Philly Cheese Steak Pizza
Take your pizza night to the next level with this savory and indulgent Philly Cheese Steak Pizza, a mouthwatering fusion of two classic comfort foods. This irresistible recipe features a golden, crisp crust topped with creamy Alfredo sauce, tender slices of seared ribeye steak, and a medley of sautéed green bell peppers, onions, and mushrooms. A generous layer of melted provolone and mozzarella cheese ties everything together in a gooey, flavorful embrace. Perfect for fans of bold, hearty flavors, this gourmet pizza is ready in just 35 minutes, making it an ideal choice for a quick weeknight dinner or game-day treat. Dust off your pizza stone and savor the ultimate steakhouse-inspired pie that’s guaranteed to impress!
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Recipe Information
Ingredients
- 1 pound pizza dough
- 1 tablespoon olive oil
- 8 ounces ribeye steak, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 4 ounces white button mushrooms, thinly sliced
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup provolone cheese, shredded
- 1 cup mozzarella cheese, shredded
- 0.5 cup alfredo sauce
- 1 tablespoon cornmeal (for dusting)
Instructions
Preheat your oven to 475°F (245°C). Place a pizza stone or baking sheet inside to heat up.
Roll out the pizza dough on a floured surface to your desired thickness. Transfer it to a piece of parchment paper dusted with cornmeal to prevent sticking.
In a skillet over medium-high heat, heat the olive oil. Add the ribeye steak slices and cook for 2-3 minutes until browned and just cooked through. Remove from the skillet and set aside.
In the same skillet, add the green bell pepper, onion, and mushrooms. Sauté for 5-6 minutes until tender. Add the garlic and cook for an additional 30 seconds. Season with salt and black pepper, then remove from heat.
Spread the Alfredo sauce evenly over the pizza dough, leaving a small border around the edges.
Sprinkle half of the shredded provolone and mozzarella cheese over the Alfredo sauce.
Distribute the cooked steak slices and sautéed vegetables evenly over the cheese layer.
Top with the remaining shredded provolone and mozzarella cheese.
Using the parchment paper, carefully transfer the pizza onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is crispy and the cheese is bubbly and golden.
Remove the pizza from the oven and let it rest for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1383 mg | 60% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 3.1 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 540 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
