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Recreating Domino's Philly Steak and Cheese pizza at home delivers that signature combination of tender shaved ribeye, melted provolone, and crispy crust—just like the restaurant version. The secret lies in thinly sliced steak that cooks quickly to maintain tenderness, layered over a rich tomato sauce and gooey cheese blend.
I've perfected this recipe after years of testing, ensuring every element comes together for that iconic Domino's flavor.
This recipe starts with a simple yet reliable dough base that bakes up crispy at the edges while staying soft in the center—just like the original. The steak is pan-seared in batches to prevent overcooking, then shaved thinly for that signature crunch.
A blend of marinara and provolone creates the perfect sauce foundation, while a sprinkle of mozzarella on top adds that extra stretch and creaminess Domino's fans love.
By the time your pizza emerges from the oven, you'll have golden crust topped with perfectly melted cheese, tender steak slices, and a sauce that's rich without overpowering.
The aroma alone will have everyone gathered around the table, and the first bite delivers that familiar, comforting taste of Domino's Philly Steak and Cheese. This is the recipe that brings restaurant-quality pizza to your kitchen.
Whether you're hosting a game day gathering or craving a classic comfort meal, this recipe delivers every time. The technique is straightforward, but the result is undeniably satisfying—just like the pizza you know and love. Let's get started on recreating this iconic dish at home.
Ingredients for domino's philly steak and cheese pizza
Fourteen ingredients for that iconic Domino's Philly Steak and Cheese pizza at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Ribeye Steak 🥩 | 1 ½ lb | Thinly sliced against grain |
| All-Purpose Flour 🌾 | 3 cups | For pizza dough |
| Active Dry Yeast 🍞 | ¼ tsp | Or 1 packet instant yeast |
| Granulated Sugar 🍚 | 1 tsp | Feeds the yeast |
| Warm Water 💧 | 1 cup | 110°F for yeast activation |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For dough and drizzling |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Marinara Sauce 🍅 | 1 cup | Store-bought or homemade |
| Provolone Cheese 🧀 | 8 oz | Shredded, mild variety |
| Mozzarella Cheese 🧀 | 4 oz | Shredded, low-moisture |
| Garlic Powder 🧄 | 1 tsp | For seasoning dough |
| Italian Seasoning 🌿 | ½ tsp | Dried blend |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
The ribeye is non-negotiable—look for well-marbled cuts at the butcher counter (or pre-sliced at Costco or Whole Foods). Slice it thinly against the grain—that's what gives Domino's version that signature crunch. For the dough, King Arthur flour or Caputo Tipo 00 if you're feeling fancy, but all-purpose works just fine. The yeast needs to be fresh—check the expiration date on the packet. Warm water is key: too hot kills the yeast, too cold makes it sluggish. I always use a thermometer for this part.
No ribeye? Flank steak or sirloin in a pinch, but slice it even thinner. For the cheese, provolone is a must—it melts smoothly and has that perfect tang. Mozzarella adds stretch, but skip the pre-shredded kind (it's coated with anti-caking agents that make it dry). Trader Joe's sells great shredded mozzarella in a bag—no clumps. The marinara can be jarred (I like Rao's or Barilla), but homemade is easier than you think: crushed tomatoes, garlic, olive oil, and a pinch of sugar. The dough seasoning? Garlic powder and Italian seasoning are the secret—don't skip the pepper.
Dough keeps 3 days wrapped in plastic in the fridge, or 3 months frozen. The steak should be used within 2 days of slicing for best texture. Cheese can be pre-shredded and stored in the freezer—just thaw it before using. For game day prep, make the dough and sauce ahead, then assemble right before baking. The aroma alone will have everyone rushing to the kitchen.
Why You'll Love This Recipe
- No Yeast Struggles: I swear by this dough—just flour, sugar, yeast, and warm water. No kneading, no waiting hours. Toss it, let it rise while you prep the steak, and boom: perfect crust every time. (Yes, even when I forget to measure the sugar.)
- Philly Cheesesteak Soul: That ribeye, thinly sliced and caramelized? It melts into the cheese like a hug from a Philly grandma. The crust soaks up the juices—no sad, dry bites here.
- Game Day Hero: Between us, this pizza is my go-to for game nights. Feed six people with one pan (and zero complaints). Leftovers? Wrap them up—they’re just as good cold the next day.
- Budget Steak Night: Ribeye on pizza feels fancy, but this recipe stretches it. A pound goes a long way, and the dough costs pennies. Suddenly, steak dinner doesn’t have to break the bank.
Step-by-step instructions for Domino's Philly steak and cheese pizza
Here's how to recreate that iconic Domino's flavor at home with crispy shaved ribeye and melty cheese.
