Cheesesteak pizza is a mouthwatering fusion where Philly’s iconic sandwich finds newfound harmony with Italian culinary traditions. This dish brings together the rich, savory flavors of thinly sliced ribeye, sweet sautéed onions, and melted cheeses, all perched atop a perfectly crisp, golden crust infused with homemade sauce that balances tang and depth. Whether you’re craving a hearty meal that melds bold American street food flavors with Italian flair or looking for a crowd-pleasing twist on traditional pizza night, this recipe invites you to experience cheesesteak pizza excellence in your own kitchen.
prep and Cook Time
- Preparation: 25 minutes
- Cooking: 18-22 minutes
- Total Time: 45 minutes
Yield
Serves 4 generous slices (approximately 2-3 servings)
Difficulty Level
Medium – Ideal for home cooks cozy with dough making and sautéing meats
Ingredients
- For the Dough:
- 2 ¼ tsp active dry yeast (1 packet)
- 1 ¼ cups warm water (110°F/45°C)
- 3 cups all-purpose flour, sifted
- 1 tbsp olive oil, plus extra for brushing
- 1 tsp sugar
- 1 tsp salt
- for the Sauce:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 can (15 oz) crushed tomatoes
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- salt and pepper, to taste
- For the Toppings:
- 12 oz thinly sliced ribeye steak
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 oz provolone cheese, sliced
- 1 cup shredded mozzarella cheese
- 2 tbsp butter
- Salt and pepper, to taste
Instructions
- Prepare the dough: In a small bowl, dissolve yeast and sugar in warm water. Let sit until frothy, about 5 minutes. In a large bowl, combine flour and salt. Slowly add the yeast mixture and olive oil, stirring until a shaggy dough forms.
- Knead the dough: Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for 1 hour or until doubled in size.
- Make the sauce: Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Stir in crushed tomatoes, oregano, and red pepper flakes. Simmer gently, stirring occasionally for 15 minutes; season with salt and pepper. Remove from heat.
- Sauté the vegetables and steak: In a large skillet, melt butter over medium-high heat. Add sliced onions and bell peppers; sauté until softened and translucent, about 7 minutes. Push vegetables to the side, add ribeye slices, season with salt and pepper, and cook until just browned, about 3-4 minutes. Mix together and remove from heat.
- Preheat oven: Set your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
- Shape the dough: Punch down the dough and roll it out on a lightly floured surface to about 12 inches diameter. Transfer to a sheet of parchment paper for easy handling.
- Assemble the pizza: Spread a thin, even layer of the prepared tomato sauce over the dough. Layer sautéed steak and vegetables evenly across the surface.
- Add the cheese: Distribute sliced provolone followed by shredded mozzarella for that perfect melty texture and savory stretch.
- Bake: transfer pizza (on parchment) to the preheated stone or baking sheet. Bake for 12-15 minutes or until the crust is golden and cheese is bubbling and slightly browned.
- Finish and serve: Remove from oven and let rest 3-5 minutes before slicing. This allows flavors to meld and the cheese to set.
Tips for Success
- Steak selection: Choose ribeye or sirloin with a little marbling for juiciness. Freeze slightly for easier thin slicing.
- Dough caution: Avoid adding to much flour while rolling; this prevents a dense crust. Use a pizza peel or parchment to transfer safely.
- Sauce texture: For a smoother sauce, blend briefly after simmering. The subtle sweetness balances the salty richness of the steak.
- Variations: Substitute provolone with fontina or gouda for unique flavor notes. Add sliced mushrooms or hot cherry peppers for a kick.
- Make ahead: Dough can be prepared a day in advance and refrigerated, bringing to room temperature before use for optimal rise.
Serving Suggestions
Slice the cheesesteak pizza into hearty wedges and serve garnished with fresh basil leaves or chopped parsley to brighten the savory richness. A side of crisp, arugula salad dressed with lemon vinaigrette pairs beautifully, while a cold craft beer or a bold Italian red wine like Chianti elevates the experience. For an extra touch, drizzle a hint of garlic aioli or horseradish cream on individual slices to echo the sandwich’s classic condiments.
| Nutrient | Per Serving |
|---|---|
| Calories | 520 kcal |
| Protein | 34 g |
| carbohydrates | 48 g |
| Fat | 22 g |
Hungry for more innovative pizzas? Check out our classic Margherita pizza recipe for a pure Italian delight. For historic insight into Philadelphia’s culinary scene, explore this History.com article on the Philly cheesesteak.
