Philly Cheesesteak Stuffed Crust Pizza Recipe

Name: Philly Cheesesteak Stuffed Crust Pizza
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 large pizza (12 inches)
Cuisine: American
Ingredients: 1 lb pizza dough, room temperature; 8 oz thinly sliced ribeye steak; 1 tbsp olive oil; 1 medium yellow onion, thinly sliced; 1 green bell pepper, thinly sliced; 4 oz provolone cheese, sliced; 1 cup shredded mozzarella cheese; 2 tbsp butter, melted; 1 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 12 string cheese sticks (or 12 oz mozzarella sticks)

American · Main course · 45 min total

Philly Cheesesteak Stuffed Crust Pizza recipe videos

A delicious fusion of two comfort food favorites: a classic Philly cheesesteak stuffed into the crust of a cheesy pizza. This recipe is perfect for game day or a fun family dinner.

25
min prep

20
min cook

4
servings

680
kcal/serving

Ingredients

1 lb pizza dough, room temperature
8 oz thinly sliced ribeye steak
1 tbsp olive oil
1 medium yellow onion, thinly sliced
1 green bell pepper, thinly sliced
4 oz provolone cheese, sliced
1 cup shredded mozzarella cheese
2 tbsp butter, melted
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
12 string cheese sticks (or 12 oz mozzarella sticks)

Instructions

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
Season ribeye slices with salt and pepper. In a skillet over medium-high heat, cook steak for 1-2 minutes per side until browned. Remove and set aside. In the same skillet, add olive oil and sauté onion and bell pepper until softened, about 3-4 minutes. Set aside.
On a lightly floured surface, roll out pizza dough into a 14-inch circle. Arrange string cheese sticks around the edge of the dough, about 1/2 inch from the edge. Fold the edge of the dough over the cheese sticks and press to seal, creating a stuffed crust.
Transfer the dough to a parchment-lined baking sheet or pizza peel. Spread the cooked steak, onions, and peppers evenly over the dough. Top with provolone slices and then shredded mozzarella.
Bake for 12-15 minutes until the crust is golden and cheese is bubbly. In a small bowl, mix melted butter with garlic powder and brush over the crust immediately after baking.
Let cool for 5 minutes before slicing. Serve hot.

Tips

For best results, use a pizza stone or preheated baking sheet to get a crispy crust.
You can substitute ribeye with thinly sliced sirloin or even leftover roast beef.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven.

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