Ladies and gentlemen, foodies and pizza rebels, prepare yourselves for a taste sensation that’s about to make your grandma’s secret recipe look like it came from the back of a cereal box. Introducing the Philly Cheesesteak Pizza – because apparently, someone looked at a cheesesteak and thought, “You know what this needs? To be flatter.”
Picture this: You’re in your kitchen, armed with a pizza dough and a dream. You’ve decided that tonight, you’re not just going to think outside the box – you’re going to dropkick that box into next week. Enter the Philly Cheesesteak Pizza, the culinary equivalent of that friend who always convinces you to do karaoke on a Tuesday night.
Let’s break down this beautiful monstrosity, shall we?
First, we’ve got a pizza crust that’s about to carry more toppings than your emotional baggage. Don’t worry, it can handle it. Probably.
Next, we’re throwing on a vegetable medley that’s so colorful, it looks like a unicorn sneezed on your pizza. Green peppers, red peppers, mushrooms, and onions – it’s like a garden party, but with less dirt and more cheese.
Speaking of cheese, hold onto your lactose-intolerant hats, folks. We’re not just using one type of cheese. Oh no, that would be far too sensible. We’re going for a cheese quartet – provolone, cream cheese, American, and Parmesan. It’s like the Beatles of dairy, but with 100% more melt factor.
But wait, there’s more! We’re adding shredded beef because, let’s face it, if you’re going to blow your diet, you might as well go out in a blaze of glory. This beef is so tender, it practically shreds itself at the mere mention of the word “pizza.”
And just when you thought we couldn’t possibly add anything else, BAM! Pickled pepper rings. Because nothing says “I make questionable but delicious life choices” quite like adding a tangy kick to your already flavor-packed pizza.
Now, I know what you’re thinking. “This sounds amazing, but can I really make this at home?” Well, my culinary daredevil, the answer is a resounding “Heck yeah!” With this recipe, you’ll be transforming your kitchen into a fusion pizzeria faster than you can say “Is this what love tastes like?”
So preheat that oven, channel your inner Rocky (cue training montage), and get ready to create a pizza that’ll make your taste buds stand up and salute. By the time you’re done, you’ll have a pizza that’s part Philly, part Italy, and 100% likely to ruin all oth
Ingredients
- 1 small green pepper julienned
- 1 small sweet red pepper julienned
- 1-3/4 cups sliced fresh mushrooms
- 1 banana pepper sliced and diced
- 1 small onion halved and sliced
- 1-1/2 tsp canola oil
- 4 garlic cloves minced
- 1 pizza dough
- ½ cup pizza sauce
- 2 oz cream cheese cubed
- 1 cup shredded provolone cheese
- 8 0 x sliced American cheese
- 1 cup shredded shredded beef
- ⅓ cup pickled pepper rings
- ¼ cup grated Parmesan cheese1/2 teaspoon dried oregano
Instructions
- Heat an oven to 500°F
- Sauté the shredded beef, until just browned. Move to a side dish.
- In the same skillet, sauté the peppers, mushrooms and onion in the meat grease until tender. A
- Add the garlic and cook one minute longer.
- Add the shredded beef to the veggies, along with the cubed cream cheese. Mix well.
- Place the pizza dough on an butter-greased 12-inch pizza pan (a dash of oil can be used with).
- Spread the dough out, working from the center. It will keep pushing back, so patience and time is required. Sometimes a quick pop in the oven for a minute or two helps.
- Put the sauce over the crust.
- Sprinkle with the cup of provolone cheese.
- Top with the cooked veggies, beef.
- Tear the American cheese into small pieces and top the pizza with it.
- Sprinkle on the Parmesan cheese and oregano.
- Editor’s Tip: For the best flavor, use freshly grated Parmesan.
- Bake the pizza for 10 to 12 minutes or until the cheese is melted.
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