Philly Cheesesteak Pizza on the Griddle combines two comfort food favorites into one unforgettable meal. Imagine a crispy, golden pizza crust topped with thinly sliced steak, sautéed onions, sweet bell peppers, mushrooms, melted provolone, and creamy mozzarella—all cooked on a hot flat-top griddle for incredible flavor and texture. The griddle creates a perfectly crisp crust while evenly cooking the steak and vegetables, making every bite rich, cheesy, and satisfying.
Whether you’re cooking on a Blackstone, Camp Chef, Pit Boss, or another flat-top griddle, this recipe is an excellent choice for family pizza night, weekend cookouts, game-day gatherings, or casual outdoor dinners. Unlike a traditional oven, the griddle lets you prepare the steak and vegetables on the same cooking surface before assembling the pizza, creating layers of flavor that make this recipe truly special.
The best part is how customizable it is. From classic Philly-inspired toppings to spicy jalapeños, mushrooms, bacon, or extra cheese, you can create a pizza that suits everyone’s tastes. Once you try making Philly Cheesesteak Pizza on the griddle, it will quickly become one of your favorite outdoor cooking recipes.
Ingredients
For the Pizza Dough
- 1 pound prepared pizza dough
- 2 tablespoons olive oil
- 2 tablespoons cornmeal (optional, for a crisp crust)
For the Steak
- 1 pound ribeye steak, sirloin steak, or shaved beef
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Vegetables
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
Cheese
- 8 slices provolone cheese
- 2 cups shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
Sauce
- ½ cup garlic cream sauce or Alfredo sauce
Optional Toppings
- Banana peppers
- Jalapeños
- Crispy bacon
- Caramelized onions
- Hot cherry peppers
- Fresh parsley
Garnishes
- Chopped parsley
- Crushed red pepper flakes
- Parmesan cheese
- Garlic butter
Why These Ingredients Work
Ribeye is traditionally used for Philly cheesesteaks because of its rich marbling and tenderness. Provolone provides authentic cheesesteak flavor, while mozzarella creates a stretchy, melted cheese layer. Garlic cream sauce complements the steak without overpowering it, and sautéed onions, peppers, and mushrooms add sweetness, texture, and depth.
How To Philly Cheesesteak Pizza on the Griddle
Step 1: Prepare the Dough
Remove the pizza dough from the refrigerator about:
30 to 45 minutes
before cooking.
Allowing the dough to come to room temperature makes it easier to stretch.
Lightly oil the dough to prevent sticking.
Step 2: Preheat the Griddle
Heat the griddle to:
Medium Heat
Allow it to preheat for approximately:
10 minutes
The surface should be evenly heated before cooking.
Step 3: Cook the Vegetables
Add olive oil to one side of the griddle.
Cook the:
- Onions
- Bell peppers
- Mushrooms
for:
6 to 8 minutes
Stir occasionally until the vegetables are tender and lightly caramelized.
Add the garlic during the final minute of cooking.
Transfer the vegetables to a plate.
Step 4: Cook the Steak
Season the steak with:
- Salt
- Pepper
- Garlic powder
- Onion powder
Add a little oil to the griddle.
Cook the steak for:
2 to 4 minutes
breaking it into bite-sized pieces with two spatulas.
Cook just until browned.
Avoid overcooking to keep the meat tender.
Step 5: Prepare the Dough
Stretch the dough into a thin circle or rectangle, depending on your griddle size.
Sprinkle a little cornmeal onto the cooking surface if desired.
Place the dough directly onto the hot griddle.
Cook for:
2 to 3 minutes
until the bottom is lightly golden.
Flip the dough carefully.
Step 6: Add the Sauce
Spread a thin layer of garlic cream sauce over the cooked side of the dough.
Leave about:
½ inch
around the edges for the crust.
Step 7: Add the Cheese
Layer the pizza with:
- Provolone slices
- Mozzarella cheese
The cheese acts as a barrier that helps prevent the crust from becoming soggy.
Step 8: Add the Steak and Vegetables
Evenly distribute:
- Cooked steak
- Onions
- Bell peppers
- Mushrooms
Sprinkle Parmesan over the top.
Step 9: Cover and Finish Cooking
Place a melting dome over the pizza.
Cook for:
4 to 6 minutes
until:
- The cheese is completely melted.
- The crust is crisp and golden.
- The bottom is evenly browned.
Rotate the pizza if necessary for even cooking.
Step 10: Garnish and Serve
Brush the crust lightly with garlic butter.
Top with:
- Fresh parsley
- Parmesan
- Red pepper flakes
Allow the pizza to cool for:
2 minutes
Slice and serve immediately.
You Must Know
Use Thinly Sliced Steak
Thin slices cook quickly and stay tender, creating the classic Philly cheesesteak texture.
Don’t Overcook the Beef
Steak continues cooking slightly after it’s removed from the griddle.
Cook the Vegetables Separately
Cooking onions, peppers, and mushrooms first develops better flavor and prevents excess moisture on the pizza.
