Let me tell you, friends—when the iconic flavors of a Philly cheesesteak meet the crispy, cheesy goodness of pizza, magic happens. This Philly Cheesesteak Pizza with Sliced Beef and Onions is the kind of dish that makes you close your eyes after the first bite just to savor it a little longer. Imagine tender, juicy beef ribbons, sweet caramelized onions, and a velvety cheese sauce all piled onto a golden, crackly crust. It’s the ultimate comfort food mashup, perfect for game day feasts, family dinners, or those nights when only something indulgent will do.
Why This Recipe Works
- Best of both worlds: All the soul-satisfying flavors of a cheesesteak, but on a pizza—because why choose?
- Easy as pie (or pizza): Simple ingredients, straightforward steps, and plenty of room to make it your own.
- The people’s champ: Kids, adults, picky eaters—this pizza wins over everyone at the table.
- Meal prep magic: Caramelize those onions and whip up the cheese sauce ahead of time for stress-free assembly.
- Better than takeout: With a few pro tricks, you’ll achieve that perfect crispy-chewy crust and gooey cheese pull.
The Story Behind the Sauce
The Philly cheesesteak has been a blue-collar hero since the 1930s, when Pat Olivieri first slapped some beef and onions on a roll in South Philadelphia. This recipe pays homage to that legacy while giving it a pizza-parlor twist. It’s like your favorite cheesesteak went on vacation to Naples and came back with a crispy new attitude.
Essential Ingredients & Tools
For the Dough (Your Flavor Canvas)
- 1 lb pizza dough (store-bought or homemade—if you’re making your own, bread flour is your friend for that perfect chew)
For the Steak & Onion Glory
- 12 oz ribeye or sirloin (thinly sliced—pop it in the freezer for 20 minutes first for cleaner cuts)
- 2 large yellow onions (thinly sliced—they’ll melt into sweet submission)
- 2 tbsp olive oil (divided—one for onions, one for steak)
- 1 tbsp butter (because butter makes everything better)
- 1 tsp salt (divided—season in layers)
- ½ tsp black pepper (freshly ground, please)
- 1 tsp garlic powder (the stealth flavor booster)
- 1 tbsp Worcestershire sauce (that umami punch you didn’t know you needed)
For the Cheese Sauce (The Liquid Gold)
- 4 oz cream cheese (softened—this is your sauce’s secret silky weapon)
- 8 oz provolone (shredded—the classic cheesesteak cheese)
- 4 oz white American cheese (chopped—for that perfect melt)
- ¼ cup beef broth (adds depth without thinning things out)
- Splash of milk (optional, for adjusting sauce consistency)
Tools You’ll Need
- Large skillet (for transforming onions into golden perfection and giving steak its sear)
- Medium saucepan (your cheese sauce command center)
- Rolling pin (or your hands—channel your inner pizzaiolo)
- Pizza stone or baking sheet (preheated for that signature crisp)
Serves: 4 | Prep: 30 min | Cook: 20 min | Total: 50 min
How to Make Philly Cheesesteak Pizza with Sliced Beef and Onions
- The Onion Transformation
Heat 1 tbsp olive oil and 1 tbsp butter in your skillet over medium-low heat. Add the onions and a pinch of salt. Now comes the test of patience—let them cook low and slow, stirring occasionally, for 30–45 minutes until they’re the color of a golden sunset. This isn’t just cooking; it’s alchemy, turning sharp onions into sweet, jammy perfection. Chef’s whisper: If things look dry, a splash of water prevents burning and actually helps the caramelization along.
- Steak Treatment
Toss your 12 oz steak slices with ½ tsp salt, ½ tsp black pepper, 1 tsp garlic powder, and 1 tbsp Worcestershire sauce. Heat the remaining 1 tbsp olive oil in your skillet until it’s just shy of smoking—high heat is key here. Sear the steak for 1–2 minutes per side until it’s got that beautiful brown crust but still blushes pink inside. This quick, hot cook locks in juices and creates those flavor-packed browned bits. Let it rest for 5 minutes before slicing—this little pause keeps all those precious juices right where you want them.
- Cheese Sauce Alchemy
In your saucepan, melt together 4 oz cream cheese, 8 oz provolone, and 4 oz white American cheese with ¼ cup beef broth over low heat. Stir constantly—this isn’t the time to multitask. After about 5 minutes, you’ll have a sauce so smooth it could make a jazz singer jealous. If it gets too thick, a splash of milk brings it back to perfect sauciness.
- Oven Prep & Dough Dance
Crank your oven to 475°F (245°C)—this isn’t the time for timid temperatures. Roll your 1 lb pizza dough into a 12–14″ circle on floured parchment. Pro move: Leave the edges slightly thicker to create a delicious crust barrier against saucy overflow.
- The Grand Assembly
Spread that luscious cheese sauce over the dough, leaving a ½-inch border. Layer on your 12 oz steak and those golden 2 large onions, then shower with remaining 8 oz provolone. Here’s the strategy: cheese first acts like a flavor-packed moisture barrier, keeping your crust crisp.
