There’s something magical about merging two comfort-food legends into one glorious bite.
On one side, the deep Italian roots of a perfectly blistered pizza crust. On the other, the iconic American Philly cheesesteak with its thinly sliced beef, caramelized onions, sweet peppers, and melty cheese.
Put them together… and you get a cheesesteak pizza recipe that hits every craving at once.
The moment that hot tray comes out of the oven — the aroma of roasted peppers, sizzling beef, and bubbling cheese — you know you’re about to slice into something unforgettable.
And I say this after years of testing, tweaking, and polishing this recipe until it felt worthy of sharing on an authentic Italian food blog like ours.
I wanted a pizza that honored the rustic Italian crust while embracing that juicy, cheesy, savory spirit of a classic cheesesteak. Something bold. Something indulgent. Something you pull apart with your hands and smile like a kid again.
This is that pizza.
Let’s get into it. And trust me, once you master this version, you’ll never buy a frozen cheesesteak pizza again — because homemade wins every single time.
🧀🥩 Ingredients & Measurements: Everything You Need
Below is the full list for a 12-inch cheesesteak pizza. If you’re making two pizzas, double everything.
| Ingredient | Measurement |
|---|---|
| Pizza dough (homemade or store-bought) | 1 ball (approx. 350–400 g) |
| Ribeye steak (thinly sliced) | 250 g |
| Olive oil | 2 tbsp |
| Onion (thinly sliced) | 1 medium |
| Green bell pepper (sliced) | 1 |
| Red bell pepper (optional) | ½ |
| Mushrooms (sliced) | 1 cup |
| Garlic (minced) | 2 cloves |
| Mozzarella cheese (shredded) | 1 ½ cups |
| Provolone cheese | 6–8 slices |
| Salt | ½ tsp |
| Black pepper | ½ tsp |
| Worcestershire sauce | 1 tbsp |
| Italian seasoning | 1 tsp |
| Butter | 1 tbsp |
| Optional: white pizza sauce | ½ cup |
| Optional: red pepper flakes | Pinch |
| Optional: parsley for garnish | 1 tbsp chopped |
👩🍳 Step-by-Step: How I Make the Perfect Cheesesteak Pizza
Over the years, I’ve learned that good cheesesteak pizza isn’t complicated — it’s about heat, timing, and treating every element with respect. Here’s exactly how I do it at home.
1. Prep Your Steak Like a Pro
For any recipe using thinly sliced steak — cheesesteaks, stir-fries, or this pizza — the number one rule is:
slice while the meat is partially frozen.
It gives you those classic thin strips that cook in seconds.
- Place ribeye in the freezer for 30 minutes.
- Slice it as thinly as your knife allows.
Why ribeye?
Because cheesesteak purists will tell you the fat marbling gives unbeatable flavor. And I agree.
2. Cook the Steak (High Heat, Fast, No Overcooking)
Heat a cast-iron pan. You want that gorgeous sizzle.
Add:
- 1 tbsp olive oil
- Thin steak slices
- Salt
- Pepper
- Worcestershire sauce
Stir for 1 minute max.
Pull the steak out instantly.
It will finish cooking in the oven later — this keeps it juicy instead of leathery.
3. Sauté the Veggies (Your Aromatic Base)
In the same pan:
- Add 1 tbsp olive oil + 1 tbsp butter
- Toss in onions, peppers, and mushrooms
- Add minced garlic during the last 30 seconds
Sauté until the veggies soften and caramelize slightly.
This step builds huge flavor.
4. Preheat Your Oven Like You’re in Naples
For the perfect Italian-style crust:
- Preheat to 475°F (245°C).
- If you have a pizza stone, put it in now.
- If not, a heavy steel tray works great.
A hot oven makes all the difference.
5. Shape the Pizza Dough
Flour your surface lightly.
Press and stretch the dough by hand — don’t use a rolling pin if you can help it. You want air bubbles.
Aim for a 12-inch circle with slightly raised edges.
6. Add Your Sauce (White or No Sauce Works Best)
You have two options:
Option A: White Sauce (My Favorite)
It complements the steak beautifully.
Use:
- ½ cup white sauce
(or mix ¼ cup heavy cream + ¼ cup ricotta + garlic + pepper)
Option B: No Sauce
This makes the pizza lighter and lets the cheese and steak shine.
Avoid red sauce — it fights the classic cheesesteak flavor.
