Description
This Philly Cheesesteak Pizza combines the classic flavors of a Philly cheesesteak sandwich with the convenience and fun of a pizza. Featuring tender ribeye steak, sautéed onions, green bell peppers, mushrooms, and a blend of provolone and Monterey Jack cheeses on a crispy fully-cooked pizza crust, this recipe is a perfect weeknight meal that comes together quickly and delivers a cheesy, savory delight.
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
Instructions
- Prepare the Ribeye Steak: Thinly slice the ribeye steak into bite-sized strips. Season the steak pieces with ½ tsp kosher salt and ½ tsp black pepper to enhance the natural flavors.
- Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced yellow onion, green bell pepper, and button mushrooms. Cook until the vegetables are tender and slightly caramelized, about 5-7 minutes. Remove from skillet and set aside.
- Cook the Steak: In the same skillet, add 1 tablespoon of olive oil and then the seasoned ribeye slices. Quickly sear the meat over medium-high heat until just cooked through but still tender, about 2-3 minutes. Remove from skillet and keep warm.
- Make the Cheese Sauce: Wipe the skillet clean and melt 1 tablespoon of olive oil over medium heat. Sprinkle in the all-purpose flour and whisk continuously for about 1 minute to make a roux. Gradually whisk in the whole milk to prevent lumps. Add garlic powder and cook until the sauce thickens, about 3-4 minutes. Remove from heat and stir in ¼ cup Provolone cheese and ½ cup Monterey Jack cheese until melted and smooth.
- Assemble the Pizza: Place the frozen pizza crust on a baking sheet or pizza stone. Spread the cheese sauce evenly over the crust. Distribute the cooked ribeye, sautéed vegetables, and remaining cheese (¼ cup Provolone and ¾ cup Monterey Jack) evenly on top of the sauce.
- Bake the Pizza: Preheat the oven to 425°F (220°C). Place the assembled pizza into the oven and bake for 12-16 minutes or until the cheese is bubbly and golden and the crust is crispy.
- Serve and Enjoy: Remove the pizza from the oven, let it cool for a couple of minutes, then slice and serve hot. This Philly Cheesesteak Pizza is perfect for sharing and guaranteed to be a crowd-pleaser.
Notes
- For a sharper flavor, substitute some or all of the Monterey Jack with Cheddar cheese.
- If you prefer, use freshly made pizza dough instead of a frozen crust.
- Make sure to slice the steak thinly against the grain for the most tender bites.
- This pizza pairs well with a simple green salad to balance the richness.
- Leftover pizza can be refrigerated for up to 3 days and reheated in the oven for best results.