Q&A
Q&A: Cheesesteak Pizza – Where Philly’s Favorite Meets Italian Flair
Q1: What exactly is a cheesesteak pizza?
A1: Imagine the iconic Philly cheesesteak-thinly sliced steak, melted cheese, sautéed onions, and peppers-cradled lovingly by a golden, crispy pizza crust. Cheesesteak pizza is this delicious fusion where Philadelphia’s beloved sandwich meets the timeless charm of Italian pizza, resulting in a mouthwatering hybrid that’s both familiar and refreshingly new.
Q2: How did the idea of cheesesteak pizza come about?
A2: Culinary innovation often springs from the heart of local favorites. Philadelphia’s cheesesteak has been a regional staple for decades, while pizza reigns as a universal comfort food. Creative chefs and home cooks began experimenting by layering cheesesteak ingredients atop pizza dough, blending two comfort classics into a single, shareable feast. The result? A harmonious blend honoring Philly’s rich culinary heritage with Italian flair.
Q3: What toppings are typically used on a cheesesteak pizza?
A3: At its core, cheesesteak pizza features thinly sliced ribeye or sirloin steak, melted provolone or American cheese, sautéed onions, and sometimes bell peppers or mushrooms. Some versions drizzle a touch of cheese whiz or include a sprinkle of oregano and red pepper flakes to elevate the flavor. The crust serves as a cozy canvas, whether thin and crispy or thick and doughy.
Q4: How does cheesesteak pizza compare to a traditional Philly cheesesteak sandwich?
A4: While the sandwich offers a handheld, melty meat-and-cheese experience wrapped in a hoagie roll, the pizza transforms those same flavors onto a crisp, bubbly crust, inviting more communal enjoyment. the texture contrast-crisp crust vs. soft bread-and the spread of toppings across each slice make every bite a little different but equally satisfying.
Q5: Is cheesesteak pizza popular only in Philadelphia, or has it spread elsewhere?
A5: Though rooted in Philly’s vibrant food scene, cheesesteak pizza has charmed taste buds beyond Pennsylvania’s borders. Foodies across the country appreciate the innovative mashup, and many pizzerias nationwide now offer their own renditions. It’s become a testament to how local flavors can inspire global culinary creativity.
Q6: can cheesesteak pizza be made at home?
A6: Absolutely! The beauty of cheesesteak pizza lies in its simplicity and adaptability. Start with your favorite pizza dough, layer on sautéed steak and onions, sprinkle generous amounts of cheese, and bake until bubbly. Customize with peppers, mushrooms, or your go-to toppings. It’s a fun, flavorful project that brings a slice of Philly right to your kitchen.
Q7: What makes cheesesteak pizza a standout choice for pizza lovers?
A7: Beyond its unique flavor profile, cheesesteak pizza marries the best of two worlds: the hearty, meaty indulgence of a Philly steak sandwich with the communal joy and textural delight of pizza. It offers a fresh twist that’s both nostalgic and novel-a guaranteed crowd-pleaser for those craving robust, savory satisfaction.
In essence, cheesesteak pizza is a culinary love story between Philadelphia’s signature sandwich and Italy’s gift to the world. It’s comfort food reimagined, proving that when two classic flavors unite, the result is nothing short of remarkable.
Future Outlook
As the last bite of cheesesteak pizza lingers on your palate, it’s clear that this culinary fusion is more than just a novelty-it’s a celebration of two rich food traditions coming together in perfect harmony. By marrying the hearty, savory flavors of Philadelphia’s iconic cheesesteak with the comforting, crispy embrace of Italian pizza, this inventive dish invites both cheesesteak aficionados and pizza lovers alike to savor something delightfully new.
