Friday, March 7, 2014

Philly Cheesesteak Pizza

Born and raised in Philadelphia, I love a good Cheesesteak, and I have a great recipe for making them at home here. I have used leftover cheesesteak ingredients to make a cheesesteak omelet inspired by one I had in Philly, and have also had cheesesteak calzones and strombolis, but never a pizza.

These pizzas are the best of both a cheesesteak and a pizza - a super creamy, cheesy sauce is what takes them over the top! 

You can use your own pizza dough recipe for these, or buy a pre-made crust.

I made 2 personal pizzas so Jon and I could adjust them to our preferences.  My pizza followed the original recipe exactly, but I made a few changes to Jon's including adding pizza sauce and some shredded pizza cheese.

I was SO happy with these! The soy sauce with the meat adds great flavor, and the cheese sauce is to die for. Note - make extra cheese sauce because it's great poured over nachos or in a quesadilla! I actually had some leftover meat and peppers too, so the next day I made cheesesteak quesadillas using those ingredients and the cheese sauce. 

 * A few notes on the recipe and ingredients.
 - The original recipe calls for flank steak. If you don't have flank steak, try rib eye (put it in the freezer for a bit so you can slice it super thin). Another option is using frozen thinly sliced steaks packaged for cheesesteaks - note, not SteakUms but meat frozen in a meat pack by the butcher. These work fine and will save you some cooking time, and they can be shredded as you cook them instead of sliced after cooking.
 - Also, the cheese sauce is a must. Don't get worried that there isn't any cheese that melts on the pizza while it is baking - you won't need it with this cheese sauce. When you make the cheese sauce, try adding some American cheese to it to make it super creamy.
 - One final note - make extra of everything! Trust me, you will be happy to have leftovers!

Philly Cheesesteak Pizza 
Adapted from: The Redhead Baker

  • 8 oz flank steak, halved lengthwise (or rib eye or frozen thinly sliced steaks; see my note above)
  • 1/2 tsp black pepper
  • 1/2 tsp Kosher salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp olive oil
  • 1/2 green bell pepper, seeded and cut into strips

  • 1/2 red bell pepper, seeded and cut into strips
  • 1/2 sm onion, cut into strips
  • 5 garlic cloves, thinly sliced
  • 1 ½ tsp soy sauce

  • ½ cup milk
  • 1 tbsp all-purpose flour
  • 2 oz (½ cup) extra-sharp cheddar cheese, shredded
  • ¼ tsp onion powder
  • ⅛ tsp salt
  • ⅛ tsp red pepper flakes
  • 2 personal sized pizza crusts (your own, or a pre-cooked one like Boboli or even Naan bread)
  • Place a pizza stone or heavy baking sheet in your oven, and preheat oven to 500° (keep stone or baking sheet in oven).
  • Season steak on both sides with the black pepper salt, garlic powder and onion powder. Heat olive oil in a large cast-iron skillet over medium-high heat. Add the steak to the pan; cook for 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak across the grain into very thin slices. (or shred meat as you cook - see my note above)
  • Add the oil to the pan and swirl to coat. Add the onion and bell peppers; sauté for 3 to 5 minutes. Add garlic; sauté 2 minutes. Add sliced steak; sauté 30 seconds or until thoroughly heated. Remove from heat; stir in remaining 1/2 teaspoon black pepper, onion powder and soy sauce. Arrange steak mixture over crust.
  • Combine milk and flour in a small pot; stir with a whisk until smooth. Place on the stove over medium heat and bring to a simmer. Remove from the heat and stir in your cheeses, whisking until smooth. Drizzle the cheese mixture over the pizza.
  • Cook the pizza according to the directions on the crust packaging. 
  • Cut into slices and serve. 



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  1. Wow. Seriously these look amazing, I love cheesesteaks and would never have thought to put them on a pizza!

  2. I can't wait to make this. I know we're all going to love it.