Cheese Steak Pizza Recipe

Prepare oven and dough

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside for at least 30 minutes. On a lightly floured surface, stretch or roll the pizza dough into a 12-inch circle. Transfer to a piece of parchment paper for easy handling.

Make flavored mayo base

In a small bowl, mix the mayonnaise, minced garlic and crushed tomatoes or pizza sauce (if using) until smooth. This creates a creamy, slightly tangy base. Adjust to taste.

Heat a large skillet over medium-high heat. Add vegetable oil or butter. When shimmering, add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until onions are deeply browned and caramelized, about 10–12 minutes. Remove half of the onions to a bowl to top the pizza later; keep remaining in the pan for finishing with the steak.

Increase heat to high. Add the thinly sliced steak to the hot skillet with the remaining onions, spreading into an even layer. Season with Worcestershire sauce, 1/2 tsp salt and 1/4 tsp black pepper. Cook without moving for 30–60 seconds, then toss and cook until just browned but still juicy, about 2–3 minutes total. Remove from heat and keep warm.

Brush the stretched dough edge lightly with 1 tsp olive oil to help it brown. Spread the mayonnaise mixture evenly over the dough, leaving a 1-inch border for the crust.

Layer cheeses: sprinkle shredded mozzarella evenly over the mayo base. Arrange provolone and American slices on top, slightly overlapping to cover the surface. Distribute half of the cooked steak and onions mixture evenly over the cheese.

Carefully transfer the pizza on the parchment to the preheated pizza stone or baking sheet. Bake at 500°F (260°C) until crust is golden and cheese is bubbly and starting to brown, 8–12 minutes depending on oven and stone. Rotate halfway if needed for even browning.

If desired, during the last 1–2 minutes remove pizza and add remaining steak/onion so those pieces are warmed but not overcooked; return briefly to oven.

Remove pizza from oven and transfer to a cutting board. Let rest 1–2 minutes. Season sliced/diced tomato with 1/8 tsp salt and a pinch of black pepper and set aside.

Top the hot pizza with the shredded iceberg lettuce, seasoned tomato, and the reserved caramelized onions (if not already used). This keeps the toppings bright and mimics a cheesesteak sandwich finish.

Sprinkle dried oregano over the top if using. Slice into 6–8 pieces and serve immediately.