Philly Cheese Steak Pizza
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?
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
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?
- 1 tablespoon butter
- 1 tablespoon flour
- ½ cup cold milk
- 1-3 cloves garlic, pressed
- 1/8 teaspoon salt
- a pinch of black pepper AND nutmeg
- ¼ cup parmesan cheese
- ½ recipe homemade
- 6 ounces of cooked ribeye, skirt,or flank steak, or roast beef (see notes for cooking instructions)
- ½ green bell pepper, sliced
- 3-5 mushrooms sliced
- ½ sweet onion, thinly sliced
- 3 teaspoons oil (optional)
- 1 ¼ cup shredded cheese (such as mozzarella or provolone)
- 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!
- 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.
This recipe looks amazing!???
Made the dough as per your link (great) and it came out fine with half the amount being perfect for what I needed. Substituted thyme and a dash of pepper and Worcestershire sauce for the nutmeg when making the sauce. A shake of red pepper and/or cayenne added to the sauce or steak adds a little bite as well.
I like to eat pizza with different varieties.I learn new recipe and will share with others.Great work..!
Just made this pizza with orange and yellow peppers, onions, and a small tenderloin steak. The sauce was perfect for pizza! I did skip the nutmeg though since it doesn’t suit my personal tastes.
Pizza looks really awesome! Definitely going to try 🙂
This was delicious! I cooked my onion, mush, and peppers a bit first and added banana peppers. I am making again tonight. It is now one of our favorites.
We loved it. I used refrigerator flat bread for dough.st
What steak is best to use on this ? We have some ribeyes frozen already but would they be too chewy since they have been frozen awhile ? Or too hard to cut ?
Ribeyes would work fine if they’re frozen. You’ll just need to defrost them to the point where you can easily slice them with a knife!
Loved this recipe. I have been looking for a good sauce for Philly cheese steak pizza and eureka! I have found it.
Loved this pizza including the crust!
This recipe is SO GOOD! While cooking the sauce I was ready to eat it right then, it smelled so good! The amount of sauce is perfect, the spices too. This Philly cheese steak pizza is a must try. I cooked the veggies a little bit. Everything comes together perfect. The sauce, the veggies, the steak. Can’t wait to try more of your recipes .
I’m so happy to hear it was enjoyed, Gergana! I appreciate you taking the time to come back and comment 🙂
During this pandemic my family and I have been trying to perfect our pizza game. I have to say this was by far our favorite. Your crust has so much flavor and crunch. Love it! But the star of the show are the toppings. Truly restaurant delicious. Thanks so much for a great recipe.
So glad to hear y’all gave it a go, Colleen! Appreciate you circling back to leave a review 🙂
Made your recipe on a gluten free crust. It was awesome. Loved the garlic sauce. I used steak ums for the meat, well drained, lol. It was really good. I have a picture but don’t see where I can post it.
Made this last night and it was delicious. Key point to remeber, let the flour cook in butter or it is going to have a funny taste. I had to do a remake, but fortunately I tasted the sauce before I added the cheese. I used Boars Head london broil deli meat and it all came together very nice. Thanks for the recipe.
Definately a keeper : )
Hi Melinda! Yes, defintely need to cook the rawness out of the flour. So glad to hear you enjoyed the recipe 🙂
Question? Once the park cheese is added to the mixture and begins to cool is it suppose to become like a thick and gummy texture? If not, would adding more milk to it help????
Hi Jen! It should thicken a bit, but shouldn’t be so thick that it’s gummy. You might need another small splash of milk to thin it back to a sauce-like consistency. I think it just all comes down to a different way of measuring out the flour 🙂
This was perfect! I had leftover skirt steak (bourbon marinated/grilled) and was looking for something new to do with it. The sauce is amazing, I’ll use it on more than just pizza. My sauce was also a little gummy after letting it cool – I added some hot water to it a few drops at a time – less than a tablespoon total – and that fixed it, easy. I precooked onion, pepper, mushroom to be a little carmelized, put them over the sauce, steak over that, then cheese. Definately a keeper, great change of pace. Thanks!
Excellent pizza! Made white sauce, steak, mushrooms and onions according to recipe but skipped green peppers since I didn’t have any on hand. Used store bought Ancient Grains crusts that I had on hand. This pizza is now the family favorite. Can’t wait to try out your pizza dough recipe next go-around.
Really great recipe….the white sauce was a little underwhelming when I tried it (well….except for the garlic)…I rolled in just a touch of Cayenne Pepper, and it was MONEY. Definitely adding to the Friday Pizza Nite choices!
Great recipe great results! The pizza was delicious thanks for a great recipe.
This was delicious! I made it with the thin crust. Going to make it again. I cooked the veggies just a little bit before putting it on the pizza. Thank you!
This pizza was SO GOOD. The only thing I’m sad about is that there wasn’t much leftover!
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!
I made this as written and it is amazing. I love it.
I.thank you for sharing your recipe
Where’s the nutrition values?
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!
Outstanding! Will be on rotation. I used shaved beef and it came together so fast!