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A close up shot of the finished pizza cheesesteak.
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5 from 1 vote

Pizza Cheesesteak

This Pizza Cheesesteak everything we love about a meaty, cheesy cheesesteak sandwich. This time with a pizza flare!
Prep Time30 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 6 People
Author: Jeremy Whitelaw


  • 2 Heads of Garlic
  • Loaf of Italian Bread
  • 8 Tbsp Butter
  • 4 Oz Shredded Parmesan
  • Oregano
  • Flake Salt
  • 2 Lbs Ribeye
  • Mesquite Peppercorn Rub
  • 3 Bell Peppers
  • 2 Sweet Onions
  • 8 Oz Sliced Mushrooms
  • 3 Cups Shredded Mozzarella
  • 1 Cup Marinara


  • Preheat grill to 350 degrees.
  • Begin by roasting garlic. Cut the top off both heads of garlic. Place on a square of tinfoil; top with evoo and salt. Close tightly in tinfoil. Roast for 1 hour at 350 degrees or until tender.
  • Slice loaf of Italian bread in half lengthwise. Oil both halves. Spread 4 Tbsp of butter on each half. Spread 1 head of roasted garlic on each half. Top with parmesan cheese, oregano and salt to taste. Bake at 350 degrees for 10 min.
  • Slice peppers and onions with a wide julienne cut. Sautee mushrooms, onions and pepper in a 12” cast iron pan over medium high heat until tender.
  • Season ribeye’s with Mesquite Peppercorn Lager rub and reverse sear on the grill. Cook indirect to 115 degrees internal, then give a hard sear. Or cook to your desired doneness, as long as that doneness is medium rare. Rest and slice thinly.
  • Warm the 1 cup of marinara in a small pot.
  • Sando Assemble!
  • Garlic bread bottom, marinara, sliced ribeye, sauteed veggies, cheese, more veg, and more cheese. Onto a sheet pan and back on the grill for 5-7 min, or until cheese is melted. Top, cut, and serve!



Calories: 766kcal | Carbohydrates: 19g | Protein: 52g | Fat: 55g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 1087mg | Potassium: 989mg | Fiber: 3g | Sugar: 11g | Vitamin A: 3072IU | Vitamin C: 85mg | Calcium: 500mg | Iron: 4mg