All of the flavors of a cheesesteak sandwich except there is no Cheez-whiz in sight. Mozzarella stands in here, both sprinkled over the pizza and ladled on in a to-die for sauce.
The Philly Cheese Sauce is so simple, but surprisingly fabulous. I tasted it to correct the seasoning and worried that I might not be able to stop spooning it into my mouth! I absolutely loved the way the sauce flavored the dough and how it added such a special element to the whole pizza.
Philly Cheesesteak Pizza
2 tablespoons yellow cornmeal
2 tablespoons olive oil, divided
8 oz mushrooms, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 sweet onion, thinly sliced
2 pounds top sirloin steak, thinly sliced
1 Tbs Montreal steak seasoning (a really good homemade version can be found here)
2 (13.8 oz) cans refrigerated pizza dough
Philly Cheese Sauce (recipe follows)
8 oz shredded mozzarella cheese
1. Preheat oven to 450℉. Grease 2 large rimmed baking sheets and sprinkle each with 1 tablespoon cornmeal.
2. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add mushrooms, bell peppers and onion to the skillet. Cook, stirring frequently, for 6 minutes or until the vegetables are tender. Remove from skillet and set aside.
3. In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Sprinkle sirloin with the steak seasoning. Add steak to skillet and cook, stirring occasionally, for 4 minutes or just until done. Remove from heat and set aside.
4. Unroll pizza dough and place each on the prepared pans. Spread dough with Philly Cheese Sauce. Top each with vegetable mixture and steak. Sprinkle with mozzarella.
5. Bake for 15 minutes or until crusts are golden brown and cheese is melted.
Philly Cheese Sauce
1/4 cup butter
1/4 cup flour
1 3/4 cups milk
8 oz shredded whole-milk mozzarella cheese
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1. Melt butter in a large skillet. Whisk in flour and cook, whisking continuously, for 2 minutes.
2. Whisk in the milk until mixture is smooth. Cook, whisking occasionally, until mixture is thickened, about 8 minutes.
3. Whisk in the cheese, pepper and garlic powder until melted and smooth. Remove from heat and cool for about 10 minutes.
Makes about 2 cups
Recipes from Cooking With Paula Deen Magazine
A bit of rock from Philly should do the music trick today.
“I don’t know what’s worse
No opinion or no thirst
Or how I can’t find
a better use for my time”