Recipe: Philly cheesesteak pizza

This week’s Thursday Night Football game features a classic divisional rivalry: The Eagles and the Giants, so this week's Taste of TNF shows you how to take Philadelphia’s famous cheesesteak and combine with one of New York’s classic dishes: Pizza.

Ray Lampe – better known as Dr. BBQ – created this ‘Philly Cheesesteak Pizza’ as the perfect combination of the two cities that doubles as great Thursday night tailgating food.


2 Tablespoons olive oil
1 medium yellow onion cut into medium dice
6 frozen Philly-style sandwich steaks
Black pepper
One 12” pre-cooked crust
½ cup Cheez whiz
12 slices provolone


Preheat the oven to 425. In a large skillet over medium-high heat, warm the oil. 

Add the onion and cook, stirring occasionally for 3 to 4 minutes until it’s beginning to soften. 

Add the steaks, breaking them up as they defrost and stirring in the oven. Cook for 5 to 6 minutes until the meat is all cooked through. Season with salt and pepper and mix well. 

Transfer the meat and onion mixture to a strainer over a bowl to drain and cool for 3 minutes. 

Meanwhile place the pizza crust on a perforated pan. Spread the Cheez whiz evenly over the pizza crust. Then top with the meat, spreading it evenly over the entire pizza. Top with the slices of provolone, distributing them evenly and covering all of the meat. 

Place the pizza with the pan into the oven. Cook for 12 to 14 minutes until it’s golden brown on top. If you like it crispy, just cook it a little longer. 


Makes about 4 servings