Philly Cheesesteak Pizza Fusion (Printable)

A fusion of tender steak, peppers, onions, and cheese on a crispy pizza base for a flavorful meal.

# What You Need:

→ For the Pizza

01 - 1 prepared pizza dough (12 inches)
02 - 1 tablespoon olive oil
03 - 2 tablespoons cornmeal (for dusting)

→ Steak & Vegetables

04 - 8 ounces ribeye steak, thinly sliced
05 - 1 tablespoon vegetable oil
06 - 1 small green bell pepper, thinly sliced
07 - 1 small red bell pepper, thinly sliced
08 - 1 small yellow onion, thinly sliced
09 - 1 garlic clove, minced
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper

→ Cheese & Toppings

12 - 1 cup shredded provolone cheese
13 - 1 cup shredded mozzarella cheese
14 - 1/2 cup shredded white cheddar cheese (optional)
15 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Preheat the oven to 450°F. Place a pizza stone inside if available to heat.
02 - Lightly dust a pizza peel or baking sheet with cornmeal. Stretch or roll the pizza dough into a 12-inch round and place it onto the prepared surface. Brush the dough lightly with olive oil.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add thinly sliced ribeye steak and cook for 2 to 3 minutes until browned. Remove steak from skillet and set aside.
04 - Using the same skillet, add green and red bell peppers and yellow onion. Sauté for 4 to 5 minutes until softened. Add minced garlic and cook for 30 seconds. Season with kosher salt and black pepper, then remove from heat.
05 - Evenly spread half of the shredded provolone and mozzarella cheese mixture over the pizza dough. Layer cooked steak and sautéed vegetables on top, then sprinkle remaining cheese evenly over all toppings.
06 - Transfer the pizza onto the preheated pizza stone or baking sheet. Bake for 10 to 12 minutes until the crust is golden and cheese is melted and bubbly.
07 - Remove pizza from oven, sprinkle with chopped fresh parsley if desired, slice, and serve immediately.

# Expert Suggestions:

01 -
  • You get the best of both worlds: chewy, cheesy pizza paired with tender steak and properly caramelized vegetables.
  • It comes together faster than ordering delivery, and tastes infinitely better when the cheese is still bubbling.
  • One pan for the filling, one pizza, zero complicated techniques needed.
02 -
  • Don't skip sautéing the vegetables—raw peppers and onions lose against high oven heat, but a quick pan sauté softens them perfectly and builds flavor that makes the whole thing taste intentional.
  • Slice your steak thin before cooking, not after; thin slices cook through in seconds and distribute evenly across the pizza, while thick slices stay chewy and unevenly done.
03 -
  • If you want extra richness, drizzle cheese sauce or top with sautéed mushrooms after the pizza comes out of the oven, when everything is still warm enough for them to soften slightly.
  • Make sure your peppers and onions are actually soft before they hit the pizza; undercooked vegetables will stay that way in the oven, no matter how hot it is.
Go Back