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Pizza Style Philly Cheesesteak
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The Philly cheesesteak purists are going to have thoughts about this one. They will also want a second one.
Featured Creator
Brian Gerwig
Why You Need to Make This
The Philly cheesesteak has been one of the most debated sandwiches in American food culture since it showed up on the streets of Philadelphia in the 1930s.
Everyone has an opinion about how it should be made and what belongs in it. Adding pizza flavors to the mix will raise some eyebrows, and I completely understand that reaction.
But the combination of the classic cheesesteak foundation with pizza sauce and pepperoni is hard to dismiss once you actually try it.
This is also a Friday night sandwich in every sense of the phrase.
It comes together quickly, it does not require a long grocery run, and it delivers the kind of comfort that makes the end of the week feel like a reward.
Two classics sharing one sandwich is a concept that sounds bold on paper and tastes even better in practice.
Make it once, and the debate about whether it should exist will answer itself.
Complete the Table
A side of seasoned fries or kettle chips keeps the casual, Friday night feel going without adding much extra effort.
If you are feeding a group, the Garlic Parmesan Cheeseburger Bombs make a great addition alongside this for anyone who wants something extra to snack on.
Recommended Tools
Cast Iron Skillet - Cooking the beef and achieving a proper sear requires consistent, even heat across a wide surface. Cast iron holds heat well and gives you enough room to work with the meat without crowding it, which allows it to brown properly rather than steam in its own moisture.
Meat Slicer - Thinly sliced beef is what gives this sandwich its signature texture. Partially freezing the meat for about 30 minutes before slicing makes it significantly easier to cut thin, consistent slices without professional equipment.
Joi’s Kitchen Notes
Buying Tip: Shaved beef or thinly sliced ribeye from the deli counter is the most practical option here since it is already cut to the right thickness and saves significant prep time. If it is not available, you can use a meat slicer to do it yourself.
Alternatives: Provolone is the more traditional cheese for a Philly cheesesteak, but mozzarella melts more smoothly and leans into the pizza side of this recipe. Using a combination of both gives you the best of each without having to choose one over the other.
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