Name: Philly Cheesesteak Pizza
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 1 pizza
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons garlic salt; 1 teaspoon granulated sugar; 1 1/2 teaspoons quick-rise yeast; 3/4 to 1 cup lukewarm water; 1 tablespoon olive oil (for dough); 1 tablespoon extra virgin olive oil (for steak and veggies); 1/2 lb ribeye or flank steak, cut into thin strips; 1 teaspoon minced garlic; 1 cup diced onions and bell peppers (a mix of green, red, or yellow bell peppers works wonderfully); 1 teaspoon Worcestershire sauce; Salt and black pepper to taste; 5-6 tablespoons Alfredo sauce; 6-8 slices provolone cheese; Sprinkle of paprika

Philly Cheesesteak Pizza isn’t just a meal; it’s a culinary mashup that dreams are made of! Imagine the savory, irresistible flavors of a classic Philly cheesesteak – tender, thinly sliced ribeye, caramelized onions, and gooey, melted provolone cheese – all piled high on a crisp, golden pizza crust. It’s the ultimate comfort food, a glorious marriage of two beloved classics that satisfies every craving. What’s not to adore? People rave about this dish because it delivers that deeply satisfying, hearty flavor profile without all the fuss of a traditional cheesesteak sandwich. It’s a crowd-pleaser, perfect for game nights, family dinners, or anytime you need a seriously delicious and impressive meal that’s surprisingly easy to make. This Philly Cheesesteak Pizza takes everything you love about its namesake and elevates it to a whole new level of cheesy, meaty perfection.

Ingredients:

2 cups all-purpose flour
1 1/2 teaspoons garlic salt
1 teaspoon granulated sugar
1 1/2 teaspoons quick-rise yeast
3/4 to 1 cup lukewarm water
1 tablespoon olive oil (for dough)
1 tablespoon extra virgin olive oil (for steak and veggies)
1/2 lb ribeye or flank steak, cut into thin strips
1 teaspoon minced garlic
1 cup diced onions and bell peppers (a mix of green, red, or yellow bell peppers works wonderfully)
1 teaspoon Worcestershire sauce
Salt and black pepper to taste
5-6 tablespoons Alfredo sauce
6-8 slices provolone cheese
Sprinkle of paprika

Pizza Dough Preparation

Let’s start by crafting our delicious pizza crust. In a large mixing bowl, combine the 2 cups of all-purpose flour, 1 1/2 teaspoons of garlic salt, and 1 teaspoon of granulated sugar. This dry mixture forms the base of our flavorful dough. Next, sprinkle in the 1 1/2 teaspoons of quick-rise yeast. Give everything a good stir with a whisk or a fork to ensure the yeast is evenly distributed throughout the dry ingredients. This step is crucial for a good rise and even texture.

Now, it’s time to introduce the liquid. Gradually add the 3/4 cup of lukewarm water to the dry ingredients. Mix with a wooden spoon or a spatula until a shaggy dough begins to form. If the dough seems too dry and isn’t coming together, slowly add the remaining 1/4 cup of water, a tablespoon at a time, until you achieve a cohesive ball of dough. The water temperature is important; too hot will kill the yeast, and too cold won’t activate it. Aim for water that feels comfortably warm to the touch.

Once the dough has formed into a rough ball, turn it out onto a lightly floured surface. Knead the dough for about 6-8 minutes. This process develops the gluten, which gives the crust its structure and chew. Push the dough away from you with the heel of your hand, then fold it back towards you. Rotate the dough and repeat. You’re looking for a smooth, elastic texture. After kneading, place the dough ball into a clean bowl that has been lightly greased with 1 tablespoon of olive oil. Turn the dough ball to coat it with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 30-45 minutes, or until it has doubled in size. A slightly warm oven (turned off) or a spot near a sunny window are ideal places for this.

Steak and Vegetable Sauté

While our dough is rising, let’s prepare the star of our Philly Cheesesteak Pizza: the steak and vegetables. In a skillet, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Add the thinly sliced 1/2 lb of ribeye or flank steak to the hot skillet. You want to sear the steak quickly to get a nice brown crust without cooking it through completely, as it will finish cooking on the pizza. Season the steak generously with salt and black pepper to taste as it sears. Once browned on both sides, remove the steak from the skillet and set it aside on a plate. Don’t overcrowd the pan; cook the steak in batches if necessary to ensure proper searing.

