Philly Cheesesteak Stuffed Crust Pizza Step-by-step instructions

Before you start

Preheat the oven to 475°F (245°C) and position a rack in the lower third. If using a pizza stone, place it in the oven while it heats.

Have all your ingredients prepped: shaved ribeye, sliced provolone, thinly sliced bell pepper and onion, and the cheddar whiz sauce warmed. Roll out the dough on a sheet of parchment paper to make transferring easier.

Instructions

Sear and Sauté

1. 1Sear the Ribeye
   Heat a large skillet over high heat. Add the shaved ribeye in a single layer and sear for 1 to 2 minutes per side until browned and cooked through. Season with salt and pepper. Transfer to a plate and set aside. Let it rest for 3 minutes before slicing.
   Look for The ribeye is browned and no longer pink in the center.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Work in batches if needed to avoid overcrowding the pan.
2. 2Sauté Peppers and Onions
   In the same skillet, reduce heat to medium-high. Add the olive oil, bell pepper, and onion. Sauté for 5 to 7 minutes until softened and lightly charred at the edges. Remove from heat.
   Look for Peppers and onions are tender but still have a little bite.
   Tip Don't overcrowd the pan; cook in batches if necessary.

The ribeye is browned and cooked through, and the peppers and onions are softened with charred edges.

The kitchen smells of seared beef and sweet onions. Take a moment to check the color, texture and aroma before you move on to the next step.

Assemble the Pizza

3. 3Assemble the Stuffed Crust
   Preheat the oven to 475°F (245°C). Roll the pizza dough into a 12-inch round on a sheet of parchment paper. Lay the shaved ribeye along the outer edge of the dough, then top with half of the provolone slices. Fold the dough edge over the filling and press to seal.
   Look for The crust is sealed and the filling is enclosed.
   Tip Pinch the dough firmly to prevent leaking during baking.
4. 4Top the Pizza
   Spread the remaining provolone slices over the center of the dough. Scatter the sautéed peppers and onions evenly over the cheese.
   Look for The pizza is evenly topped with cheese and vegetables.
   Tip Leave a small border for the crust to puff.

The dough is stretched, the filling is sealed inside the crust, and the toppings are evenly distributed. The pizza looks neat and ready for the oven. Take a moment to check the color, texture and aroma before you move on to the next step.

Bake and Finish

5. 5Bake the Pizza
   Transfer the parchment with the pizza onto a baking sheet or preheated pizza stone. Bake for 12 to 15 minutes until the crust is golden brown and the cheese is bubbly and blistered.
   Look for The crust is deep golden and the cheese is melted with browned spots.
   Tip Rotate the pizza halfway through for even browning.
6. 6Drizzle and Serve
   Remove the pizza from the oven and let it rest for 5 minutes. Warm the cheddar whiz sauce and drizzle it over the top. Slice and serve hot.
   Look for The sauce is drizzled and the pizza is slightly cooled.
   Tip Letting it rest helps the cheese set slightly for cleaner slices.

The crust is golden and crisp, the cheese is bubbly, and the cheddar whiz is drizzled on top. The pizza is fragrant with melted cheese and toasted dough. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

Avoid overloading the pizza with too much filling, as it can make the crust soggy. Also, make sure to seal the stuffed crust well to prevent the filling from leaking out during baking.

If the crust browns too quickly, tent the pizza loosely with foil for the last few minutes. Don't skip the rest time after baking; it helps the cheese firm up slightly for cleaner slices.

How to tell it’s done

The pizza is done when the crust is deep golden brown and puffed, and the cheese is bubbly with browned spots.

The internal temperature of the ribeye should have reached 145°F (63°C) during searing, and it will continue to cook slightly while the pizza bakes. Let the pizza rest for 5 minutes before slicing to allow the cheese to set.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest