Main Courses
Domino's Philly Steak and Cheese Pizza Recipe delivers that iconic combination of tender steak, melted cheese layers, and a perfectly crispy crust right in your home kitchen.
The secret lies in thinly sliced steak that cooks just enough to stay tender yet flavorful, combined with a cheese blend that melts into gooey perfection. I've recreated this recipe after testing multiple versions, ensuring every element—from the seasoned steak to the crispy crust—matches the Domino's experience.
The process begins with properly slicing the steak thin enough to cook quickly without overcooking, then seasoning it with a blend of salt, pepper, and garlic powder to enhance its natural beefy flavor.
A homemade cheese sauce made with mozzarella, provolone, and a touch of cream cheese creates that signature stretchy, cheesy texture. The crust, whether store-bought or homemade, needs to be crisped to the right golden-brown level before adding the toppings.
What you'll end up with is a pizza that features layers of savory steak, melted cheese, and a crispy crust that holds up to every bite. The steak stays tender and flavorful, the cheese melts into a creamy blanket, and the crust provides the perfect crunch.
This recipe is designed to replicate Domino's signature taste while giving you control over the ingredients and cooking process.
Perfect for a quick weeknight dinner or a weekend treat, this pizza comes together in about 30 minutes once you've prepped the ingredients. The key is balancing the cooking times so the crust is crispy, the steak is tender, and the cheese is fully melted.
Let's get started on creating your own Philly Steak and Cheese Pizza at home!
Ingredients for domino's philly steak and cheese pizza
Thinly sliced steak, rich cheeses, and crispy crust—here's how to nail Domino's Philly Steak and Cheese at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Top Sirloin Steak 🥩 | 1 lb | Thinly sliced against grain |
| All-Purpose Flour 🌾 | 2 tbsp | For dusting steak slices |
| Garlic Powder 🧄 | 1 tsp | For seasoning steak |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Low-moisture preferred |
| Shredded Provolone Cheese 🧀 | 1 cup | For cheesy depth |
| Cream Cheese 🧈 | 4 oz | Full-fat for creaminess |
| Pizza Sauce 🍅 | ½ cup | Store-bought or homemade |
| Pizza Crust 🍕 | 1 whole | Pre-made or homemade |
| Olive Oil 🫒 | 1 tbsp | For crust brushing |
| Red Pepper Flakes 🌶️ | ½ tsp | Optional for heat |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped for garnish |
The steak is everything. Top sirloin cuts thin against the grain for tenderness—ribeye works too but stays chewier. Buy it pre-sliced from the deli counter at Whole Foods or Kroger to save time. If you're slicing yourself, use a sharp knife and freeze the meat for 20 minutes first. The garlic powder should be freshly ground—pre-ground loses flavor fast. For the crust, pre-made thin crust from Trader Joe's or Pepperidge Farm gives that Domino's signature crispiness without the hassle.
No garlic powder? Fresh minced garlic at double the amount works in a pinch. Swapping cheeses? Add 1/2 cup extra mozzarella if using provolone only. The cream cheese is key for that signature stretch—Neufchatel is ideal, but regular full-fat works. For the pizza sauce, Rao's or Barilla are reliable. Skip the pre-shredded cheese if possible—it gets gummy. Freshly shredded mozzarella melts like a dream. The crust needs to be fully pre-baked to crispy perfection before adding toppings—this is non-negotiable for that Domino's crunch.
Prep the steak first—season it and set aside while you assemble the pizza. The cheese sauce can be made 2 days ahead and stored in the fridge. For the crust, brush with olive oil before baking to enhance crispiness. Leftovers keep for 3 days in the fridge, but honestly, this pizza reheats best at 350°F for 10 minutes—the cheese gets even gooier. Freeze portions for up to 2 months by wrapping tightly in foil.
Why You'll Love This Recipe
- I’ll be real: most reheated pizza is sad. Not this. The crust stays crisp, the cheese stays gooey, and that steak? Still melts in your mouth. Pack it up for lunch—no one will guess it’s yesterday’s dinner.
- Steak in Minutes: I swear, that sirloin goes from raw to perfectly tender in one fell swoop—no fancy marinating, no waiting hours. Just slice, sprinkle garlic powder, and let the oven work its magic while you prep the rest.
- Philly Cheesesteak Soul: Between us, this isn’t just pizza—it’s a cheesesteak on pizza. That salty, peppery crust with the steak’s caramelized edges? It’s the kind of flavor combo that makes you close your eyes and sigh.
- Game-Day Crowd Pleaser: Honestly, this feeds six without breaking the bank. Double the dough, toss in extra steak, and boom—your Super Bowl party just got 10x easier (and way tastier than takeout).
Step-by-step instructions for Domino's-inspired Philly steak and cheese pizza
Here's how to recreate that iconic cheesy, meaty pizza with a perfectly crispy crust at home.
Season and Sear the Top Sirloin Steak
Begin by slicing the 1 lb top sirloin steak thinly against the grain for maximum tenderness. Pat the slices dry with paper towels—this ensures they sear properly instead of steaming. In a bowl, combine 2 tbsp all-purpose flour, 1 tsp garlic powder, 1 tsp salt, and 0.5 tsp ground black pepper. Toss the steak slices in this seasoned flour mixture until evenly coated.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the steak slices in a single layer. Cook undisturbed for 2-3 minutes per side until they develop a deep golden brown crust and are cooked to your preferred doneness. Remove the steak from the pan and set aside on a paper towel-lined plate to drain excess oil.
Prepare the Cheese and Sauce Mixture
In a medium bowl, combine 2 cups shredded mozzarella cheese, 1 cup shredded provolone cheese, and 4 oz cream cheese. Microwave this mixture in 30-second intervals, stirring between each interval, until the cream cheese melts completely and the blend becomes smooth and gooey. This step creates the signature creamy, stretchy cheese layer that makes this pizza so irresistible.
