Steak Pizza with Peppers and Onions

Prep Time:
30 mins
Total Time:
35 mins

If you've ever craved pizza and a cheesesteak at the same time -- and who hasn't? -- you're in luck; this pizza incorporates the flavors of both for a hearty dinner the whole family will love.


  • All-purpose flour, for work surface

  • 1 pound pizza dough, thawed if frozen, divided in half

  • 5 teaspoons extra-virgin olive oil

  • 10 ounces sirloin steak (1 inch thick)

  • Coarse salt and ground pepper

  • 1 medium red onion, thinly sliced

  • 2 bell peppers (not green), stemmed, seeded, and thinly sliced lengthwise

  • 4 ounces Monterey Jack cheese, shredded (1 cup)

  • ¼ cup coarsely chopped fresh parsley leaves


  1. Preheat oven to 500 degrees, with racks in upper and lower thirds. On a lightly floured surface, roll out 1 dough half into a 14-inch oval. Transfer dough to a parchment-lined baking sheet and brush with 1 teaspoon oil. Repeat with remaining dough half. Bake until crusts are puffed and golden brown, about 14 minutes, piercing large air bubbles with a knife, if necessary, and rotating sheets halfway through.

  2. Meanwhile, pat steak dry and season with salt and pepper. In a large cast-iron or other heavy skillet, heat 1 teaspoon oil over medium-high until almost smoking. Cook steak until medium-rare, 6 to 8 minutes, flipping once. Transfer to a cutting board, tent with foil, and let rest 10 minutes.

  3. In skillet, heat 2 teaspoons oil over medium. Add onion and bell peppers and season with salt and pepper. Cover and cook, stirring occasionally, until beginning to soften, about 5 minutes. Uncover and cook until vegetables are crisp-tender and dark brown in spots, 8 minutes.

  4. Thinly slice steak against grain. Top crusts with steak, vegetables, and cheese. Bake pizzas just until cheese is melted, 3 minutes. Sprinkle with parsley before serving.

Cook's Notes

After the toppings are added, a steak pizza needs only a brief time in a hot oven for the cheese to melt; any longer, and the steak will be overdone.

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