Quick Recipe Version (TL;DR)
Quick Ingredients
- Bread flour: 3 1/4 cups (390 g)
- Warm water (105°F/40°C): 1 1/4 cups (300 g)
- Instant yeast: 1 1/4 teaspoons
- Sugar: 1 1/4 teaspoons
- Fine salt: 1 1/2 teaspoons
- Olive oil: 1 tablespoon
- Base (choose one): Garlic oil (2 tablespoons unsalted butter + 1 tablespoon olive oil + 2 garlic cloves) OR White sauce (1 cup milk + 2 tablespoons butter + 2 tablespoons flour + 1/3 cup Parmesan)
- Thin-sliced steak: 8 oz (225 g)
- Yellow onion (thin-sliced): 1/2 medium (about 1 cup)
- Green bell pepper (thin-sliced): 1/2 medium (about 1 cup)
- Mushrooms (sliced): 1 cup (about 3 oz / 85 g)
- Shredded mozzarella: 1 cup (4 oz / 113 g)
- Shredded provolone: 1 cup (4 oz / 113 g)
Do This
- 1. Make dough; rise 60–75 minutes at room temp.
- 2. Preheat oven to 500°F (260°C) with a pizza stone/steel for 45 minutes.
- 3. Sauté onions, peppers, mushrooms (6–8 minutes); quickly sear steak (60–90 seconds).
- 4. Stretch dough to a 14-inch round; transfer to peel/pan.
- 5. Spread garlic oil or white sauce; add mozzarella–provolone, then steak + veggies.
- 6. Bake 10–12 minutes until crust is browned and cheese is bubbly.
- 7. Rest 2 minutes, slice, and serve hot.
Why You’ll Love This Recipe
- Classic Philly cheesesteak flavor in pizza form: savory steak, sautéed veggies, and bubbly provolone–mozzarella.
- Two easy base options: quick garlic oil (super fast) or a creamy white sauce (extra Domino’s-style).
- Hand-tossed crust with a chewy edge and crisp bottom (especially with a preheated stone/steel).
- Home-cook friendly: simple techniques, common ingredients, and flexible topping amounts.
Grocery List
- Produce: 1/2 medium yellow onion, 1/2 green bell pepper, 1 cup sliced mushrooms, 2 garlic cloves, (optional) fresh parsley
- Meat: 8 oz (225 g) thin-sliced steak (ribeye, sirloin, or shaved steak)
- Dairy: low-moisture mozzarella (4 oz / 113 g), provolone (4 oz / 113 g), unsalted butter, milk (for white sauce), Parmesan (for white sauce)
- Pantry: bread flour, instant yeast, sugar, fine salt, olive oil, all-purpose flour (for white sauce), black pepper, Worcestershire sauce, (optional) onion powder, garlic powder
Full Ingredients
Hand-Tossed Pizza Dough (14-inch)
- Bread flour: 3 1/4 cups (390 g), plus more for shaping
- Warm water: 1 1/4 cups (300 g) at 105°F (40°C)
- Instant yeast: 1 1/4 teaspoons
- Sugar: 1 1/4 teaspoons
- Fine salt: 1 1/2 teaspoons
- Olive oil: 1 tablespoon
Base Option A: Garlic Oil (Fast, Domino’s-style vibe)
- Unsalted butter: 2 tablespoons
- Olive oil: 1 tablespoon
- Garlic: 2 cloves, finely minced (or 1 teaspoon garlic paste)
- Fine salt: 1/8 teaspoon
- Optional: 1 tablespoon finely grated Parmesan (adds a savory edge)
Base Option B: Creamy Garlic White Sauce (More “white sauce” style)
- Unsalted butter: 2 tablespoons
- All-purpose flour: 2 tablespoons
- Milk: 1 cup (240 ml), preferably whole milk
- Garlic: 2 cloves, finely minced (or 1 teaspoon garlic powder)
- Fine salt: 1/4 teaspoon
- Black pepper: 1/8 teaspoon
- Finely grated Parmesan: 1/3 cup (about 1 oz / 28 g)
Steak + Veggie Topping
- Neutral oil (for cooking): 1 tablespoon (avocado, canola, or light olive oil)
- Thin-sliced steak: 8 oz (225 g)
- Worcestershire sauce: 1/2 teaspoon
- Fine salt: 1/2 teaspoon (divided)
- Black pepper: 1/4 teaspoon
- Yellow onion: 1/2 medium, thinly sliced (about 1 cup)
- Green bell pepper: 1/2 medium, thinly sliced (about 1 cup)
- Mushrooms: 1 cup sliced (about 3 oz / 85 g)
- Optional: 1/4 teaspoon onion powder (boosts “pizza shop” flavor)
Cheese
- Low-moisture mozzarella (shredded): 1 cup (4 oz / 113 g)
- Provolone (shredded): 1 cup (4 oz / 113 g)
For Baking and Finishing
- Flour or fine cornmeal: 1–2 tablespoons (for the peel/pan)
- Optional garnish: 1 tablespoon chopped fresh parsley
Step-by-Step Instructions
Step 1: Make the hand-tossed dough
In a large mixing bowl, whisk together the bread flour, instant yeast, sugar, and fine salt. Add the warm water (105°F/40°C) and 1 tablespoon olive oil.
