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My take on a homemade Philly cheese steak pizza! I’m loading up my homemade pizza crust with a quick garlic white sauce, lots of sautéed peppers, onions, and mushrooms. So why order out on Friday Night when you can make it at home?
Homemade Pizza!
This is seriously it. The pizza to end all pizzas. This cheese steak pizza has so much goodness all loaded onto my homemade pizza crust. It’s beefy and cheesy but also has something for my veggie lovers — onions, peppers, mushrooms. It’ll satisfy the whole family all in one go.
And your MOUTH will thank you.
I don’t know how much convincing is necessary when we’re talking about canceling on your local pizza guy and instead making this beautiful pie as home. But really, let’s just take a minute and a virtual whiff of this melty, cheesy, garlicky steak pizza. Oh chyeah, totally forgot to mention the best-ish part about all of this! The homemade garlic white sauce.
In this house we have major adoration for all things garlic.
Here’s how we make this cheese steak pizza. It all starts with the pizza crust. Now you can certainly buy store-bought pizza dough and just whip that up but if you’ve got a little time over the weekend, I urge you to give my homemade pizza dough a try. And if you’re feeling particularly lazy, my no knead pizza dough is just delicious! It freezes well so you could just make a batch and freeze it to have on hand whenever you NEED this cheesesteak pizza in your life.
The next thing we need is the garlic sauce. It starts off just like any other white sauce. We begin by whisking together a little butter and flour in a small saucepan once the room smells like cooked pie dough, we stream in the milk. Remember, always use COLD MILK when making a white sauce, you’ll never get lumps that way. While the milk heat up, we’ll add in 1-3 cloves of pressed garlic. And when the sauce reaches a simmer, we’ll add in the final touches. A little salt, pepper, a pinch of nutmeg, and ¼ cup of grated parmesan cheese.
And the steak. Leftover cooked ribeye, skirt or flank steaks are all perfect for this recipe. You’ll need a total of 6 ounces of cooked steak for 1 pizza. I keep the seasonings pretty simple on the steak since our white sauce is LOADED with garlicky goodness.
For the veggies, I loaded on lots of onions, green peppers, and sliced mushrooms. We have a divided household when it comes to the best kind of pizza. I root hard for the veggies and the hubby is all about the meat. But i’m sure this comes as no surprise as this is probably the case in most households. You can sauté the onions, mushrooms, and peppers a little before adding them on to the steak pizza or just add them raw. I find that mushrooms tend to get a little watery when added raw so I almost always give them a quick sauté. Also, you can caramelize the onions completely if you want a little more of that sweet depth of flavor. You really can’t go wrong with this one, use the veggies how ever you like.
And friends, there’s no such thing as too much cheese on your pizza. We like shredded mozzarella but provolone, or even an Italian cheese blend would be delicious. Use whatever you like!
And there you have it! Golden crust, bubbly cheese, sweet onions, and steak all loaded onto this Philly cheese steak pizza.
May your Fridays always look this good! ⬇⬇⬇
Philly Cheese Steak Pizza
Equipment
Ingredients
Sauce:
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup cold milk
- 1-3 cloves garlic pressed
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon nutmeg ground
- 1/4 cup parmesan cheese
Pizza:
- 1/2 homemade pizza dough
- 6 ounces of cooked ribeye or other cuts
- 1/2 green bell pepper sliced
- 5 mushrooms sliced
- 1/2 sweet onion thinly sliced
- 3 teaspoons oil optional
- 1 1/4 cup shredded cheese such as mozzarella or provolone
Instructions
- Position a rack in the center of the oven and preheat the oven to 475ºF. Roll the dough out into a 12 inch circle. Create a lip or rim by thickening the dough around the crust portion. This keeps the sauce in instead of running over the sides. Let dough rest for 15-20 minutes while you prepare the sauce.
- Melt the butter in a small saucepan over medium heat. Whisk in the flour and let cook for 1 minute or until it smells like baked pie dough. Slowly stream in the cold milk while you whisk. Add the pressed garlic and allow the sauce to come to a gentle simmer. Season with salt, pepper, and nutmeg. Remove the sauce from the stove; whisk in the parmesan cheese. Allow the sauce to cool for 5-10 minutes, you can prep your veggies in that time.
- The veggies can be used raw on the pizza if you prefer. I like to heat a skillet with a teaspoon of oil and cook each onions, peppers, and mushrooms for just a couple minutes separately. You’ll use a total of 3 teaspoons of oil to do this. I sometimes let the onions go low and slow for a little longer to get them to sweeten up a bit more, however this is totally optional.
- Top the dough with sauce, cooked steak, veggies, and shredded cheese. Bake for 12-15 minutes or until the crust is lightly browned and the cheese is bubbling and golden. For the last minute of baking, you can turn it to the broiler setting jus to get everything extra bubbly if you’d like. Slice pizza and serve!
Notes
- If you don’t have leftover cooked steak, here’s how to make it: Freeze the steak for 20-30 minutes so it’s easier to slice. Slice into very thin slices. Heat a skillet with 2 teaspoons of oil and season the steak with a pinch of salt and pepper. Cook the meat for a total of 1-2 minutes flipping it halfway in between so that it cooks evenly. Remove to a plate and let cool.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
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Following these directions results in a “sauce” that can be more accurately described as a paste that is unspreadable over your dough
Doubled up this recipe to fit a cookie sheet. I don’t have a pizza stone. I just asked my husband for one for Christmas. But even so, absolutely delicious!
I LIKED THE RECIPE
Very yummy! Added a pinch of sugar to the sauce and it was even better. Thanks for the great recipe!
Love the recipes. Keep them coming.Thanks so much!
Made this for dinner to tonight and it was really great. I wish I would have had good leftover steak as I think that would have really added to it. I used “stew meat” from the grocery store that I sliced thinly and seared on high heat. But since I tripled the recipe the meat did not caramelize well. I’d love to try it again with some leftover ribeye or T-bone.
Yum! Yum! Yum! We all loved this pizza. A lovely change from the usual tomato sauce-based pizzas. Thanks!
I have made this receipe several times and it is a winner everytime. Love the creamy garlic white sauce.
I made this and it was relatively easy. Iused the pizza dough recipe however cut down on flour to make only one crust as it was my first attempt at making dough EVER. It came out good and I have leftovers. Thanks for recipe
Sauce is amazing, (I doubled the recipe though for 1 pizza) never had a homemade pizza turn out this well. I will probably be making this once a month from now on
Outstanding! Will be on rotation. I used shaved beef and it came together so fast!
Great recipe, I had a little blue cheese on hand so added some in with the sauce and crumbled the rest on top of the pie. Also had some sliced green olives for some saltiness and red pepper for sweetness in place of the shrooms. Very rich but awesome for an occasional treat!
Where’s the nutrition values?
I.thank you for sharing your recipe
I made this as written and it is amazing. I love it.
Thank you for such a delicious receipe. We use this one every time. The white sauce is perfect as is. We didn’t change a thing.
Wow, this sauce is MONEY! To be honest, I had leftover Mississippi pot roast and flour tortillas to use up, so I used the sauce recipe to make little thin pizzas. I will continue to use this sauce. The nutmeg made it. Thanks!