This Philly cheese steak pizza recipe combines a pizza with classic sandwich ingredients like tender strips of steak, fried onions, peppers, and mushrooms, and a whole lotta cheese.
Add in some garlic, oregano, parsley, and pickled jalapenos for extra flavor, and you have an amazingly beefy, cheesy, winner for pizza night.
Pizza night
This Philly cheese steak pizza is quite possibly the most amazing pizza I’ve ever made, and I make pizza on a weekly basis. Friday night is family pizza night, and I love trying different styles, recipes, and cooking techniques.
I have to admit that while I did live in Pennsylvania for a year in high school, I’ve never actually had a Philly cheesesteak in Philly. I have tried several in other places around the country, and my favorite Philly cheesesteak sandwich has definitely been at Shulzy’s Bar and Grill in Seattle’s U District.
Really, all that is just to say that I am not an expert on Philly cheesesteaks, and I am definitely NOT claiming that this Philly cheese steak pizza is comparable to an authentic Philly cheesesteak. So please don’t come after me!
This is just a crazy good pizza inspired by the flavors and ingredients of a Philly cheesesteak, and one of our pizza night favorites.
How to make Philly cheese steak pizza
Before I walk you through exactly how to make Philly cheese steak pizza my way, let’s talk about a few of the ingredients and possible variations.
Ingredients for Philly cheese steak pizza
PIZZA DOUGH: If you’re a pizza purist, you can definitely make your own dough. If I’m short on time I will use this no rise pizza dough recipe, or even a store bought refrigerated pizza dough. I’ve also started making or buying a white whole wheat pizza dough to add a little bit of nutrition to our weekly habit.
PIZZA SAUCE: I think the only point of contention I’ve seen with a Philly cheese steak pizza (as opposed to the sandwich) is what sauce is on the Philly cheesesteak pizza. Some like a cheesy alfredo Philly cheese steak pizza sauce, others go with a simple garlic butter. Honestly, I really like marinara sauce. There is so much cheese on the pizza, I don’t feel like it needs a cream sauce, and I like the marinara flavor with the steak.
GOAT CHEESE: I use some big dollops of fresh chevre (goat cheese) on the pizza because it gives some of that same creaminess you would get from a cream sauce, but with a wonderful tangy flavor. I don’t recommend skipping these one, it’s a MUST!
MOZZARELLA, CHEDDAR, PROVOLONE, AMERICAN: Between the goat cheese, mozzarella, and cheddar, this Philly cheese steak pizza has a good variety of cheese flavors. That said, you can also swap them with your favorite cheesesteak sandwich cheeses.
Maybe sub American cheese for the cheddar (I prefer cheddar but I know there’s a lot of American fans out there!), and use provolone instead of mozzarella. You could even go half mozzarella half provolone, or throw in some Swiss as well.
BELL PEPPERS, ONIONS, MUSHROOMS, GARLIC: Philly cheesesteaks typically use green bell peppers. I really like the sweetness of the red peppers, so went with that. You can use whatever color you prefer on your Philly cheese steak pizza.
Onions and garlic are another MUST, but mushrooms are optional. I LOVE them, and go with crimini mushrooms. If you can find the mushrooms pre-sliced, for the same cost as whole, buy the sliced ones to save yourself a step.
SIRLOIN STEAK: I always use sirloin steak, or sometimes a sirloin roast. You can sometimes find it already sliced in the meat department, especially in an Asian grocery store.
If not, just freeze your beef for 30 minutes to an hour, until it’s firm but not frozen solid. This makes it really easy to slice into thin strips.
PICKLED JALAPENOS: While the jalapenos are optional, I love how they give you a bit of mild heat and acidity for a deeper flavor profile.
OREGANO AND PARSLEY: I sprinkle a bit of dried oregano on top before cooking the Philly cheese steak pizza, and then finish the cooked pizza off with some fresh chopped parsley. The oregano is a good flavor with both the pizza sauce, the cheese, and the steak. Parsley is not just for a pop of color, but also because the mild bitterness of parsley actually brightens all the savory flavors of the pizza.
Instructions
First up, you’re going to spread your pizza dough onto a baking sheet and bake for just 4 minutes in a 425 degree oven. The refrigerated pizza dough I used here came with parchment paper, but you can also grease the cookie sheet really well if you don’t have parchment.
Next you’re going to add a couple teaspoons of avocado oil to a hot skillet (medium high heat). Once it’s shimmering, you know it’s hot enough and can add your sliced peppers, onions, and mushrooms.
Spread the veggies out in the pan, then cook them on medium high heat for about 5 minutes, stirring occasionally. You want them nice and tender, then you can add in your 4 cloves of minced garlic.
Next, add your thinly sliced beef to the skillet. As one side of the beef browns, start flipping the pieces over to cook the other side.
The beef is going to start releasing a lot of liquid, so this is the perfect time to add salt and pepper to flavor everything evenly. Give it a good stir, then pull the skillet off the heat while the beef still has some pink to it. You don’t want to cook the beef all the way through yet, because it will cook another 10 minutes in the oven.
Now you’re going to dump about ½ a cup of marinara sauce on the partially cooked pizza crust, and spread it out using the back of a spoon.
Then dot that sauce with dollops of goat cheese for the creamy tang that puts this Philly cheese steak pizza over the top.
After the goat cheese, sprinkle the pizza with a cup of shredded mozzarella.
