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A pizza with meat and peppers on top of a metal pan.

Cheesesteak Pizza

Cheesesteak Pizza
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Italian

Equipment

  • Pizza Stone OR Round Pizza Baking Pan

Ingredients
  

  • 1 package Birrittellas Traditional Pizza Dough
  • 1/4 cup Flour
  • 8 oz Shredded Provolone & Mozzarella Blend
  • 1/2 cup Pizza Sauce
  • 1 tbsp Olive Oil
  • 1/2 Green Pepper, Sliced
  • 1/2 Red Pepper, Sliced
  • 1/2 cup Caramelized Onions
  • 3/4 lb Shredded Beef Steak, Cooked

Instructions
 

  • ** Be sure to allow your dough to come to room temperature before stretching. (About 2 hours) **
  • Preheat your oven to 475 degrees. If using a pizza stone, let it heat up for 20 mins in the oven.
  • Flour your work area along with your dough.
  • Begging pressing through the center working from the inside out to form the shape of your dough. Do this for a few minutes until your dough starts to widen out a bit.
  • Then pick up your dough, place your fist in the center, then, using your other hand, pull away in a circular motion to stretch the dough. Repeat this about 5 times then place your dough down to rest for 5-10 mins.
  • After resting, pick your dough up and repeat your circular stretching motion. By now it should be much easier to work with and should become about a 14”-16” wide pizza.
  • Oil your pizza pan with olive and place your dough on top.
  • Add your pizza sauce, cheese, shredded beef steak, sliced peppers and caramelized onion.
  • Bake for 18-20 mins or until crust becomes lightly golden and crispy.
  • Each oven is different so be sure to check about halfway through. Add a minute or two more if necessary to bake.
  • Enjoy!
Keyword Dough, Pizza, Steak, Traditional

Important Dough Guidelines

  1. Keep in the fridge for up to 50 days.
  2. Round the dough with flour to prevent sticking, brush with olive oil, put in a bowl, and cover.
  3. Let the dough rise for at least 3.5 hours before using.
  4. Preheat your oven to 475°F or higher, if possible.

    Important: Rounding pizza dough is a crucial step in the pizza-making process. By shaping the dough into a smooth, uniform ball, you not only create an aesthetically pleasing base but also ensure even cooking. This process helps trap the carbon dioxide and alcohol produced by the yeast, allowing the dough to rise properly and develop the desired texture and flavor.