The classic Philly cheesesteak is a beloved sandwich made with thinly sliced rib-eye or flank steak and melted cheese—commonly American, provolone, or Cheez Whiz—served on a long roll. In Philadelphia, vendors will often ask “wit or witout?” to learn whether you want onions. Some spots also offer additions like mushrooms or bell peppers.
Variations of the cheesesteak turn up across menus and cuisines: spring rolls stuffed with cheesesteak fillings, cheesesteak burgers, and other twists appear at local cafes and chain restaurants alike. I love mine with American cheese, usually without onions, and plenty of ketchup.
This Philly Cheesesteak Pizza brings those familiar sandwich flavors to a pizza crust: thinly sliced steak (I used flank steak), sautéed onions and peppers, and a creamy homemade “Cheez Whiz” sauce. It’s a fun, messy, and very satisfying dish.
For a quick weeknight version I used a store-bought pizza dough, but this recipe also works wonderfully with a homemade crust if you prefer to make one from scratch.
Philly Cheesesteak Pizza
Adapted from Cooking Light
Ingredients
- 8 oz flank steak, halved lengthwise
- 1 teaspoon black pepper, divided
- Cooking spray
- 12 to 16 oz raw pizza dough, store-bought or homemade
- 1 tablespoon cornmeal
- 2 teaspoon olive oil
- 1 large white onion, sliced vertically
- 1 green bell pepper, seeded and cut into strips
- 1 red bell pepper, seeded and cut into strips
- 5 garlic cloves, thinly sliced
- 1 ½ teaspoon soy sauce
- ½ cup milk
- 1 tablespoon all-purpose flour
- 2 oz (½ cup) extra-sharp cheddar cheese, shredded
- ¼ teaspoon onion powder
- ⅛ teaspoon salt
- ⅛ teaspoon red pepper flakes
Directions
- Place a pizza stone or a heavy baking sheet in the oven and preheat to 500°F, leaving the stone or sheet inside to heat.
- Season the steak on both sides with ½ teaspoon of black pepper. Heat a large cast-iron skillet over medium-high heat, coat with cooking spray, and cook the steak 4 minutes per side or until it reaches your desired doneness. Remove and let rest 5 minutes, then slice thinly across the grain.
- On a lightly floured surface, roll the dough into a 14-inch circle and pierce it with a fork. Remove the hot pizza stone or baking sheet, sprinkle it with cornmeal, and transfer the dough onto it. Bake at 500°F for about 10 minutes or until the crust is browned and crisp.
- While the crust bakes, return the skillet to medium-high heat and add the olive oil. Sauté the onion and bell peppers 3 to 5 minutes, then add the garlic and cook 2 more minutes. Stir in the sliced steak and heat for about 30 seconds. Remove from heat and mix in the remaining ½ teaspoon black pepper, onion powder, and soy sauce. Spread this mixture evenly over the pre-baked crust.
- To make the cheese sauce, whisk the milk and flour in a 4-cup glass measuring cup until smooth. Microwave on full power for 2 minutes, stirring every 30 seconds, until thickened. Stir in the shredded cheddar, salt, and red pepper flakes until smooth. Drizzle the warm cheese sauce over the pizza.
- Slice into 8 wedges and serve hot.
Number of servings (yield): 4