Philly Cheesesteak Pizza with Cabot Cheese
This bold, cheesy Philly Cheesesteak Pizza with Cabot Cheese features a rich homemade cheese sauce, sautéed peppers and onions, tender beef, and a crisp crust—all cooked in 90 seconds in a backyard pizza oven.
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.
Notes
Store-bought dough makes this recipe fast and weeknight-friendly.
You can substitute different Cabot cheddar varieties depending on your preferred sharpness.
This recipe can be adapted to cook in a Traeger with a pizza stone or in a traditional oven at 500°F—adjust cook time accordingly.