Philly Cheesesteak French Bread Pizza is the ultimate mash-up of two comfort food classics. You get the crispy, chewy base of French bread pizza, topped with all the savory, cheesy, meaty goodness of a Philly Cheesesteak sandwich. It’s quick, customizable, and perfect for a weeknight dinner or game-day snack.
Here is a complete guide to making the best version at home.
The Recipe: Philly Cheesesteak French Bread Pizza
This recipe serves 4 (as a main with a side salad) or 6-8 as an appetizer.
Ingredients:
For the Bread:
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1 large loaf of French bread or Italian bread (about 18-24 inches long)
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2 tablespoons olive oil or melted butter
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1 clove garlic, minced (optional, for garlic bread base)
For the Cheesesteak Topping:
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1 tablespoon olive oil
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1 lb (450g) thinly sliced beef sirloin or ribeye (see tips below)
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1 medium yellow onion, thinly sliced
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1 green bell pepper, thinly sliced
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8 oz (225g) cremini or white mushrooms, sliced (optional, but traditional)
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Salt and black pepper, to taste
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1 teaspoon Worcestershire sauce (adds savory depth)
For the Cheese Sauce & Topping:
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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1 cup whole milk (or half-and-half for extra richness)
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1 cup (about 4 oz) low-moisture mozzarella cheese, shredded
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1 cup (about 4 oz) provolone cheese, shredded (or use all provolone for a sharper flavor)
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Salt and pepper, to taste
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Optional: 4-6 slices of provolone or American cheese (for melting on top)
Instructions:
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Preheat & Prep Bread: Preheat your oven to 400°F (200°C) . Slice the French bread loaf in half lengthwise, creating two long halves. Place them cut-side up on a large baking sheet. In a small bowl, mix the olive oil (or melted butter) with the minced garlic. Brush this mixture evenly over the cut sides of the bread. Bake for 5-7 minutes, just until lightly toasted. This prevents a soggy crust later. Remove from oven but leave the oven on.
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Cook the Vegetables: While the bread toasts, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions, bell peppers, and mushrooms (if using). Sauté for 5-7 minutes, until they are softened and starting to caramelize. Season with a pinch of salt and pepper. Remove the vegetables from the skillet and set aside.
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Cook the Beef: Return the skillet to the heat (turn it up to high). Add the thinly sliced beef in a single layer. Sear for 1-2 minutes per side, just until browned. You want it cooked through but still tender. Avoid overcrowding the pan; cook in batches if necessary. Add the Worcestershire sauce and toss to coat. Remove from heat.
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Make the Cheese Sauce (Roux Method): In a small saucepan, melt the 2 tablespoons of butter over medium heat. Whisk in the 2 tablespoons of flour and cook for 1-2 minutes, stirring constantly, until it forms a golden paste (a roux). Slowly whisk in the milk, a little at a time, until smooth. Continue cooking, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 3-5 minutes). Remove from heat and stir in the shredded mozzarella and provolone until completely melted and smooth. Season with salt and pepper to taste.
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Assemble the Pizzas:
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Place the toasted French bread halves back on the baking sheet.
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Spoon the cooked beef evenly over both halves.
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Top the beef with the sautéed vegetables.
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Pour the cheese sauce generously over the vegetables and beef, making sure to get it into all the nooks and crannies.
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For an extra decadent, classic Philly look, lay the slices of provolone or American cheese over the top of the sauce.
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Bake: Return the baking sheet to the oven and bake for 10-12 minutes, or until the cheese is bubbly and the edges of the bread are golden brown and crispy.
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Rest and Serve: Let the pizzas rest for 5 minutes before slicing. This allows the cheese sauce to set slightly so it doesn’t all run off when you cut it. Use a sharp knife or pizza cutter to slice into portions. Serve hot.
Tips for the Best Philly Cheesesteak French Bread Pizza
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The Meat Matters: For authentic Philly texture, the beef should be shaved or sliced paper-thin. Tip: Pop the steak in the freezer for 30-45 minutes before slicing. It will firm up and be much easier to slice thinly. If you’re in a hurry, look for pre-sliced “sandwich steaks” or shaved beef at the grocery store.
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Toast the Bread First: This is a crucial step! A quick toast creates a barrier that prevents the bread from turning into a soggy mess under the toppings.
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Don’t Skip the Roux: While you could just melt cheese on top, the creamy cheese sauce (a Mornay sauce, really) is what gives this dish its authentic, decadent Philly cheesesteak texture.
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High Heat for the Beef: Cook the beef over high heat for a short time. You want a good sear without overcooking it into toughness.
Variations
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Chicken Cheesesteak Pizza: Substitute the beef with thinly sliced chicken breast.
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Spicy Version: Add sliced jalapeños to the vegetables and use pepper jack cheese in the sauce.
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Philly Mushroom & Swiss: Swap the provolone for Swiss cheese in the sauce and add extra mushrooms.