Bold Flavor Meets Backyard Pizza Night, in partnership with Cabot Creamery Cooperative
This Philly Cheesesteak Pizza with Cabot Cheese is the ultimate backyard pizza night recipe. Made with a creamy homemade cheese sauce, sautéed peppers and onions, and tender sliced beef, it’s cooked to perfection in the Ooni pizza oven. Ready in under 10 minutes with store-bought dough!
The Best Kind of Twist on a Classic: Cabot Philly Cheesesteak Pizza on the Ooni
There’s something special about pizza night. It brings people together, encourages creativity, and, when you throw a little Philly cheesesteak magic into the mix—well, that’s when the real flavor party starts.
This Cabot Philly Cheesesteak Pizza combines the unmistakable flavors of a steak-and-cheese sub with the crispy, blistered crust of wood-fired pizza. Add in a silky homemade cheese sauce made with Cabot Creamery extra sharp cheddar, and it becomes something downright addictive.
Even better? It’s quick and approachable—built on store-bought pizza dough, finished in under two minutes in my new Ooni pizza oven, and honestly, one of the most fun things I’ve cooked this summer.
Why You’ll Love This Pizza
- Bold, cheesy flavor: That sharp Vermont cheddar tang from Cabot is next-level in the homemade cheese sauce
- Familiar comfort food, reimagined: All the classic Philly cheesesteak flavors—beef, peppers, onions—layered on a crispy pizza crust
- Simple and quick: Store-bought dough keeps prep easy, and the pizza cooks in 90 seconds
- Perfect for the Ooni: High heat gives that ideal pizzeria-style crust
- Family-friendly and fun to build together
Personal Note: Discovering Pizza Creativity with the Ooni
I’ve been dialing in my pizza game since getting the Ooni and it’s been a total game-changer. This little powerhouse of an oven reaches upwards of 900°F, turning out pizzas in just 90 seconds. More importantly, it’s opened the door to a new kind of cooking creativity.
I love barbecue, I love smoking meats—but the Ooni has added this new dynamic to our weekend meals. The kids jump in to help build pizzas, friends ask to come over for pizza night, and we’ve started pushing flavor boundaries. From smoked brisket pies to this killer Philly cheesesteak mashup, the Ooni’s made pizza more than just a dinner—it’s an event.
If you’ve been on the fence about diving into backyard pizza ovens, I’m here to say: just do it. You’ll never regret those crispy, bubbling crusts.
Ingredients Spotlight: Cabot Creamery Cheddar
We need to talk about Cabot for a second.
Cabot Creamery has always been one of my go-to brands for high-quality cheddar. Their Vermont Sharp and Extra Sharp Cheddar melt beautifully, taste bold, and are made with integrity by a cooperative of family farms. I used both their shredded and block varieties for this recipe—melted into a roux-based sauce and sprinkled on top of the pizza for that golden, bubbly finish.
These cheeses aren’t just flavorful—they’re dependable. Perfect for everything from burgers to mac and cheese, and now, Philly Cheesesteak Pizza.
A Farmer-Owned Cooperative Since 1919
Cabot Creamery isn’t just another cheese brand—it’s a farmer-owned cooperative with deep New England roots. Founded in 1919 by 94 dairy families in Vermont, Cabot now represents more than 600 farm families across New England and Upstate New York. Every block of cheddar is a direct result of hard work, sustainable farming practices, and a true commitment to community. As a Certified B Corporation since 2012, Cabot’s mission goes beyond cheese—it’s about making a lasting, positive impact on people, planet, and purpose.
Award-Winning Cheeses with Real Character
From their bold Extra Sharp Cheddar to creamy Vermont Sharp, Cabot’s cheeses are known for incredible depth of flavor and unmatched meltability. Their lineup consistently ranks at the top in taste tests and national competitions—winning accolades at the American Cheese Society and earning the title of Best Cheddar in America multiple years in a row. Whether shredded, sliced, or melted into a dreamy roux (like in this Philly Cheesesteak Pizza), Cabot cheese brings richness, tang, and authenticity to every bite. Wait till you try it with this Philly Cheesesteak Pizza with Cabot Cheese.
Trusted by Chefs, Loved by Home Cooks
Cabot isn’t just a favorite in my kitchen—it’s a go-to for chefs and food creators across the country. In fact, recent surveys from EatingWell and AllRecipes showed that professional chefs consistently ranked Cabot as their top choice for both flavor and reliability. What makes it even better? Their cheeses are made without artificial growth hormones, and every purchase supports real family farms doing things the right way.
A Brand Built on Community and Craftsmanship
In many of my favorite Traeger and Ooni recipes—whether it’s smoked cheddar burritos, crispy cheese crisps, or indulgent grilled cheese melts—Cabot cheddar has been a key ingredient. It’s a brand I proudly stand behind because it reflects the same values I hold in my cooking: community, quality, and comfort. This collaboration is about more than just great cheese—it’s about supporting the farmers behind it, the stories they carry, and the traditions they uphold.
