Philly Cheesesteak Pizza

Never choose between your two favorite foods again! This Philly cheesesteak pizza recipe combines traditional flavors on a crispy golden crust, with a creamy sauce that will have your mouth watering! 

two slices of philly cheesesteak pizza on plates next to the rest of the pizza on a block

Has there ever been a time when you were craving a Philly, but you kind of wanted pizza too? That’s when you need this recipe! Not only is it delicious, but it’s also a fun meal to make on the weekends that the whole family will love! 

To make things easy you can stick with store bought dough, but to get the full experience you have to try my homemade pizza dough that is super simple! 

This pizza is perfect when you have a leftover steak that didn’t get eaten, and it’s like two totally different meals! 

More Easy and Delicious Pizza Recipes:

ingredients needed for philly cheesesteak pizza

Ingredients Needed: 

For the creamy sauce:

  • butter
  • Garlic cloves – if you don’t have fresh, store bought minced garlic can be used or garlic powder.
  • flour
  • Milk – be sure it’s cold!
  • chicken stock – vegetable stock can be substituted if needed. 
  • crushed red pepper flakes – add more if you like it spicy. 
  • salt
  • ground black pepper
  • ground nutmeg
  • parmesan cheese

For the pizza:

  • ribeye steak – could also use flank or skirt steak
  • olive oil
  • Worcestershire sauce
  • onion
  • green pepper
  • mushrooms
  • prepared pizza dough – if the dough has been refrigerated, allow it to sit at room temperature for 1-2 hours before rolling it out to use. 
  • mozzarella cheese
  • provolone cheese
close up of a slice of philly cheesesteak pizza

How to Make the Best Philly Cheesesteak Pizza Recipe: 

In a small skillet over medium heat, melt the butter. Stir in the garlic and cook for 30 seconds then the flour. Cook until bubbly. 

Slowly whisk in the milk and chicken stock until the sauce has thickened. Add the seasonings and parmesan cheese, then remove from the heat and set aside. 

seasoning and sauce ingredients for philly cheesesteak pizza

Place the steak in the freezer for about 10 minutes. This makes it much easier to slice. Trim off any large fatty pieces around the edges. Slice as thin as possible.

Preheat the oven to 500 degrees and sit the pizza stone in to warm. 

Heat a tablespoon of oil over medium high heat in a large skillet. Season the steak with salt, pepper, and Worcestershire sauce. Cook for a couple of minutes, then remove from the pan. 

Add the remaining oil and saute the veggies until they are tender. 

Roll out the pizza dough. Remove the pizza stone from the oven and coat with cooking spray. 

pizza dough spread out on a stone

Spread the dough on the stone and piece with a fork. Bake for 3-5 minutes. 

Remove the dough from the oven and spread on the cheese sauce. Add the steak, onions, peppers, and mushrooms. Then top with mozzarella and provolone cheese. 

top view of a homemade philly cheesesteak pizza fresh out of the oven

Bake until the dough is golden brown and the cheese has melted. 

Tips for Making

  • The stone can also be dusted with flour or cornmeal instead of greasing with cooking spray. 
  • If you don’t have a pizza stone, you can still use a regular baking sheet to make homemade pizzas! The stone retains the heat really well, so you may want to cook it a little longer the first time to make sure it gets nice and crispy. 
  • Using leftover steak? Skip the cooking instructions and add it directly to the pizza. 
  • To make ahead of time, prep the steak and veggies (in advance) then follow the remaining instructions. This is great when it comes to entertaining. 
  • Feel free to add your other favorite pizza toppings. 
homemade philly cheesesteak pizza next to a red and white dish towel

Storing and Reheating Cheesesteak Pizza 

Keep leftover pizza in the refrigerator for up to 5 days. 

When reheating to keep the crust crispy, it’s best to use the oven or air fryer. Cook at 400 degrees until it’s warmed through. For a chewy crust, bake at 350 degrees. 

Microwaving is the fastest reheating method, but as you know, the crispiness just isn’t there so we don’t recommend it. 

If you would like to freeze it, it’s best without the veggies. They get a little mushy during the thawing process. 

top view of philly cheesesteak pizza on two plates next to the whole pizza
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two slices of philly cheesesteak pizza on plates next to the rest of the pizza on a block

Philly Cheesesteak Pizza

  • Author: Chef Julie RD
  • Yield: 8 slices 1x

Description

Never choose between your two favorite foods again! This philly cheesesteak pizza recipe combines traditional flavors on a crispy golden crust, with a creamy sauce that will have your mouth watering! 


