Grilled Philly Cheesesteak Pizza

Servings 4
Author Erica Schwarz


  • prepared pizza dough such as my Sam Adams Beer Pizza Dough, but on this occasion I purchased dough from my grocery store bakery
  • 1/2 lb "mock tenderloin" steaks these are tender cuts that are kinda like filet mignon, but cheap. If not available, use something very marbled, like ribeye
  • 1 cup cream
  • 1 tsp Dijon mustard
  • 1 tsp whole grain mustard
  • 1/2 tsp prepared horseradish
  • 2 cloves garlic minced
  • 1/2 yellow bell pepper seeded and sliced into thin strips
  • 1/2 green bell pepper seeded and sliced into thin strips
  • 1 to mato seeded and diced
  • 1 cup sliced mushrooms
  • 1/2 Vidalia onion thinly sliced
  • 2 Tbs heaping fresh oregano, chopped
  • 2 Tbs heaping Italian flat-leaf parsley, chopped
  • 2 cups Italian blend shredded cheese
  • 1 cup whole milk mozzarella cheese thick shred
  • kosher salt
  • fresh cracked pepper
  • extra virgin olive oil


  1. Heat grill to high heat.
  2. Let the steaks come to room temperature. Rub lightly with olive oil and season generously with salt and pepper. Grill to STILL MOOING rare - literally, I just seared them. Like 90 seconds per side on my cheap grill. You want them so rare because they will finish cooking on the pizza. And you do not want tough steak on pizza.
  3. Set the steaks aside to rest at least 5 minutes. Meanwhile, make the amazing Dijon-garlic-horseradish-cream sauce of our dreams...
  4. Heat a nonstick pan on medium-high heat. Add the cream, Dijon, whole grain mustard, garlic, and horseradish. Add a pinch of salt and pepper. Using a rubber spatula to stir often, cook until the cream is reduced by half. Set aside.
  5. Slice the rested steaks into very thin strips. Using a sharp, straight-edge horror-movie-type knife works best, rather than a serrated knife.
  6. Assemble all the ingredients in little bowls to take out to the grill: sauce (actually, I left this in the pan), peppers, tomato, mushrooms, steak, cheese, herbs.
  7. Roll out the pizza dough. Put on the grill (using a rolling pin helps for transport of the dough to the grill) and cook a minute or so until lightly browned on the under side. Flip, and add the toppings (quickly!) in the following order: sauce, peppers, tomato, mushrooms, steak, cheese, herbs. Close grill and cook 2-4 minutes until crust is crisp and cheese is awesome melty. Serve immediately. Yields 4 servings.