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This Philly cheese steak pizza happened when my husband was craving his favorite sandwich but I was in the mood for pizza night. Instead of compromising, I figured why not combine both into something completely new. The idea seemed a little crazy at first, but after making homemade dough and piling on tender steak with sautéed peppers and onions, we created something that's become our most requested dinner. The creamy Alfredo sauce base instead of tomato sauce was a game-changer that ties everything together perfectly. Now whenever we can't decide between pizza or sandwiches, this fusion version wins every time.
My neighbor Dave tried this when we had them over for dinner and couldn't stop talking about how clever the combination was. He's one of those guys who's pretty traditional about food, so I was surprised when he asked for the recipe. His wife told me later that he's attempted to make it three times since then, getting better each time. Now he brags to his buddies about his "gourmet pizza skills" whenever they come over to watch games.
Essential Ingredient Guide
- Right steak cut matters: Rib eye or flank steak stays tender when cooked quickly and has the right texture for pizza toppings
- Fresh yeast importance: Check the expiration date because old yeast won't rise properly and creates dense, heavy dough
- Quality Alfredo sauce: Since it's the base flavor, good Alfredo sauce makes a huge difference in the final taste
- Provolone cheese authentic: This is what makes real Philly cheese steaks, so don't substitute with mozzarella or other cheeses
- Bell pepper and onion combo: The classic vegetable combination that defines the sandwich flavors
- Worcestershire sauce depth: Adds that savory umami flavor that makes the steak taste even more delicious
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Complete Step-by-Step Process
- Making fresh pizza dough
- Start by whisking together flour, garlic salt, sugar, and quick-rise yeast in a medium bowl until everything's evenly distributed. Slowly add the lukewarm water while mixing until a soft dough forms. The water temperature is important - too hot kills the yeast, too cold won't activate it properly.
- Developing dough texture
- Turn the dough onto a clean surface and knead for about one minute until it becomes smooth and elastic. Don't over-knead because that makes tough pizza crust. Form the dough into a ball and place it in an oiled bowl, turning to coat all sides with oil.
- Allowing proper rising
- Cover the bowl with a damp paper towel and let the dough rise for one hour in a warm spot. The dough should roughly double in size during this time. If your kitchen is cold, try placing it near a warm oven or sunny window.
- Preparing the steak mixture
- While the dough rises, heat olive oil in a medium saucepan over medium-high heat. Add the steak strips and minced garlic, cooking until the meat starts browning. Add the diced onions and bell peppers, stirring everything together so the vegetables start softening.
- Building flavor layers
- Pour in the Worcestershire sauce and season generously with salt and pepper. Continue cooking until the steak is well done and the vegetables are golden and tender. This usually takes about eight to ten minutes total. The mixture should smell incredible at this point.
- Assembly preparation
- Preheat your oven to 450 degrees Fahrenheit. Roll the risen dough out on your pizza pan, stretching it gently to fit. If the dough springs back, let it rest for five minutes and try again. The dough should be evenly thick without any thin spots that might tear.
- Creating the base layer
- Spread Alfredo sauce evenly over the pizza dough surface, leaving about half an inch border around the edges for the crust. Don't use too much sauce or the pizza becomes soggy. Layer several slices of provolone cheese over the sauce for the foundation.
- Final topping application
- Distribute the cooked steak and vegetable mixture evenly over the provolone cheese. Top with any remaining provolone slices, then sprinkle the entire pizza with paprika for color and extra flavor. The paprika adds a nice smoky note that complements everything else.
- Baking to perfection
- Bake for twelve to fourteen minutes until the crust turns golden brown and the cheese is completely melted and bubbly. Keep an eye on it during the last few minutes because the high heat can go from perfect to burned quickly.
My first attempt was pretty terrible because I used expired yeast and the dough never rose properly. I also piled on way too many toppings, which made everything soggy and impossible to slice cleanly. After learning to use fresh yeast and be more conservative with toppings, the results improved dramatically and became consistently excellent.
Perfect Serving Suggestions
Serve this pizza hot from the oven, cut into wedges while the cheese is still stretchy and molten. It pairs wonderfully with a simple Caesar salad or some roasted vegetables for a complete meal. For parties, I cut smaller squares so people can grab pieces easily while socializing. A cold beer complements the rich flavors perfectly.
Creative Recipe Variations
Switch up the vegetables by adding mushrooms or using different colored bell peppers for more variety. For spice lovers, add some sliced jalapeños with the other vegetables. You can also experiment with different cheeses like a provolone and white cheddar blend. Some people love adding a drizzle of hot sauce over the finished pizza for extra kick.
Storage and Reheating
This pizza tastes best when eaten fresh, but leftovers keep in the refrigerator for up to three days. Reheat slices in a 350-degree oven for about five minutes to restore the crispy crust and melt the cheese again. Avoid the microwave which makes the crust chewy and doesn't heat evenly.
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This Philly cheese steak pizza represents everything I love about fusion cooking that actually makes sense. Instead of just throwing random ingredients together, this combination takes two beloved comfort foods and merges them in a way that enhances both. The tender steak, sautéed vegetables, and creamy cheese sauce on homemade dough creates this amazing eating experience that satisfies cravings for both pizza and sandwiches simultaneously. It's become our signature dinner for special occasions because it feels both familiar and exciting at the same time.
Frequently Asked Questions
- → Can I use store-bought pizza dough?
- Absolutely! Store-bought dough saves time and works perfectly. Just follow the package instructions for stretching and baking.
- → What cut of steak works best?
- Ribeye or flank steak are ideal for tenderness and flavor. If budget is a concern, you can use thinly sliced sirloin or even ground beef.
- → Can I use marinara sauce instead of Alfredo?
- You can, but Alfredo sauce is more authentic to the creamy Philly cheesesteak experience. If using marinara, use it sparingly.
- → How do I get a crispier crust?
- Use a pizza stone preheated in the oven, and sprinkle it with cornmeal before placing the dough. You can also pre-bake the crust for 5 minutes before adding toppings.
- → What other cheeses work well?
- American cheese or white cheddar are good alternatives to provolone. Some people also like a mix of provolone and mozzarella for extra meltiness.