Steak Pizza With Peppers and Onions

Our delicious steak pizza recipe brings the familiar flavors of a juicy cheesesteak onto golden, puffed pizza dough for a truly satisfying dinner. We use store-bought dough, which makes this recipe doable on a weeknight—you can certainly make the crust from scratch if you prefer. Our go-to steak for this recipe is sirloin, which is a leaner cut that slices beautifully after being seared. You'll scatter those meaty slices onto the crust along with sautéed bell peppers and onions and plenty of Monterey jack cheese, then pop the whole thing back into the oven just until the cheese melts to gooey perfection.

3 Tips for Working With Pizza Dough

Whether you're making your own dough or buying it from the store, we've got a few tips to make working with it as easy as possible.

Let dough come to room temperature: Room temperature dough is so much easier to work with than dough that's come straight from the fridge. Let yours sit on the counter for about an hour—or until it's lost its chill—before beginning to stretch it. (And if it shrinks back at you while stretching, cover it with a kitchen towel and let it rest for five minutes before trying again.)

Don't skimp on the flour: Lightly dust your work surface with flour before working with the dough to keep it from sticking, adding more as needed. It can also be helpful to dust a bit on your hands as well.

Reach for that rolling pin: While you can certainly stretch the dough by hand, using a rolling pin can be an easier way to create a flat, even shape. Just don't roll it so thin that it won't be able to support the toppings—you'll want to aim for a 14-inch oval for each pie.

Equipment Needs for Steak Pizza

You'll need the following kitchen equipment to whip up these cheesy steak pizzas, including:

Baking sheets: Since this recipe makes two pizzas, you'll want to use two baking sheets so that you can make the crusts at the same time. Lining them with parchment paper will make removing the baked crusts—and cleaning up—extra easy.

Heavy bottomed skillet: If you have a cast iron skillet, use it to cook the steak to achieve the best sear. If not, feel free to use any other heavy bottomed skillet—such as a stainless steel one—for this step. We don't recommend using a nonstick skillet as they're not designed for high temperatures and won't give you as nice of a color or crust.

Box grater: Buy a block of Monterey jack cheese and grate it yourself for the best flavor and texture. It will melt better than pre-grated cheese as it doesn't contain any anti-caking additives. In place of a box grater, you can use a food processor fitted with the shredding disc or, of course, a sharp knife.

Pastry brush: A pastry brush is a handy tool for brushing the dough with oil before baking. If you don't own one, you can simply drizzle the dough with oil and spread it with your fingers.

Chef's knife: You'll need a chef's knife to thinly slice the onions and peppers for this recipe. Using a sharp knife is not only safer than a dull one, it can also making cutting onions a lot more bearable.

Rolling pin: Using rolling pin will make it much easier to achieve flat, even crusts. If you don't have one, don't sweat it; you can absolutely shape the dough by hand.