Ingredients

Scale

For the creamy sauce:
1 tablespoon butter
2 cloves garlic, finely minced
1 tablespoon flour
1/4 cup cold milk
1/4 cup chicken stock
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt
pinch of ground black pepper
pinch of ground nutmeg
¼ cup parmesan cheese

For the pizza:

6 oz. ribeye steak
2 tablespoons olive oil, divided
1 tablespoon Worcestershire sauce
1 onion, thinly sliced
1 green pepper, thinly sliced
1 cup mushrooms, thinly sliced
prepared pizza dough
1 cup shredded mozzarella cheese
1 cup shredded provolone cheese


Instructions

  1. Add butter to small skillet over medium heat. Add garlic and cook for 30 seconds. Add flour and cook for about 1 minute, or until bubbly.
  2. Slowly whisk in milk and chicken stock and cook until thickened. Add crushed red pepper, salt, pepper, nutmeg, and parmesan cheese, stirring to combine. Remove from heat and set aside.
  3. Place steak in the freezer on a sheet pan for about 10 minutes so it gets very cold but not frozen through. Trim off any large pieces of fat normally around the edges of the steak, but some veins of fat in the middle of the steak are good. Slice the steak as thin as possible with a sharp knife.
  4. Place pizza stone in oven and preheat to 500 degrees F.
  5. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season steak with Worcestershire sauce, salt, and pepper. Cook for 2-3 minutes, stirring occasionally. Remove from pan and set aside.

Notes

If using prepared pizza dough that has been refrigerated, remove from the fridge, and allow to rest for 1-2 hours before rolling out and using.

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Homemade Pizza Dough

Enjoy a cozy pizza night in with this easy Homemade Pizza Dough. Just add your favorite toppings!
Homemade Pizza Dough via RDelicious Kitchen @RD_Kitchen #pizza #dough #homemade #baking #knead #dinner #kidfriendly

Growing up, it was pizza night every Friday night at my house. Living in the NJ/NY area, I grew up eating delicious slices of pizza. When I went to Rhode Island for college, I was in for a rude awakening. Sorry, RI – your pizza just does not compare. I even tried deep-dish pizza a few months ago when I was in Chicago for FNCE. It was good, but still, NJ/NY pizza wins overall. (well.. according to me)
Homemade Pizza Dough via RDelicious Kitchen @RD_Kitchen #pizza #dough #homemade #baking #knead #dinner #kidfriendly
I’ve bought the pre-made pizza dough in the refrigerated section of the grocery when I wanted to make pizza at home, but it always becomes tough when rolled out leaving a thin, dense crust.

I enjoy baking, but I admit not the best baker, mainly because I don’t like measuring precisely and also I’m not patient. Like waiting for the dough to rise, I was tempted to keep sneaking a look to check the progress. Plus, baking with yeast can be tricky.
Homemade Pizza Dough via RDelicious Kitchen @RD_Kitchen #pizza #dough #homemade #baking #knead #dinner #kidfriendly
I recently made two batches and my family came over and we all made our own personal pizzas. It’s a fun meal to get everyone involved.

What is your favorite pizza topping?

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pizza dough on a marble slab

Homemade Pizza Dough

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2 pounds dough (for 1 large pizza) 1x

Ingredients

Scale
  • 1 1/2 cups warm water
  • 2 (1/4 ounce) packets active dry yeast
  • 1/4 cup olive oil
  • 4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons salt

Instructions

  1. Pour warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
  2. Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Start with a whisk, when you will need to need to stir with a spatula once dough starts to come together.
  3. Transfer dough to another bowl, coated with cooking spray. Cover bowl with a warm damp towel and set aside in a warm place until dough has doubled in bulk, about 1 hour.
  4. Turn out onto a lightly floured work surface, punch dough down, and gently knead 1 or 2 times before using.
  5. Roll out and top with your favorite toppings.

Notes

Recipe adapted from Martha Stewart.

For best pizza results, bake in the oven at 500 degrees F on a baking stone.