Stir with a sturdy spoon until a shaggy dough forms, then knead by hand on a lightly floured surface for 8 minutes (or in a stand mixer with a dough hook on medium-low for 6 minutes) until smooth and elastic.
Form into a tight ball, place in a lightly oiled bowl, cover, and let rise at room temperature for 60–75 minutes, or until roughly doubled.
Step 2: Prep and slice everything thin
While the dough rises, slice the onion and green bell pepper into thin strips, and slice the mushrooms. Keep the veggies fairly thin so they cook quickly and don’t weigh down the pizza.
If your steak isn’t already very thin, place it in the freezer for 15 minutes to firm it up, then slice it as thinly as you can across the grain. Thin steak cooks fast and stays tender, which is key for cheesesteak-style pizza.
Step 3: Sauté the veggies, then quickly sear the steak
Heat a large skillet over medium-high heat for 2 minutes. Add 1 tablespoon neutral oil. Add the onion, green pepper, and mushrooms plus 1/4 teaspoon of the salt. Cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and the veggies soften and pick up a little browning.
Transfer veggies to a plate. In the same skillet (still over medium-high), add the sliced steak, 1/4 teaspoon salt, black pepper, and 1/2 teaspoon Worcestershire. Cook for 60–90 seconds, just until the steak loses its raw color. Turn off heat; you want it slightly underdone because it will finish in the oven.
Step 4: Preheat the oven and your baking surface
Place a pizza stone or pizza steel on the center rack and preheat the oven to 500°F (260°C) for 45 minutes. This long preheat helps the crust puff and brown like a pizzeria-style hand-tossed pizza.
If you don’t have a stone/steel, flip a sturdy sheet pan upside down and preheat it the same way, or bake on a regular sheet pan (the crust will be slightly less crisp).
Step 5: Make your base (garlic oil or white sauce)
Garlic oil option: In a small saucepan over low heat, melt 2 tablespoons butter. Add 1 tablespoon olive oil, minced garlic, and 1/8 teaspoon salt. Warm for 60–90 seconds (do not brown the garlic). Stir in the optional 1 tablespoon Parmesan. Remove from heat.
White sauce option: In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook for 60 seconds. Slowly whisk in 1 cup milk. Add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Simmer, whisking, for 2–3 minutes until thick enough to lightly coat a spoon. Turn off heat and whisk in 1/3 cup Parmesan. Cool for 5 minutes so it spreads easily.
Step 6: Stretch the dough into a 14-inch round
Lightly flour your counter. Turn out the risen dough and gently press it into a disk, leaving a slightly thicker rim for the crust. Pick it up and stretch over your knuckles, rotating as you go, until it’s about 14 inches wide.
Dust a pizza peel with 1–2 tablespoons flour or fine cornmeal and place the dough on it. If using a sheet pan, lightly oil the pan and press/stretch the dough to fit.
Step 7: Assemble: base, cheese, steak, and veggies
Spread all the garlic oil or 3/4 cup of the white sauce evenly over the dough, leaving a 1/2-inch border for the crust. (If using white sauce, save the remaining sauce for dipping, or drizzle lightly after baking.)
Sprinkle on the cheese blend: 1 cup mozzarella plus 1 cup provolone. Top evenly with the cooked steak and sautéed veggies. Keep toppings in a fairly even layer so the pizza bakes uniformly.
Step 8: Bake until bubbly and browned
Slide the pizza onto the preheated stone/steel and bake at 500°F (260°C) for 10–12 minutes, rotating once at the 6-minute mark if your oven has hot spots.
The pizza is done when the crust is deeply golden at the edges and the cheese is fully melted with browned bubbles. Let rest for 2 minutes before slicing so the cheese sets slightly.
Pro Tips
- Go thinner than you think on the steak. Very thin slices cook fast and stay tender; thick chunks can turn chewy by the time the crust is done.
- Don’t overload the sauce. Use just enough to lightly coat the dough; too much can make the center soggy, especially with mushrooms.
- Pre-cook the veggies. Mushrooms and onions release moisture. Sautéing first keeps your pizza from steaming in the oven.
- For a more Domino’s-like finish, brush the crust edge with a little extra garlic oil right after baking.
- Stone/steel makes the difference. A fully preheated stone/steel (45 minutes) gives you better oven spring and browning.
Variations
- Extra cheesy “Philly” style: Add 4 oz (113 g) sliced provolone on top of the shredded cheese for a melty, layered effect.
- Spicy kick: Add 1/4 teaspoon crushed red pepper to the sauce, or top with pickled banana peppers after baking.
- Cheesesteak “no mushrooms” version: Skip mushrooms and add an extra 1/2 cup onions for a sweeter, classic combo.
Storage & Make-Ahead
Refrigerate: Store leftover slices in an airtight container for up to 3 days. Reheat on a sheet pan at 400°F (205°C) for 8–10 minutes (best texture), or in a skillet over medium heat with a lid for 4–6 minutes until hot.
Make-ahead dough: After kneading, place dough in a lightly oiled container, cover tightly, and refrigerate for 24–72 hours. Bring to room temperature for 60–90 minutes before stretching.
Make-ahead toppings: Sauté veggies and quickly sear steak up to 24 hours ahead; refrigerate in separate containers. Assemble and bake when ready.
Nutrition (per serving)
Approximate, based on 4 servings: 620 calories, 32 g protein, 66 g carbs, 26 g fat, 3 g fiber, 4 g sugar, 1,200 mg sodium.
