Copycat Domino’s Philly Cheese Steak Pizza Recipe – A Cozy Takeout Classic at Home

Picture tender steak, melty cheese, and buttery crust, all baked until bubbly and golden. That’s the charm of Domino’s Philly Cheese Steak Pizza—and yes, you can make it at home. This version is simple, weeknight-friendly, and big on savory flavor.

It gives you the same creamy, cheesy bite with fresh toppings and a crisp, chewy base. If you love a comfort-food pizza that doesn’t rely on heavy red sauce, this one’s for you.

What Makes This Recipe So Good

• Balanced flavors: Rich steak, sweet sautéed onions, and peppers with creamy provolone and mozzarella—it’s hearty without being heavy.
• No red sauce: The light garlic-butter base keeps the pizza savory and lets the toppings shine.
• Restaurant-style texture: A quick par-bake and high heat help you get that crisp-bottom, chewy crust feel at home.
• Make-ahead friendly: Prep the steak and veggies in advance to streamline dinner.
• Customizable: Swap cheeses, use mushrooms or different peppers, or go thin crust or thick—your call.

What You’ll Need

• Pizza dough: 1 pound store-bought dough or homemade (room temp for 30–60 minutes)
• Steak: 8–10 ounces ribeye or sirloin, thinly sliced (partially freeze for easier slicing)
• Onion: 1 small yellow onion, thinly sliced
• Green bell pepper: 1 small, thinly sliced
• Mushrooms (optional): 1 cup cremini, sliced
• Garlic: 2 cloves, minced
• Butter: 2 tablespoons, melted
• Olive oil: 1–2 tablespoons
• Provolone: 4–6 slices, or 1 cup shredded
• Mozzarella: 1 to 1 1/2 cups shredded, low-moisture
• Shredded Parmesan: 2–3 tablespoons (optional but great for flavor)
• Salt and pepper: To taste
• Italian seasoning: 1 teaspoon
• Red pepper flakes: Pinch (optional)
• Cornmeal or flour: For dusting the peel or pan

Instructions

1. Preheat the oven: Set to 500°F (260°C) with a pizza stone or steel inside if you have one. If not, use a heavy sheet pan upside down. Heat for at least 30 minutes.
2. Prep the steak: Partially freeze steak for 20–30 minutes, then slice very thin against the grain. Season lightly with salt and pepper.
3. Sauté the veggies: In a skillet over medium-high heat, add 1 tablespoon olive oil. Cook onions and peppers with a pinch of salt until soft and lightly browned, 6–8 minutes.Add mushrooms if using and cook 3–4 minutes more. Stir in garlic for 30 seconds. Transfer to a plate.
4. Quick-cook the steak: In the same hot skillet, add a touch more oil. Sear steak in a single layer for 1–2 minutes, just until browned but still tender. Don’t overcook. Remove from heat.
5. Make the garlic-butter base: Stir melted butter with a pinch of salt, Italian seasoning, and red pepper flakes if you like. You can add a tiny splash of olive oil for extra gloss.
6. Shape the dough: On a floured surface, gently stretch the dough into a 12–14 inch circle. Avoid pressing out all the air. If it snaps back, let it rest 5 minutes and try again.
7. Par-bake (optional but helps crispness): Transfer dough to a cornmeal-dusted peel or pan.Bake 3–4 minutes until just set and lightly puffed. Remove carefully.
8. Sauce and cheese layer: Brush the crust with the garlic-butter mixture. Lay down the provolone (slices or shredded), then add half the mozzarella.
9. Add toppings: Scatter steak evenly, then the sautéed peppers, onions, and mushrooms.Top with remaining mozzarella and a sprinkle of Parmesan.
10. Bake: Slide onto the hot stone/steel or place the pan in the oven. Bake 8–12 minutes, until the cheese is bubbling and the crust is deep golden with crisp edges.
11. Finish: Let rest 2–3 minutes. Slice and serve. For a glossy finish, brush the rim with a little extra melted butter.

Storage Instructions

• Refrigerator: Cool completely. Store slices in an airtight container for up to 4 days.
• Reheat: Use a skillet over medium heat with a lid for 3–5 minutes, or bake at 375°F for 8–10 minutes. Avoid the microwave if you want a crisp crust.
• Freezer: Wrap slices tightly in plastic, then foil, and freeze up to 2 months.Reheat from frozen at 400°F for 12–15 minutes.

Benefits of This Recipe

• Cost-effective: Makes a takeout favorite for a fraction of the price.
• Fresh ingredients: You control the quality of steak, cheese, and veggies.
• Flexible timing: Prep toppings early and assemble when you’re ready.
• Great for sharing: Crowd-pleasing flavors with no red sauce to overwhelm.
• Skill-building: Teaches useful techniques like par-baking and high-heat baking.

Common Mistakes to Avoid

• Overcooking the steak: It only needs a brief sear. Overcooked steak turns tough in the oven.
• Skipping the preheat: A fully heated stone or pan is key to a crispy bottom.
• Too many wet toppings: Excess moisture leads to soggy crust. Cook veggies until some moisture cooks off.
• Cold dough: Dough straight from the fridge is hard to stretch and can tear.Let it warm up.
• Overloading cheese: More isn’t always better. Too much cheese can pool grease and prevent browning.

Alternatives

• Cheese swaps: Use white American, Fontina, or Monterey Jack for a creamier melt. Add a touch of sharp provolone for more bite.
• Steak options: Thinly sliced flank or leftover roast beef works. For a budget option, use thinly sliced deli roast beef; warm briefly, don’t sear.
• Crust variations: Try thin crust, a par-baked flatbread, or a thicker pan-style dough for a softer bite.
• Sauce twist: Mix softened cream cheese with a splash of milk and garlic for a light white sauce instead of butter.
• Veggie-forward: Add roasted banana peppers, caramelized onions, or swap in red bell peppers for sweetness.

FAQ

What cut of steak is best?

Ribeye gives the most flavor and tenderness, but sirloin, flank, or thin-sliced deli roast beef all work. The key is slicing very thin and cooking quickly.

Do I need a pizza stone?

No, but it helps. An upside-down heavy sheet pan preheated in the oven is a great alternative.

A cast-iron skillet also works for a smaller, thicker pizza.

Can I use pre-cooked steak?

Yes. Warm it briefly to keep it tender and avoid drying it out in the oven. Don’t recook it in the pan.

How do I keep the crust from getting soggy?

Preheat thoroughly, par-bake the dough, cook off moisture from veggies, and avoid overloading sauce and cheese.

What’s the best cheese combo to mimic Domino’s?

A blend of provolone and low-moisture mozzarella, plus a little Parmesan for savory depth, hits closest to the classic profile.

Can I make this gluten-free?

Yes—use a gluten-free pizza dough and check labels on cheeses and seasonings.

Adjust baking time since GF crusts can brown faster.

How spicy is this pizza?

It’s not spicy by default. If you want heat, add red pepper flakes, pickled jalapeños, or a drizzle of Calabrian chili oil after baking.

Final Thoughts

This Copycat Domino’s Philly Cheese Steak Pizza brings steakhouse comfort to a classic takeout pie. With thin-sliced beef, melty provolone and mozzarella, and a simple garlic-butter base, it’s rich, savory, and totally satisfying.

Keep the steps simple—hot oven, quick-cooked toppings, and a light hand with sauce—and you’ll get that crisp, chewy finish every time. Whether it’s a weeknight dinner or game-day treat, this homemade version beats delivery on flavor and freshness.