- Bake to Perfection
Slide your creation onto the preheated stone or baking sheet. Bake for 12–18 minutes until the crust is golden and the cheese is bubbling like a happy little volcano. Give it a halfway rotation for even cooking—no favoritism here.
- The Crucial Pause
Let it cool for 3–5 minutes—I know it’s hard, but this lets the cheese set so you get clean slices instead of a cheesy landslide. Use a sharp pizza wheel for that satisfying cut-through.
Pro Technique
Onion Whispering
True caramelization isn’t a race—it’s a slow dance. Keep the heat medium-low, stir every 5 minutes, but don’t overdo it. For a flavor bomb, deglaze with 1 tbsp balsamic vinegar in the last 5 minutes.
Crust Science
Preheat your pizza stone for a full hour—this mimics a wood-fired oven’s intense heat. The stone wicks moisture from the dough for that signature crackle. Brush the crust edges with garlic oil before baking for an extra flavor kick.
Chef’s Wisdom
Searing Truths
Overcrowding the pan is the enemy of a good sear—the steak steams instead of browns. Work in batches if needed, and always pat your steak dry first. Pull it at 125°F (medium-rare)—the residual heat will carry it to perfection.
Cheese Sauce Commandments
Pre-shredded cheese contains anti-caking agents that can sabotage your smooth sauce. Grate your own. If the sauce breaks, a teaspoon of lemon juice works miracles at bringing it back together.
Storage & Freshness Guide
Leftover Love
Store cooled slices in an airtight container with parchment between layers. Reheat at 375°F (190°C) for 8–10 minutes to revive the crispness. The microwave is your crust’s nemesis—resist the shortcut.
Prep Like a Pro
Caramelized onions and cheese sauce keep for 3 days refrigerated. Sear the steak fresh when you’re ready to assemble—pre-cooked steak turns tough when reheated.
Freezer Friendly
Freeze unbaked pizza on a tray, then wrap tightly. Bake from frozen at 425°F (220°C) for 18–22 minutes, adding toppings halfway if needed.
Nutrition Profile
This is indulgence with substance—each serving packs:
- Calories: 750–850
- Protein: 45–50g (that steak’s working for you)
- Carbs: 60–70g (worth every bite)
- Fat: 35–45g (the good, flavorful kind)
- Fiber: 3–4g (onions doing their part)
Ingredient Variations and Their Impact
Mushroom Magic
- Swap: Sliced portobellos for beef—their meaty texture stands up beautifully.
- Upgrade: Hit them with smoked paprika for that umami depth.
Chicken Cheesesteak Twist
- Swap: Thinly sliced chicken breast (pounded to ¼-inch for even cooking).
- Upgrade: Marinate in Worcestershire and Dijon for 30 minutes.
Gluten-Free Game
- Swap: GF pizza dough or cauliflower crust.
- Upgrade: Garlic oil on the crust edges for that golden finish.
Philly Authentic
- Swap: Warmed Cheez Whiz for the cheese sauce.
- Upgrade: Stir in roasted garlic for sophistication.
Pepper Power
- Swap: Add sautéed bell peppers and jalapeños with the onions.
- Upgrade: Drizzle with hot honey for sweet heat.
Perfect Pairings
Complementary Dishes
- Garlic Butter Roasted Brussels Sprouts: Their crisp edges and slight bitterness cut through the pizza’s richness like a flavor palate cleanser.
- Creamy Caesar Salad: Cool, crunchy romaine with that tangy dressing is the yin to the pizza’s yang.
Drinks
- Hoppy IPA: The bitterness plays nice with the cheese fat, while citrus notes high-five the onions.
- Sparkling Lemonade: That effervescence is like a reset button between bites.
Something Sweet
- Cinnamon-Dusted Churros: Warm, crispy, and sweet—echoing the pizza’s textures in dessert form.
- Vanilla Bean Gelato: Cold, creamy contrast to all that savory goodness.
FAQs
Q: Can I use deli roast beef?
A: Absolutely—just warm it with some Worcestershire sauce first to wake up the flavors.
Q: Help! My cheese sauce turned grainy.
A: Off the heat, whisk in cold milk or lemon juice—it’s like CPR for your sauce.
Q: Gluten-free options?
A: GF dough works great—just double-check your Worcestershire sauce (some contain barley).

Philly Cheesesteak Pizza with Sliced Beef and Onions: A Match Made in Flavor Heaven
Make this Philly Cheesesteak Pizza with Sliced Beef and Onions for a flavor-packed twist on two classics. Perfect for game day or family dinner—get the recipe now!
Ingredients
For the Dough
-
1 lb pizza dough
For the Steak & Onion Topping
-
12 oz ribeye or sirloin steak (thinly sliced)
-
2 large yellow onions (thinly sliced)
-
2 tbsp olive oil (divided)
-
1 tbsp butter
-
1 tsp salt (divided)
-
½ tsp black pepper
-
1 tsp garlic powder
-
1 tbsp Worcestershire sauce
For the Cheese Sauce
-
4 oz cream cheese (softened)
-
8 oz provolone cheese (shredded)
-
4 oz white American cheese (chopped)
-
¼ cup beef broth