Philly Cheesesteak Pizza - Best Gluten Free Pizza, Sirloin Steak

Philly Cheesesteak Pizza starts with a homemade thick and fluffy delivery-level crust. From there, top it with a mixture of provolone and mozzarella cheese, sautéed peppers and onions, and juicy strips of sirloin steak.

This pizza was a happy accident.

I was developing a different Philly Cheesesteak recipe and the dough didn't turn out quite right. Instead of wasting ingredients, I decided to use my tried and true pizza dough and make a Philly Cheesesteak Pizza. It turned out to be one of my family's favorite pizzas I've ever made, and I'm so excited to share it with you today. This is truly a great example of how you should always make your failures work for you, not against you.

Can you get any better than a Philly Cheesesteak in pizza form?

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What Makes Philly Cheesesteak Pizza So Good?

• Easy 40-minute homemade gluten-free pizza crust using a yeast proof and pantry-staple ingredients. You also have the choice of adding cornmeal to the bottom of the crust, which amps up the delivery-level taste. Cornmeal is the little crispy yellow balls you gaze at on the bottom of the pizza crust during every bite. You can read about how to make my easy crust in much more detail here. If you're not dining GF, you can simply make your favorite pizza crust recipe instead.
• Sirloin Steak. I use one large 1.5 lb sirloin steak as the protein for our Philly Cheesesteak. It adds so much classic beefy flavor and it stays super tender.
• Bell Peppers. I used a combination of green and red bell peppers for both color and flavor. Red bell pepper is sweeter than green, so it balances out any bitterness.
• Caramelized sweet yellow onions. Making sure the onions start to caramelize is almost as important as picking the right cut of beef. It. Makes. It.

• Sliced Provolone Cheese and Shredded Mozzarella. You can't have a Philly Cheesesteak without provolone, at least in my book. I know some people do Cheez Whiz, but I just can't even entertain that idea. Sorry not sorry. I also added in some shredded mozzarella so the cheesesteak would become more of a pizza mash-up. The provolone becomes perfectly melty and creamy while the mozzarella becomes stretchy and pully.
• Mayo. I chose to not put any tomato sauce on this pizza, but you certainly could. I think it would be delicious. We just really wanted the Philly Cheesesteak flavors to ring true as much as possible. I simply just put the mixture of cheeses directly on the pizza crust, and then we dipped our slices into a small side dish of mayo. If you wanted even more of a pizza mash-up, you could dip it into pizza sauce, a cheese sauce, or even make a pizza dipping sauce such as a garlic butter. We also found that the pizza was good even without any mayo or sauce added to it because the provolone becomes super melty and creamy when directly placed on top of the crust, making a super soft, cheesy bread consistency pizza top.

How to Make Philly Cheesesteak Pizza:

• Prep: Wash and slice onions and bell peppers into slices (not too thin, but not thick either.) Set sirloin steak on a plate or cutting board. It will come to room temperature during these next few steps, ensuring that we will get the most tender steak when it's time to cook.
• Heat one tbsp. of olive oil and one tbsp. of butter in a non-stick pan over medium-low heat. Add onions, stirring every so often until translucent, then golden brown. Add in bell peppers. You may need to turn up the heat to medium-high if they produce a lot of liquid. Cook until colors have deepened and they are almost fork-tender. You will be heating them in the oven for 10 minutes later on, so you want them to have some crunch left at this stage. Onions can take some time to caramelize, so this step should give you about 10-12 minutes to start making the GF pizza crust dough.

• Meanwhile, preheat oven to 425 F and make pizza dough. Press dough out into a non-stick pan and pre-bake 10 minutes. I am so used to making this recipe that it literally takes me 10 minutes to make the dough. If you're new to working with GF dough, you might want to make the dough first, pre-bake it 10 minutes, and then set it aside while cooking the peppers/onion mixture and steak strips.

• Set aside cooked onions and peppers in a bowl. Tip: If the peppers produced liquid in the pan and it didn't burn off, use a slotted spoon to transfer onions and peppers to a bowl. Extra liquid could make the pizza get soggy later on.

• Slice sirloin steak in long, thin strips. Be sure to trim off excess fat. Sprinkle with salt and pepper to taste.
• Add one tbsp. of butter to the same pan you cooked the onions and peppers in. (If there was liquid in the pan leftover, be sure to drain it first.) Add steak strips to hot pan and sear briefly, only 1-2 minutes on each side. You may need to do this in batches if you have a lot of steak. Set aside on a plate.

Be sure to cook the steak to your liking. I left ours rare on the inside because I knew it was going to cook another 10 minutes in the oven. Now, you totally have a choice here on steak execution, which I will talk about in the next step.

• To pre-baked pizza crust, add cheese, toppings, and sauce if doing so. I placed a layer of provolone cheese directly on the crust, then sprinkled shredded mozzarella over top. To that, I added the onion and pepper mixture, and then placed the steak on top.
• Bake pizza with toppings and cheese another 10-12 minutes until melty and golden.

Now, if you cooked your steak perfectly in the pan and don't want to cook it anymore in the oven, you can always leave it off, keep it warm, and then top the pizza with it when it comes out of the oven. I just wanted to bake mine so that the steak adhered to the cheese so that it wouldn't fall off as we ate.

• Serve! I like to shape my pizza rustically in an oval and slice in 8 large square slices, but you can cut as many slices as you'd like.

Unfortunately, I didn't get any pictures of the pizza sliced or putting the toppings on because, at that point in time, I thought the recipe was officially scrapped. It wasn't until it came out of the oven and filled the house with delicious aromas that I decided to get a few outcome pictures just in case, and I'm so happy I did. When I make this recipe again, I'll add better pictures.

Notes:

• Looking for a way to save time? You could make a double batch of my gluten-free pizza dough recipe and freeze it that way it's ready to go. Simply just add toppings to it and bake. To freeze dough: Simply make it, shape it into pizzas, partially bake it (10 minutes), allow it to cool completely, wrap tightly in plastic wrap and aluminum foil, and then freeze it flat. Let it sit at room temperature for 15-30 minutes before you're ready to make the pizza, add toppings, then bake for 10-12 minutes.
• I've tested my Gluten Free Pizza Crust recipe with Great Value's Gluten Free All Purpose Flour, Bob's Red Mill 1:1 Baking Flour, and King Arthur's Measure for Measure. I prefer how Great Value and King Arthur turn out the most. You can find King Arthur's Measure for Measure flour on Thrive Market at a discounted rate. (Get 40% off your first order + sometimes a gift.)

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