Philly Cheesesteak Pizza

Halve and thinly slice the white onions. Deseed and thinly slice the green and red bell peppers. Mince the garlic. Partially freeze the ribeye for 30 minutes, then slice it paper-thin against the grain. Thinly slice the provolone and cube the processed American cheese.

Combine the flour, yeast, and salt in a large bowl. Add the olive oil and warm water, then mix until a shaggy dough forms. Turn out onto an unfloured surface and knead firmly for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl and cover.

Rest the dough at room temperature for 1 to 1.5 hours until doubled in size.

While the dough proves, heat 15 ml neutral oil in a large cast-iron skillet over medium-low heat. Add the onions with a pinch of salt and cook, stirring occasionally, for 25–30 minutes until deeply golden and jammy.

Add the sliced peppers and minced garlic to the caramelised onions and cook over medium heat for 5–6 minutes until softened but still holding a little texture. Transfer the mixture to a bowl and wipe the skillet clean.

Make the cheese sauce: melt the butter in a small saucepan over medium heat, whisk in the flour, and cook for 1 minute until the roux smells biscuity.

Pour in the milk gradually, whisking constantly, and cook for 2–3 minutes until thickened. Remove from heat, add the cubed cheese, garlic powder, onion powder, and cayenne, and stir until fully melted and smooth. Set aside.

Place a large baking steel or heavy baking sheet in the oven and preheat to 260°C (500°F / thermostat 10) for at least 45 minutes.

Heat the remaining 15 ml neutral oil in the cast-iron skillet over the highest heat possible until the oil shimmers and just begins to smoke. Spread the shaved ribeye in a single layer — work in two batches if needed — and cook without moving for 90 seconds until deeply browned on one side. Season with salt, pepper, and Worcestershire sauce, toss once, and cook for a further 30–45 seconds. Use a meat thermometer to confirm the beef has reached an internal temperature of 60°C for medium. Transfer immediately to a plate.

On a lightly floured surface, stretch the proved dough by hand into a 30–32 cm round, working from the centre outward and letting gravity help. Transfer to a sheet of baking parchment.

Lay the provolone slices evenly over the dough, leaving a 2 cm border. Scatter the caramelised onion and pepper mixture over the cheese, then distribute the seared ribeye evenly on top.

Slide the parchment and pizza onto the preheated baking steel and bake for 10–12 minutes until the crust is deeply golden and blistered and the cheese beneath is fully melted and bubbling.

Remove from the oven, drizzle the warm cheese sauce liberally over the top, slice into 8 pieces, and serve immediately.