Make Some Pizza
Topping recipe

Philly Cheesesteak

New York–New Jersey sauce, Low-moisture whole-milk mozzarella, Aged provolone, Ribeye, shaved thin and seared. Scaled for 1 pie.

1 pieNew York14"New York–New Jersey sauce

Build each pie

After the dough is shaped
1pie
Pizza size
sauce
New York–New Jersey sauce
⅓ cup, generous90 g
Cheese
Low-moisture whole-milk mozzarella
about 3½ oz, grated (1 cup)100 g
Cheese
Aged provoloneMild deli provolone is fine here; it's the cheesesteak cheese
about 3½ oz, sliced or grated100 g
Toppings
Ribeye, shaved thin and searedSeared hard in a hot pan for 1–2 min with salt and pepper
about 5 oz140 g
·
Green bell pepper, sliced and softened
½ pepper60 g
·
Yellow onion, sliced and softenedCooked with the pepper until soft and browned at the edges
½ small onion60 g

Make the sauce

Scaled for 1 pie · 1 can · Sauce recipe →

Put two-thirds of the can in a deep container with the tomato paste, oregano, salt and oil, and blend smooth with an immersion blender. Crush the remaining third by hand and stir it in. Refrigerate up to 3 days. Let it come to room temperature before spreading it on the dough. Cold sauce chills the dough, so the crust puffs up less in the oven.

Adapted from Tony Gemignani, The Pizza Bible.
Whole peeled San Marzano tomatoes (28 oz can)Cento Certified San Marzano: tomatoes, puree, sea salt, basil. No citric acid.
1 can (28 oz)794 g
Tomato pasteAbout 1½ small (6 oz) cans
1½ small cans270 g
Dried oregano
1 tsp2 g
Fine sea salt
¾ tsp4 g
Extra-virgin olive oil
2 tsp10 g

Put it together

Once the sauce is made, for each pie
  1. BeforeSpread the sauce very thin; it's there for moisture more than flavour.
  2. BeforeScatter the mozzarella, then the steak, peppers and onions.
  3. BeforeLay the provolone over the top so it melts down into the meat.
  4. AfterLet it sit two minutes before slicing.
Shopping list

For 1 pie

Whole peeled San Marzano tomatoes794 g
Tomato paste270 g
Dried oregano2 g
Fine sea salt4 g
Extra-virgin olive oil10 g
Low-moisture whole-milk mozzarella100 g
Aged provolone100 g
Ribeye, shaved thin and seared140 g
Green bell pepper, sliced and softened60 g
Yellow onion, sliced and softened60 g
Pair with

Make a New York–style dough to match. The calculator opens with New York pre-selected — pick portions and timing next.

Open dough calculator →