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Traditional Philly Cheesesteak Pizza

 Traditional Philly Cheesesteak Pizza
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
6 ServingsPrep: 30 min. Bake: 10 min.


  • 1 small green pepper, julienned
  • 1 small sweet red pepper, julienned
  • 1-3/4 cups sliced fresh mushrooms
  • 1 small onion, halved and sliced
  • 1-1/2 teaspoons canola oil
  • 4 garlic cloves, minced
  • 1 prebaked 12-inch pizza crust
  • 1/2 cup pizza sauce
  • 2 ounces cream cheese, cubed
  • 2 cups (8 ounces) shredded provolone cheese, divided
  • 1 cup shredded or julienned cooked roast beef
  • 1/3 cup pickled pepper rings
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano


  • In a large skillet, saute the peppers, mushrooms and onion in oil
  • until tender. Add garlic; cook 1 minute longer.
  • Place crust on an ungreased 12-in. pizza pan. Spread pizza sauce over
  • crust and dot with cream cheese. Sprinkle with 1 cup provolone
  • cheese. Top with pepper mixture, beef, pepper rings and remaining
  • provolone cheese. Sprinkle with Parmesan cheese and oregano.
  • Bake at 450° for 10-12 minutes or until cheese is melted. Yield:

2 of 2

Traditional Philly Cheesesteak Pizza (continued)

Directions (continued)

  • 6 slices.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.