Philly Cheese Steak Pizza

The BEST Philly Cheese Steak Pizza

Now, if you’ve never had the pleasure of wolfing down one of these gorgeously greasy gifts to the earth, you’re missing out. How can I preach about Philly Cheese Steaks if I have never been to Philadelphia? Easily. 

I have had a great time trying Philly Cheese Steaks everywhere from my hometown Chicago to New York. Just thinking about the intoxicating aroma of the tender thinly sliced steak with sauteed onions and green peppers topped with melted provolone cheese sends chills up and down my spine.

I’ve never attempted to make a cheese steak at home but for some reason, I recently had the urge to give it a shot. But in very Jocelyn-like fashion, I had to take this classic and turn it on its head.

So, I started dreaming up delicious twists for this indulgent meal. I landed on creating this epic pizza loaded with all things Philly Cheese Steak inspired!

THE PERFECT PIZZA CRUST

In constructing the dough for this recipe, I wanted to create a crust that would remind me of the familiar roll that serves as the vehicle for my beloved sandwich. I needed something light, yet chewy and substantial enough to withstand the weight of all that steak and cheese.

If you haven’t attempted to make pizza crust before it can be a bit intimidating. But, I’m here to preach that it is beyond worth the trouble. Here’s a few tips to get you started:

Give the Dough Sufficient Time to Rise

The time your dough spends rising is time spent developing flavor and texture. Rushing the process will only result in a dull dough that won’t properly rise during cooking. Be patient.

Flavor Your Dough

This dough recipe is simple but that doesn’t mean you can’t jazz it up. I love adding a couple dashes of seasoning to create dimension. Try onion powder, garlic powder or dried oregano! Add in your seasoning during the stretching process.

How to Stretch the Dough

Don’t be stingy with the flour! Coat your surface heavily and add more as needed. Gently use a floured rolling pin to roll out your dough. Then, use you hands to gently work your dough to get your desired shape.

Make Ahead of Time

If you find yourself wanting to make pizza but don’t always have the time I would suggest making your dough ahead of time.

Simply mix together your dough, allow it to go through the first rise then form it into a ball. Wrap your dough in plastic wrap, place it in a freezer safe ziploc and store for up to three months.

To thaw, place the pizza dough in the refrigerator overnight and roll it out when you’re ready!

The crust is so chewy and reminds me so much of the familiar roll that served as the vehicle for my beloved sandwich. After I worked out the crust recipe, I sauteed strips of ribeye steak with green peppers, onions, and seasoning so those flavors would blend together and stand on their own.

After I worked out the crust recipe, I moved on to perfecting my toppings and finding the right balance of flavors. I started by breaking down my ingredients and analyzing how each one fit into the puzzle.

Ribeye Steak

Ribeye is my favorite cut of steak; it’s tender, juicy and takes on flavor like none other. I sauteed strips of ribeye steak with green peppers, onions, and seasoning so those flavors would blend together and stand on their own.

Alfredo Sauce

Philly Cheese Steaks don’t have tomatoes so using alfredo sauce only seemed right. It’s creamy, cheesy and oh so rich! After spreading a generous layer of alfredo I proceeded to pile on my steak mixture.

 

Provolone Cheese

As I mentioned before, my favorite cheese steaks are loaded with provolone cheese. I love that provolone is mild yet so flavorful. Plus, the cheese pull is crazy! So, I sprinkled (with a heavy hand) my cheese on top of the steak and watched the magic happen in my oven.

The end result is a beautiful golden crust layered with flavors that have perfectly melted together. I am honestly drooling at the memory of how good each bite was! You absolutely HAVE to make this pizza.