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

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Homemade Pizza Dough via RDelicious Kitchen @RD_Kitchen #pizza #dough #homemade #baking #knead #dinner #kidfriendly

Butternut Squash and Kale Pita Pizza

Turn leftovers into something brand new like this Butternut Squash and Kale Pita Pizza.
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_KitchenDisclosure: By posting this recipe I am entering a recipe contest sponsored by Toufyan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.
This recipe was inspired by leftovers and of course Toufyan Bakeries. Adrian and I like to watch Chopped and anytime I have a refrigerator full of leftovers, I pretend I am on an episode. In this mystery basket, the items that I had to work with was leftover roasted butternut squash, an already baked sweet potato, and kale that was on its last legs.
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_Kitchen

Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_KitchenI utilize pitas for pizzas often as they are the perfect size for a personal pie. Toufayan Bakeries uses old-world recipes with only top quality, wholesome ingredients. Toufayan Pita is naturally cholesterol free and trans fat-free, so it’s the perfect vessel to load with your favorite toppings!
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_KitchenI was pleasantly surprised how thick, creamy, and delicious the base of the sweet potato came out, which helped the pita not get soggy when baked. The edges crisped up perfectly in the oven.
I wanted to try something different than mozzarella cheese on top, so I went for fontina. It paired perfectly with this flavor combination since this semi-soft cow’s cheese has a gentle buttery and nutty flavor.
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_KitchenThe recipe notes that the balsamic glaze drizzled top is optional, but I might change that to mandatory!

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slice of Butternut Squash and Kale Pita Pizza on a white plate

Butternut Squash and Kale Pita Pizza

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2

Ingredients

Scale
  • 2 whole wheat Toufayan Pita Bread pitas
  • 1 sweet potato, baked skin removed
  • 2 cloves garlic, minced
  • 2 tablespoons low-sodium chicken stock
  • 1 teaspoon black pepper
  • 1 cup butternut squash, cubed and roasted
  • 2 teaspoons olive oil
  • 1 small red onion, sliced
  • 2 cups kale, stems removed, roughly chopped
  • 1/2 cup fontina cheese, shredded
  • (optional) 1 tablespoon balsamic glaze

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Remove the skin from the sweet potato. In a small food processor, puree the sweet potato, garlic, chicken stock, and black pepper. Spread evenly on both of the pitas.
  3. In a large saute pan over low-medium heat, saute onions until caramelized. Just as the onions are about done, add the kale and saute until kale has wilted. Season with salt and pepper.
  4. Assemble your pizzas by spreading the sweet potato mixture at the bottom, adding the caramelized onions and kale, then butternut squash.
  5. Sprinkle with cheese and place in the oven for 2-3 minutes, until cheese has melted and pizza is warmed through.
  6. Let slightly cool and drizzle with balsamic glaze, if using.

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What have you recreated with your leftovers?
RDelicious Kitchen @RD_Kitchen
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_Kitchen
To find out more about Toufayan Bakeries, follow them on Facebook and Instagram. Their products are available nationwide.

Garden Fresh Ricotta Pizzas

Nothing beats a Jersey fresh tomato in the summertime. Utilize local produce to whip up a seasonal recipe like this Garden Fresh Ricotta Pizza!

Whether it’s fresh from your garden, coming from a Farmers Marker or CSA share, it important to support your local farmers and choose local!

slice of Garden Fresh Ricotta Pizza

A few weeks ago, I posted on Instagram that Adrian and I created a “balcony garden” at his apartment. We are first time gardeners, and pretty much have no idea what we are doing! A few customers at work have given me some great tips and tricks along the way. We are still learning. It has been really fun so far and it is fun to see our progress!

We planted tomatoes, bell peppers, basil, dill, mint, parsley, and cilantro. Everything is doing great so far. Some growing much faster than others. The mint is growing like crazy. I think I’ll have to make some mojitos soon!

Garden Fresh Ricotta Pizzas via @ RDelicious Kitchen @rdkitchen

One thing we will have to do a better job next year is starting earlier. Our balcony garden is still at the very beginning of its growth stage and we are unable to utilize any of the produce yet. I am so anxious to try something we grew! We have two little tomatoes that I am overly excited about.

Garden Fresh Ricotta Pizzas via @ RDelicious Kitchen @rdkitchen

With our garden not being ready to harvest yet, I turned to a local Farmers Market for seasonal produce for this recipe. Living in New Jersey has its perks during this time of year. Jersey Fresh tomatoes are one of my favorite things in the summertime. Plus, I grabbed some zucchini and fresh basil.

Garden Fresh Ricotta Pizzas via @ RDelicious Kitchen @rdkitchen

This isn’t your traditional pizza. I wanted the produce to be the star! The ricotta cheese mixed with sautéed leeks and garlic were the perfect addition to a garden-fresh pizza for the summer. I turned them into four mini pizzas. You could easily make this as one large pizza, but for two people it is easier for portion control.

