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.

5 Comments on Philly Cheesesteak Pizza

  1. Christina
    June 6, 2011 at 12:18 pm (13 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

  2. MaltyDog
    June 6, 2011 at 3:55 pm (13 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!

  3. Pizza guide
    August 19, 2011 at 8:12 am (13 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.

  4. Madbee
    September 11, 2011 at 9:56 am (13 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.

  5. Chris
    February 11, 2014 at 3:18 am (10 years 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.


Leave a Reply