Make the best Philly Cheese Steak Pizza with this super easy recipe! This beef pizza is loaded with pizza toppings including Philly steak, peppers, onions, and a white pizza sauce with parmesan cheese that’s “to die for”. Let’s make this gourmet homemade pizza!
Why it’s the #1 homemade philly cheese steak pizza
- Fool-proof. I’m Jenna, a pizza expert, and I will teach you all my tricks!
- Use leftover steak as a pizza topping. Or make steak for pizza (I’ll show you how).
- Learn what sauce on Philly cheese steak pizza tastes the best.
- Tastes better than delivery pizza like Domino’s or Papa John’s Philly cheese steak pizza.
- Every bite is SO YUM. Seriously. Scroll to see the pics!
Do you need special equipment?
Nope! Make this tasty cheesesteak pizza on a pizza stone or on a sheet pan. Clear directions for both methods are in the easy-to-follow recipe at the bottom of this page. If you want to make it super fast, start with a frozen premade pizza crust.
See my guide to making crispy stone crust pizza…
Ingredients for this recipe
You can make everything for this steak pizza from scratch – or substitute with adding leftover steak to pizza and using alfredo sauce from a jar instead of making the white sauce. If you’re going to make it completely by scratch, here’s what you need…
Ingredients for Philly cheesesteak pizza toppings
Here’s all the delicious gourmet pizza toppings for my version of Philly steak pizza…
- 1 ball pizza dough (store bought or homemade)
- A little olive oil
- White cheese pizza sauce (substitute store bought Alfredo sauce)
- Cheese: cheddar and mozzarella cheese (substitute provolone cheese)
- 8 oz steak (cooked and sliced thin – rare or medium-rare is best)
- Sautéed onions and peppers
- Fresh chopped parsley to sprinkle on top at the end
Other pizza toppings you can add…
- Peppers and mushrooms are a pretty classic cheese steak topping, so feel free to throw some fresh or sautéed mushrooms on top as well.
- Provolone cheese is a great substitution or addition to the cheese blend.
- Bell peppers of any color will work. Orange and red peppers are on the sweeter site, whereas green bell peppers are a bit more bitter.
- Any onions will work. Caramelized red onions are another great choice. Walla Walla yellow onions are sweeter and perfect on top, as well.
A note on making steak for Philly pizza
Leftover, refrigerated steak is perfect for this recipe because chilled steak is easy to slice.
For replicating the classic Philly steak seasoning taste, marinate your favorite steak recipe in worcestershire sauce with a sprinkle of red pepper flakes. Or just use a little salt and pepper to sear or grill an 8 oz steak to medium rare like I did in the coulotte steak recipe in the tutorial photos.
If you’re wondering how to cook steak for pizza recipes, don’t forget: the steak will continue cooking in the oven. So even if you prefer a more well done steak, I suggest cooking it on the rare side.
Ingredients for the white Philly cheese steak sauce
Don’t want to make your own white sauce for pizza? No problem – you can substitute Alfredo sauce. But my DIY white sauce tastes amazing on steak pizza (it’s packed with parmesan cheese and roasted garlic). Here’s what you need…
- The base: olive oil, garlic, butter, flour, milk
- Seasoning: salt, black pepper, dried Italian seasonings blend
- Freshly grated Parmesan cheese
- Freshly chopped parsley
Ingredients to make sautéed onions and peppers
Sure, you could use raw peppers and onions, but if you’re going all out and want that cheesesteak sandwich pizza vibe, sauté them first with these ingredients…
- The base: olive oil, salt, butter
- Veggies: yellow onion, red pepper, yellow pepper
How to make a Philly cheesesteak pizza
So let’s get to it! Here is my step-by-step philly cheesesteak pizza recipe. Scroll to the bottom to print the recipe with bonus tips.
Make the white sauce for cheesesteak pizza from scratch
Even if you’ve never made a cheese sauce for pizza, you can pull this one off. It’s really simple and takes only about 10 minutes. See the recipe video at the bottom of this page if you want me to walk you through it.
- Roast garlic. (photo A) In a small pan on medium-low heat, add olive oil and garlic. Sauté garlic about 3 minutes until translucent, stirring regularly. Remove from heat before garlic browns. Set aside.