Garden Fresh Ricotta Pizza on a marble slab

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slice of Garden Fresh Ricotta Pizza

Garden Fresh Ricotta Pizzas

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4-6 1x

Description

Support local farmers and enjoy this Garden Fresh Ricotta Pizza with seasonal summer produce.


Ingredients

Scale
  • 1 pre-made whole wheat pizza dough
  • 1 leek, sliced
  • 1 tbsp garlic
  • 1 tsp olive oil
  • 1 cup part skim ricotta cheese
  • 1/3 cup mozzarella cheese
  • 34 tomatoes, sliced
  • 2 zucchini, sliced
  • 1/4 cup fresh basil, chopped
  • 1/2 cup balsamic vinegar (or 1/4 cup balsamic glaze)

Instructions

  1. Preheat oven to 425 degrees F. Prepare 2 baking sheets with cooking spray.
  2. In a small pan, add olive oil over medium heat. Saute leeks and garlic until just beginning to crisp. Set aside and let cool.
  3. Divide pizza dough into four equal parts. Roll each out into about an 8-inch round. Place on baking sheet.
  4. In a small bowl, combine ricotta cheese, mozzarella cheese, and leeks & garlic mixture. Evenly spread on each rolled out pizza dough in an even layer.
  5. Evenly layer tomato and zucchini slices on top.
  6. Bake in the oven for 15-20 minutes, until crust is golden brown and vegetables are tender.
  7. While the pizzas are baking, add balsamic vinegar to a shallow pan over low-medium heat. Let simmer, whisking occasionally, until reduced by half to create a balsamic glaze. Remove from heat and pour in a small dish. Let cool.
  8. When pizza is done, drizzle with the balsamic glaze and top with fresh basil.

Keywords: pizza, local, farmers market, vegetarian,

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Cheddar, Apple, & Arugula Flatbread

Revamp pizza night into flatbread night, with this Cheddar, Apple, & Arugula Flatbread. 

What makes this flatbread really stand out? Let’s just look at these toppings.
Cheddar, Apple, & Arugula Flatbread

Toppings:
Cabot White Oak Cheddar // Granny Smith Apple // Walnuts // Arugula // Red Onion

Cheddar, Apple, & Arugula Flatbread
I must say, I love all the Legacy Cabot flavors, but since the beginning White Oak Cheddar has been my favorite. It has an oaky and buttery silky flavor to it that pairs well with the rest of the flatbread toppings.

Cheddar, Apple, & Arugula Flatbread
Lucky for me, I have a panel of professional taste testers for all of my recipes. My boyfriend, Adrain, REALLY liked this recipe. And when I say he REALLY liked it, means that a full flatbread was gone in one sitting. My friend Steph has become quite the Cabot cheese enthusiast, like myself. When I sent her a picture of the recipe, this happened …
text
Lucky for Steph, we live right down the street from each other. Flatbread delivery! Now if only places delivered this kind of food ..
Cheddar, Apple, & Arugula Flatbread
By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I was not compensated for my time. 

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Cheddar, Apple, & Arugula Flatbread on parchment paper

Cheddar, Apple, & Arugula Flatbread

  • Author: Julie @ RDelicious Kitchen
  • Yield: 4-6 1x

Ingredients

Scale

Instructions

  1. Pre-heat oven to 400° F. Prepare baking sheet with parchment paper.
  2. Divide dough into 2 even portions. Roll each portion on a floured surface to 1/4-inch thickness. Make oblong shapes, not exceeding the length of your baking sheet. Place the 2 flatbreads next to each other on the baking sheet. Let stand at room temperature for 10 – 15 minutes to rest.
  3. Bake in pre-heated oven for 5 minutes. If you have any large bubbles, poke them several times with the point of a sharp knife. Bake another 5-7 minutes, until firm and starting to turn golden brown.
  4. While the flatbread is baking, add the butter and onions to a small saute pan over low-medium heat. Let the onions cook until softened and beginning to caramelize.
  5. Remove flatbreads to add toppings. Add the onions on an even layer on both flatbreads. Then add the apple slices. Top with a layer of cheese and sprinkle with walnuts.
  6. Return the flatbread to the oven for an additional 7-10 minutes until cheese has fully melted and walnuts have toasted.
  7. Allow to slightly cool, then top with arugula. Cut into triangles to serve.

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