Philly Cheesesteak Pizza Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pizza dough:</li><li class="ingredients-single-item">375g strong bread flour</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">15g olive oil, plus extra for greasing</li><li class="ingredients-single-item">225ml lukewarm water</li><li class="ingredients-single-item">Semolina flour for dusting</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">300g beef sirloin or ribeye, thinly sliced</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, thinly sliced</li><li class="ingredients-single-item">1 green bell pepper, thinly sliced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">120ml beef stock</li><li class="ingredients-single-item">1 tbsp Worcestershire sauce</li><li class="ingredients-single-item">150g provolone cheese, shredded</li><li class="ingredients-single-item">100g mozzarella cheese, shredded</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or heavy baking sheet</li><li class="equipment-single-item">Pizza peel or flat baking sheet</li><li class="equipment-single-item">Cast iron skillet</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Start by making the pizza dough. In a large mixing bowl, combine the bread flour and salt. In a separate small bowl, mix the lukewarm water with the instant yeast and olive oil, then set aside for 5 minutes until it begins to foam slightly (this confirms your yeast is active).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Make a well in the center of your flour mixture and slowly pour in the yeast mixture. Using your hands or a dough hook on a stand mixer, mix until the dough comes together. Knead for 8-10 minutes until smooth and elastic – the dough should spring back when poked gently. This extended kneading develops the gluten structure, ensuring a chewy yet tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth or plastic wrap. Allow to rise in a warm, draft-free place for about 1-1.5 hours, or until doubled in size. The slow rise develops flavor in your dough – be patient!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> While the dough rises, prepare your Philly cheesesteak topping. Season the thinly sliced beef with salt and pepper. Heat 1 tablespoon of olive oil in a cast iron skillet over high heat until smoking. Cook the beef in small batches for just 1-2 minutes until browned but still slightly pink inside – it will cook further on the pizza. Transfer to a plate and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> In the same skillet, reduce heat to medium and add the remaining tablespoon of olive oil. Add the sliced onions and cook for 8-10 minutes until soft and caramelized, stirring occasionally. The slow caramelization process converts the onions' starches to sugars, developing their sweet flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Add the bell peppers and cook for another 5 minutes until softened. Stir in the minced garlic and dried oregano and cook for 30 seconds until fragrant. Pour in the beef stock and Worcestershire sauce, stirring to scrape up any browned bits from the bottom of the pan (these contain concentrated flavor!).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Return the beef to the skillet and simmer for 2-3 minutes until most of the liquid has reduced. Remove from heat and let the mixture cool slightly while you prepare the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Place your pizza stone or heavy baking sheet in the oven and preheat to 250°C (480°F) for at least 30 minutes. The extremely hot surface will instantly start cooking the bottom of your pizza, mimicking the conditions of a professional pizza oven.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Punch down the risen dough to release excess air bubbles. On a surface lightly dusted with semolina flour, roll or stretch the dough into a 30-35cm circle or rectangle, depending on your preference. The semolina prevents sticking while adding a pleasant textural contrast to the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Transfer the shaped dough onto a pizza peel or upside-down baking sheet dusted with semolina. Working quickly but carefully, drain any excess liquid from your beef mixture (to prevent a soggy pizza), then evenly distribute the beef and vegetable mixture over the dough, leaving a 2cm border around the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> Sprinkle the shredded provolone and mozzarella cheeses evenly over the toppings. The combination of provolone (for authentic Philly flavor) and mozzarella (for that perfect cheese stretch) creates the ideal cheese blend.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4> Carefully slide the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbling and slightly browned. Watch carefully during the last few minutes to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4> Remove from the oven and let the pizza rest for 2 minutes before slicing – this allows the cheese to set slightly and prevents the toppings from sliding off. Slice into 8 pieces and serve immediately while hot and at its most delicious. Enjoy your homemade Philly Cheesesteak Pizza!</li></ol>