Whether you’re a Philly local craving a twist on a classic or an adventurous eater seeking bold combinations, cheesesteak pizza stands as a testament to the delicious possibilities that emerge when cultures and cuisines collide. So next time hunger strikes, consider this flavorful hybrid-a slice where Philly’s favorite meets Italian flair, promising a taste experience that’s as dynamic and spirited as the city it hails from.
Gino’s Brick Oven Pizza captures the essence of traditional Italian craftsmanship while infusing modern culinary creativity that ignites unforgettable flavor experiences. This artisanal method transforms simple ingredients into vibrant, smoky masterpieces baked to perfection on fiery stone beds, offering crisp crusts and tender, bubbling toppings that define the art of brick oven baking.
Prep and Cook Time
- Prep Time: 20 minutes
- rising Time: 1 hour 30 minutes
- Cook Time: 7-9 minutes
- Total Time: Approximately 2 hours
Yield
- Yields 2 medium-sized pizzas (about 10-12 inches each)
Difficulty level
- Level: Medium (perfect for enthusiastic home cooks wanting authentic results)
Ingredients
- For the Dough:
- 3 1/4 cups all-purpose flour, sifted
- 1 1/2 tsp fine sea salt
- 1 tsp active dry yeast
- 1 1/4 cups lukewarm water (about 105°F)
- 2 tbsp extra virgin olive oil
- 1 tsp granulated sugar
- for the Classic Tomato Sauce:
- 1 can (14 oz) San Marzano tomatoes, crushed by hand
- 2 cloves garlic, finely minced
- 1 tbsp extra virgin olive oil
- 1 tsp fresh oregano, chopped
- Salt and cracked black pepper, to taste
- Toppings:
- 8 oz fresh mozzarella, torn into small pieces
- Fresh basil leaves
- Prosciutto di Parma, thinly sliced (optional)
- Drizzle of extra virgin olive oil
- Pinch of red pepper flakes for a subtle kick
Instructions
- Activate the yeast: In a small bowl, combine lukewarm water, yeast, and sugar. Stir gently and let it sit for 5-7 minutes until foamy and bubbly.
- Prepare the dough: In a large mixing bowl, whisk the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil. Using a wooden spoon or your hands, mix until a shaggy dough forms.
- Knead the dough: On a lightly floured surface, knead for 8-10 minutes until the dough is smooth and elastic. If it’s sticky, sprinkle a little more flour, but be careful not to add too much.
- First rise: Lightly oil a large bowl and place the dough inside. cover with a clean cloth and let it rise in a warm spot until doubled in size, about 1 hour.
- Prepare the sauce: While dough rises, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add crushed San Marzano tomatoes and oregano, season with salt and pepper. Simmer gently for 15 minutes, stirring occasionally. Remove from heat and set aside.
- Preheat the brick oven or home oven: If using a brick oven, heat it to approximately 700-800°F (370-430°C). for home ovens, preheat the highest setting with a pizza stone inside for at least 45 minutes.
- Shape the pizza: Punch down the risen dough and divide into two equal balls. On a floured surface, gently stretch or roll each ball into a 10-12 inch circle. Aim for a slightly thicker edge for the crust.
- Assemble the pizza: Spread a thin layer of tomato sauce evenly over the dough, leaving the edges bare to create a light crust trim. Scatter torn mozzarella across the top, leaving some space for fresh basil and prosciutto after baking.
- Bake: Transfer pizza to the hot stone or oven floor using a pizza peel dusted with flour or semolina. Bake for 7-9 minutes, rotating halfway for even cooking. Watch closely; brick oven baking is fast! The crust should puff and char lightly, cheese bubbling and slightly golden.
- Add finishing touches: Remove pizza from the oven. Promptly scatter fresh basil leaves and, if desired, arrange delicate slices of prosciutto. Drizzle with high-quality extra virgin olive oil and a pinch of red pepper flakes.
- Slice and serve: Let pizza rest for 2 minutes, then slice with a sharp pizza cutter and serve sizzling hot.
Tips for success
- Dough Hydration: for a softer, airy crust, increase water slightly up to 1 1/3 cups. Adjust flour accordingly to maintain tacky but workable dough.
- Flour Choice: Incorporate bread flour for added chewiness and better gluten structure.
