Description
This Philly Cheesesteak Pizza combines the savory flavors of a classic Philly cheesesteak sandwich with the cheesy, crispy delight of a pizza. Featuring tender ribeye steak, sautéed onions, mushrooms, and green bell peppers on a fully-cooked pizza crust, topped with a creamy garlic cheese sauce and a blend of Provolone and Monterey Jack cheeses, this recipe delivers a perfect balance of hearty and indulgent flavors. Ideal for a quick and satisfying dinner, this pizza bakes in just 26 minutes, serving four.
Ingredients
Pizza Base
- 1 frozen (fully-cooked) pizza crust
Steak
- ¾ pound ribeye steak
- 2 tbsp olive oil (for steak)
- ½ tsp kosher salt (for steak)
- ¼ tsp black pepper (for steak)
Vegetables
- ½ small yellow onion, sliced into ¼” rings
- ½ green bell pepper, seeds and core removed, thinly sliced
- ½ cup thinly sliced button mushrooms
- 1 tbsp olive oil (for vegetables)
- ½ tsp kosher salt (for vegetables)
- ¼ tsp black pepper (for vegetables)
Sauce
- 1 tbsp all-purpose flour
- 1 ½ cup whole milk
- ½ tsp garlic powder
- ¼ tsp kosher salt (for sauce)
- ¼ tsp black pepper (for sauce)
Cheese
- ½ cup freshly grated Provolone cheese, divided
- 1 ¼ cup freshly grated Monterey Jack cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to ensure it is hot enough for baking the pizza to a crispy finish.
- Prepare Steak: Thinly slice the ribeye steak against the grain to ensure tenderness. Season with ½ tsp kosher salt and ¼ tsp black pepper.
- Cook Steak: Heat 2 tbsp olive oil in a skillet over medium-high heat. Add the ribeye slices and cook quickly until browned but still juicy, approximately 2-3 minutes. Remove from skillet and set aside.
- Cook Vegetables: In the same skillet, add 1 tbsp olive oil. Sauté the sliced onions, green bell peppers, and mushrooms along with ½ tsp kosher salt and ¼ tsp black pepper until softened and slightly caramelized, about 5 minutes. Remove from heat.
- Make Sauce: In a small saucepan over medium heat, whisk together 1 tbsp flour and a bit of the 1 ½ cups whole milk to form a smooth paste. Gradually add the remaining milk, whisking continuously to avoid lumps. Add ½ tsp garlic powder, ¼ tsp kosher salt, and ¼ tsp black pepper. Continue stirring until the sauce thickens, about 4-5 minutes. Remove from heat.
- Assemble Pizza: Place the frozen fully-cooked pizza crust on a baking sheet. Spread the prepared sauce evenly over the crust. Distribute the cooked steak and sautéed vegetables uniformly. Sprinkle half of the Provolone and Monterey Jack cheeses over the toppings.
- Bake: Bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly, and the crust is crisp. Remove from oven and immediately sprinkle with remaining Provolone and Monterey Jack cheeses for extra cheesiness. Let it cool for a couple of minutes before slicing and serving.
Notes
- Using ribeye steak provides a rich flavor and tenderness true to the classic Philly cheesesteak.
- You can substitute whole milk with 2% milk, but whole milk yields a creamier sauce.
- For an extra kick, add a few dashes of hot sauce to the assembled pizza before baking.
- The frozen fully cooked pizza crust helps to cut down prep time and ensures a crispy base.
- Thinly slicing the steak and vegetables ensures they cook quickly and evenly.
