Philly Cheesesteak Pizza Recipe

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This Philly Cheesesteak Pizza gives you crisp-edged pizza loaded with the rich flavor of the cheesesteaks I grew up eating in Philadelphia. It has tender steak, onions, and a homemade cheese sauce that bakes into a gooey layer instead of using traditional pizza sauce.

Philly cheese steak pizza sauce spread over crispy crust

I’m from Philly, so I’m picky about what counts as cheesesteak-inspired. For this Philly cheese steak pizza, I focused on the parts that matter when you turn those flavors into pizza: thin steak that stays tender, a gooey cheese layer, and a crust that can handle generous toppings. I season the steak with my homemade Steak Seasoning, then build the pizza so every slice gets steak, onions, peppers, and cheese.

Why You’ll Love This Philly Cheesesteak Pizza

It tastes like a cheesesteak pizza, not just a steak pizza: The homemade cheese sauce, onions, and seasoned shaved steak bake together so each slice has that gooey, steak-and-cheese finish.
The sauce keeps its flavor after baking: White cheddar gives the sauce enough richness to stand up to the steak and crust.
A crisp-edged crust: Preheating the pan or stone gives the crust a head start before the sauce and toppings go on.
A generous layer of steak: I spread the steak all the way across the pizza so each piece feels full and satisfying.
Easy ways to make it your own: Keep it simple, add hoagie-style peppers, use naan or flatbread, or serve it with Spicy Mayo on the side.

ingredients to make philly cheese steak pizza

Ingredients You’ll Need

This section gives you the notes that matter before you start. The full amounts are in the recipe card.

Pizza Dough and Crust

Fresh pizza dough: Store-bought dough works well. Let it sit out while the oven preheats so it is easier to stretch. I typically buy this from the pizza to-go section at my local grocery store. They tend to make pizza dough fresh daily so if you go to the counter and ask, they also have just the dough for sale too!
Low-moisture mozzarella cheese: This melts well over the sauce
Olive oil: Helps the dough stretch and gives the crust better color.
Sesame seeds, optional: I add them as a small nod to the fresh seeded rolls at Angelo’s Pizzeria, one of my favorite Philly cheesesteak spots. Skip them if you want a plain crust.
Olive oil or butter, optional: Brush a little on the crust edge if you want the sesame seeds to stick better.

Homemade Cheese Sauce

Unsalted butter: Gives the sauce a rich base and lets you control the salt.
Garlic: Adds flavor without turning the sauce into a plain white pizza sauce.
All-purpose flour: Thickens the sauce so it spreads well and stays put.
Half-and-half or heavy cream: Heavy cream gives the richest finish. Half-and-half still works if that is what you have.
White cheddar cheese: A lot of Philly cheesesteaks use American cheese, but I didn’t want it here because it can get too mild once you turn it into a sauce. The cheesesteaks I love most use Cooper Sharp because it melts well and still tastes like cheese, but you usually have to order it in bulk. White cheddar gives this sauce that sharper, cheesier bite with something you can actually grab at the grocery store.
Sea salt and black pepper: Start light, then adjust after the cheese melts.

Steak, Onions, and Toppings

Boneless shaved steak: Ribeye is classic for cheesesteaks, but shaved sirloin works too. The thin cut cooks quickly and gives the pizza the right texture. You can usually buy shaved steak for cheesesteaks from the market.
Steak seasoning: I use my homemade Steak Seasoning so the steak tastes seasoned without covering up the cheese sauce.
Yellow onion: Slice it thin so it softens quickly and spreads evenly over the pizza.
Olive oil: Helps brown the onions before the steak goes in.
Jarred peppers: I’m talking about the kind of peppers you might add to a cheesesteak or hoagie, like long hots, hot cherry peppers, sweet peppers, or banana peppers. Some cheesesteak pizza recipes use bell peppers and mushrooms, but I kept this version closer to the cheesesteaks I grew up eating in Philadelphia.

Homemade Philly cheesesteak pizza with creamy white sauce

How to Make Philly Cheesesteak Pizza

Warm the Dough and Start with a Hot Pan

Let the pizza dough sit out while the oven preheats so it is easier to stretch without snapping back. I also preheat the pizza pan or stone because the hot surface gives the crust a head start before the sauce and toppings go on. That small step helps the bottom stay crisp instead of soft in the center.

Make the Homemade Cheese Sauce

The cheese sauce should be thick enough to spread, but still smooth and creamy. I start with a quick roux, then whisk in the cream slowly so the sauce does not clump. Once it thickens, turn off the heat before adding the cheese. The leftover warmth melts the cheddar gently and helps keep the sauce from turning grainy.

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Preparing garlic cheese sauce while the pizza pan preheats and stretching pizza dough for Philly cheesesteak pizza

Build the Base Before Adding the Steak

Add the stretched dough to the hot pan, then spread on the cheese sauce and mozzarella before the steak goes on. This gives the crust time to set and keeps the steak from overcooking. If you are adding sesame seeds to the edge, brush the crust lightly first so they stick.