Full Recipe: Cabot Philly Cheesesteak Pizza
Cook Time:
- Prep: 20 minutes
- Cook: 90 seconds (Ooni)
- Total: ~25 minutes
Ingredients:
- 1 ball store-bought pizza dough (room temp)
- 1/2 lb thinly sliced beef (ribeye, sirloin, or pre-sliced cheesesteak beef)
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1/2 sweet onion, thinly sliced
- 1 tbsp olive oil
- Cabot Extra Sharp Cheddar (block or shredded)
- Cabot Vermont Sharp Cheddar (shredded)
Cheese Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 1 1/2 cups shredded Cabot cheddar (mix of Extra Sharp + Vermont Sharp)
- Salt & pepper to taste
Step-by-Step Instructions
1. Make the Cheese Sauce
In a saucepan, melt butter and whisk in flour over medium heat to form a roux. Slowly whisk in milk until thickened, then stir in Cabot cheese until smooth and creamy. Season with salt and pepper.
2. Sauté the Veggies
In a cast iron skillet, heat olive oil and cook the sliced peppers and onions until softened and slightly caramelized.
3. Cook the Steak
Quickly sear the thinly sliced beef in a hot pan. Don’t overcook—just a minute or two until browned.
4. Stretch the Dough
Roll or stretch the store-bought dough into a 10–12 inch round on a floured surface.
5. Assemble the Philly Cheesesteak Pizza with Cabot Cheese
- Spread the Cabot cheese sauce across the base
- Top with sautéed peppers and onions
- Add the cooked steak
- Finish with a generous layer of shredded Cabot cheddar
6. Fire It Up in the Ooni
Slide the pizza onto a preheated pizza stone in the Ooni. Cook at ~900°F for 90 seconds, rotating once halfway through.
7. Serve & Enjoy your Philly Cheesesteak Pizza with Cabot Cheese
Let the pizza rest for a minute or two. Slice, serve, and bask in the glory of that cheesy, meaty perfection.
Cooking Tips & Tricks
- Don’t skip the cheese sauce. It’s what sets this apart from just tossing steak on pizza dough
- Use high heat. Whether you’re using an Ooni, Traeger with a pizza stone, or conventional oven, hot and fast is key
- Rotate often in the Ooni. The heat source is directional—rotate for even char and melt
- Pre-cook toppings. The pizza cooks so fast that raw veggies or steak won’t have time to cook through
Recipes to Try if You Liked this Pizza
If you love this Cabot Cheesesteak Pizza, check out:
Final Thoughts: Cabot x Ooni = Magic
Pizza night has taken on a whole new meaning with this Cabot Philly Cheesesteak Pizza. Between the savory steak, that dreamy cheese sauce, and the blistered crust from the Ooni, it hits on every level.
The combo of Cabot’s premium cheddar and the power of high-heat pizza cooking is something I’ll be leaning into again and again. It’s quick, fun, and wildly flavorful—perfect for family gatherings, casual weeknights, or when you just want to impress someone with a backyard creation.
Following this to-do list tonight:
Ready to level up your pizza night?
Grab some Cabot Creamery Cheddar
Fire up your Ooni pizza oven
And make your own Philly Cheesesteak Pizza masterpiece
Tag me when you make yours—I wanna see that crust bubble and that cheese stretch. #CabotPizza #OoniPizzaParty
Philly Cheesesteak Pizza with Cabot Cheese
Equipment
- Ooni pizza oven or pizza stone
- Cast iron skillet
- Saucepan
- Pizza Peel
- Whisk
Ingredients
For the Pizza:
- 1 ball store-bought pizza dough room temperature
- 1/2 lb thinly sliced beef ribeye, sirloin, or pre-sliced cheesesteak beef
- 1/2 red bell pepper thinly sliced
- 1/2 yellow bell pepper thinly sliced
- 1/2 sweet onion thinly sliced
- 1 tbsp olive oil
- 1/2 cup Cabot Extra Sharp Cheddar shredded
- 1/2 cup Cabot Vermont Sharp Cheddar shredded
For the Cheese Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 1/2 cups shredded Cabot cheddar mix of Extra Sharp and Vermont Sharp
- Salt & pepper to taste
Instructions
Make the Cheese Sauce:
- In a saucepan over medium heat, melt butter and whisk in flour to form a roux. Slowly add milk while whisking constantly. Once thickened, stir in Cabot shredded cheddar. Season with salt and pepper to taste. Remove from heat and set aside.
Sauté the Vegetables:
- In a skillet over medium heat, add olive oil and sauté sliced peppers and onions until tender and slightly caramelized. Set aside.
Cook the Steak:
- Quickly sear the thinly sliced beef in a hot pan until just browned—about 1–2 minutes. Do not overcook. Remove from heat.
Prepare the Dough:
- Roll or stretch pizza dough into a 10–12 inch round on a floured surface or pizza peel.
Assemble the Pizza:
- Spread a generous layer of cheese sauce over the dough. Add sautéed peppers and onions, then the cooked beef. Finish with a mix of Cabot shredded cheddar on top.
Cook the Pizza:
- Preheat your Ooni pizza oven to 900°F (or as hot as your oven allows). Slide the pizza onto the stone and cook for 90 seconds, rotating once halfway through, until the crust is blistered and the cheese is bubbly and golden.
Serve:
- Let cool slightly, slice, and serve immediately.
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