Philly cheese steak sandwiches are one of my favorite sandwiches ever. There is nothing like a hoagie roll piled high with steak, onions, peppers, and cheese. Typically, most places serve these sandwiches with a side of fries, but I usually like to get an order of jalapeno peppers to split with my wife as well. So, I decided to make a Philly Cheese Steak Pizza, but with the crust stuffed with jalapenos and cheese, then sprinkled with bread crumbs to make a crunchy coating just like a jalapeno popper.
For the popper portion of the pizza, I roasted (for roasting instructions, click here) some jalapenos, peeled and seeded them, and then paired it with cheddar cheese for the filling. Before I go any further, let me say one thing about the jalapenos. These had to have been some of the hottest jalapenos I have ever cooked with in my life, and they almost made the pizza to hot to eat (and last week I made a pizza called the Firebomb).
Philly Cheese Steak Pizza w/Jalapeno Popper Crust
1 recipe Basic Pizza Crust
5 Tbsp olive oil
16 oz ribeye steak, sliced very thin
1 medium white onion, sliced thinly
1 green bell pepper, seeded and thinly sliced
8 oz mushrooms, sliced
12 jalapenos, roasted, peeled, seeded, and cut in half
1 cup cheddar cheese
14 slices Provolone cheese
12 oz mozzarella cheese
1/3 cup bread crumbs
Preheat oven to 500 degrees F. If using a pizza stone, place it in the lower third of the oven and let it heat at least 45 minutes. Prepare crust for two pizzas according to recipe. Heat large skillet over medium-high heat. Stir-fry steak in one tablespoon olive oil until nearly cooked. Remove from skillet and let cool.