Medium Heat Produces the Best Crust
Cooking over moderate heat allows the dough to crisp without burning.
Stretch the Dough Evenly
Uniform thickness helps the pizza cook consistently from edge to center.
Don’t Overload the Pizza
Too many toppings can make the crust soft and difficult to cook through.
Use Freshly Shredded Cheese
Fresh mozzarella melts more smoothly than pre-shredded cheese.
Cover with a Melting Dome
The dome traps heat, ensuring the cheese melts while the crust crisps.
Rotate if Needed
Flat-top griddles sometimes have warmer zones, so rotating the pizza encourages even browning.
Slice After Resting
Let the pizza rest briefly before slicing to help the cheese set and keep the toppings in place.
Topping Variations
Classic Philly
Top with:
- Ribeye steak
- Provolone
- Onions
- Green peppers
Mushroom Lover’s
Add:
- Extra mushrooms
- Garlic butter
- Parmesan
Spicy Philly
Top with:
- Jalapeños
- Pepper Jack cheese
- Crushed red pepper flakes
Bacon Cheesesteak
Add:
- Crispy bacon
- Extra mozzarella
BBQ Cheesesteak
Replace the cream sauce with BBQ sauce and add smoked cheddar.
Buffalo Philly
Drizzle with Buffalo sauce and finish with ranch dressing.
Deluxe Supreme
Add:
- Banana peppers
- Black olives
- Red onions
- Mushrooms
Three Cheese Pizza
Combine:
- Provolone
- Mozzarella
- White cheddar
Garlic Parmesan
Brush the crust with garlic butter and sprinkle generously with Parmesan.
Loaded Steakhouse
Finish with crispy fried onions, chopped parsley, and a drizzle of cheese sauce.
Make It A Meal
Family Pizza Night
Serve with:
- Caesar salad
- Garlic bread
- Lemonade
Game Day Feast
Pair with:
- Chicken wings
- Mozzarella sticks
- Potato wedges
Backyard Cookout
Serve alongside:
- Grilled corn
- Coleslaw
- Pasta salad
Steakhouse Dinner
Pair with:
- Roasted vegetables
- Loaded baked potatoes
- Garden salad
Casual Lunch
Serve with:
- Tomato soup
- Pickle spears
- Fresh fruit
Party Buffet
Slice the pizza into smaller squares and serve with dipping sauces.
Low-Carb Option
Serve with a large green salad and grilled vegetables.
Weekend Comfort Meal
Pair with:
- Onion rings
- Sweet potato fries
- Homemade coleslaw
Pro Tips
Freeze the Steak Briefly
Place the steak in the freezer for about 20 to 30 minutes before slicing to make thin, even slices easier.
Preheat the Griddle Thoroughly
A properly heated surface ensures an evenly browned crust and beautifully cooked toppings.
Use Two Spatulas
Two metal spatulas make chopping and turning the steak much easier.
Pat the Vegetables Dry
If the vegetables release a lot of moisture, drain them before adding them to the pizza.
Don’t Use Too Much Sauce
A light layer of sauce keeps the crust crisp.
Brush the Crust with Garlic Butter
This simple finishing touch adds extra flavor and a beautiful shine.
Clean the Griddle Between Pizzas
Remove burnt cheese or food residue to prevent unwanted flavors.
Warm the Serving Board
Serving the pizza on a warm board helps keep it hot longer.
Experiment with Cheese
Try combinations of provolone, mozzarella, fontina, Monterey Jack, smoked Gouda, or white cheddar.
Make Individual Pizzas
Smaller pizzas cook faster and let everyone customize their own toppings.
Recipe FAQs
What steak is best for Philly Cheesesteak Pizza?
Ribeye is the traditional choice because it’s tender and flavorful, but sirloin and shaved beef are also excellent options.
Can I use store-bought pizza dough?
Yes.
Prepared pizza dough saves time and works very well on a griddle.
Do I need pizza sauce?
No.
A garlic cream sauce or Alfredo sauce is commonly used for Philly Cheesesteak Pizza, although some people enjoy a light tomato sauce.
Can I make this recipe ahead?
You can prepare the steak and vegetables in advance, then assemble and cook the pizza just before serving.
How long do leftovers last?
Store leftovers in an airtight container in the refrigerator for:
3 to 4 days.
What’s the best way to reheat?
Reheat on the griddle over low heat or in an oven until the crust becomes crisp and the cheese is melted.
Can I freeze the pizza?
Yes.
Wrap cooled slices individually and freeze for up to:
2 months.
Why is my crust soggy?
Too much sauce or vegetables with excess moisture are the most common causes.
Can I make it spicy?
Absolutely.
Add jalapeños, hot cherry peppers, crushed red pepper flakes, or Pepper Jack cheese.
What cheese melts best?
Provolone and mozzarella create the classic combination, while white American cheese can also be used for an authentic cheesesteak-inspired flavor.