In the same skillet, add the 1 cup of diced onions and bell peppers. Sauté them over medium heat until they are tender-crisp, about 5-7 minutes. You want them to soften slightly but still have a bit of bite. Add the 1 teaspoon of minced garlic during the last minute of sautéing, stirring constantly until fragrant. Be careful not to burn the garlic. Pour in the 1 teaspoon of Worcestershire sauce and stir to combine with the vegetables. This adds a wonderful umami depth. Season the vegetables with a pinch of salt and black pepper. Once the vegetables are tender and fragrant, return the seared steak to the skillet and toss everything together. Stir in any accumulated juices from the steak. This mixture is now packed with savory flavor and ready to top our pizza.

Assembling and Baking the Philly Cheesesteak Pizza

Now that our dough has risen beautifully and our flavorful filling is ready, it’s time to assemble our Philly Cheesesteak Pizza. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). If you have a pizza stone or steel, place it in the oven while it preheats; this will help create a crispier crust. Gently punch down the risen dough and turn it out onto a lightly floured surface. Stretch or roll the dough into your desired pizza shape, aiming for a thickness of about 1/4 inch. You can make it round or rectangular, whatever suits your baking sheet or pizza pan. Transfer the shaped dough to your pizza peel (if using a stone) or directly onto your greased baking sheet or pizza pan.

Spread the 5-6 tablespoons of Alfredo sauce evenly over the pizza dough, leaving a small border for the crust. This creamy sauce serves as our flavorful base, a departure from traditional tomato sauce but a perfect complement to the cheesesteak flavors. Distribute the sautéed steak and onion-bell pepper mixture evenly over the Alfredo sauce. Ensure you get all those delicious bits and juices from the pan. Next, arrange the 6-8 slices of provolone cheese over the steak and vegetable topping. Overlap the slices slightly to ensure good coverage and that the cheese melts beautifully to bind everything together. Finally, add a light sprinkle of paprika over the cheese for a touch of color and a subtle smoky note.

Carefully slide the pizza onto the preheated pizza stone or place the baking sheet into the oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted, bubbly, and slightly browned in spots. Keep an eye on it, as oven temperatures can vary. Once it’s perfectly cooked, carefully remove the Philly Cheesesteak Pizza from the oven. Let it rest for a minute or two before slicing. This allows the cheese to set slightly, making it easier to cut. Serve hot and enjoy your homemade Philly Cheesesteak Pizza!

Conclusion:

And there you have it – a delicious and crowd-pleasing Philly Cheesesteak Pizza! This recipe brings all the beloved flavors of a classic cheesesteak right to your pizza crust, creating a symphony of savory steak, sweet peppers and onions, and melted cheesy goodness. I truly hope you enjoy making and devouring this fantastic creation as much as I do. It’s perfect for a casual weeknight dinner, a fun game day snack, or even a unique party appetizer. Don’t be afraid to get creative with it!

For serving, I recommend slicing it into generous wedges and serving it piping hot. A simple side salad with a vinaigrette can offer a refreshing contrast to the rich pizza. If you’re feeling adventurous, consider a drizzle of your favorite hot sauce or a dollop of ranch dressing for an extra kick.

Now, let’s talk variations! Feel free to swap out the provolone for mozzarella or a blend of cheeses. You could also add mushrooms for an earthy depth, or even a sprinkle of jalapeños for some heat. The beauty of this Philly Cheesesteak Pizza is its versatility.

So go forth and create your own masterpiece. I’m confident you’ll nail it and have everyone asking for seconds!

Frequently Asked Questions:

Can I make the Philly Cheesesteak Pizza ahead of time?

You can prepare most components in advance. Sauté the steak, peppers, and onions and store them separately in the refrigerator. You can also assemble the pizza (without baking) and refrigerate it for a few hours. However, for the best texture, I recommend baking it fresh.

What kind of bread is best for this pizza?

While any pizza dough will work, a good quality store-bought or homemade pizza dough provides the best foundation. You can also use a thick-crust dough or even a pre-baked crust for a quicker option.

Is it possible to make this a healthier version of a Philly Cheesesteak Pizza?

Certainly! You can opt for leaner cuts of steak, load up on extra vegetables like bell peppers and onions, and use a reduced-fat cheese blend. Consider using a whole wheat pizza crust for added fiber.