Philly Cheesesteak Pizza

February 2023. Winter in Memphis, 64 years old, and the cold has settled into the house on Deadrick Avenue the way cold settles into old bones — persistently, without malice, just the physics of aging and December. Rosetta has the thermostat set at 74, our eternal compromise, and I cook warming things: stews and soups and slow-braised meats that fill the house with steam and flavor.

Walter Jr. came by with the grandchildren, bringing the noise and energy that grandchildren bring, the house expanding to hold them the way a good pot expands to hold a good stew. Trey at the smoker, learning, absorbing, his hands getting steadier each visit, the fire recognizing him the way fire recognizes those who are meant to tend it.

Ribs this week — spare ribs, dry-rubbed, five hours at 225, no foil, no rush. The Memphis way. The bark cracked when I bit into it, and the flavor was layered: smoke first, then spice, then the sweetness of the pork, each layer arriving on its own schedule, patient as a sermon. Rosetta ate two ribs and said nothing negative, which is a standing ovation from the toughest critic in my life.

Sunday at Mt. Zion, the choir sang and I sat in my pew and let the music hold me. The bass notes I used to add are quieter now — my voice is aging, the way everything ages — but the listening is its own participation, and the church holds me the way the church has held this community for a hundred years: faithfully, unconditionally, with room for everyone who shows up. I show up. That is enough.

Those afternoons when Walter Jr. shows up with the grandchildren and the house stretches itself wide to hold everyone — that’s when I want something substantial on the table, something that feeds a crowd without fuss and still carries flavor in every bite. I couldn’t always stand at the smoker for five hours, but I could have this Philly Cheesesteak Pizza ready in under an hour: tender sliced beef, sweet peppers and onions, and melted provolone on a crispy crust, the kind of meal that disappears fast and earns the same satisfied silence Rosetta gives the ribs.

Prep Time: 20 min | Cook Time: 25 min | Total Time: 45 min | Servings: 6

Ingredients

1 lb pizza dough (store-bought or homemade), at room temperature
1 lb ribeye steak or shaved beef, very thinly sliced
1 tablespoon olive oil, plus more for the pan
1 medium yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
8 oz cremini mushrooms, thinly sliced (optional)
3 cloves garlic, minced
1/2 teaspoon Worcestershire sauce
Salt and black pepper to taste
1/2 cup mayonnaise or garlic aioli (for the sauce base)
1 tablespoon Dijon mustard
6 oz provolone cheese, sliced or shredded
4 oz mozzarella cheese, shredded
Red pepper flakes, for serving (optional)

Instructions

Preheat oven. Preheat your oven to 475°F (245°C). Lightly oil a large rimmed baking sheet or round pizza pan and set aside.
Sauté the vegetables. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring occasionally, for 6–8 minutes until softened and beginning to caramelize. Add the mushrooms if using and cook 3 minutes more. Stir in the garlic and cook 1 minute. Season with salt and pepper and transfer to a plate.
Cook the beef. In the same skillet over high heat, add the shaved beef in a single layer (work in batches if needed). Season with salt, pepper, and Worcestershire sauce. Cook 2–3 minutes, breaking up slightly, until just browned. Do not overcook — the beef will finish in the oven. Remove from heat.
Shape the dough. Stretch or roll the pizza dough onto the prepared pan to about 12–14 inches, building a slight edge for the crust. If the dough springs back, let it rest 5 minutes and try again.
Make the sauce. Stir together the mayonnaise and Dijon mustard in a small bowl. Spread evenly over the dough, leaving a 3/4-inch border.
Assemble the pizza. Layer the provolone slices evenly over the sauce. Distribute the sautéed vegetables across the cheese, then top with the cooked beef. Finish with the shredded mozzarella scattered over the top.
Bake. Bake for 14–17 minutes until the crust is deep golden brown on the edges and bottom, and the cheese is bubbly with lightly browned spots.
Rest and serve. Let the pizza rest 3–5 minutes before slicing. Finish with red pepper flakes if desired and serve hot.

Nutrition (per serving)

Philly Cheesesteak Pizza — The Family Table Always Has Room for One More