Next use a pair of tongs to spread the meat and veggies out on the pizza. Give a little shake over the skillet before you remove them to get the excess juices off.
Then add your slices of pickled jalapeno, top everything with a sprinkling of shredded cheddar, and then sprinkle about half a teaspoon of dried oregano over the top.
Bake the pizza in that 425 degree oven for about 10 minutes, until the cheese is melted and bubbly.
Finish it off with a sprinkling of fresh chopped parsley, and let it sit about 5 minutes before slicing.
Philly Cheese Steak Pizza Recipe Video
Tips for the best Philly cheese steak pizza
- You need to cook the veggies in advance for a few reasons. First of all, this helps them release their moisture and keeps your pizza from getting soggy. You also get a sweeter depth of flavor from the onions than we would if we put them on the pizza raw.
- Another couple things to prevent a soggy crust are to put a cheese base down on your pizza sauce before any other toppings, and to let all the juices drain off your meat and veggies before adding them to the Philly cheese steak pizza.
- You can also use leftover cooked sirloin steak on your pizza. Just skip cooking it in the skillet, and add it with the cooked veggies on top of the pizza. This is best with steak that is rare or medium, not well done, since it will cook 10 minutes in the oven. Another great way to use up steak is our leftover steak tacos recipe!
How to reheat pizza
The best method for reheating pizza is in the oven. Preheat the oven to 425 and place your pizza on a baking sheet. You can line it with parchment paper for easier clean up if you’d like. Once the oven is up to temp, cook the pizza in it for 8-10 minutes, until you can smell it.
The cheese should be almost bubbling and hot, even in the center, and the crust should stay nice and crispy.
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More creative pizza recipes:
- Ham Egg and Cheese Breakfast Pizza recipe
- Prosciutto Broccoli and Spinach Pizza
- Easy Roasted Tomato Pizza
- Lamb Kofta Flatbread Pizza
Printable Philly Cheese Steak Pizza Recipe Card
Philly Cheese Steak Pizza
This Philly cheese steak pizza recipe combines a pizza with classic sandwich ingredients like tender strips of steak, fried onions, peppers, and mushrooms, and a whole lotta cheese. Feel free to adjust the cheese with your Philly cheesesteak favorites like Provolone, Swiss, or American. (adapted with permission from Food.com)
Ingredients
- 1 pizza crust dough
- 2 teaspoons avocado oil
- 1 red pepper, julienned
- 1 1⁄2 cups sliced crimini mushrooms
- 1 small onion, thin sliced
- 4 garlic cloves, minced
- 4 ounces thin sliced sirloin steak (raw)
- salt and pepper
- 1⁄2 cup marinara sauce
- 2 ounces goat cheese (chevre)
- 1 1/2 cups shredded mozzarella cheese
- 3/4 cup shredded cheddar cheese
- 12-15 pickled jalapeno pepper rings
- 1⁄2 teaspoon dried oregano
- 2 teaspoons fresh chopped parsley
Instructions
- Preheat the oven to 425 degrees F.
- Spread your pizza dough onto a parchment lined baking sheet and par-bake for just 4 minutes.
- Add a couple teaspoons of avocado oil to a hot skillet (medium high heat). Once it’s shimmering, add your sliced peppers, onions, and mushrooms.
- Spread the veggies out in the pan, then cook them on medium high heat for about 5 minutes, stirring occasionally. You want them nice and tender, before adding in your 4 cloves of minced garlic and giving a quick stir.
- Next, add your thinly sliced beef to the skillet. As one side of the beef browns, start flipping the pieces over to cook the other side.
- As the beef starts releasing liquid, add salt and pepper and stir to flavor everything evenly.
- Pull the skillet off the heat while the beef still has some pink to it. You don’t want to cook the beef all the way through yet, because it will cook another 10 minutes in the oven.
- Dump marinara sauce on the par-baked pizza crust, and spread it out using the back of a spoon.
- Dot that sauce with dollops of goat cheese, then sprinkle with shredded mozzarella.
- Use a pair of tongs to spread the meat and veggies out on the pizza. Give a little shake over the skillet before you remove them to get the excess juices off.
- Add your slices of pickled jalapeno, top everything with a sprinkling of shredded cheddar, and then sprinkle about half a teaspoon of dried oregano over the top.
- Bake the pizza in that 425 degree oven for about 10 minutes, until the cheese is melted and bubbly.
- Finish it off with a sprinkling of fresh chopped parsley, and let it sit about 5 minutes before slicing.
Notes
- You need to cook the veggies in advance for a few reasons. First of all, this helps them release their moisture and keeps your pizza from getting soggy. You also get a sweeter depth of flavor from the onions than we would if we put them on the pizza raw.
- Another couple things to prevent a soggy crust are to put a cheese base down on your pizza sauce before any other toppings, and to let all the juices drain off your meat and veggies before adding them to the Philly cheese steak pizza.
- You can also use leftover cooked sirloin steak on your pizza. Just skip cooking it in the skillet, and add it with the cooked veggies on top of the pizza. This is best with steak that is rare or medium, not well done, since it will cook 10 minutes in the oven.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 197Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 38mgSodium: 1033mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 13g
Nutrition information is an estimate only.
I love to make homemade pizza with my family. The way we make it is very plain compared to this recipe. I look forward to trying out this recipe next time we have a pizza making night.
I’m excited for you to try it, let me know what you think Katlyn!