Description
Homemade pizza with savory cheesesteak, creamy cheese sauce, and a crispy crust. A Philly favorite!
Ingredients
Scale
- 1 cup warm water (105-115°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon sugar
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for greasing
- 1 pound thinly sliced ribeye steak (or shaved steak)
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 8 ounces provolone cheese, shredded
- 4 ounces white American cheese, shredded
- Cornmeal, for dusting the pizza peel or baking sheet
- Optional: Banana peppers, for topping
Instructions
- Activate the Yeast: In a large bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes, or until the yeast is foamy.
- Combine Wet and Dry Ingredients: Add the flour, salt, and olive oil to the yeast mixture. Use a wooden spoon or your hands to mix until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, add a tiny bit of water.
- First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat it with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch Down and Divide: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it in half. You can make two smaller pizzas or save half the dough for another use.
- Sear the Steak: Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Add the thinly sliced steak and cook, stirring occasionally, until browned and cooked through. This usually takes about 5-7 minutes. Don’t overcrowd the pan; cook the steak in batches if necessary to ensure proper browning.
- Sauté the Vegetables: Add the sliced onion, green bell pepper, and red bell pepper to the skillet with the steak. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes.
- Season the Filling: Stir in the garlic powder, onion powder, black pepper, and salt. Taste and adjust seasonings as needed.
- Keep Warm: Remove the skillet from the heat and set aside to keep the filling warm while you prepare the cheese sauce and pizza dough.
- Make a Roux: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes, until the mixture is smooth and golden.
- Add Milk Gradually: Gradually whisk in the milk, a little at a time, ensuring that there are no lumps. Continue whisking until the mixture is smooth and begins to thicken.
- Simmer and Thicken: Bring the mixture to a simmer, stirring constantly. Reduce the heat to low and continue to simmer for 5-7 minutes, or until the sauce has thickened enough to coat the back of a spoon.
- Add Cheese and Seasonings: Remove the saucepan from the heat. Add the shredded provolone cheese and white American cheese. Stir until the cheese is completely melted and the sauce is smooth and creamy. Stir in the salt, black pepper, and garlic powder. Taste and adjust seasonings as needed.
- Preheat Oven and Pizza Stone (if using): Preheat your oven to 450°F (232°C). If you’re using a pizza stone, place it in the oven while it preheats.
- Shape the Dough: On a lightly floured surface, stretch or roll out one portion of the pizza dough into a 12-inch circle (or desired shape).
- Transfer to Pizza Peel or Baking Sheet: Sprinkle a pizza peel or baking sheet with cornmeal. Carefully transfer the shaped pizza dough to the prepared peel or baking sheet.
- Spread the Cheese Sauce: Spread a generous layer of the cheese sauce evenly over the pizza dough, leaving a small border for the crust.
- Top with Cheesesteak Filling: Spoon the cheesesteak filling over the cheese sauce, distributing it evenly.
- Add Optional Toppings: If desired, add banana peppers or other toppings of your choice.
- Bake the Pizza: Carefully slide the pizza onto the preheated pizza stone (or place the baking sheet in the oven). Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
- Cool Slightly and Slice: Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
- Enjoy! Serve immediately and enjoy your delicious Philly Cheesesteak Pizza!
Notes
- Make sure your yeast is active by checking for foam when mixed with warm water and sugar. If it doesn’t foam, use fresh yeast.
- Kneading the dough develops the gluten, which gives the pizza its chewy texture.
- The warmer the environment, the faster the dough will rise.
- Don’t overcrowd the pan when searing the steak; cook in batches if necessary.
- Caramelizing the vegetables adds a depth of flavor to the filling.
- Cooking the flour for the cheese sauce removes the raw flour taste.
- If the cheese sauce is too thick, add a splash of milk. If it’s too thin, simmer it for a few more minutes.
- A pizza stone helps the crust cook evenly and become crispy.
- Baking times can vary depending on your oven, so keep an eye on the pizza.
- Prep Time: 45 minutes
- Cook Time: 45 minutes