- Heat butter with flour. (photo B) Add butter to a small sauce pan on medium heat. Once butter melts, add flour by whisking it in slowly so it doesn’t clump. Cook flour and milk (aka a roux or Béchamel sauce) for about 1 minute until it turns light brown and the air smells nutty.
- Add milk to white pizza sauce. (photo C) With the sauce pan on medium heat, slowly pour cold milk into the roux, whisking as it incorporates. Turn the heat of the burner to high, and once the milk bubbles (1-2 minutes later), reduce the heat to medium. Then add cooked garlic olive oil mixture to the roux. Continue to whisk ingredients as they bubble for 1 minute. Turn off the heat of the burner (leaving the pan on the burner is fine to pick up residual heat).
- Add the rest of the white pizza sauce ingredients. (photo D) Add seasonings to the mixture (salt, black pepper, Italian dried seasonings). Add parmesan cheese and whisk until combined and the sauce becomes smooth. Remove from the burner, stir in the fresh chopped parsley (photo E), and set aside while making the pizza (photo F). Or store in the refrigerator and reheat on low if making the pizza sauce more than 20 minutes in advance.
For more details, see this white pizza sauce recipe.
Make the sautéed onions and peppers pizza topping
Also see the full length tutorial video at the bottom of this post for step by step if it’s your first time making onions and peppers for pizza toppings. See tips for cutting peppers.
- Add all ingredients for the onions and peppers (except the butter) to a large pan or large skillet on the stove, on medium-high heat. Sauté all ingredients for ~5 minutes, stirring regularly.
- Add butter and cook for another 5-10 minutes, stirring regularly. Remove from heat before sautéed onions and peppers brown. They are done cooking when the onions and peppers are roasted on the edges and softened.
For more details, see this sautéed onions and peppers recipe.
Assemble and bake Philly cheesesteak pizza
Now I’ll walk you through using a pizza stone to cook Philly pizza, but you can find directions on cooking pizza on a sheet pan in the recipe at the bottom of this page.
Help pizza dough rise in advance… The morning-of making the pizza, move the dough from the fridge to a countertop. At a minimum, take the dough out of the fridge a couple of hours before making this pizza recipe (preferably in a sunny window).
Step 1. Preheat oven to 460ºF and preheat pizza stone. Consult your pizza stone to ensure the cooking temperature is safe and appropriate for your particular brand. (This pizza stone from Emily Henry was provided by the brand for me to use in cooking demonstrations and they suggest cooking pizza on a stone at 460ºF.)
Step 2. Stretch the pizza dough. Check out the Sip Bite Go guide to stretching pizza dough for visuals or watch this pizza recipe video at the bottom of this page. There are also tips for you in the recipe card notes.
Step 3. Assemble pizza. Take the pizza stone out of the oven and brush half the olive oil on the pizza stone. Carefully add raw pizza to the hot pizza stone. Add the pizza toppings right on top of the raw pizza dough.
First, brush olive oil on the outside crust of the pizza in a circle shape. Then add sauce to the center of the raw pizza dough leaving 1” on the outside for the crust.
Sprinkle on the cheese. Top with cooked steak slices and sautéed onions and peppers.
Step 4. Bake pizza. Add pizza (on the pizza stone) to the oven and bake at 460ºF for 10-15 minutes (or for the time and temperature for baking pizza on your pizza stone). Pizza is ready when cheese has completely melted and is starting to bubble. The bottom of the dough should be golden brown.
Step 5. Serve pizza. Slice and serve with a sprinkle of fresh chopped parsley.
FAQs for this tasty steak pizza
The signature cheese used on Domino’s or Papa John’s Philly cheese steak pizza is Provolone, a semi-hard Italian cheese. If you can’t get Provolone or don’t like it, try making this recipe with mozzarella and cheese. Those are some of my favorite pizza toppings for beef pizzas, which is why they’re used in this recipe.
A simple tomato cucumber salad marinated in vinegar is a good side option to serve with your homemade Philly cheese steak pizza. Homemade fries, nachos, air fryer wings, or coleslaw are other possibilities.
Philly cheese steak pizza features a creamy white sauce that’s similar to an Alfredo sauce, but don’t head to the store just yet— my recipe gives you all the information you need to make it from scratch out of basic ingredients.
This Philly cheese steak pizza can be frozen, so make up several and slip them in the freezer for when the mood strikes! I like to parbake store bought Whole Foods pizza dough or Trader Joe’s pizza dough and then top it, and freeze the toppings.
