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Philly Cheese Steak Pizza

 Philly Cheese Steak Pizza
I top crescent roll crust with deli beef, mozzarella cheese and sauteed veggies. The quick combination offers the terrific taste of the traditional sandwich in a fun new way. —Maria Regakis, Somerville, Massachusetts
6 ServingsPrep/Total Time: 30 min.


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 1/4 teaspoon beef bouillon granules
  • 1/2 pound thinly sliced deli roast beef
  • 1 tablespoon prepared Italian salad dressing
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese


  • Unroll crescent roll dough into one long rectangle; seal
  • perforations. Press onto the bottom and up the sides of an ungreased
  • 13-in. x 9-in. baking pan. Bake at 375° for 7-10 minutes or
  • until lightly browned.
  • Meanwhile, in a large skillet, saute the green pepper, onion in oil
  • and bouillon until vegetables are tender; set aside.
  • Arrange beef over crust. Brush with salad dressing; sprinkle with
  • cheese. Bake 4-5 minutes longer or until cheese is melted. Top with
  • green pepper mixture. Cut into 12 pieces. Yield: 6 servings.
Nutritional Facts: 2 pieces equals 352 calories, 20 g fat (6 g saturated fat), 32 mg cholesterol, 1,049 mg sodium, 22 g carbohydrate, 1 g fiber, 21 g protein.

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Philly Cheese Steak Pizza (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.