Chef’s secret alert: I’m finally sharing the little trick that turns a sad takeout mood into a party — cheesesteak pizza that tastes like you walked into a Philly hoagie shop and left with a slice. I stumbled on this combo when I had leftover thinly sliced steak and a stubborn ball of pizza dough, and the kitchen smelled like victory (and sizzling onions). This recipe gives you melty **provolone**, savory seared beef, and crisp, blistered crust — all in under an hour. I’ll walk you through quick hacks for super-thin steak slices, how to coax maximum flavor from simple ingredients, and a few backups for when your cheese drawer resembles a science experiment.
Quick Facts
- Yield: Serves 4
- Prep Time: 20 minutes
- Cook Time: 15–18 minutes
- Total Time: 35–40 minutes
Why This Recipe is Awesome
This cheesesteak pizza hits all the good notes: gooey, stretchy cheese, juicy pockets of beef, and a crust that crisps at the edges. It feels indulgent but uses simple ingredients you can snag at any grocery store. It’s so easy even your oven can’t mess it up — trust me, the sizzle of the steak and sweet caramelized onions will make your kitchen smell like a neighborhood deli.
Ingredients
For the Main Dish:
- 1 lb thinly sliced ribeye or sirloin, about 16 oz (freeze 20 minutes to slice thinly if needed)
- 1 ball pizza dough (about 12–14 oz), store-bought or homemade
- 2 tbsp olive oil
- 1 medium yellow onion, thinly sliced (about 1 cup)
- 1 small green bell pepper, thinly sliced (optional)
- 8 oz provolone cheese, sliced or shredded
- 1 cup shredded mozzarella (optional for extra stretch)
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- Salt and black pepper, to taste
- Optional: 4 oz mushrooms, sliced; pinch of red pepper flakes
For the Sauce / Garnish (if applicable):
- 1/2 cup marinara sauce or pizza sauce (use sparingly for cheesesteak vibes)
- Fresh parsley or chopped chives to finish
How I Make It
Step 1:
Preheat the oven to 475°F and place a pizza stone or inverted baking sheet inside so it gets smoking hot. While the oven heats, pat the steak dry and toss it with 1 tsp garlic powder, 1 tbsp Worcestershire sauce, and a pinch of salt and pepper. Heat a large skillet over high heat with 1 tbsp olive oil until shimmering — you want that pan screaming hot so the meat sizzles when it hits.
Step 2:
Add the steak in a single layer and let it sear without moving for about 30–45 seconds, then stir or flip until just browned. Remove the steak to a plate (it will finish cooking on the pizza). In the same skillet, add the remaining 1 tbsp olive oil and toss in the sliced onion and bell pepper. Sauté over medium-high heat until the onion softens and edges go golden, about 6–8 minutes. That sweet, caramelized smell? That’s flavor jackpot.
Step 3:
Stretch or roll your dough to a 12–14 inch round on a lightly floured surface. Transfer the dough to a piece of parchment for easy handling. Brush the surface with a thin swipe of sauce — I use about 1/2 cup marinara total, leaving room for cheese to shine. Scatter half the provolone and half the mozzarella over the sauce so the steak doesn’t sit on bare dough.
Step 4:
Top with the cooked steak and then the onions and peppers. Finish with the remaining cheeses and a light sprinkle of black pepper or red pepper flakes if you like heat. Slide the pizza (on the parchment) onto the preheated stone or baking sheet and bake for 10–12 minutes until the crust has bronzed edges and the cheese bubbles and gets pockets of brown.
Step 5:
Remove the pizza, let it rest for 2–3 minutes so the cheese settles, then scatter chopped parsley or chives for brightness. Slice with a sharp pizza wheel — listen for that satisfying crunch as the cutter meets crispy crust.
Pro Tips
- Freeze the steak for 15–20 minutes before slicing to help you shave ultra-thin pieces with a knife.
- Use high heat both for searing the steak and for baking — that contrast gives you juicy meat and a crisp crust.
- If your toppings make the center soggy, par-bake the crust for 3–4 minutes before adding toppings.
- For a gooey top, layer thinner slices of provolone under and over the steak so every bite has melty pockets.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap ribeye for thinly sliced flank steak or even leftover roast beef — flavor stays rich but texture changes slightly.
- Use cheddar or American cheese for a more classic cheesesteak vibe; they melt differently but stay delicious.
- For dairy-free: use a sturdy gluten-free crust and a dairy-free provolone alternative; the texture shifts a bit but the flavors still sing.
- For gluten-free: buy a GF pizza crust or cauliflower crust and reduce bake time if needed per package instructions.
Variations & Tips
- Spicy: add pickled jalapeños and a drizzle of sriracha for a kick.
- Kid-friendly: leave out the bell pepper and mushrooms, double the cheese, and cut into fun shapes.
- Vegetarian: swap steak for thinly sliced seitan or marinated, roasted portobello mushrooms.
- Philly Deluxe: add banana peppers and sautéed cherry tomatoes for extra tang.
- BBQ twist: use BBQ sauce instead of marinara and top with red onion and smoked gouda.
- Breakfast version: top with a few cracked eggs in the last 6 minutes of baking for runny yolks.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Cook the steak and sauté the onions up to 2 days ahead and store in the fridge. Assemble and bake when ready. For the best crust, bake fresh rather than reheating a fully baked pizza.
- Can I double the recipe?
- Sure thing. Use two stones or bake one at a time. If you use a larger pan, watch the edges closely — larger pizzas may need an extra 2–3 minutes.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping.
- How do I know it’s done?
- Look for a crust with golden-brown, blistered edges and cheese that’s bubbling with light browning. The steak should feel tender, not rubbery.
- What if I don’t have ingredient X?
- No panic: swap provolone with mozzarella+cheddar, skip the bell pepper, or use Worcestershire in place of soy sauce. Keep it simple and taste as you go.
How I Like to Serve It
I serve this for relaxed weeknight dinners with a simple green salad and a cold lager or an easy red wine. It works great for movie nights, potlucks, or casual date nights — slice it up and let people grab whatever topping they like. In summer, I add fresh arugula after baking for peppery brightness; in winter, it pairs beautifully with roasted root veg.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or skillet to restore crispness.
- Safe cooking temp for beef steaks is 145°F for medium rare; thin strips will cook quickly, so rely on color and feel as well.
Final Thoughts
Closing: You just made a crowd-pleaser that feels fancy but behaves like comfort food — now go impress someone — or just yourself — with your homemade masterpiece!