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Sometimes my family likes their pizza crust extra crispy so I prebake the crust for 5 minutes before adding the toppings. There are never leftovers.—Laura McDowell, Lake Villa, Illinois
Nutritional Facts 1 slice equals 439 calories, 20 g fat (10 g saturated fat), 61 mg cholesterol, 826 mg sodium, 36 g carbohydrate, 3 g fiber, 29 g protein.
Originally published as Philly Cheesesteak Pizza in Taste of Home August/September 2009, p53
Full-Bodied Red Wine
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Reviewed on May. 18, 2012 by justmbeth
Very hearty pizza. Didn't have any leftover beef, so I grilled a ribeye to use. Will also cook the crust for 5 minutes before topping next time.
Reviewed on Feb. 10, 2012 by crystal24
Not sure why people say this has alot of prepwork...it doesn't. You can't expect to just throw a few things together and call it "cooking". This pizza is amazing! Had it the other day and I'm making it again tonight. I followed the recipe exactly except ommited the onions.
Reviewed on Nov. 10, 2011 by HBcook
Great weekenight dinner. I followed the recipes except omitted the pickled pepper rings. I used leftover flank steak. The crust definitely needs to be prebaked.
Reviewed on Aug. 10, 2011 by trancebaby
Edible but not delicious. It's OK. Lots of prep. work. Prefer traditional pizza, I guess. Flavor combination was strange. Philly cheese steak should be left alone, as a sandwich, not made into other recipes (my opinion). Good try but does not pop with the expected flavor.
Reviewed on Jun. 28, 2011 by barbarabolk
Taste just like a Philly Cheesesteak! All the peppers were fabulous! I will make this on again!
Reviewed on Jun. 24, 2011 by dewflop
I made the recipe today. It has kept my interest for a long time. I think I needed more onions. I only did half of a small onion. That was on me. A little in way of prep work but all in all a good pizza. Thanks for the recipe!
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