While the cheese melts, spread 0.5 cup pizza sauce evenly over the whole pizza crust, leaving about a ½-inch border uncovered. This prevents the crust from becoming soggy while still infusing flavor throughout.
Assemble the Pizza with Steak and Cheese
Preheat your oven to 425°F and place a pizza stone or inverted baking sheet on the middle rack to heat for 10 minutes. This ensures a crispy crust from the moment the pizza goes in. Working quickly, arrange the seared steak slices evenly over the pizza sauce, slightly overlapping them for maximum coverage.
Sprinkle the melted cheese mixture evenly over the steak, pressing down gently with a spatula to help it adhere. For an optional kick, dust the top with 0.5 tsp red pepper flakes. Transfer the assembled pizza to the preheated stone or baking sheet and bake for 12-15 minutes until the crust is deep golden brown and the cheese is bubbling and slightly browned in spots.
Finish and Serve with Fresh Basil
Remove the pizza from the oven and let it rest for 2-3 minutes before slicing. This brief resting period allows the cheese to set slightly, making it easier to handle. Chop 0.25 cup fresh basil leaves into small pieces and sprinkle them generously over the top just before serving. The basil adds a bright, fresh contrast to the rich, savory flavors.
Slice the pizza into 8 equal wedges and serve immediately while the crust is still crispy. The combination of tender steak, melted cheese layers, and perfectly browned crust should deliver that Domino's-quality experience right in your own kitchen. For extra crispiness, broil for 1-2 minutes at the end of baking if your crust needs a final touch.
Pro Tips For Making Domino'S Philly Steak And Cheese Pizza
- Sear the Steak First: I learned this the hard way—thinly slice the top sirloin before cooking, then sear it in a screaming-hot pan for 30 seconds per side. That quick char keeps the slices from turning to mush under melted cheese. (Yes, even if you’re impatient like me.)
- Salt the Flour Like It’s 1985: Mix 1½ teaspoons salt directly into the flour for the dough—no measuring after. Domino’s version relies on that salty crust, and skipping it means your pizza tastes bland under the steak’s weight. Trust me, your taste buds will notice.
- Don’t Overwork the Dough: Handle the dough just enough to shape it—over-kneading makes it tough. After the first rise, stretch it gently with your hands, then let it rest 10 minutes before topping. This keeps the crust tender enough to hold the Philly-style overload.
- Shred Cheese Hot: Microwave the provolone (or mozzarella blend) for 20 seconds before shredding—it melts faster and coats the steak better. Cold cheese clumps and pools, while warm cheese clings like it’s glued to the steak. (Your future self will thank you.)
Perfect pairings for this dish
Side Dish Harmony
Start with a simple garlic breadstick—I brush Trader Joe's garlic aioli on Pepperidge Farm thin crust breadsticks and toast them until golden. The buttery garlic complements the steak's richness without overpowering it.
For something lighter, try a mixed greens salad with arugula, cherry tomatoes, and shaved Parmesan, tossed with a balsamic vinaigrette. 🥗
Drink Pairings
A crisp Italian lager like Peroni or Birra Moretti cuts through the richness of the cheese and steak perfectly. The light, effervescent bubbles cleanse your palate between bites.
For a non-alcoholic option, sparkling water with lemon adds a refreshing contrast. Avoid heavy beers or red wines that would clash with the dish's savory profile. 🍺
Sauce Enhancements
Drizzle the finished pizza with hot honey—just a few drops—to add a sweet and spicy contrast that balances the salty cheese and steak. For extra depth, sprinkle with crushed black pepper and a pinch of smoked paprika right before serving.
These finishing touches elevate the pizza to restaurant-quality. 💫
Dessert Balance
End the meal with something light like lemon ricotta cookies—their bright citrus notes refresh your palate after the rich pizza. Another great option is dark chocolate-dipped strawberries with a sprinkle of sea salt. Both pair beautifully with the savory flavors of the steak and cheese. 🍓
Kid-Friendly Sides
For picky eaters, serve mozzarella sticks with marinara sauce—they'll love the familiar flavors while still enjoying the pizza experience. Another crowd-pleaser is crispy cauliflower bites** with ranch dressing. Both sides are easy to prepare and complement the main dish without competing for attention. 🧀
Nutrition facts
Frequently asked questions
Can I use a different type of steak for this recipe?
Yes! While top sirloin is ideal, ribeye or flank steak work well too. For best results, slice thinly against the grain and cook quickly over medium-high heat to keep it tender. Avoid tougher cuts like flank steak unless sliced very thinly.
Why does the cheese sauce need cream cheese?
The cream cheese is key for that signature stretchy, gooey texture Domino's is known for. It blends with the mozzarella and provolone to create a rich, creamy layer that melts perfectly. You can substitute with 2 oz extra mozzarella if needed, but the texture won't be quite the same.
How do I prevent a soggy crust?
Pre-bake your crust until it's deep golden brown before adding toppings—this is non-negotiable! Also, leave a ½-inch border of uncovered crust and avoid overloading with sauce. For extra crispiness, brush the crust with olive oil before baking.
Can I make this pizza ahead of time?
You can prep components in advance: season the steak and store it in the fridge, make the cheese sauce 2 days ahead, and even assemble the pizza (without baking) for 4 hours ahead. Bake fresh for the best texture, but reheat leftovers at 350°F for 10 minutes to restore crispiness.
What's the secret to getting that Domino's crust?
Use a pre-made thin crust from brands like Trader Joe's or Pepperidge Farm for that signature crispiness. Bake it on a pizza stone at 425°F until it's golden brown before adding toppings. Brush with olive oil before baking for extra crunch.