Philly Cheesesteak Pizza

Philly Cheesesteak PizzaI love Philly cheesesteaks and as you can probably tell by now I’m also a pretty big fan of pizza, so when I saw that Upper Crust Pizza offered a Philly Cheesesteak pizza I knew that I had to try it.

The pizza is topped with steak, cheese, mushrooms, onions and green peppers, which is pretty much everything you’d find on a traditional Philly cheesesteak sandwich. It was pretty good, but a little dry, which is why I’d like to see them add one more traditional Philly cheesesteak topping to it; Cheez Whiz. I guess I can understand that some people might not necessarily want Cheez Whiz as a topping on their pizza, but at the very least I think it would be cool if Upper Crust gave you a little container of it along with your pizza so you could use it for dipping purposes.

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5 Comments on Philly Cheesesteak Pizza

  1. Christina
    June 6, 2011 at 12:18 pm (3 years ago)

    That looks delish… cheez whiz dipping cup would make it epic. or even some sort of house made (ie. less processed) cheddar cheese sauce drizzled on it… yummm

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  2. MaltyDog
    June 6, 2011 at 3:55 pm (3 years ago)

    Been reading a while but never commented, you need to add ketchup to philly cheesesteak pizza, not wiz. And if you take a slice of that and wrap it around a soft pretzel you have yourself a philly taco!

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  3. Pizza guide
    August 19, 2011 at 8:12 am (3 years ago)

    I haven’t tried that before but I think it may cause the dough to be too wet. So it may be best to just dip them in after.

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  4. Madbee
    September 11, 2011 at 9:56 am (3 years ago)

    We made one and used a small block of velveeta, sliced into thin squares that we placed around the top, in addition to provolone and mozzarella, beef, onions, mushrooms, peppers, and a small amount of red sauce on the bottom. We all agreed the melted velveeta was what really made the pizza great.

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  5. Chris
    February 11, 2014 at 3:18 am (8 months ago)

    We do a philly with cheez whiz as a base, carmalized onions and loads of ground sirloin. It is epic, far from ‘dry’… the onions really set it off. I don’t know why more places use the Whiz. We kept it fairly simple to keep the price down, but than again I feel a less cluttered cheeseteak is a better cheesesteak.

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