Philly Cheese Steak Pizza

From the 4 little Ferguson’s Archives, we are serving up some Philly Cheese Steak Pizza!  We made this yummy pizza for the second time, so I took the opportunity to get a fresh photo and share it again with you all.

  This Homemade Pizza features a layer of cream cheese, savory pot roast, loads of veggies and pepperocini’s covered in several kinds of cheese!


  Philly Cheese Steak Pizza

{click title to print}

Philly Cheese Steak Pizza


  • 1 whole Pot Roast, Divided
  • 1 can Beef Broth (14 Ounce Can)
  • 1 whole Small Green Pepper, Stem And Seeds Removed Then Julienned
  • 1 whole Small Red Pepper, Stem And Seeds Removed Then Julienned
  • 1-¾ cup Fresh Sliced Mushrooms
  • 1 whole Small Red Onion, Halved And Sliced
  • 4 cloves Garlic, Minced
  • 1 teaspoon Olive Oil
  • 1 whole Pizza Crust, Medium To Large Size, Baked According To Package Directions
  • Garlic Salt, to taste
  • 8 ounces, weight Spreadable Plain Cream Cheese
  • ½ jars Pizza Sauce, 14 Ounce Jar
  • 2 cups (or More As Desired) Shredded Italian Blend Cheese, Divided Use
  • ½ cups Pickled Banana Pepper Rings
  • 1 cup Shredded Colby-jack Cheese
  • ¼ cups Grated Parmesan Cheese
  • ½ teaspoons Oregano, Salt And Garlic Powder

Preparation Instructions

Slow cook the pot roast with salt, pepper and beef broth in a crockpot for 8-10 hours on low. Shred meat using two forks.

Take 1 1/2 cups of drained meat from the crockpot for tonight, then put the rest away for tomorrow’s dinner.  {Recipe coming Tuesday!}  🙂

In a large skillet over medium heat, saute the peppers, mushrooms, onions and garlic in 1 teaspoon of oil until tender.

Roll or stretch the pizza dough to the size of your pan. Season the pizza dough with garlic salt to taste. Bake according to package directions. {My favorite homemade pizza dough recipe is on the back of the Fleishmann’s Pizza Yeast packet.}

Once crust is baked to almost golden brown, remove it from the oven and spread crust with a nice layer of cream cheese and pizza sauce. Set the oven to 350 F if it isn’t already at that temperature.

Sprinkle with 1 cup of Italian blend cheese. Top with sauteed pepper mixture, shredded beef, pepper rings, and remaining Italian cheese and Colby Jack Shreds. Sprinkle with Parmesan cheese and seasonings.

Bake for 10-12 minutes at 350 F.

Dig in!  Tune in tomorrow for how to use those pot roast leftovers….

Cook once, eat TWICE!


7 thoughts on “Philly Cheese Steak Pizza

  1. What an awesome recipe! Looks heavenly. Would you believe I cooked a crockpot full of cheesesteak just today? Now I know for sure what I’ll be doing with ‘leftovers’. YUM! Such a great idea to spread cream cheese on the crust…why didn’t I think of that??? ;-}

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