a slightly thicker rim for the crust.
If the dough springs back or resists stretching, let it rest for 5 more minutes and then continue. Avoid using a rolling pin if possible, as it can press out too much air and make the crust dense.
Once stretched, place the parchment and dough on a pizza peel or the back of a baking sheet to make transferring to the hot stone easier.
Step 6: Assemble the Pizza
Brush or spoon the garlicky oil evenly over the dough, leaving a 1/2-inch border around the edge. If you are using the cheese sauce instead, spread about 1/2 to 2/3 cup of the sauce in a thin, even layer, again leaving the border. You may not need all of the sauce; save the rest for dipping or another recipe.
In a medium bowl, toss together the 1 1/2 cups shredded mozzarella and 1 cup shredded provolone. Sprinkle about half of the cheese mixture evenly over the base.
Top with the seared steak, arranging it in an even layer. Add the sautéed onions and peppers over the steak. Finish by sprinkling the remaining cheese evenly across the top, going almost to the edges for a classic cheesesteak-style melt.
Step 7: Bake, Garnish, and Serve
Carefully slide the parchment and pizza onto the preheated pizza stone or baking sheet in the oven. Bake at 500°F (260°C) for 10–14 minutes, rotating the pizza halfway through if your oven has hot spots. The pizza is done when the crust is deep golden brown, the cheese is melted and bubbling, and there are a few browned spots on top.
Remove the pizza from the oven and let it rest on a cutting board for 3–5 minutes. This brief rest helps the cheese set slightly so it slices cleanly.
Sprinkle with chopped fresh parsley or chives and a pinch of crushed red pepper flakes or sliced hot peppers if you like heat. Slice into 6–8 wedges and serve hot.
Pro Tips
- Slice steak super thin: For easy slicing, partially freeze the steak for 20–30 minutes first, then use a sharp knife to slice very thin against the grain.
- Do not overcook the steak: A quick sear is enough; it will finish in the oven. Overcooking in the pan is the fastest way to end up with chewy steak.
- Get the oven really hot: Preheating the stone or tray thoroughly is key for a crisp bottom crust and that pizzeria-style chew.
- Dry veggies = better pizza: If the onions and peppers release a lot of moisture, cook them a bit longer to evaporate excess liquid so your pizza does not turn soggy.
- Cheese blend matters: Mozzarella gives stretch, provolone brings that signature Philly cheesesteak flavor. Using both makes a big difference.
Variations
- Mushroom Philly Pizza: Add 1 cup sliced cremini or button mushrooms to the pan with the onions and peppers and sauté until browned before topping the pizza.
- Cheesier White Sauce Version: Skip the garlicky oil and use only the light cheese sauce, spreading a slightly thicker layer and adding extra Parmesan on top for a rich white pizza vibe.
- Spicy Philly Pie: Add sliced hot cherry peppers or pickled jalapeños on top before baking, and finish with a drizzle of hot sauce or chili oil after it comes out of the oven.
Storage & Make-Ahead
Leftover pizza keeps well in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet in a 400°F (200°C) oven for 8–10 minutes or in a covered skillet over medium heat until the crust is crisp and the cheese is hot and melty.
You can prep components ahead: slice and sauté the onions and peppers up to 2 days in advance and store in the fridge. The steak can be seared and cooled up to 1 day ahead; rewarm slightly in the pan or just bring to room temperature before topping. The optional cheese sauce can be made a day ahead; reheat gently over low heat with a splash of milk, whisking until smooth.
Pizza dough can be refrigerated for up to 3 days or frozen for up to 3 months (thaw overnight in the fridge, then bring to room temperature before using).
Nutrition (per serving)
Approximate values for 1 of 4 servings (using the garlicky oil base, without cheese sauce): about 780 calories, 40 g protein, 70 g carbohydrates, 35 g fat, 14 g saturated fat, 4 g fiber, and 1,000 mg sodium. Actual numbers will vary based on dough thickness, exact cheese amounts, steak cut, and any optional toppings or sauces.
