Cheesesteak Pizza

Yo!!!  Combine the love for pizza with the love for a Philly Cheesesteak and you get this pizza!  Instead of a “red sauce” we use a nice bechamel sauce (“Alfredo” or aka “white sauce”) with thinly sliced steak, grilled onions, green pepper and optional mushrooms if you like them! Top it with a combination of mozzarella and provolone cheeses to get a nice classic, cheesy texture for your pizza. As I always say, “Keep it Simple” so if you feel like just going out and getting a pre-made pizza crust and creating this, that’s awesome! You can also go to your local pizza parlor and see if they will sell you some dough, or perhaps you have a local specialty shop that sells pizza dough in your area.  Sometimes, when I feel creative, I make the dough myself, so I will include that recipe here as well.  In any case, this pizza tastes great no matter which dough you use! Put your own personal “love” into the recipe and it tastes even that much better!  Enjoy!

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Cheesesteak Pizza

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Lunch, Main Course, Snack

Cuisine: American, Italian

Keyword: 45minutes, Cheesesteak, easy, Pizza

Servings: 1 large or 2 medium pizzas

Calories: 407kcal

Cost: $7

Equipment

• Mixing Bowl
• Pizza Stone, Pizza Pan or Baking Sheet
• Knife
• Frying Pan or Skillet
• Sauce Pan
• Electric Mixer (ie..Kitchen Aid with dough hook) Optional

Ingredients

Easy Pizza Dough

• 2 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 1 cup warm water (110F/45C degrees) Do not use hot water!!
• 2.5 cups flour
• 2 tbsp olive oil
• 1 teaspoon salt

Bechamel Sauce

• 1/4 cup flour
• 4 tbsp salted butter (unsalted is okay if that's all you have)
• 2 cups milk (can be 1%, 2%, whole milk, half and half, whole cream). You can combine milk/cream, etc. to equal 2 cups.
• 1/2 cup grated parmesan (fresh is great but you can also use the cheap stuff)
• 2 teaspoon minced garlic (you can use garlic powder - just use 1 teaspoon instead)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Pizza Toppings

• 1 8oz packet of grated mozzarella cheese
• 10 slices provolone cheese (non-smoked if possible)
• 1 pound thinly sliced ribeye, sirloin or tenderloin
• 1 bell pepper chopped
• 1 large onion chopped
• Optional mushrooms

Instructions

Pizza Dough

• In a mixing bowl, dissolve yeast and sugar in warm water. Let the mixture stand for about 5 minutes until bubbly and creamy. I normally do this in my Kitchen Aid mixing bowl so I can add all the ingredients and use the dough hook to form the dough. At this point you are just combining the ingredients so you can use a spoon, fork or spatula.
• After yeast is activated, stir in your flour, salt and oil. Beat until smooth and the dough pulls away from the side. Let that rest for about 5 minutes.
• Turn out your dough onto a floured surface. This recipe actually makes enough for two thin pizzas for us on a 12 inch pizza pan. If you are doing anything larger than 12" in diameter, make one large pizza. If you are making two pizzas, divide dough in half and form into a round on your pizza pan. Here is a picture of mine.
  
• I normally use a fork and l lightly stab the pizza all over to create smaller vent holes. We like our pizza dough thin and crispy.
• Pre-bake your dough for about 5 minutes at 400F prior to adding your toppings to the pizza. Set aside until toppings are ready.

Bechamel Sauce

• Now, you can definitely cheat here and buy any jarred Alfredo Sauce and use it on this pizza. However, if you feel adventurous and want to try your own, continue reading: 🙂
• In a medium sauce pan, melt 4 tbsps of salted butter over medium heat until it begins to bubble.
• Toss in your minced garlic or garlic powder and sautee for 30 seconds.
• Add your 1/4 cup of flour and cook for 3 minutes until it forms a loose roux and the butter, garlic and flour combine.
• Slowly add your milk a little at a time, continuing to whisk the mixture together. Keep repeating until you have incorporated the two cups of milk. If your sauce seems thick, keep adding a little more milk at a time. Once your sauce is at your desired consistency, add the grated parmesan cheese and continue to mix until it's fully incorporated.
• Add your salt and pepper and continue to mix until incorporated.
• Taste your sauce to make sure it tastes buttery, garlicky with a slight salty taste.

Pizza Toppings

• In a frying pan, melt some butter.
• Add your chopped onions and green pepper and sautee on medium heat or for about 5 minutes or so.
• If adding mushrooms, add them to your mixture here and sautee with the green peppers and onions.
• Add the meat to the mixture and sautee for about 3 to 5 more minutes or until it is cooked to your desired wellness. I normally go medium rare to medium as the meat will still cook a bit more in the oven when you make your pizza.
• Season with a pinch of salt and pepper and turn off the heat.

Assembling your pizza

• Preheat your oven to 450F
• On your pre-baked pizza crust, ladle on your bechamel sauce in the middle of the crust. I normally start in the middle and spread in spirals out to the edge of the pizza, adding another ladle as needed.
• Take your steak/peppers/onions and optional mushrooms mixture and place evenly across your pizza, trying to get a bit of the toppings so you have some in every bite. 🙂
• Next, add your Mozzarella Cheese to your pizzas.
• Lastly, take your provolone slices (normally they come in rounds) and fold them in half. I normally start around the outer most edge and add the half slices all the way around. Then I fold more and place those in the middle. Continue to the next pizza if you've made two crusts and do the same.
• Place your pizza (or pizzas) in the oven for approximately 10 to 15 minutes or until cheese is melted and starting to brown as pictured here.
  
• Slice pizza into 8 pieces by maxing a cross, then turning your pizza and making another cross to form 8 even pieces. Enjoy!!
  

Nutrition

Serving: 1slice | Calories: 407kcal | Carbohydrates: 13.4g | Protein: 28.6g | Fat: 26.1g | Saturated Fat: 14.7g | Cholesterol: 78mg | Sodium: 307mg | Potassium: 295mg | Fiber: 0.8g | Sugar: 4.4g | Calcium: 318mg | Iron: 2mg