Philly Cheesesteak Stuffed Crust Pizza

Philly cheesesteak meets pizza in the most delicious way possible. Shaved ribeye and provolone are tucked right into the crust, then the pizza is topped with sautéed peppers and onions and finished with a warm cheddar whiz drizzle.

Every bite delivers the classic flavors of a cheesesteak with the crispy, chewy texture of a perfect pizza crust.

This stuffed crust pizza takes the beloved Philly cheesesteak and turns it into a shareable dinner that feels both indulgent and familiar.

The dough is stretched thin, filled with seared beef and melty cheese, then baked at high heat until blistered and golden. The result is a pizza that's crispy on the outside, gooey in the middle, and packed with savory, meaty flavor in every slice.

Ingredients

Why this recipe works

Stuffing the crust with the ribeye and provolone ensures that every bite of the outer edge delivers a concentrated hit of cheesesteak flavor. The high heat of a 475°F oven crisps the dough quickly while the cheese inside melts into a creamy, stretchy layer that contrasts with the crunchy crust.

Searing the ribeye before baking develops deep, beefy notes through the Maillard reaction, while the sautéed peppers and onions add sweetness and a slight char. The cheddar whiz sauce drizzled on top ties everything together with its rich, tangy creaminess, echoing the classic cheesesteak sauce.

Notes and substitutions

Use good-quality pizza dough from your local bakery or supermarket; it should be soft and elastic. If using frozen dough, thaw it overnight in the refrigerator and let it come to room temperature for about 30 minutes before shaping.

The shaved ribeye can be found at many butcher counters, or you can ask for a ribeye steak and slice it thinly yourself.

Provolone is the classic choice for a Philly cheesesteak, but you can substitute with mozzarella or white American cheese for a different melt.

Cheddar whiz sauce is available in jars, but you can also make a quick version by melting cheddar with a splash of milk. The key is to have all your toppings ready before assembling so the dough doesn't sit too long.

• shaved ribeye steak: thinly sliced sirloin or deli roast beef (cooked) can be used; adjust cooking time if using raw cuts.
• provolone cheese: mozzarella or white American cheese will melt similarly and keep the creamy texture.
• green bell pepper: any color bell pepper works; red or yellow add sweetness.
• cheddar whiz sauce: melted cheddar cheese with a splash of milk can substitute for a homemade version.

Equipment

• Baking sheet or pizza stone
• Parchment paper
• Large skillet
• Chef's knife
• Cutting board
• Pastry brush