There’s a reason Philly cheesesteaks are so popular. Try putting those ingredients on a Philly Cheesesteak Pizza and you’ve got an exciting twist that’s almost as addictive as the original.
Pizza is one of my husband’s great loves. He would eat pizza for every meal if he didn’t care about his health. Anyways, we obviously make a lot of pizza at home, so I try to think up different topping combinations for a twist once in awhile. Philly Cheesesteak pizza and butternut squash and sausage pizza are now household favorites.
You can make your own pizza dough (be sure to follow our perfect every time thin-crust dough recipe), but pre-cooked pizza dough is one of the best time-saving conveniences there are. I buy dough that is fresh, not frozen, from Trader Joe’s or Whole Foods. It makes an 8″ pizza – perfect for one or two.
Ingredients You Need
- 2 pre-cooked pizza crusts – If making your own crust, cook it for 8 minutes, then remove from the oven
- Green bell pepper
- Onion – I use diced sweet onion
- Sirloin steak – steak strips or chopped steak
- Cheez Whiz – It might seem strange, but this is the most iconic Philly cheese
- Mozzarella cheese – You can also use provolone
- Salt & pepper – to taste
Helpful Tips
- Philly cheese steak pizza is best when you choose high-quality ingredients. A good tender steak will go a long ways.
- There are a number of acceptable cheeses you can use for this pizza. We use Cheez Whiz, but you can also use Provolone cheese or another cheese sauce.
- A cheese steak can have peppers, onions, and/or mushrooms. Customize to fit your preference.
Philly Cheesesteak Pizza
Ingredients
- 2 pre-cooked pizza crusts if making your own crust, cook it for 8 minutes, then remove from the oven
- 1/2 large green bell pepper diced
- 1/2 medium onion diced
- 4 ounces (113 g) sirloin steak sliced thinly, cut into small pieces
- 1/2 cup (118 g) Cheez Whiz
- 3/4 cup (84 g) mozzarella cheese shredded
- salt & pepper to taste
Instructions
- Preheat the oven to 425° F(218°C). If your pizza crusts aren't pre-cook, put them in the oven for 8 minutes and remove.
- Saute the onion and green pepper together in a skillet over medium-high heat, until onions begin to turn transluscent – approximately 4 minutes. Remove from the skillet.
- Add the beef strips to the skillet, season with salt and pepper, and saute for 8-10 minutes, until browned. Remove from the heat.
- Start by spreading the Cheez Whiz evenly on each pizza dough. Then add the onion and green peppers, then the beef strips. Then top each pizza with mozzarella cheese.
- Put the pizza in the oven on the top rack and bake for 5-8 minutes, until the cheese is bubbling.
Equipment Needed
Nutrition
How to Cook a Pizza
The very best option is in a wood-fired oven. If you have one of these, I’m jealous.
The best option for most people is in the oven. However, I do love this Betty Crocker Countertop Pizza Maker. This 12″ pizza pan & indoor grill has an easy to clean because of the nonstick surface.
This awesome little machine can cook up to a 12-inch pizza (plus lots of other items – almost like an air fryer). The best feature is the top and bottom heating elements that enable the pizza crust to cook while the toppings are cooking.
What Rack of the Oven Should You Cook Your Pizza On?
Have you ever wondered if it makes a difference which rack you cook the pizza on? I definitely have. I actually read a bunch of scientific cooking demos that explained the difference between what happens on the top vs the bottom of the oven.
The conclusion was that it’s best to cook the pizza on the top rack. It allows for the most even cooking of both the crust and the toppings, so one doesn’t burn before the other cooks. Give it a try!
Reheating Pizza
We’ve finally found the ultimate way to reheat pizza and that’s in the air fryer! Stop trying to revive day-old pizza in the microwave and learn how to reheat pizza in the air fryer.
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
Sorry about that oversight, Jackie. The recipe has been adjusted.
cheese whiz might be the norm in Philly but I prefer an aged cheddar!