Cheesesteak Pizza with Sesame Seed Crust

Pro tips

• Brush the dough edge with water or egg white before pressing sesame seeds on to ensure they stick during baking.
• Slice the ribeye very thin and sauté in batches over high heat for 2–3 minutes total to avoid overcrowding the pan and ensure proper browning.
• Add the cheese sauce immediately after removing the pizza from the oven while it's still hot; the residual heat helps it adhere and meld into the cheese layers.
• Use a sharp American cheese (not mild) for authentic flavor depth; pre-sliced deli cheese works better than packaged American singles.

Substitutions

• Prime ribeye → New York strip or sirloin steak (leaner cuts; adjust cook time by 30–60 seconds)
• Sharp American cheese → Provolone or aged cheddar (milder or more complex flavor profile)
• Fresh sesame seeds → Everything bagel seasoning, poppy seeds, or plain crust (no change to bake time)

Storage & make-ahead

Store cooled pizza in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8–10 minutes until the cheese sauce warms through.

Equipment

pizza stone or baking sheet · pizza peel (optional but helpful)

Can I use a different cut of beef instead of ribeye?

Yes. New York strip, sirloin, or even thin-sliced deli roast beef work well. Slice thinly and sauté until cooked through for best results.

How do I make sharp American cheese sauce from scratch?

Melt sharp American cheese slices with butter and a splash of milk or cream over low heat, stirring until smooth. Store-bought cheese sauce is a convenient alternative.

Do I need to use sesame seeds on the crust?

No. You can skip sesame seeds for a traditional crust, or substitute with poppy seeds, everything bagel seasoning, or just brush with olive oil.

Can I prepare the pizza dough ahead of time?

Yes. Prepare the dough ball, wrap tightly, and refrigerate up to 24 hours. Let it come to room temperature before shaping and topping.

How should I store leftover cheesesteak pizza?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes until warmed through.