- Make-Ahead: Dough can be refrigerated overnight; bring it to room temperature before shaping for ease.
- Brick Oven Tricks: Use a pizza peel dusted with semolina or cornmeal to prevent sticking. Rotate pizzas regularly for uniform charring.
- Alternative Toppings: Consider grilled vegetables or smoked mozzarella for a modern twist.
Serving Suggestions
Serve your freshly baked pizza alongside a simple arugula salad drizzled with lemon vinaigrette to balance the smoky richness. Garnish with extra basil leaves and a sprinkle of flaky sea salt for brightness. Pair with a glass of Italian Chianti or a crisp sparkling water to refresh the palate. For a festive touch, provide chili oil and shaved Parmigiano Reggiano on the side to customize every bite.
| Nutrient | Per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 18 g |
| Carbohydrates | 50 g |
| Fat | 15 g |
Discover more about traditional Italian ingredients here and explore our classic Italian pizza recipes for further culinary adventures.
Q&A
Q&A: Gino’s Brick Oven Pizza - Where Tradition Meets Flavorful Fire
Q1: What makes Gino’s Brick Oven Pizza stand out from other pizzerias?
A1: At Gino’s, it’s all about marrying time-honored tradition with the smoky, rich flavors that only a brick oven can deliver. Unlike conventional ovens, the brick oven uses radiant heat and natural steam, creating a perfectly crisp crust while locking in the vibrant freshness of each topping. It’s where heritage and flame work hand in hand to craft pizza that’s not just food, but an experience.
Q2: How does the brick oven influence the texture and taste of the pizza?
A2: The brick oven’s intense, even heat-frequently enough soaring beyond 700°F-cooks the pizza in minutes, yielding a delightfully charred yet tender crust. This rapid baking seals moisture, preserving the toppings’ juiciness and enhancing their flavors. The result is a symphony of textures: crisp edges, a chewy center, and toppings that burst with authentic, smoky goodness.
Q3: what traditional techniques does Gino’s incorporate in its pizza-making?
A3: Gino’s honors age-old methods, from hand-stretching dough with care to slow-fermenting it for depth of flavor. Fresh, locally sourced ingredients pair with classic Italian recipes passed down through generations. Each pizza is a nod to tradition, crafted without shortcuts and with an artist’s touch, ensuring that every pie tells a story of heritage and passion.
Q4: Are there unique menu items that reflect this blend of tradition and flavor?
A4: Absolutely! Gino’s menu features signature creations like the “Fire-Kissed Margherita,” blending fresh buffalo mozzarella, vine-ripened tomatoes, and aromatic basil, all kissed by the brick oven’s flame. Seasonal specials often highlight regional produce or introduce bold twists-think spicy Soppressata layered with honey drizzle-celebrating both classic roots and innovative fire-born flavors.
Q5: How does the ambiance at Gino’s complement its culinary beliefs?
A5: Stepping into Gino’s is like entering a warm kitchen in an Italian village. The open brick oven commands attention, its flickering flames setting the stage. Rustic wood tables,vintage Italian murals,and the inviting aroma of baking dough create a sensory journey that harmonizes with the pizzas’ heartfelt flavors. It’s more than dining; it’s savoring tradition in every bite and moment.
Q6: Why should pizza lovers seek out Gino’s Brick Oven Pizza?
A6: For anyone craving authenticity fused with fiery innovation, Gino’s offers an unparalleled pizza adventure. It’s a place where every slice pays homage to centuries-old Italian craft while embracing the boldness of fire-roasted flavor. Whether you’re a traditionalist or an adventurous foodie, Gino’s invites you to taste the soul of pizza reinvented through flame and heritage.
To sum up
In the world of pizza, where countless styles and flavors compete for attention, Gino’s Brick Oven Pizza stands as a beacon of tradition and taste. Here, every pie emerges from a roaring fire, kissed by flames that transform simple ingredients into a symphony of smoky, molten delight. It’s more than just a meal-it’s a celebration of heritage, craftsmanship, and the timeless joy of sharing great food. So, whether you’re a seasoned pizza connoisseur or a curious first-timer, Gino’s invites you to experience where tradition meets flavorful fire-one irresistible slice at a time.
