Philly Cheesesteak Pizza

Name: Philly Cheesesteak Pizza
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 count Pizza dough balls (15 oz); 3 lb Ribeye or sirloin, thin sliced; 3 count Bell peppers, sliced; 3 large Yellow onions, sliced; 24 count Provolone slices; 12 oz Low-moisture mozzarella, shredded; 0.5 cup Garlic aioli or mayo; 2 tbsp Worcestershire sauce; 1.5 tbsp Kosher salt; 1 tbsp Black pepper; 3 tbsp Vegetable oil

Steak, peppers, provolone on dough

Prep: 35 min
Cook: 90 min
Serves 8
Difficulty: medium

Steak, peppers, provolone on dough. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

1400Cal

85gProtein

105gCarbs

69gFat

Ingredients

4 count Pizza dough balls (15 oz)
3 lb Ribeye or sirloin, thin sliced
3 count Bell peppers, sliced
3 large Yellow onions, sliced
24 count Provolone slices
12 oz Low-moisture mozzarella, shredded
0.5 cup Garlic aioli or mayo
2 tbsp Worcestershire sauce
1.5 tbsp Kosher salt
1 tbsp Black pepper
3 tbsp Vegetable oil

Instructions

Sear steak and vegetables: Heat oil in a large skillet over high heat. Sear steak in batches 2 minutes until browned but not overcooked — it finishes on the pie. Sauté peppers and onions in the same pan 10 minutes until soft and charred at edges. Season with salt, pepper, and Worcestershire.
Combine steak, veg, and provolone: Chop steak roughly and toss with peppers, onions, and torn provolone off heat so cheese starts to melt. This is your cheesesteak topping — keep warm.
Preheat stone to 500°F: Heat stone or steel at 500°F at least 40 minutes. Stretch dough while the stone saturates.
Aioli base and load topping: Stretch rounds to 12–14 inches. Spread a thin layer of garlic aioli instead of tomato sauce. Layer mozzarella, then the hot steak-pepper-onion-provolone mix evenly.
Bake until provolone browns: Bake 11–14 minutes until cheese on top browns and the crust is crisp. Philly Cheesesteak Pizza should smell like the sandwich — if it smells only like bread, you skimped on the filling.
Rest and cut: Rest 3 minutes so molten cheese sets. Cut 8 slices per pie. Serve fast — cheesesteak topping stays best when the pie is hot off the stone.

Tonight's spread

Cut pies into hall slices (8 per pie minimum) and fan on sheet trays.
Keep a fresh pie warming in the oven — pizza dies fast on the counter.
Line up Philly Cheesesteak Pizza on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.

Pizza stone or steel
Peel or inverted sheet pan
Large sheet trays
Instant-read thermometer
Aluminum foil