Just the other week I made us a roast beef dinner. It was really good. Very tender and served with homemade gravy and roasted potatoes and vegetables. I bought the smallest roast I could and even though we ate plenty, there was still so much leftover. I mean a roast for just two people? You go into it knowing you’ll be making more than one meal of it.
After a few days of sandwiches and a dinner of open faced hot roast beef sandwiches with gravy I still had roast beef leftover! Really. It was time for this roast to be finished.
I didn’t want to make any more sandwiches or have the same meal again. I’ve been hearing a lot of expats talk about Philly Cheesesteaks lately so it must have been on the brain, but again, I really didn’t want another sandwich. I did feel like making pizza though….
Enter the Philly Cheesesteak Pizza! Now I’ll be very upfront about this pizza ~ It is not a cheese fest. If you are looking for something ooey, gooey and cheesy, please by all means, add more cheese. This pizza does have a rich, creamy, garlicy white base that is topped with thinly sliced roast beef, yellow onions and green peppers (capsicum). It is finished off with deli sliced provolone cheese and a sprinkle of grated parmesan cheese. Really delicious.
If you find you have some leftover roast beef give this pizza a go! Of course, if you don’t have leftover roast beef but still crave this (as I do right now), don’t worry, you still have options. You can either get some thinly sliced roast beef from the deli, or you can cook a steak and slice it thinly to top your pizza. Either will work.
Philly Cheesesteak Pizza – Leftover Revamp
Philly Cheesesteak Pizza
- Pizza dough store bought or homemade
- White base recipe below
- 4 oz ~120g thinly sliced roast beef (enough to cover the base in an even layer)
- 1/2 yellow onion cut into rings
- 1 green pepper capsicum
- 6 slices provolone cheese or enough to cover the pizza in an even layer
- Dried oregano
- Grated parmesan cheese
- 2 Tbsp minced garlic
- 2 Tbsp butter
- 2/3 c heavy cream
- 1/2 tsp salt
- 1/4 tsp white pepper
- 2 Tbsp grated parmesan cheese
Philly Cheesesteak Pizza
Preheat oven to 400*F (200*C).
Spread pizza dough on a greased pizza pan. Set aside while you prepare the white base (see below).
Spread white base evenly on the pizza dough.
Top with roast beef, onions and green peppers.
Sprinkle with dried oregano (~1/2 tsp)
Bake for 15 minutes until the edge starts to brown.
Top with provolone cheese and bake for 5 - 10 minutes more or until the cheese is melted and bubbly and the underside of the pizza is browned.
Remove from the oven and sprinkle with grated parmesan.
Slice and serve immediately.
Melt butter over medium heat in a saute pan.
Add garlic and saute until softened.
Add cream, salt, and pepper.
Bring to a simmer and reduce until thickened. Approx 15 minutes.
Add parmesan cheese.
**If the pizza dough doesn't stay put when you stretch it across the pan, let it rest and try again. The dough will relax as you press it out and will stay put.
**My oven tends to burn the cheese if I add it at the beginning. This is why I bake it for 15 minutes before adding the cheese.