Save to Pinterest The smell of sizzling peppers and onions always pulls me into the kitchen, no matter what I was doing before. My friend Mike introduced me to this cheesesteak pizza concept during a Sunday football game years ago, and I have been obsessed ever since. There is something magical about that first bite when the steak juices mix with melted provolone and the crust crunches underneath.
Last winter, I made this for my family during a snowstorm, and it disappeared in under ten minutes flat. My dad actually went back for thirds, which rarely happens with anything except his famous chili. The kitchen was warm and filled with the aroma of caramelized onions while snow piled up outside the window.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Pizza dough: Using store-bought dough saves time but making your own gives you that authentic pizzeria texture
- Ribeye steak: Thinly slicing against the grain makes every bite tender and easy to chew
- Bell peppers: The combination of green and red peppers adds both color and sweetness
- Yellow onion: Caramelized onions provide that essential savory backbone
- Provolone and mozzarella: This cheese blend melts beautifully while delivering that classic cheesesteak flavor
- White cheddar: Optional but adds a nice sharp edge that cuts through the richness
- Fresh parsley: A bright finishing touch that makes everything look restaurant quality
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Get your oven ready:
- Preheat to 450°F and put your pizza stone inside if you have one, letting it get screaming hot for that perfect crust
- Prepare the dough:
- Dust your peel with cornmeal, stretch the dough into a 12-inch round, then brush it with olive oil to prevent sogginess
- Cook the steak:
- Sear the sliced ribeye in hot oil for just 2 to 3 minutes until browned, then remove it before it toughens
- Sauté the vegetables:
- Cook peppers and onions until soft, add garlic for 30 seconds, then season everything well with salt and pepper
- Assemble the pizza:
- Layer half the cheese first so it acts as a barrier, add steak and veggies, then top with remaining cheese
- Bake to perfection:
- Slide onto your hot stone or bake on the sheet for 10 to 12 minutes until the crust is golden and cheese is bubbly
- Finish and serve:
- Let it rest just a minute, sprinkle with parsley if you want, then slice while it is still hot and gooey
Save to Pinterest This recipe became my go-to for birthdays and casual Fridays alike. Something about gathering around a steaming hot pizza makes conversations flow easier and laughter come naturally.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Choosing the Right Steak
Ribeye is ideal because of its marbling, but skirt steak works beautifully too if you slice it thinly against the grain. The key is not overcooking the meat during that initial sear since it will cook more in the oven.
Perfecting Your Crust
A hot pizza stone makes all the difference for that crispy bottom and puffy edges. If you do not have one, preheat your baking sheet instead and it will still turn out great.
Customization Ideas
Mushrooms are an excellent addition and cook right alongside the peppers and onions. A drizzle of homemade cheese sauce takes it over the top, but honestly it is fantastic just as written.
- Try adding pickled jalapeños for a spicy kick
- Swap mozzarella for American cheese if you want the authentic Philly experience
- A sprinkle of oregano or garlic powder adds extra depth to the cheese layer
Save to Pinterest This pizza brings people together in the best way possible, and I hope it becomes a regular in your kitchen rotation too.
Recipe FAQs
- → What cut of beef works best for this pizza?
Ribeye steak is ideal due to its marbling and rich flavor. You can also use sirloin, flank steak, or even leftover roast beef for a quicker preparation.
- → Can I make this without a pizza stone?
Yes, a baking sheet works perfectly. Preheat it in the oven for a crispier bottom crust, or bake directly on the prepared sheet for softer results.
- → What other toppings complement this pizza?
Sautéed mushrooms add earthy depth, while a drizzle of cheese sauce amplifies the creamy element. Some enjoy adding pickled cherry peppers for a tangy kick.
- → How do I prevent a soggy crust?
Precook the vegetables to release excess moisture, blot the steak after searing, and avoid overloading with toppings. A hot oven helps crisp the bottom quickly.
- → Can I prepare components ahead of time?
Slice the vegetables and steak up to a day in advance. Cooked steak and vegetables can be refrigerated for 2-3 days, then reheated briefly before assembling.
