Recipe: $8.80| Per Serving: $2.20 | Yield: 4
Onions, bell peppers, steak, & provolone cheese come together to make this delicious Philly Cheesesteak Pizza – and you’re gonna love it! It’s time to up your pizza game, guys, because summer is here and I see pizza parties in everyone’s future. Imagine a pizza party with fancy adult slices of pizza that are kind of small so that you can try like 6 different types. That is the perfect pizza party for me.
I have been craving Philly cheesesteaks lately, and I blame it on some commercial I saw a few weeks ago. A perfect sandwich of thinly sliced beef with onions & peppers and creamy provolone cheese really hits the spot after a few beers. I’m not a cheese whiz-lover, and some might call that blasphemous, but whenever I’m in Philly, I always choose the places with provolone, or even white American cheese. It gets gooey and cheesy without being gloppy and weird like whiz. But that’s just my preference. And since pizza is the perfect food, the hybridization is awesome.
This recipe is a touch on the high end for this blog. I really try to keep all the recipes as close to $2 per serving as possible, and since I would usually serve this with salad or something else additional, that makes for a meal closer to $3.00 or more per person. But you’re getting this incredible pizza with STEAK on it. Price breakdown for ya:
I make my own pizza dough, which comes to about $1.15 for this Whole Wheat Pizza Dough recipe. (Feel free to use the same recipe with half or all white flour, store-bought dough, or just use a few pieces of pre-cooked flatbread or lavash.) I also bought grass-fed beef for $6.99 a pound, but you can certainly find cheaper steak than that. As for the provolone, I always buy Trader Joe’s sliced provolone, which comes to $0.40 an ounce. Feel free to skip the mozzarella altogether, or even use more provolone on top instead.
Pizza is everything.Print
- 1/2 pound steak (I used London Broil, but Ribeye is also recommended)
- 1 medium onion, any (I used half yellow and half red)
- 1 green bell pepper
- 1 Tablespoon oil or butter, divided
- 6 ounces provolone cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- salt & pepper to taste
- 1 recipe pizza dough, at room temperature
- OPTIONAL: Place the steak in the freezer for about 3 hours. This will not freeze it all the way, but it will make it much easier to slice into thin strips. If you have a good knife, you can probably freeze it completely before slicing it.
- Preheat the oven to 500ºF.
- Slice the onions and peppers into thin wedge slices. Warm a little oil or butter (about 1/2 a Tablespoon) in a large pan over low-medium heat. Sauté / fry the vegetables until slightly caramelized, about 8 minutes. Season with a little salt & pepper, remove from heat and set aside.
- While the vegetables are cooking, slice the steak as thinly as you can. Season with salt & pepper (probably about 1/2 teaspoon salt, 1/4 teaspoon pepper), and set aside.
- Warm the remaining oil or butter in the same pan over about medium heat and add the thinly sliced steak, the garlic powder, and the red pepper flakes. The steak will cook quickly, so watch it, stirring and flipping slices as needed. Cook the steak for about 1-2 minutes, or until just browned. Combine with the onions & peppers, taste to adjust seasonings, and remove from heat.
- Divide the pizza dough in half, and roll each out into a 12-inch round. Place on baking sheets or pizza stones (using parchment paper or silpats as necessary). Roll up the edges about 1/4 inch to make a small outer crust. Divide the provolone cheese among the two pizza rounds. Spread the toppings over the provolone cheese, then top with just a sprinkle of mozzarella cheese.
- Bake on 500ºF for about 12-14 minutes, or until done to your liking.
- Let cool, slice, and serve!