Philly Steak Pizza That Tastes Like the Sandwich
This philly steak pizza layers thin-sliced steak, sautéed peppers and onions, and melty cheese over a crisp crust. It delivers the same savory, cheesy bite as a classic sandwich, but in a quick pizza dinner you can slice and share. Expect a golden base, juicy steak, and gooey cheese in every piece.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4 servings
Ingredients
Tools that make this easier
Optional — the recipe works without them.
As an Amazon Associate, I earn from qualifying purchases.
- Most useful here Rectangular Pizza Stone Preheats in the 475°F oven so the steak pizza gets a crisp bottom crust. Check price on Amazon
- 12-Inch Cast-Iron Skillet Cooks the peppers and onions, then the thin steak slices in the same pan. Check price on Amazon
- Pizza Wheel Cutter Slices the pizza after its 2-3 minute rest so the melted cheese holds. Check price on Amazon
Instructions
- 1
Preheat the oven: Heat oven to 475°F (245°C). If using a pizza stone or steel, place it inside while heating. The surface should be very hot for a crisp bottom.
- 2
Cook the peppers and onions: Melt butter in a skillet over medium heat. Add sliced peppers and onions and cook until soft and lightly browned at the edges, about 6–8 minutes. They should look glossy and slightly caramelized. Stir in garlic during the last 30 seconds, then set aside.
- 3
Cook the steak: In the same pan, add oil and heat until shimmering. Spread the steak in a thin layer and cook quickly, about 1–2 minutes per side, until browned but still tender. Season with salt and pepper. The pieces should have browned edges without drying out.
- 4
Stretch the dough: Roll or stretch the dough into a 12–14 inch circle. If it springs back, let it rest for 5 minutes and try again. The edges should be slightly thicker than the center.
- 5
Build the pizza: Spread a thin layer of mayonnaise or garlic sauce over the dough. Sprinkle half the mozzarella, then add steak, peppers, and onions evenly. Top with remaining mozzarella and provolone slices.
- 6
Bake until golden: Transfer to the hot oven and bake for 10–14 minutes. The crust should be golden brown, and the cheese fully melted with bubbling spots on top.
- 7
Slice and rest briefly: Let the pizza sit for 2–3 minutes before slicing. This helps the cheese set so slices hold together.
Used in this recipe: Rectangular Pizza Stone 12-Inch Cast-Iron Skillet Pizza Wheel Cutter (Amazon, affiliate links)
Nutrition (per serving)
750 kcal
Calories
Philly steak pizza puts the filling of a cheesesteak sandwich on a pizza crust: thin-sliced steak, soft peppers and onions, and a mix of mozzarella and provolone over a thin layer of mayonnaise or garlic sauce instead of tomato sauce. You get a golden base, tender steak and melted cheese in every slice, in about 40 minutes from start to table (15 minutes prep, 25 minutes cooking).
Ingredients
For the pizza
- 1 lb pizza dough (store-bought or homemade), room temperature
- 8-10 oz thinly sliced steak (ribeye or sirloin work best)
- 1 tablespoon oil (for cooking steak)
- Salt and black pepper, to taste
- 1 cup shredded mozzarella cheese
- 6-8 slices provolone cheese (or 1 cup shredded)
For the toppings
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 tablespoon butter or oil
- 1 clove garlic, minced (optional)
For the base
- 2-3 tablespoons mayonnaise or light garlic sauce (instead of red sauce)
How to Make Philly Steak Pizza
- Preheat the oven. Heat the oven to 475°F (245°C). If you use a pizza stone or steel, put it in while the oven heats so the surface is very hot for a crisp bottom.
- Cook the peppers and onions. Melt the butter in a skillet over medium heat. Add the sliced peppers and onions and cook until soft and lightly browned at the edges, about 6-8 minutes. Stir in the garlic for the last 30 seconds, then set aside.
- Cook the steak. In the same pan, heat the oil until shimmering. Spread the steak in a thin layer and cook quickly, about 1-2 minutes per side, until browned but still tender. Season with salt and pepper.
- Stretch the dough. Roll or stretch the dough into a 12-14 inch circle. If it springs back, rest it for 5 minutes and try again. The edges should be slightly thicker than the center.
- Build the pizza. Spread a thin layer of mayonnaise or garlic sauce over the dough. Sprinkle on half the mozzarella, add the steak, peppers and onions evenly, then top with the remaining mozzarella and the provolone.
- Bake. Bake in the hot oven for 10-14 minutes, until the crust is golden and the cheese is fully melted with bubbling spots.
- Rest, then slice. Let the pizza sit for 2-3 minutes before cutting so the cheese sets and the slices hold together.
Why This Pizza Skips the Tomato Sauce
A cheesesteak has no tomato sauce, so a creamy base keeps the flavor close to the sandwich and lets the beef stand out. Provolone melts smoothly without getting greasy. Cooking the peppers and onions first drives off water, which is what keeps the crust crisp instead of soggy.
Tips for a Crisp Crust and Tender Steak
- Slice the steak very thin. Freezing it for about 20 minutes first makes thin, even slices easier.
- Don’t overload the dough. Too much steak or vegetables weighs the crust down and softens it.
- Keep the oven hot. High heat gives crisp edges and bubbly cheese.
- Cook every topping first. Raw toppings release water in the oven and ruin the texture.
- Rest before cutting. Cut too soon and the cheese slides off.
Swaps and Variations
- Mushrooms: Cook them with the onions and peppers for a fuller cheesesteak-shop flavor.
- White American cheese: Closer to a traditional sandwich, and it melts softer than provolone.
- Heat: Add sliced jalapeños or a drizzle of hot sauce after baking.
- Shortcut: Pre-cooked shaved steak cuts the prep time, though it tends to be less juicy.
- Red sauce: If you want a tomato base, use a thin layer and expect a wetter, more conventional pizza.
What to Serve With Philly Steak Pizza
The pizza is rich, so keep the sides simple:
- A crisp green salad with vinaigrette
- Pickles or pickled peppers for contrast
- Fries or potato wedges for a full cheesesteak-style meal
Storing and Reheating Leftovers
Refrigerate leftover slices within 2 hours in an airtight container and eat them within 3-4 days. Reheat in a hot oven or a covered skillet until the cheese is melted and the center is hot, to 165°F. A microwave works but softens the crust.
More Philly Cheesesteak Ideas
If you like the flavor, the easy Philly cheesesteak is the original sandwich version, and the Philly cheesesteak casserole turns it into a baked dish. For a different quick pizza night, try the easy croissant pizza.
