Slice right into this gorgeous Philly Cheesesteak Pizza on your next game day! Whether it’s just you and your family on the couch or a host of your best game day friends, this easy pizza will be more than just a fan favorite. It will quickly become one of the most requested dishes you’ll ever make. Hands down! With a premade crust, a Ranch sauce, smoked provolone, onions, peppers and thinly sliced Angus ribeye, this pizza packs in all the flavors of a Philly Cheesesteak sandwich right there on your own little slice of Heaven.
What You Need to Make Philly Cheesesteak Pizza
- Pre-Cooked Pizza Crust
- Thinly Sliced Beef (Rib-eye or Flank)
- Smoked Provolone
- Green Bell Pepper
- Yellow Onion
- Ranch Dressing Salad Dressing & Seasoning Mix
- Buttermilk
- Mayonnaise
- Sour Cream
- Salt, Pepper, Garlic, Red Pepper Flakes, Chives
Years ago, when The Engineer and I were just dating, we used to eat this mouth-watering concoction called a cheesesteak Stromboli. A little restaurant there in our college town made and delivered these golden crusted wonders. And I bet we ate about a hundred of them all dipped in a little cup of Ranch sauce while studying, on dates, after football games and for any myriad of other reasons we could dream up in between. But alas, the day did come when we graduated, got married and moved away.
As time went on, every now and then we would look at each other ask, “Do you remember those Cheesesteak Stromboli we used to eat…?” Yes, all the time. What’s a girl to do when her man is needing some nourishment? Whip up her own recipe, I tell ya. And that’s what I did. I starting making own pizza version of the sainted Stromboli.
Come game days, I would throw together my very own Philly Cheesesteak pizzas using a pre-baked pizza crust, a sauce made from a Ranch seasoning mix, and all the Philly Cheesesteak toppings I could manage to pile on.
We still think about cheesesteak Stromboli from time to time, but now it’s usually with a mouthful of this pizza and more on the way. The Engineer will take a big bite, close his eyes and say, “This might be your best Philly Cheesesteak Pizza yet. Do you remember that Stromboli we used to eat?” Yep. I sure do.
Melted Provolone, thinly sliced Angus ribeye, sauteed onion and bellpepper all on a pre-baked crust with a Ranch sauce, make this Philly Cheesesteak Pizza some of the best game day food around.
- 1 lb thinly sliced Angus Ribye
- 1 green bellpepper
- 1 medium yellow onion
- 1/2 lb smoked Provolone cheese grated
- 1 large pre-baked pizza crust
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp minced garlic
- 1 pinch red pepper flakes
- 1 pkt Ranch salad dressing & seasoning mix
- 1 C mayonnaise
- 1 C buttermilk
- 1/3 C sour cream
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Preheat oven to 350 degrees Fahrenheit.
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In a medium bowl, use a whisk to mix together ingredients for Ranch sauce. Place in refrigerator to set.
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Slice onion and green bellpepper into long, thin strips. Set aside.
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Grate Provolone cheese. Set aside.
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Add one Tbsp olive oil to sautee pan on medium heat. Add bell pepper and onion. Sautee just until tender.
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Add beef and seasonings. Stir well. Continue to sautee until beef is done. Remove from heat.
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Using a large spoon, spoon a portion of the Ranch sauce onto the prebaked crust. Use the back of the spoon to spread the sauce evenly to the edges. (How much sauce you use is up to how saucy you like your pizza.)
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Pile on all of the beef, onion and peppers. Distribute evenly out to the edge of the crust.
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Sprinkle cheese on top until completely covered.
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Bake at 350 degrees Fahrenheit for 10-15 minutes, or until the cheese is melted and just begins to brown.
Thinly sliced ribeye can be purchased at your meat counter. Just let your butcher know that your making Philly Cheesesteaks and will need it sliced paper thin. There are also several Cheesesteak beef options in your freezer section.
Garnish with chives and red pepper flakes.
Things You Might Need to Make and Serve Philly Cheesesteak Pizza
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Enjoy these and other great recipes on Meal Plan Monday!
I would like to know what kind of mayonnaise? Regular? I have miracle whip but im afraid that might change the flavor
Rebekah,
Yes, you are right! Real mayonnaise is a must (Dukes is always great; Hellman’s and Kraft are good too)! Miracle Whip is a salad dressing/ sandwich spread and would drastically change the flavor.
The recipe states large pizza crust for the full recipe. I know that varies, but I’m looking at a 12-inch crust size. I plan on feeding two adult men for the most part, two adult females who eat normally, so probably use two crusts and then I double the recipe. Does that sound like it will work out?
Hi, Cat!
I use a 14 oz premade pizza crust (like Boboli) to make one pizza. I usually make 2 pizzas when I feed my family (my son is 18; my daughter is 20 and then my husband and myself). I don’t double the sauce because the original recipe amount for the sauce makes A LOT. The pizza is really loaded with meat. Doubling the meat leaves some meat left over, but I still prepare double and load on as much as I can! So in a word, I double everything but the sauce!
I am excited that you’re making this pizza! Let me know how your folks love it!
Thank you, Stacey, that’s very helpful. I will get whatever size crust(s) I see in the store tomorrow and go from there. I have the two men who eat a lot of meat, then the women eat normally. I’m sure there will be a little left over and that’s fine. I will check back after the weekend when we make it, let you know the results. Yes, doubling everything as I’d rather have a little too much than not enough.
You are very welcome! Anytime!