Philly Cheesesteak Skillet Pizza
Shaved steak, cheese, onions, and peppers top a tender homemade crust in this delicious pan pizza mashup.
The mall. It can provide defining moments in a mother-daughter relationship. Chesterfield Mall in St. Louis certainly did that for my daughter and me. While there were occasional meltdowns in the dressing room of Abercrombie & Fitch, there also were delightful memories made, including sharing her favorite lunch at Charleys Cheesesteaks followed by a fruit smoothie from the bubble tea stand. Many rewarding mother-daughter talks happened in that food court.
When I’d forgotten to defrost something for dinner, we also were known to share a weeknight pan pizza from Pizza Hut that was near our home. The best part of those pizza nights were the conversations.
This recipe for Philly Cheesesteak Skillet Pizza for me is not only a mashup of ingredients, but memories, as well.
While I’ve never had the experience of enjoying an authentic cheesesteak sandwich from the City of Brotherly Love, I know it includes great bread, tender shaved beef, onions, and plenty of cheese (Cheez Whiz, American, or Provolone). Pickled peppers are another popular topping, according to Visit Philadelphia, the city’s tourism entity.
Philly Cheesesteak Skillet Pizza, inspired by a Food Network recipe, has all that and more. Although pizza purists may poo-poo this mashup, it makes an affordable meal for a family (just add a salad) and is the easiest homemade pizza you’ll make. So, let’s get cooking!
To make Philly Cheesesteak Skillet Pizza, which yields 6 servings, you’ll need these ingredients:
3 cups all-purpose flour
2 teaspoons (one packet) instant dry yeast
1 cup (approximately) lukewarm water
2 tablespoons olive oil
1¼ teaspoons salt
1 cup onions, chopped
1 cup green peppers, chopped
1 large garlic clove, sliced
12 ounces shaved beef
1 teaspoon Italian seasoning blend
1 teaspoon steak seasoning of your choice
2 tablespoons grated Parmesan
4 ounces grated mozzarella
4 ounces grated Colby Jack cheese
4 slices Provolone
Non-stick cooking spray
Pickled banana peppers to garnish
Yes, it’s a long list of ingredients but stay with me. It really is easy to put together, and first, we’ll need to make the pizza dough.
Directions for homemade pizza dough
Combine flour, instant yeast packet, oil, and salt in a large ceramic or glass mixing bowl. You will need about 1 cup of water to bring dough together (an 1/8 cup more or less, depending on how humid/dry your home is). You can combine this by hand or with a mixer; I went the manual route. You’re going for a smooth, soft dough. I mixed the dough until it came together and then turned it out on a floured surface and did a light knead for about 5 minutes.
Place the dough in a lightly greased bowl (I sprayed my mixing bowl with non-stick), cover, and allow it to rise 90 minutes. It should double in size. After the dough had risen, I stretched it into my 10-inch cast-iron skillet (see photo below).
I sprayed the stretched dough with a little non-stick and sprinkled the Italian seasoning blend and Parmesan cheese on the raw dough. Now it’s time to create the toppings.
Directions for Philly Cheesesteak Skillet Pizza toppings
Bring a separate skillet up to medium-high heat and spray with non-stick. Add the shaved steak, sprinkled with steak seasoning, and cook about 3 minutes. The seasoning you use is your choice; Lawry’s Seasoned Salt would even work. I used my favorite coffee barbecue rub.
Remove steak from the skillet to a plate and add vegetables (garlic last). You want to just tenderize these, not brown the onions and peppers. When you smell the garlic, the veg will be done. Now it’s time to top your pizza.
I spread the vegetables first, added the shaved beef, and then the grated cheese. The sliced provolone topped everything, and I baked the pizza for 22 minutes at 425 degrees F. You want the cheese to fully melt and the crust to turn golden, so your oven may require a few minutes, more or less. Serve the pickled peppers on the side for a great garnish.
Can I make the dough in the morning and finish the pizza at dinner?
You can bake the pizza later. Just allow the dough to rise in the covered bowl for 45 minutes (while you finish getting ready for work or school). Refrigerate the dough for 4 to 24 hours; it will slowly rise as it chills. You may need to bring it out and allow it to set for 15 minutes before you try stretching the dough in your skillet.
I think the next time my daughter comes for Sunday supper I’ll make Philly Cheesesteak Skillet Pizza and we’ll plan a shopping trip to another mall. Of course, we’ll have to find a bubble tea stand afterward, and that’s alright with me.
Want a more traditional pizza recipe? Try Heirloom Tomato Pizza!
When heirloom tomatoes aren’t available, just substitute sweet cherry tomatoes. Slice them in half and start building your pie!
About the blog
Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.