A New Twist on Philly Cheesesteak Pizza

What happens when you take a Philly Cheesesteak and put it on a pizza? You get all the same savoury, meaty, cheesy goodness on a light and crispy dough, plus a few extra touches. The cheesesteak, of course, has some key elements: chopped or sliced griddle-fried beef, melted cheese (Whiz, provolone, or American) and optional fried onions, all served on a crusty roll. 

For our homage to the beloved culinary icon and Philadelphia’s most famous food, we’ve taken the essence of the original and added some new twists: sautéed green peppers, crème fraîche, mozzarella and Parmesan. The result is filling and hugely flavourful, just like the original.

This pizza is perfect for any occasion – including summer BBQ season – where hearty and flavourful food is a must. A Philly cheesesteak pizza is a crowd-pleasing option that brings together two beloved dishes into one satisfying meal and is a sure-fire guarantee that no guest will go home hungry.



Difficulty

Servings

One 12-inch (30-centimetre) pizza

Prep Time

30 minutes

Cook Time

2 minutes

By Ooni HQ

A New Twist on Philly Cheesesteak Pizza

Note

This recipe would suit a variety of pizza styles, but we think our classic pizza dough works well – just make sure to prep your dough at least 4 hours ahead of time to ensure it rises at room temperature before firing up your oven.

1: Preheat your oven, aiming for 425 °C (800 °F).

Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

2: Slice the peppers and onions into thin strips.

Toss with olive oil and salt and place on a baking sheet and put it in the oven.

3: Cook until soft and slightly browned, removing the pan from the oven (wearing your Ooni pizza gloves) and using a spatula to stir for about 8 minutes.

Tip: If you want to cook your peppers and onions on your hob, simply heat the olive oil over high heat in a medium pan, then add the peppers, onions, salt and oregano and cook until softened.

4: Increase the heat on your oven, aiming for 450  to 500 °C (850  to 950 °F ), again using your infrared thermometer to check the temperature of the middle of the stone.

5: Place a dough ball on your lightly-floured work surface.

Push the air from the centre out to the edge with your fingers. Stretch the dough out to a 12-inch (30-centimetre) round base; keep your dough on the worktop, or lay the stretched dough over your lightly-floured pizza peel. 

6: Using a spoon, spread the crème fraîche over the dough, making sure to leave 1 inch (2 ½ centimetres) around the edge for the crust.

Top with thinly sliced pieces of garlic. 

 One hand spooning crème fraîche over uncooked pizza dough, the other hand holding a small cup of crème fraîche.

7: Add the mozzarella in small pieces, spreading evenly over the dough.

Top with the thinly sliced ribeye, provolone, peppers and onions and sprinkle with Parmesan to finish.

 One hand sprinkling Parmesan over an uncooked pizza with cème fraîche, mozzarella, cooked ribeye, provolone, green bell peppers and onions, the other hand holding a small cup of Parmesan.

8: Launch your pizza into the oven.

Cook your pizza for 1 to 2 minutes, turning every 20 seconds to ensure an even cook.

9: Remove from the oven, slice and enjoy.

Ooni HQ

From wood-fired flavour to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.
  • One 250-gram pizza dough ball
  • 30 grams green peppers
  • 30 grams onions
  • 20 grams extra-virgin olive oil
  • 10 grams fine sea salt
  • Flour, for dusting
  • 20 grams crème fraîche
  • 1 clove garlic, thinly sliced
  • 80 grams fresh mozzarella 
  • 50 grams cooked ribeye (ask your butcher to slice it thinly)
  • 30 grams provolone 
  • 10 grams Parmesan