Creamy White Sauce Philly Cheesesteak Pizza with Searing Ribeye

Have You Ever Wondered Why Pizza and Sandwiches Are Always Competing for Your Heart?

What if you did not have to choose? Imagine the thin, salty shavings of a perfectly seared ribeye steak. Picture a blanket of melted cheese that stretches with every bite. Now, place all of that on top of a crispy, golden pizza crust smothered in a velvety white garlic sauce. This is not just a dream. It is the Philly Cheesesteak Pizza. Most people think great cheesesteaks only come from a busy street corner in Philadelphia, but you can create that same magic right in your own kitchen. By the time you finish reading, you will know exactly how to master the art of the sear and the secret to a sauce that makes red sauce feel like a distant memory.

Overview of the Philly Cheesesteak Pizza

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This Philly Cheesesteak Pizza is special because it skips the heavy tomato sauce in favor of a creamy, buttery white base. This allows the flavor of the ribeye to be the true star of the show. We use ribeye because it has the best fat content for melting in your mouth.

• Difficulty Level: Easy to Medium. If you can pan-fry a steak and roll out dough, you can do this.
• Prep Time: 20 minutes.
• Cook Time: 15 minutes.
• Total Time: 35 minutes.

Essential Ingredients

To get the best results, use fresh ingredients. The quality of your meat and cheese will determine how “authentic” your pizza tastes.

For the Pizza Base

• 1 pound of pizza dough (store-bought or homemade)
• 1 tablespoon of cornmeal (for the baking sheet)
• 2 tablespoons of olive oil

For the Searing Ribeye

• 12 ounces of ribeye steak, sliced very thin
• 1 tablespoon of vegetable oil
• 1/2 teaspoon of salt
• 1/2 teaspoon of black pepper

For the Creamy White Sauce

• 2 tablespoons of unsalted butter
• 2 cloves of garlic, minced
• 1 tablespoon of all-purpose flour
• 1 cup of heavy cream
• 1/4 cup of grated Parmesan cheese
• 1/4 teaspoon of onion powder

For the Toppings

• 1.5 cups of shredded provolone cheese
• 1.5 cups of shredded mozzarella cheese
• 1/2 green bell pepper, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 small white onion, thinly sliced
• 1/2 cup of sliced mushrooms (optional)

Substitutions and Variations

• Meat: If you cannot find ribeye, top sirloin or flank steak works well. For a budget-friendly version, use deli roast beef.
• Cheese: If you do not like provolone, use mild white cheddar or even Monterey Jack.
• Gluten-Free: Use a gluten-free pizza crust and replace the flour in the sauce with cornstarch.

Step-by-Step Instructions

Preparing the Ribeye

The secret to a great Philly Cheesesteak Pizza is the texture of the meat. You want the steak to be paper-thin. A pro tip is to put your steak in the freezer for 20 minutes before slicing. This makes the meat firm so you can cut very thin strips easily.

1. Heat a heavy skillet or cast-iron pan over high heat with one tablespoon of oil.
2. Once the pan is smoking slightly, add your steak strips in a single layer. Do not crowd the pan.
3. Season with salt and pepper.
4. Sear the meat for only 1 to 2 minutes. It should be browned on the outside but still a little pink on the inside. It will finish cooking in the oven.
5. Remove the meat from the pan and set it aside.

Making the Creamy White Sauce

This sauce acts as the glue for your toppings. It is rich, garlicky, and much better than canned white sauce.

1. In a small saucepan over medium heat, melt the butter.
2. Add the minced garlic and cook for 30 seconds until you smell it. Do not let it turn brown.
3. Whisk in the flour to create a paste. Cook this for one minute to get rid of the raw flour taste.
4. Slowly pour in the heavy cream while whisking constantly.
5. Continue to whisk until the sauce thickens enough to coat the back of a spoon.
6. Remove from heat and stir in the Parmesan cheese and onion powder until smooth.

Preparing the Vegetables

Some people like their peppers crunchy, but for a true Philly style, they should be soft and sweet.

1. In the same pan you used for the steak, toss in your peppers and onions.
2. Sauté them for 3 to 4 minutes until they are slightly soft. This prevents them from releasing too much water on your pizza later.

Assembly: Building Your Masterpiece

Now that your components are ready, it is time to build the Philly Cheesesteak Pizza.

1. Preheat the Oven: Set your oven to 475 degrees Fahrenheit. If you have a pizza stone, put it in now.
2. Shape the Dough: On a floured surface, stretch your dough into a 12-inch circle. If the dough snaps back, let it rest for 5 minutes and try again.
3. The Base: Place the dough on a baking sheet sprinkled with cornmeal. Brush the edges with olive oil for a crispy crust.
4. The Sauce: Spread the creamy white sauce evenly over the dough, leaving a small border for the crust.
5. The Cheese Layer: Sprinkle half of the provolone and mozzarella over the sauce.
6. The Toppings: Evenly distribute the seared ribeye, onions, and peppers over the cheese.
7. Final Cheese: Top with the remaining cheese. This locks the meat and veggies in place.
8. Bake: Slide the pizza into the oven. Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbling and starting to brown in spots.

Storage and Make-Ahead Tips

If you have leftovers, you are in luck. This pizza tastes great the next day.

• Storage: Place leftover slices in an airtight container or wrap them tightly in aluminum foil. They will stay fresh in the refrigerator for up to 3 days.
• Reheating: Do not use the microwave if you want a crispy crust. Instead, place slices in a cold skillet and turn the heat to medium. Cover the pan with a lid. This melts the cheese and crisps the bottom at the same time.
• Make-Ahead: You can make the white sauce and sauté the vegetables a day in advance. Keep them in the fridge until you are ready to assemble the pizza.

Recipe Variations

• The “Wit Whiz” Style: For a more traditional Philadelphia flavor, drizzle some melted cheese sauce (like Cheez Whiz) over the pizza after it comes out of the oven.
• Spicy Philly: Add sliced jalapeños or a dash of crushed red pepper flakes to the white sauce for a kick.
• Chicken Cheesesteak Pizza: Swap the ribeye for thinly sliced chicken breast.
• Breakfast Philly: Add a few cracked eggs on top of the pizza 5 minutes before it finishes baking.

Conclusion

Creating a Philly Cheesesteak Pizza at home is a fun way to bring people together. It combines the comfort of a sandwich with the shareability of a pizza. Remember, the key is the high-heat sear on the ribeye and that smooth, garlicky white sauce. Do not be afraid to experiment with different cheeses or extra vegetables. Once you take that first bite of the crunchy crust and tender steak, you might never go back to ordering delivery again. Enjoy the process and enjoy the pizza.

FAQs

What is the best meat for Philly Cheesesteak Pizza?

Ribeye is the best choice because it is tender and has enough fat to stay juicy during the high heat of pizza baking. However, top sirloin is a great leaner alternative.

Can I use white sauce instead of red sauce on any pizza?

Yes. White sauce works very well with meats like chicken and steak, as well as vegetables like spinach and mushrooms. It provides a richer flavor than tomato sauce.

Is this recipe healthy?

This recipe is high in protein thanks to the ribeye and cheese. To make it healthier, you can use a whole wheat crust and add more vegetables like spinach or broccoli.

How do I stop the crust from getting soggy?

Sautéing your vegetables before putting them on the pizza is the best way to prevent sogginess. Vegetables release water as they cook, so pre-cooking them ensures that moisture stays out of your dough.

Why use two types of cheese?

Provolone provides the classic “Philly” flavor, while mozzarella provides the perfect “pull” and melt. Using both gives you the best of both worlds.