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BBQ Philly Cheesesteak Pizza

Prep Time 45 mins
Total Time 1 hr 5 mins
Servings 16 servings

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Pizza night is my favourite night.

philly cheesesteak pizza on non stick pizza pan with peppers and red onions

I just love homemade pizza. I mean, I love all pizza, but I can feel a little better about eating 3 (or 4…. or 5….) slices of pizza when I know exactly what’s in it and I know that it’s not loaded down with grease.

I go a little crazy when I make pizza and make two extra large (15″ round) pizzas, even though we’re only 2 adults and a 2 year old. Mind you, my two year old can eat just as much as me some days.

Pizza is one thing I can eat all week long and not get tired of it. I’ll eat leftover pizza for lunch and supper for a good while after and just enjoy a little break from cooking.

overhead image of pizza with roast beef green peppers red onions and cheese

I’ve been using this recipe from Something Swanky for pizza dough for quite a while now. I always substitute the all-purpose flour for whole wheat and add in some different seasonings, but it’s a great basic dough that comes together quickly.

A whole wheat crust is going to have a different texture than a crust made with all-purpose flour — if that’s not something you like, it’s an easy swap back to all-purpose flour. It is still fluffy and not heavy, and I like using whole wheat flour for extra protein and fiber.

large piece of philly cheesesteak pizza on black plate close up

*Note: The crust recipe makes 2 15″ pizzas, while the toppings are for one pizza. I do this on purpose, because I like to make 2 different kinds and have leftovers for lunch throughout the week. If you don’t want to make 2 pizzas, you can easily halve the dough recipe or divide it in half and stick half in the freezer. Be sure to wrap loosely with plastic wrap and place in a large freezer bag, and make sure you unwrap and place in a bowl while bringing it to room temperature.

I’d love to hear from you — what’s your favourite pizza combination?

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BBQ Philly Cheesesteak Pizza

All the flavours of your favourite Philly Cheesesteak sub in a homemade pizza with whole wheat crust. *Note: dough recipe makes 2 15″ pizzas, while topping recipe makes 1 15″ pizza. I’ve done this on purpose — add your own combination of toppings to the second crust or stick it in the freezer for a quick meal.
Prep Time 45 mins
Cook Time 20 mins
Total Time 1 hr 5 mins
Cuisine American
Course Main Course
Servings 16 servings
Calories 258cal


  • 2 tbsp instant yeast or active dry*
  • 2 cups warm water
  • 2 tbsp sugar
  • 4 tbsp oil
  • 1 cup all-purpose flour
  • 3 1/2 cups whole wheat flour
  • 1/2 cup ground flax
  • 2 tsp garlic powder
  • 2 tsp salt
  • 2 tsp dried oregano


  • 1 green pepper sliced
  • 1/2 medium onion sliced (I used red)
  • 1 tsp oil
  • 150 g or roughly 1 ½ – 2 cups sliced deli roast beef
  • 3/4 cup barbecue sauce of choice
  • 1 1/2 cups shredded cheese


  • In the bowl of a stand mixer (or feel free to knead by hand), combine yeast, water, sugar, and oil with a whisk. Let sit until foamy, about 5-10 minutes.
  • Add flour, flax, garlic, salt and oregano and knead until dough is smooth, about 5 minutes, adding ¼ cup more water if dough appears dry.
  • Cover and let rest at least 30 minutes, or up to 1½ hours on the counter. If you need to leave it longer, just put it in the fridge.
  • Preheat oven to 350 degrees F.
  • Divide dough in half. If freezing one crust, set aside in a freezer bag and mark with the date.
  • Roll out dough the size of your pizza pan or stone. Bake dough (without toppings) 8-10 minutes until slightly puffed and dry looking (not hard, just not wet). Remove from the oven and increase temperature to 400 degrees F.
  • Meanwhile, in a small pan, sauté peppers and onions with oil for 5-8 minutes, until al dente.
  • Top crust with barbecue sauce, then beef, peppers and onions, and cheese.
  • Bake at 400 degrees F for another 10-12 minutes until crust is golden on the bottom and cheese is melted. Broil cheese 1-2 minutes if desired.

Nutrition Information

Calories: 258cal | Carbohydrates: 35g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 640mg | Potassium: 246mg | Fiber: 5g | Sugar: 6g | Vitamin A: 130IU | Vitamin C: 10.6mg | Calcium: 111mg | Iron: 2.1mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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  1. Rosemary says

    Why is this called “Philly” cheesesteak pizza? In Australia Philly indicates Kraft Philladelphia cream cheese. Can you please indicate what type of cheese you are using for this recipe? Thanks. I love any of your recipes I have tried so far.

    • Ashley says

      I believe it — unfortunately my collection of cast iron is pretty sad. It’s something I’d love to expand though!

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