Yes, I wouldn’t bake the toppings on the Phillies pizza before freezing. Just top the par-baked pizza crust and freeze the pizza with the white cheese sauce, cheese, medium rare steak, and sautéed vegetables.
Peppers can lose some of their texture and get soft—mushy, almost—when frozen, but your pizza will still be delicious. When it all bakes in the cheese, the sautéed peppers and onions come back to life! Even the frozen steak tastes delicious again.
The Perfect Pizza Setup
Want to make restaurant style pizza at home? I’ve got you covered! Here are some of my top tips, tricks, secret ingredients and tools for a pizza night everyone will look forward to, again and again.
- NEVER do this… Contrary to what most people believe, when baking pizza on a sheet pan, never add toppings to raw pizza dough. Instead, follow my recipe for making homemade pizza with ready made dough, which will teach you how to par bake pizza dough first.
- Get help from secret ingredients…
– This dough seasoning is the secret to real Italian-tasting homemade pizza dough.
– Add pizza seasoning to store bought pizza sauce. This makes the pizza taste really fresh! - Herbs are for after… In my weekly pizza making practice, I’ve found that fresh herbs, like basil, need to be added to pizza after the pizza is done baking (so the herbs don’t wilt).
- Buy fresh dough and get amazing results. Yup, fresh dough from grocery stores is one of my favorite short-cuts. Learn how to use fresh Trader Joe’s pizza dough and Whole Foods pizza dough with my tutorials.
- Frozen pizza can taste amazing, too!! Learn how to spruce it up with this recipe for pizza using frozen crust.
- Slice pizza pies like a chef with just a few swipes, using big ol’ pizza cutters.
- Want to grill pizza? Here are some pizza grilling tools to check out.
- Do you really need to cook pizza on the rack? Nope! I basically never do. Here are tools you see me using in my tutorials on cooking pizza in the oven…
– Bake pizza on a rimmed baking pan set to get a beautiful golden brown crust.
– Love crispy crust? Let the air flow with this dishwasher safe pizza pan.
– Get personal – let your fam / friends top their own pies with this set of personal pizza pans.
More pizza recipes from Sip Bite Go
- Cheeseburger pizza
- Philly cheese steak pizza
- Smoked Traeger pizza
- Chicken spinach pizza with bacon
- Homemade pizza dough
- Pizza sauce recipe
- White pizza sauce
- See tips for stretching pizza dough by hand
- Learn how to make frozen premade pizza crust taste better
- GUIDE: how to cook chicken breast for pizza
Are you a foodie, too?
Hey home chefs, are you digging this Philly steak pizza? Find me on Instagram @sipbitego to show me your food. People message me photos of their pizzas and ask for tips all the time, so don’t be shy!
Want to make restaurant-style food at home? I teach you how here on Sip Bite Go and with in-depth video guides on the Sip Bite Go channel.
Philly Cheese Steak Pizza Recipe | Sip Bite Go
Ingredients
Whitesauce for steak pizza (substitute ready made Alfredo sauce)
- 2 tsp olive oil
- 3 cloves garlic minced
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk cold
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasonings dried
- ½ cup parmesan cheese freshly grated
- 1 tsp fresh chopped parsley optional
Sautéed onions and peppers pizza topping
- ½ tbsp olive oil
- ½ yellow onion cut in half and sliced in ½” strips
- ½ red pepper cut in half and sliced in ½” strips
- ½ yellow pepper cut in half and sliced in ½” strips
- ½ tsp salt
- 1 tbsp butter
Philly Cheese Steak pizza ingredients
- 1 16oz ball pizza dough store bought or homemade
- ½ tsp olive oil
- 1.5 cups pizza sauce white (substitute Alfredo sauce)
- 1 cup mozzarella cheese substitute provolone cheese
- ½ cup cheddar cheese
- 1 cup steak cooked and sliced thin (rare / medium-rare is best)
- 1 cup onions and peppers sautéed
- 1 tsp parsley fresh chopped
Instructions
Help pizza dough rise in advance
- If you’ve been with me for a while here at Sip Bite Go, you know that I recommend taking the pizza dough out of the fridge the morning of making the pizza. At a minimum, taking the dough out of the fridge to rise for a couple of hours (preferably in a sunny window) will help it stretch and will make a really light, fluffy pizza crust.
