Philly Cheesesteak Pizza Recipe

Philadelphia cheesesteak pizza

Philly Cheesesteak Pizza

Whether you're on team peppers or team anti-peppers, this cheesesteak pizza will hit the best notes from each. It works perfect as a pizza! A classic homemade white pizza sauce elevates the flavors and and pairs excellently with the provolone/mozzarella combo.
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Pizza Style: New York
Oven Type: Outdoor Pizza Oven
Prep Time: 5 minutes
Cook Time: 8 minutes
Dough Making: 1 day
Servings: 4 servings
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  • Carbon Pizza Oven I used the Carbon pizza oven for this bake, but another pizza oven or even your kitchen oven will work.


For the White Pizza Sauce:

  • 2 Garlic cloves
  • 2 tbsp Olive Oil
  • 2 tbsp Flour
  • 1 1/4 cup Milk
  • 1/4 tsp Dried Oregano
  • 1/4 tsp Black Pepper
  • 1/4 tsp Kosher Salt
  • 2 tbsp Parmesan, grated

For topping the pizza:

  • 1 Ribeye, thin sliced
  • 1 Bell Pepper, sliced
  • 1 cup Shredded Provolone Cheese, or sub with monterey jack
  • 1 cup Shredded Mozzarella Cheese
  • Parsley, to taste
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White Sauce

  • Begin by preparing your dough the day before.
  • To make the white sauce, add the oil to a large saucepan over medium heat.
  • Add the garlic and oregano; cook 2 minutes, until fragrant. Mix in flour and continue cooking 1 minute.
  • Turn the heat to low and add the milk. Bring to a simmer and cook for 3 minutes or until it thickens; adding more milk to thin if needed. Mix in salt, pepper, and parmesan. Remove the sauce from the heat and set it aside.

Steak and Peppers

  • in a medium sized pan, cook your steak and peppers over high heat until well seared. Set aside.

Assemble Pizza

  • To assemble the pizza, preheat the pizza oven to 700 degrees F; alternatively, preheat your kitchen oven to the max 550F. Stretch the dough out thin. Top with some white sauce, then provolone and mozzarella cheeses. Finally, add the steak and peppers.
  • Bake for 4-5 minutes if using a pizza oven, or 6-7 minutes if using a kitchen oven, until spotted, browned, and gorgeous.
  • Remove from the oven and top with parsley. Serve hot.

Written by Derek Gaughan

Derek Gaughan is the Founder and Content Lead for Pala Pizza. He's been featured in PMQ Magazine, The Washington Post, and Home & Gardens. Derek holds an MBA from Pennsylvania State University and is a trained pizzaiolo, specializing in New York style, Neapolitan, and Detroit pizzas.

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