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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 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 shredded part-skim mozzarella cheese

Directions

  • Unroll crescent roll dough into one long rectangle; seal perforations. Press onto the bottom and up the sides of an ungreased 13x9-in. baking pan. Bake at 375° for 7-10 minutes or until lightly browned.
  • Meanwhile, in a large skillet, saute the green pepper and onion in oil and bouillon until vegetables are tender; set aside.
  • Arrange beef over crust. Brush with salad dressing; sprinkle with cheese. Bake until cheese is melted, 4-5 minutes longer. Top with green pepper mixture. Cut into 12 pieces.
Nutrition Facts
2 pieces : 352 calories, 20g fat (6g saturated fat), 32mg cholesterol, 1049mg sodium, 22g carbohydrate (8g sugars, 1g fiber), 21g protein.
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Reviews

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Average Rating:
  • Leanna
    Sep 22, 2020

    Pretty good

  • Janine
    Apr 16, 2020

    Made this tonight, but with "covid substitutions." Used my usual pizza crust, and I had frozen cheese steak sandwich "pucks." Turned out delicious ! It will be in my pizza variety rotation for sure.

  • calnorth
    Apr 23, 2013

    No comment left

  • LibbiPeach
    Mar 11, 2012

    I had difficulty getting the "dough" to spread, but eventually got it there. This was surprisingly VERY tasty. I'm not normally a "philly" fan, but this was delicious !

  • monjean
    Jan 24, 2012

    I don't like Pillsbury crescent rolls, so I made this on a regular pizza crust. It came out great.

  • nmlesueur
    Feb 2, 2007

    No comment left