Reviews and Recipes on Philly Cheesesteak pizza

Philly Chesesteak Pizza

Okay, so this pizza? It's basically comfort food heaven. I've tried a lot of different recipes for this dish and nothing beats this one. The Alfredo sauce is really creamy and i like that because nobody wants a dry pizza, and the provolone and mozzarella gives it that gooey, cheesy stretch. The steak was tender enough and flavorful without being over-seasoned, so it blended well with the peppers and onions - those added a nice crunch and just enough sweetness. The ingredients are really easy to source, you can easily find them in your local grocery stores, but the most important ingredient is love. In conclusion, this recipe is a banger! I have zero regrets and i'll definitely be making it again.

What would I do differently next time?

I'd definitely add some caramelized onions because they'd blend right in with the steak and add a little more depth. Also, how about tossing on some pineapple? - who doesn't love a little debate about whether pineapple belongs on pizza?

I'd also try playing around with adding and substituting the ingredients. Here's a few things i'd swap out and why

• Portobello mushrooms marinated in Olive oil and Vinegar instead of Ribeye Steak- They have a meaty texture and rich flavor that can mimic the satisfaction of steak, you're welcome veggie lovers!
• Melted Butter Pizza Crust instead of a plain crust- I've had this on other pizzas and it really adds a rich buttery flavor to the crust.
• Truffle Oil: I drizzle truffle oil on a lot of dishes that go in the oven and i think it would be a great add. It has a very rich and earthy aroma.
• Roasted Red Peppers Instead of Green Bell Peppers: Roasted Red Peppers are sweeter, have a pop of color, and have a smoky flavor.

Oxtail Cheesesteak Sandwich

This article is proof that Philly's iconic cheesesteak keeps evolving through different traditions and cultural influences. Ernest, once a die-hard fan of the classic Philly cheesesteak, stumbled across a viral video about an oxtail cheesesteak—and wow, right?! The folks at Taste Cheesesteak Bar in Center City have really taken things to the next level, blending bold flavors, heritage, and Philly's growing food diversity into something that feels both fresh and familiar.

The highlight of the piece is how the oxtail cheesesteak brings the best of both worlds—rich Caribbean flavors and Philly staples. I've had oxtail before, and I can already tell it would create some serious chemistry with a cheesesteak. Imagine this: slow-braised oxtail marinated in a Haitian spice blend (“epis”), layered with gooey Cooper Sharp cheese, and all packed into a soft, fresh Liscio's Bakery roll. It sounds like a dream come true. Plus, the chef's personal connection to the recipe, inspired by his mom's Haitian cooking, makes it so much more than just food. It's a full-on celebration of culture and identity.

What I really love about this article is how Ernest goes from being skeptical to totally sold on the idea. In their words, "To say I was “influenced” was an understatement. But why? I would argue that it's all in the meat and spices." It's a great reminder that sometimes it takes stepping out of your comfort zone to discover something amazing. Ernest makes it clear that the oxtail cheesesteak isn't just another food trend—it's a true reflection of how Philly's food scene is continuing to grow and evolve.

I'm really glad I stumbled across this article, and I'm excited for anyone else who gets to read it. If you weren't already curious about this crazy-good combo of flavors, trust me—you will be now. It's a perfect example of how even classics like the Philly cheesesteak can be elevated through creativity and cultural fusion. And if this article doesn't make you crave an oxtail cheesesteak, I'm not sure what will!

Here's a link to Ernest's article.

What would I do differently next time?

So i wouldn't change anything of the ingredients but i'd definitely consider turning this into a pizze. Maybe throw in some plantains as toppings or in the crust.