Spreading cheese sauce and mozzarella over pizza dough, baking, and sautéing onions in butter while the pizza cooks

Cook the Steak Just Enough

The steak only needs a quick start in the skillet with the onions because it finishes in the oven. I stop cooking it while it is still tender, then spread it across the pizza so every slice gets a good amount. This keeps the steak from drying out and gives the pizza that generous cheesesteak feel.

Cooking shaved steak with seasoning and onions, then topping the pizza with steak, onions, and peppers before baking

Finish the Pizza and Let It Rest

Once the steak and optional peppers are added, the pizza goes back into the oven just long enough for everything to finish cooking together. Let it rest for a few minutes before slicing. The sauce settles as it sits, which makes the pizza easier to cut and keeps each slice from sliding apart.

Tips for a Crisp Crust and Tender Steak

Use shaved steak: Thin steak cooks quickly and is easier to bite through on pizza.
Pack on the steak: I wanted this pizza to have that overstuffed Philly feel, more like the cheesesteaks and hoagies at Gooey Looie’s, where the meat is piled high. Spread the steak to the edges so every slice gets a generous bite.
Do not fully cook the steak in the skillet: Since it bakes again, cooking it all the way on the stove can make it dry.
Preheat the pan or stone: A hot surface helps the bottom crisp before the sauce and toppings settle in.
Use low-moisture mozzarella: Fresh mozzarella releases too much water for this style of pizza.
Add the cheese off the heat: This keeps the homemade cheese sauce smooth.
Treat peppers as optional: Hoagie-style peppers taste great here, but the steak, onions, and cheese sauce are the main point.
Rest before slicing: Cutting right away can make the sauce run.

Crispy Philly cheese steak pizza with rich savory flavor

Easy Swaps and Cheesesteak Pizza Variations

Use another pizza cheese blend: If you don’t have mozzarella, you can use another pizza cheese. I prefer pizza cheese as a substitute over other shredded cheese like provolone because it melts better.
Use the peppers you like: I prefer hoagie-style peppers like long hots, hot cherry peppers, sweet peppers, or banana peppers. Bell peppers and mushrooms are common in some cheesesteak recipes too. So, add them if you enjoy that flavor, but I left them out because we don’t usually add those in Philly.
Make it spicier: Add hot cherry peppers, banana peppers, jalapeños, crushed red pepper, or serve it with Spicy Mayo.
Keep it simple: Skip the peppers if you want the steak, onions, and cheese to be the focus.
Use naan or flatbread: For a smaller Philly cheesesteak pizza, use naan or a prepared flatbread instead of regular pizza dough. Since the base is already cooked, it will need less time in the oven. Bake just until the cheese is melted, the steak is cooked through, and the edges are crisp.
Make it lighter: Use the steak, onions, peppers, and cheese sauce over a low-carb crust or turn it into a cheesesteak pizza bowl. You can also try my Cheesesteak Stuffed Peppers, which use peppers as the base instead of bread.
Add a buttery finish: Brush the crust with a little Herb Butter for Steaks or Roasted Garlic Butter after baking.

What to Serve With Philly Cheesesteak Pizza

This pizza is rich and filling, so I usually keep the side simple. A crisp salad, Air Fryer Broccoli, or another quick vegetable is enough.

For dipping or drizzling, my Spicy Mayo is my first pick. It adds creamy heat to the crust without covering up the steak and onions.

How to Store and Reheat Leftovers

Store: Keep leftover pizza in an airtight container in the refrigerator for up to 3 days.
Freeze: This pizza has never made it to leftovers in my house. So, I haven’t tested this. Technically, you can freeze slices. Simply, wrap the slices tightly and freeze for up to 2 months. The cheese sauce may change a little after thawing.
Reheat: Take the slices out of the refrigerator for about 15 minutes to have them come closer to room temperature. Reheat the slices in the air fryer or oven until warmed through and crisp on the bottom. You can use the microwave, but it will soften the crust.

FAQs About Philly Cheesesteak Pizza

What sauce goes on Philly Cheesesteak Pizza?

A homemade cheese sauce works best because it gives the pizza that gooey cheesesteak bite without using tomato sauce. I use a cheddar-based sauce so the cheese flavor still comes through after baking.

What kind of steak is best for Philly Cheesesteak Pizza?

Shaved ribeye is my first choice because it gives you that tender cheesesteak texture. Shaved sirloin also works and is often easier to find at the grocery store.

Does Philly Cheesesteak Pizza have peppers?

Peppers are optional. For this pizza, I prefer hoagie-style peppers like long hots, hot cherry peppers, sweet peppers, or banana peppers because they remind me more of the cheesesteaks I grew up eating in Philly. Bell peppers and mushrooms are common in some cheesesteak pizza recipes, so use them if that’s what you like.

Can I use naan or flatbread instead of pizza dough?

Yes. Naan or prepared flatbread works well for a smaller, faster version. Since the base is already cooked, it needs less oven time than fresh pizza dough.