Ingredients:
1 lb. dough ball
2.5 oz. Alfredo sauce
1 oz. Parmesan cheese
5 oz. steak
2.5 oz. white onions
2.5 oz. green pepper (long thin slices)
2.5 oz. red pepper (long thin slices)
2.5 oz. mozzarella
2.5 oz. Provolone cheese (7 half circles)
Instructions:
Slap out a 1-lb. dough ball and lightly sauce it with Alfredo sauce. Sprinkle Parmesan cheese onto pizza. Top with three ounces of steak, then add onions and red and green peppers. Add mozzarella to the gaps where the sauce shows through, then add the provolone in a circular pattern and the rest of the meat to the top of the pie. Sprinkle salt and pepper to taste. Bake at 425°F for 10 to 12 minutes, rotating the pie after 5 to 6 minutes for even cooking.
A Taste of Philadelphia
Ask many Philadelphians, and they’ll tell you that a Philly cheesesteak made in a restaurant more than an hour away from South Philly doesn’t merit the name. That hasn’t stopped restaurant chefs around the country from hijacking the classic sandwich concept and making a pizza out of it. Like the sandwich, the Philly cheesesteak pizza typically features savory seasoned steak meat (typically thinly sliced ribeye or top round) and melted provolone cheese. But the deliciousness is in the details, as many chefs experiment with cheese blends and toss in sautéed onions, peppers, mushrooms and other goodies to create steak-and-cheese pies that will make any American proud. Here are some examples:
The 50-unit Toppers chain (toppers.com), headquartered in Whitewater, Wisconsin, starts with a white wine sauce base and tops the pie with steak, onions, green peppers and mushrooms, all smothered in mozzarella and provolone cheeses.
Earlier this year, Papa John’s (papajohns.com) unveiled its Steak and Cheese specialty pizza on a limited-time-only basis. It was made with a mix of tomato-based pizza sauce and a creamy garlic Parmesan sauce and topped with steak slices, mozzarella cheese and a blend of Italian seasonings.
Located in Tonawanda, New York, John’s Pizza & Subs (johnspizzaandsubs.com) created its own variation on the Philly classic: the 3 Cheese Steak Pizza, made with a garlic sauce, ribeye steak, mushrooms, onions, peppers and a blend of mozzarella, Swiss and American cheeses.
Along with the standard ingredients—a garlic sauce base, steak, mushrooms and green peppers—Pittsburgh-based Vocelli’s Pizza (vocellipizza.com) prepares its Philly Steak pie with imported Pecorino Romano, Wisconsin mozzarella and cheddar cheeses and adds ripe tomatoes and red onions to the mix of toppings.
