Philly Cheesesteak Pizza
Philly Cheesesteak Pizza combines tender ribeye steak, sautéed bell pepper and onion, creamy mustard sauce, mozzarella, and provolone on a crispy pizza crust.
Equipment
- Baking sheet or pizza stone
- Frying pan
- Mixing Bowl, Small
- Rolling Pin
- spatula
Ingredients
For the Pizza Base
- 1 gluten-free pizza crust
- 1 tablespoon olive oil
For the Sauce
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
For the Toppings
- 250 g ribeye steak thinly sliced
- 1 bell pepper thinly sliced
- 1/2 onion thinly sliced
- 1 tablespoon olive oil
- 200 g mozzarella cheese shredded
- 100 g provolone cheese shredded
- Salt to taste
- Black pepper to taste
Instructions
Prepare the Pizza Base
- Preheat the oven to 220°C (425°F).
- Place the pizza crust on a baking sheet or pizza stone.
- Brush the crust evenly with 1 tablespoon olive oil.
Prepare the Sauce
- Combine the mayonnaise and Dijon mustard in a small mixing bowl.
- Stir until smooth.
- Spread the sauce evenly over the pizza crust.
Cook the Toppings
- Heat the remaining tablespoon olive oil in a frying pan over medium heat.
- Add the onion and bell pepper.
- Sauté for about 5 minutes, or until softened.
- Transfer the vegetables to a plate and set aside.
- Add the sliced ribeye to the same frying pan.
- Cook for 2 to 3 minutes, stirring regularly, until browned.
- Season with salt and black pepper.
- Remove the pan from the heat.
Assemble and Bake
- Distribute the sautéed onion, bell pepper, and steak over the pizza crust.
- Sprinkle the mozzarella and provolone evenly over the toppings.
- Bake for 12 to 15 minutes, or until the crust is golden and the cheese has melted.
- Remove the pizza from the oven and let it rest for 2 minutes.
- Cut into four equal portions and serve hot.
Notes & Wine Advice
Serving Suggestions
Serve with crispy fries, pickles, coleslaw, or a fresh green salad. Add hot sauce or extra Dijon mustard for a sharper finish.Recipe Notes
Slice the ribeye very thinly so it cooks quickly and remains tender. Chilling the steak for approximately 20 minutes before slicing makes this easier. Use a certified gluten-free pizza crust, mayonnaise, mustard, and packaged cheese when preparing the recipe for someone who must avoid gluten.Variations
Replace the ribeye with sirloin for a leaner pizza. Mushrooms can be sautéed with the bell pepper and onion. For a stronger cheese flavour, add extra provolone or replace part of the mozzarella with cheddar.Storage
Store leftover pizza in an airtight container in the refrigerator for up to two days. Reheat it in a hot oven or dry frying pan until the base is crisp and the steak is thoroughly heated.Wine Advice
A full-bodied Cabernet Sauvignon complements the beef and melted cheese. A fruity Zinfandel or a light lager is also suitable.Nutrition values
Serving: 1 1/4 pizza | Calories: 500 kcal | koolhydraten: 32 g | Eiwitten: 28 g | Vet: 30 g | Verzadigd vet: 13 g | Natrium: 1050 mg | Suiker: 5 g