Philly Cheesesteak Stuffed Crust Pizza Tips, FAQ & printable recipe

Tips for success

For the best crust texture, use a pizza stone if you have one. The stone retains heat and helps the bottom crisp up evenly. If using a baking sheet, preheat it in the oven for a few minutes before placing the pizza on it.

Let the pizza rest for 5 minutes after baking. This allows the cheese to set slightly, making it easier to slice without all the filling oozing out.

Slice with a sharp knife or pizza cutter, and serve immediately while the crust is still crunchy.

Variations

• Spicy Version: Add sliced jalapeños or a drizzle of hot sauce over the finished pizza for a spicy kick. You can also mix some crushed red pepper flakes into the sautéed peppers and onions.
• Mushroom Lover: Sauté sliced mushrooms along with the peppers and onions for an earthy addition. This adds extra texture and pairs well with the beef and cheese.
• Chicken Cheesesteak: Substitute the ribeye with thinly sliced chicken breast, cooked through to 165°F (74°C). Follow the same steps for a lighter, poultry-based version.
• Extra Cheesy: Add a layer of shredded mozzarella over the top of the pizza before baking, along with the provolone. This creates an extra gooey, cheesy surface.

Storage and make-ahead

Fridge

Store leftover pizza in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze the baked pizza slices on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat frozen slices in a 375°F oven for 10-12 minutes, or until hot and crisp.

Store leftover pizza in an airtight container in the refrigerator for up to 3 days.

Reheat in a 375°F oven for 5-7 minutes to restore crispness, or in a skillet over medium heat. Avoid microwaving as it makes the crust chewy.

You can prepare the ribeye and sautéed peppers and onions up to 2 days ahead. Store them separately in the refrigerator. Assemble the pizza just before baking for the freshest crust.

Serving ideas

Serve the pizza hot, cut into wedges or squares. The stuffed crust is best enjoyed within 10 minutes of baking, when the cheese is still stretchy and the crust is crunchy.

Pair it with a simple green salad or some pickled peppers for a tangy contrast.

For a casual dinner, serve the pizza directly on a wooden board with extra cheddar whiz sauce on the side for dipping.

This pizza is substantial enough to be a meal on its own, but you can also cut it into smaller pieces as an appetizer for a party.

Frequently asked questions

Recipe card

Philly Cheesesteak Stuffed Crust Pizza

Prep 25 minCook 20 minRest 5 minTotal 50 minServes 4

Ingredients

• 1 lb pizza dough
• 8 oz shaved ribeye steak
• 6 oz provolone cheese, sliced
• 1 tbsp olive oil
• 1 green bell pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 1/2 cup cheddar whiz sauce

Instructions

1. 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.
2. 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.
3. 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.
4. Spread the remaining provolone slices over the center of the dough. Scatter the sautéed peppers and onions evenly over the cheese.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

35 g

Carbohydrates

55 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.