Spread sauce thinly so the crust stays crisp.
7. Cheese Layer #1
Before toppings, always start with cheese.
Use:
- ½ cup mozzarella
- 2–3 slices provolone
This creates a luscious base that melts into the crust.
8. Add the Steak & Veggies
Scatter the thinly cooked ribeye evenly.
Then add:
- Onions
- Green peppers
- Mushrooms
It should look colorful, juicy, and loaded — but not too heavy.
9. Cheese Layer #2
This is what gives cheesesteak pizza that signature gooey pull.
Add:
- Remaining mozzarella
- Remaining provolone slices on top
When provolone melts, it forms those beautiful golden pockets of flavor.
10. Bake to Perfection
Bake for 12–15 minutes, or until:
- The edges crisp and brown
- Cheese bubbles beautifully
- The bottom feels firm and slightly charred
Let it cool for 3–4 minutes before slicing.
This helps the cheese set.
11. Garnish (Optional but Highly Recommended)
- Sprinkle red pepper flakes for heat
- Add chopped parsley
- Drizzle a tiny bit of olive oil for shine
Your kitchen will smell ridiculously good at this point.
🌟 Tips & Tricks for a Next-Level Cheesesteak Pizza
These are small tweaks — but oh, they make a huge difference.
1. Always use ribeye or sirloin
Lean cuts dry out. Ribeye stays juicy and flavorful.
2. Don’t overcook the steak
Let the oven finish the job.
Overcooked steak ruins the texture.
3. Preheat your stone or tray
A hot baking surface = crisp Italian crust.
4. Sauté the vegetables fully
Raw veggies release water and make soggy pizza.
5. Stick to white sauce or no sauce
Red sauce clashes with cheesesteak flavors.
6. Don’t overload the toppings
A perfect cheesesteak pizza is balanced, not heavy.
7. Use provolone for authenticity
Mozzarella melts well, but provolone gives the cheesesteak soul.
8. Add garlic — always
Garlic transforms the flavor from ordinary to “wow.”
9. Slice the pizza with a sharp rocker blade
Soft steak + gooey cheese needs a clean cut.
10. Reheat leftovers on a hot skillet
Never microwave pizza.
Skillet heat revives the crust perfectly.
❓ FAQ — Cheesesteak Pizza Recipe
1. What sauce is best for cheesesteak pizza?
White sauce or garlic cream sauce works best.
Red sauce isn’t traditional for cheesesteak flavor.
2. What cheese should I use?
Provolone is the classic choice.
Mozzarella adds meltiness.
A mix of both gives the best texture.
3. Can I use chicken instead of beef?
Absolutely. Thinly sliced chicken breast makes a delicious chicken cheesesteak pizza.
4. Can I make this on a homemade crust?
Yes! It tastes even better with homemade dough.
The crispness and oven spring elevate the pizza enormously.
5. Can I add mushrooms or banana peppers?
Yes. Mushrooms, banana peppers, caramelized onions, jalapeños — they all play well with the cheesesteak flavors.
6. What’s the best cooking method?
High heat.
Preheated stone.
Short bake time.
Classic Italian pizza technique.
7. How do I keep the crust from getting soggy?
- Cook veggies first
- Don’t over-sauce
- Preheat baking surface
- Rest pizza before slicing
8. Is this recipe good for meal prep?
Yes.
Make the toppings ahead and assemble fresh for best texture.
❤️ Final Thoughts — Why You’ll Love This Cheesesteak Pizza
If you love pizza (and let’s be honest, who doesn’t?)
and you love cheesesteaks (who doesn’t love juicy steak + bubbling cheese?),
then this cheesesteak pizza recipe is the best of both worlds.
It’s hearty.
It’s flavorful.
It’s indulgent without being heavy.
And it has that irresistible contrast of crispy Italian crust and savory, tender steak.
This recipe has become a weekend staple in my kitchen — the kind of pizza I make for friends when I want to impress without fussing over complicated steps.
Every time that golden, sizzling pizza comes out of the oven, I feel like I’ve created something special.
And I know you will too.
So grab your dough, slice your ribeye, fire up that oven, and get ready to fall in love with pizza all over again.
Buon appetito! 🍕❤️🥩
See Also: Best Cauliflower Pizza Crust Recipe | Crispy, Cheesy & Low-Carb Italian Style