Description

This Philly Cheesesteak Pizza combines the classic flavors of a Philly cheesesteak sandwich with the irresistible appeal of a cheesy, savory pizza. Featuring tender ribeye steak, sautéed onions, mushrooms, and bell peppers, topped with a creamy garlic-infused cheese sauce and a blend of Provolone and Monterey Jack cheeses on a crispy frozen pizza crust, this recipe is a quick and delicious meal perfect for any night of the week.

Ingredients

Scale

For the Pizza Base and Toppings

1 frozen (fully-cooked) pizza crust
¾ pound ribeye steak
3 tbsp olive oil, separated
1 tsp kosher salt, separated
½ tsp black pepper
½ small yellow onion, sliced into ¼” rings
½ cup thinly sliced button mushrooms
½ green bell pepper, seeds and core removed, thinly sliced

For the Cheese Sauce

1 tbsp all-purpose flour
1 ½ cup whole milk
½ tsp garlic powder
½ cup freshly grated Provolone cheese, separated
1 ¼ cup freshly grated Monterey Jack cheese, separated

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to get it ready for baking the pizza later.
Prepare Steak: Thinly slice the ribeye steak against the grain to ensure tenderness. Season with half the kosher salt and black pepper.
Cook Steak: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced ribeye and cook until browned and just cooked through, about 3-4 minutes. Remove steak from skillet and set aside.
Cook Vegetables: In the same skillet, add another tablespoon of olive oil. Add sliced onions, mushrooms, and bell peppers. Season with the remaining half teaspoon of kosher salt. Sauté until vegetables are softened and slightly caramelized, about 5-6 minutes.
Make Sauce: Using the remaining 1 tablespoon of olive oil, create a roux by whisking in the all-purpose flour over medium heat until blended and bubbling, about 1 minute. Gradually whisk in the whole milk, stirring constantly to avoid lumps. Add garlic powder and cook, stirring frequently, until sauce thickens enough to coat the back of a spoon, about 4-5 minutes. Remove from heat and whisk in ¼ cup Provolone and ½ cup Monterey Jack cheeses until smooth and melted.
Assemble Pizza: Place the frozen pizza crust on a baking sheet or pizza stone. Evenly spread the cheese sauce over the pizza crust. Distribute the cooked ribeye steak evenly on top, followed by sautéed vegetables. Sprinkle the remaining ¼ cup Provolone and ¾ cup Monterey Jack cheeses over the top.
Bake: Bake the assembled pizza in the preheated oven for 12-15 minutes, or until the cheese is bubbly and golden and the crust is crispy. Remove from oven and let it cool for a few minutes before slicing and serving.

Notes

Using a fully-cooked frozen pizza crust speeds up the process, but fresh dough can be used if preferred.
For extra flavor, consider adding a drizzle of Worcestershire sauce or hot sauce to the steak before cooking.
The cheese sauce can be prepared in advance and stored in the refrigerator for up to 2 days.
Feel free to swap ribeye with sirloin or other tender cuts of beef.
Vegetables can be customized to your liking; bell peppers and onions are classic, but add jalapeños or spinach for a twist.