Philly(ish) Cheesesteak Pizza

Ribeye, sautéed peppers and onions, provolone two ways, and a sesame crust. The cheesesteak in slice form.

Time: 8 min | Yield: 1 pizza | Difficulty: Intermediate | Serves: 3 | Published: 2026-07-24

A cheesesteak has four load-bearing walls: ribeye, onions and peppers, provolone, and a sesame roll. This pizza keeps all four, which is why it works.

Mozzarella and provolone go down as the base. The peppers and onions get sautéed soft and sweet before the bake, raw strips would still be crunchy at 8 minutes. The ribeye is chopped small and seared fast over medium-high, browned but not cooked through, because it finishes on the pie.

The sesame crust is the detail that sells it: oiled rim, seeds pressed on, and suddenly every bite ends like an Amoroso roll. More provolone over the meat before the bake because there is no such thing as a dry cheesesteak.

Ingredients

Directions

  1. Preheat your oven to 500 degrees for 45 minutes with your baking steel.
  2. Lightly dust your board or peel with flour, then gently stretch the dough. Bread Flour
  3. Add the shredded low-moisture mozzarella first, then scatter the shredded provolone over the top. ½ cup Low Moisture Mozzarella Shredded Cheese, ½ cup Shredded Provolone Cheese
    You'll know it's right: Mozz first, provolone scattered over, the two-cheese base is the 'whiz' layer of this build.
  4. Trim the ends, remove the seeds from the bell pepper, and slice both the pepper and onion into long, thin strips. 1 Onion, 1 Green Bell Pepper
  5. Warm olive oil in a skillet over medium heat. Add the onion and bell pepper strips and sauté until they soften and develop color, about 5–7 minutes. 1 Onion, 1 Green Bell Pepper, Olive Oil
    You'll know it's right: Sauté until the strips are soft, sweet, and starting to color at the edges. Raw crunch has no place on a cheesesteak.
  6. Remove from heat and transfer to your pizza, scatter evenly. 1 Onion, 1 Green Bell Pepper
  7. Place the ribeye on a cutting board and trim any excess fat. Chop the slices into small pieces so they cook quickly and distribute evenly on the pizza. 8 oz Ribeye
  8. Heat a little olive oil in a skillet over medium-high heat. Add the chopped ribeye and cook, stirring occasionally, until browned and just cooked through. Olive Oil, 8 oz Ribeye
    You'll know it's right: Chop the ribeye small, it should sear in a couple of minutes flat. Small pieces stay tender through the oven finish.
  9. Remove from heat and transfer to your pizza, scatter evenly. 8 oz Ribeye
    You'll know it's right: Browned outside, pink inside off the skillet. The pie bake carries it home.
  10. Top with more Provolone? ½ cup Shredded Provolone Cheese
  11. Brush the outer crust with olive oil, then sprinkle sesame seeds evenly around the edge. Olive Oil, Sesame Seeds
    You'll know it's right: Oil the rim first so the sesame seeds stick and toast instead of scattering and scorching.

Troubleshooting

Steak was chewy

Big chunks cooked to death. Small chop, fast sear, underdone off the skillet. Ribeye pieces should finish tender in the oven.

Peppers and onions were crunchy

Went on raw. Sauté them soft first. Eight minutes of oven time will not do the skillet's job.

Greasy slices

Skipped draining the meat. Sear, then transfer with a slotted spoon. The ribeye fat stays in the skillet.

Seeds burned off the rim

Sprinkled on a dry crust. Oil then seeds, pressed. The oil toasts them golden.

Didn't taste like a cheesesteak

Skimped the second provolone layer. Provolone over the meat before the bake. That top melt is the cheesesteak signature.

Notes

Baked in the Gozney Arc XL.

Nutrition (2 slices (1/4 of a 14-inch pie)): 420 calories, 24g protein, 37g carbs, 20g fat.