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Philly Cheesesteak Pizza

ByCrystal Posted on Updated on

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Philly cheesesteak pizza slice | MrsHappyHomemaker.com

A few days ago, I shared my foolproof recipe for Eye of Round Roast.  I like to choose a big roast when making it for the simple fact that I have leftovers. Those leftovers are the key to my Philly Cheesesteak Pizza.  Who doesn’t love the cook once, eat twice principal?
 

Philly cheesesteak pizza
Philly cheesesteak pizza closeup

There really isn’t an exact recipe to this – more like a little of this and a little of that kind of method.  
 

Philly cheesesteak pizza

 
Ingredients:

  • leftover eye of round roast, or any other beef roast
  • cheese
  • sauteed onions & garlic – you can add bell peppers and mushrooms too if you want
  • jarred alfredo sauce
  • pre-baked pizza crust

 
Instructions:
 
Saute whatever veggies you want & set aside.
 
Using a food processor or blender, shred up the leftover roast into small bits.
 

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leftover steak being ground up in a food processor

Spoon a little alfredo sauce onto a prepared pizza crust.  Top with the roast, sauteed veggies, & cheese.  This go round, I used onions and garlic for the veggies – and on one pizza I used pepperjack & on another I used parmesan, mozzarella & torn strips of provolone.

Philly cheesesteak pizza being prepared
Philly cheesesteak pizza unbaked
Philly cheesesteak pizza unbaked
Philly cheesesteak pizza unbaked

Bake at 400 degrees for 10-12 minutes.
Philly cheesesteak pizza

Philly cheesesteak pizza - 2 of them on a tabletop with plates behind them for serving

crystal, the mrs

Philly cheesesteak pizza
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Philly Cheesesteak Pizza

Ingredients

  • leftover eye of round roast or any other beef roast (pot roast works too!) OR some deli roast beef
  • cheese
  • sauteed onions & garlic - you can add bell peppers and mushrooms too if you want
  • jarred alfredo sauce
  • pre-baked pizza crust

Instructions

  • Saute whatever veggies you want & set aside.
  • Using a food processor or blender, shred up the leftover roast into small bits.
  • Spoon a little alfredo sauce onto a prepared pizza crust. Top with the roast, sauteed veggies, & cheese. This go round, I used onions and garlic for the veggies - and on one pizza I used pepperjack & on another I used parmesan, mozzarella & torn strips of provolone.
  • Bake at 400 degrees for 10-12 minutes.

Crystal
Crystal

Crystal, AKA 'Mrs. Happy Homemaker' wears many hats - blogger, homesteader, widow, mom to three wonderful kids, and the self-proclaimed biscuit queen. She likes to think of herself as a domestic diva - just without all the glitz and glamour. Unless, of course, your idea of glamour involves staying in comfy PJs and sporting a ponytail almost all the time. If that's the case, well then, she's your gal! At her humble homestead, they raise chickens and enjoy gardening. She takes pride in preserving all their homegrown produce - canning, freezing, drying - you name it! The whole concept of homesteading fills her with such joy and excitement.

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8 Comments

  1. Is there a alfredo sauce that you prefer on this?

    Reply

  2. The Foolproof Eye of Round Roast and this recipe for the leftovers are both A+. Wow! It was my first Eye of Round Roast and I was nervous I’d screw it up but it was perfection. And the pizza is a perfect use for the leftovers! Thanks!

    Reply

    1. Im so happy to hear it! Thank you so much for taking the time to leave a comment.

      Reply

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