To make the Philly cheesesteak white pizza sauce
- Roast garlic. In a small pan on medium-low heat, add olive oil and garlic. Sauté garlic about 3 minutes until translucent, stirring regularly. Remove from heat before garlic browns. Set aside.
- Heat butter with flour. Add butter to a small sauce pan on medium heat. Once butter melts, add flour by whisking it in slowly so it doesn’t clump. Cook flour and milk (aka a roux or Béchamel sauce) for about 1 minute until it turns light brown and the air smells nutty.
- Add milk to white pizza sauce. With the sauce pan on medium heat, slowly pour cold milk into the roux, whisking as it incorporates. Turn the heat of the burner to high, and once the milk bubbles (1-2 minutes later), reduce the heat to medium. Then add cooked garlic olive oil mixture to the roux. Continue to whisk ingredients as they bubble for 1 minute. Turn off the heat of the burner (leaving the pan on the burner is fine to pick up residual heat).
- Add the rest of the white pizza sauce ingredients. Add seasonings to the mixture (salt, black pepper, Italian dried seasonings). Add parmesan cheese and whisk until combined and the sauce becomes smooth. Remove from the burner, stir in the fresh chopped parsley, and set aside while making the pizza. Or store in the refrigerator and reheat on low if making the sauce more than 20 minutes in advance.
How to sauté onions and peppers topping for pizza
- Add all ingredients (except for the butter) for the onions and peppers to a large pan or large skillet on the stove, on medium-high heat. Sauté for ~5 minutes, stirring regularly.
- Add butter and cook for another 5-10 minutes, stirring regularly. Remove from heat before sautéed onions and peppers brown. The sautéd veggies are ready when the onions and peppers are roasted on the edges and softened.
BAKING OPTION 1 – Make Philly Cheesesteak Pizza on a PIZZA STONE
- Preheat oven to 460ºF and preheat the pizza stone. (Consult your pizza stone to ensure the cooking temperature is safe and appropriate for your particular brand. This pizza stone from Emily Henry was provided by the brand for me to use in cooking demonstrations and they suggest cooking pizza on a stone at 460ºF.)
- Stretch the pizza dough. (see tips on Sip Bite Go — there is an entire tutorial to help you out if you like visuals, or see tips in the notes of this recipe.)
- Assemble pizza. Take the pizza stone out of the oven and brush half the olive oil on the pizza stone. Carefully add raw pizza to the hot pizza stone. Add the pizza toppings right on top of the raw pizza dough. First, brush olive oil on the outside crust of the pizza in a circle shape. Then add sauce to the center of the raw pizza dough leaving 1” on the outside for the crust. Sprinkle on the cheese. Top with cooked steak slices and sautéed onions and peppers.
- Bake pizza. Add pizza (on the pizza stone) to the oven and bake at 460ºF for 10-15 minutes (or for the time and temperature for baking pizza on your pizza stone). Pizza is ready when cheese has completely melted and is starting to bubble. The bottom of the dough should be golden brown.
- Serve pizza. Slice and serve with a sprinkle of fresh chopped parsley.
BAKING OPTION 2 – Make Philly Cheesesteak Pizza on a SHEET PAN
- Preheat the oven for baking the Philly steak pizza. Preheat the oven to 450ºF. Set out a large rimmed baking sheet lined with parchment paper. Brush half of the olive oil on the parchment paper.
- Stretch the pizza dough. See tips in the notes section at the bottom of this recipe.
- Par bake pizza dough on the sheet pan. When the dough has stretched as far as it will go without holes, transfer the stretched pizza dough to the baking sheet (you’ll need both hands — up to your elbows!) Brush the remaining olive oil around the outside of the pizza dough so when it bakes, you’ll get a golden crust. DON’T add toppings at this time! Bake the “naked pizza” as I call it, in the oven for 7 minutes at 450ºF.
- Prep oven for the second bake. Once the pizza has par-baked, remove it from the oven and preheat the oven to 500ºF.
- Add pizza toppings. Add the white Philly cheese sauce, cheese, steak, and cooked onions and peppers.
- Bake pizza with toppings. Bake the steak pizza with toppings at 500ºF degrees F for 7-10 minutes, until the cheese has completely melted and is starting to bubble. The bottom of the crust should be golden brown.
- Serve pizza. Slice and serve with a sprinkle of fresh chopped parsley.
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