Tasty Philly-Style Cheese Pie

This mouthwatering mashup brings Philly's famous sandwich right onto your pizza crust. We've taken all the goodness of a streetside cheesesteak and spread it over a pizza base, giving you the best of both worlds in every bite. The mix of juicy shaved beef, softened bell peppers, sweet onions, and that special three-cheese blend will have everyone at the table coming back for seconds.

I whipped this up one night when my daughter wanted pizza and my husband was craving a cheesesteak. What was meant to be a one-time compromise has turned into our end-of-week tradition, and now we're all fighting for the final piece.

Ingredients

• Pizza dough: 16 ounces from the store or homemade for your base
• Pizza sauce: ½ cup gives just enough flavor without drowning out the meat
• Shaved beef steak: 6-8 ounces cut super thin for that real sandwich feel
• Mozzarella cheese: 6 ounces for that amazing stretchy texture
• Green pepper and white onion: ½ each for that signature cheesesteak taste
• Kosher salt, black pepper, and Italian seasoning: the perfect flavor boost
• Provolone cheese: 4 ounces for that true Philly touch
• Cheez Whiz: ½ cup warmed up to drizzle on top
• Fresh chives for garnish: brings color and a hint of onion flavor

Step-by-Step Instructions

Prepare the oven:

Get your oven super hot at 500°F. You need this heat to make the crust crispy and melt all that cheese. If you've got a pizza stone, let it sit in there warming up for at least half an hour.

Shape the dough:

Flatten your dough on a floured counter and move it to a 16-inch pizza tray. Make a small ridge around the edge to keep your toppings safe. A little olive oil brushed on the outer edge adds extra taste.

Add the base layers:

Smooth the sauce all over but leave a tiny border. Don't go overboard with sauce since real cheesesteaks aren't too saucy. Scatter your mozzarella all over the sauce.

Add the cheesesteak toppings:

Sprinkle chopped peppers and onions across your pizza. Lay out the beef pieces so they aren't bunched up. Shake some salt, pepper, and Italian herbs over everything.

Initial bake:

Slide it into your hot oven for about 8-10 minutes. Look for edges turning golden and meat cooking through. The high heat works fast on thin steak while making your crust nice and crisp.

Add the cheese finish:

Pull out the pizza and quickly put provolone slices on top. Pop it back in until the cheese gets bubbly and the crust turns golden brown, roughly 2-3 minutes more.

Final touches:

After it's done baking, zigzag warm Cheez Whiz across the whole thing. Sprinkle fresh chives on top for a pop of color. Let it cool for a minute or two so the cheese can settle before cutting.

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What really makes this pizza sing is the three different cheeses. Some might argue about whether Cheez Whiz belongs on a traditional cheesesteak, but trust me - the combo of mozzarella, provolone, and that creamy cheese sauce works wonders together. When my father-in-law from Philadelphia gave it a thumbs up, I knew we'd nailed it.

Homemade Dough Option

Want to make this pizza even better? Try making your own dough. Mix 3 cups bread flour, 2 tablespoons sugar, 1 tablespoon kosher salt, and 2 teaspoons active dried yeast in a big bowl. Pour in 2 tablespoons olive oil and 1¼ cups warm water. Stir until it comes together, then knead on a floured counter for 8-10 minutes until it feels smooth. Put it in an oiled bowl, cover it up, and let it grow for 1-2 hours until it doubles. Push it down, shape it, and follow the cooking steps above. You'll really taste the difference with homemade dough.

Variations To Try

This recipe gives you that classic Philly experience, but feel free to switch things up. Add some mushrooms for extra flavor that many sandwich shops include. Try sweet red or yellow peppers instead of green ones. If you like things spicy, toss on some jalapeños or red pepper flakes before baking. You can even swap the beef for thin slices of chicken to make a chicken cheesesteak version.

Serving Suggestions

This filling pizza goes great with a simple green salad with tangy dressing to balance the richness. For a real Philly feel, add some potato chips and pickles on the side. At parties, cut it into small squares instead of triangles so it's easier to grab as a snack. The pizza is hearty enough to stand alone as a full meal, maybe just add some fresh fruit for dessert to finish things off.

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This pizza packs the punch of your favorite cheesesteak sandwich and will soon become a regular request in your home! Put your own spin on it and savor every bite!

Frequently Asked Questions

→ Can I use pre-made pizza dough instead of making it from scratch?

Yes, you can! The recipe shows how to make your own dough, but ready-made pizza dough works just fine. You'll find it in your grocery store's cold section, and many local pizza shops sell their dough too.

→ What's the best type of beef to use for cheesesteak pizza?

Thin-cut ribeye gives you that true Philly taste, but thin-sliced sirloin or packaged shaved beef works too. Just make sure whatever meat you pick is cut super thin so it cooks fast when baking on your pizza.

→ Is Cheez Whiz necessary for this pizza?

Cheez Whiz adds that real Philly sandwich feel, but you don't have to use it. You can make your own cheese sauce at home or just skip it completely. Your pizza will still taste great with just mozzarella and provolone on top.

→ Can I add other traditional cheesesteak toppings?

For sure! Try adding cooked mushrooms, spicy cherry peppers, or mild banana peppers for more flavor. Some folks also like spreading a thin layer of mayo or garlic sauce on the dough before adding the tomato sauce.

→ How do I prevent my pizza dough from getting soggy?

For a nice crispy base, don't put too much sauce in the middle. You can also bake the plain dough for 3-4 minutes first, then add your toppings. Using a pizza stone or metal sheet that's been heating in your oven also helps a lot.

→ What's the best way to reheat leftover cheesesteak pizza?

For the best results, warm up your slices on a hot baking sheet at 375°F for about 10 minutes. Try not to use the microwave as it makes the crust soft and floppy. A small toaster oven works great too if you're just warming up one or two pieces.