Philly Cheesesteak Pizza layers tender steak, golden onions and bell peppers, creamy Alfredo sauce, and provolone over a simple homemade crust. Worcestershire, garlic, and paprika reinforce the savory filling without replacing the familiar cheesesteak character.
The dough rises for 1 hour before assembly. The listed timing is 10 minutes preparation, 12 minutes cooking, and 22 minutes total, with the separate rise planned ahead. One pizza yields 8 slices.
Philly Cheesesteak Pizza Ingredients
For the dough, measure 2 cups all-purpose flour, 1½ teaspoons garlic salt, 1 teaspoon sugar, 1½ teaspoons quick-rise yeast, ¾–1 cup lukewarm water, and 1 tablespoon olive oil.
For the topping, use 1 tablespoon extra-virgin olive oil, ½ pound thinly sliced ribeye or flank steak, 1 teaspoon minced garlic, 1 cup combined diced onions and bell peppers, 1 teaspoon Worcestershire sauce, salt, and black pepper. Assembly requires 5–6 tablespoons Alfredo sauce, 6–8 provolone slices, and paprika.
If you enjoy this recipe, you may also like Steak Bakes.
How to Make Philly Cheesesteak Pizza
- Whisk flour, garlic salt, sugar, and yeast. Slowly add lukewarm water until dough forms; knead 1 minute.
- Place the dough in a bowl coated with 1 tablespoon olive oil, cover, and rise 1 hour until doubled.
- Cook steak, garlic, onions, and peppers in the extra-virgin olive oil until the steak is well done and vegetables are golden.
- Add Worcestershire, salt, and pepper; cook 2–3 minutes.
- Heat the oven to 450°F and roll dough on a greased pan.
- Layer Alfredo, half the provolone, steak mixture, remaining provolone, and paprika.
- Bake 12–14 minutes; rest 2–3 minutes and cut 8 slices.
Activate Quick-Rise Yeast Gently
Knead for One Minute
Allow the Full One-Hour Rise
Slice the Steak Thinly
Cook the Filling Until Golden
Roll the Dough on a Greased Pan
Divide the Provolone into Two Layers
Finish with Paprika
Bake for Twelve to Fourteen Minutes
Rest, Slice, and Serve
Avoid Common Texture Problems
Conclusion
Make dough from 2 cups flour, garlic salt, sugar, yeast, ¾–1 cup lukewarm water, and olive oil; knead 1 minute and rise 1 hour. Cook ½ pound steak with garlic and 1 cup onions and peppers, add Worcestershire, and cook 2–3 minutes. At 450°F, layer Alfredo, 6–8 divided provolone slices, filling, and paprika. Bake 12–14 minutes, rest 2–3, and cut 8 slices.
Frequently Asked Questions
- → Which steak works best for this pizza?
Use ½ pound ribeye or flank steak, cut into thin strips.
- → How long should the pizza dough rise?
Cover the oiled dough and let it rise for 1 hour, until doubled.
- → What temperature does the pizza bake at?
Bake it at 450°F for 12–14 minutes.
- → How many slices does the recipe make?
The finished pizza is cut into exactly 8 slices.