Philly Cheesesteak Pizza
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.
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Servings: 4
Ingredients
Pizza
- 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
Pizza Sauce
- 1 pkt Ranch salad dressing & seasoning mix
- 1 C mayonnaise
- 1 C buttermilk
- 1/3 C sour cream
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, use a whisk to mix together ingredients for Ranch sauce. Place in refrigerator to set.
- Slice onion and green bellpepper into long, thin strips. Set aside.
- Grate Provolone cheese. Set aside.
- Add one Tbsp olive oil to sautee pan on medium heat. Add bell pepper and onion. Sautee just until tender.
- Add beef and seasonings. Stir well. Continue to sautee until beef is done. Remove from heat.
- 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.)
- Pile on all of the beef, onion and peppers. Distribute evenly out to the edge of the crust.
- Sprinkle cheese on top until completely covered.
- Bake at 350 degrees Fahrenheit for 10-15 minutes, or until the cheese is melted and just begins to brown.
Notes
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.