Make the Pizza Dough and Let It Rise
In a large bowl, combine the 3 cups all-purpose flour, 0.25 tsp active dry yeast, 1 tsp granulated sugar, 1.5 tsp salt, 1 tsp garlic powder, 0.5 tsp Italian seasoning, and 0.5 tsp black pepper. Mix well to distribute the ingredients evenly. Create a well in the center and add 1 cup warm water and 2 tbsp extra-virgin olive oil. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. This step develops the gluten, which gives your pizza that perfect chewy texture. Shape the dough into a ball, place it back in the bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size. You'll know it's ready when you poke it gently and it springs back slowly.
Prepare the Shaved Ribeye Steak
While the dough rises, thinly slice the 1.5 lb ribeye steak against the grain into very thin strips. You're aiming for paper-thin slices that will crisp up beautifully on the pizza. I like to use a sharp knife and make each slice as even as possible. Lay the slices on a plate and set aside.
Here's a pro tip: If you're not using the steak immediately, you can refrigerate the slices for up to 24 hours. Just make sure to bring them back to room temperature before using. The cold slices will crisp up perfectly when they hit the hot pizza.
Assemble the Pizza with Sauce and Cheese
Preheat your oven to 475°F. Once the dough has risen, divide it into 4 equal portions and roll each into a 12-inch round on a lightly floured surface. Transfer the rolled dough to parchment-lined baking sheets. Spread ¼ cup marinara sauce evenly over each dough round, leaving a ½-inch border for the crust.
Sprinkle 2 oz shredded provolone cheese and 1 oz shredded mozzarella cheese evenly over the sauce on each pizza. The provolone adds that signature sharp flavor that makes this pizza special. Be generous but even with the cheese distribution so every bite has that melty goodness.
Add Steak and Bake to Perfection
Arrange the thinly sliced ribeye steak evenly over the cheese on each pizza. You should have about ¼ lb of steak per pizza. Drizzle each pizza with a little extra-virgin olive oil—this helps create that beautiful golden crust and adds extra flavor. Bake in the preheated oven for 12-15 minutes until the crust is golden brown and the cheese is bubbling.
Here's the moment of truth: the steak should be warm and slightly crispy, not rubbery. If you're worried about the steak drying out, you can bake it for just 10 minutes, then add the steak and finish baking for the last 5 minutes. Remove from the oven and let rest for 2-3 minutes before slicing. This resting time allows the cheese to set slightly and makes it easier to serve.
Pro Tips For Making Domino'S Philly Steak And Cheese Pizza
- Slice Steak Thin: After burning three batches of steak, I finally figured out: shave it against the grain with a sharp knife, not slice it. The ribeye should be paper-thin—almost translucent in spots—so it cooks fast and stays tender. If it resists, let it sit at room temp for 10 minutes first.
- Proof Yeast Right: Skip the instant yeast shortcut and use active dry—it’s cheaper and more forgiving. Mix the yeast, sugar, and warm water (105–110°F) in a bowl, then let it sit exactly 5 minutes until frothy. If it’s sluggish, your oven’s too cold; if it explodes, your water’s too hot. No in-between means no floppy dough.
- Prevent Cheese Sog: Layer the provolone and mozzarella after the steak hits the pizza, but before the sauce. The steak’s juices will make the cheese watery if you add sauce first. Press the cheese down lightly with a spatula—just enough to stick, not enough to crush it.
- Upgrade Sauce Fast: Ditch jarred sauce for a 3-ingredient shortcut: blend 1 can crushed tomatoes, 1 tbsp garlic powder, and 1 tsp dried oregano until smooth. Simmer 10 minutes to mellow the acidity, then season with salt. It tastes like a real Italian kitchen, not a shortcut.
Make-ahead tips for this recipe
Dough Prep Ahead
Make the dough the night before for a stress-free game day. After kneading, shape it into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and refrigerate for up to 3 days. The cold rise slows fermentation, giving you more control over texture.
When ready to use, let it sit at room temperature for 30-45 minutes before shaping. This method also prevents overproofing, which can make your crust dense. 💫
Steak Prep Timeline
Slice the ribeye 24 hours ahead and store it in an airtight container between layers of parchment paper. This prevents the slices from sticking and allows them to relax, making them easier to shave thinly.
Bring to room temperature before assembling the pizza—cold steak won't crisp properly. For extra tenderness, lightly season the steak with ½ tsp salt and ¼ tsp black pepper before slicing. ✨
Sauce and Cheese Prep
Pre-shred the provolone and mozzarella and store them in separate airtight containers in the fridge for up to 5 days. The marinara sauce can be made 3 days ahead and stored in the refrigerator.
For assembly day, simply reheat the sauce in a saucepan over medium heat for 5 minutes and stir in ½ tsp garlic powder to enhance flavor. This keeps everything ready without last-minute stress. 🍅
Assemble Like a Pro
Roll out the dough and sauce the bases the morning of your gathering. Cover them with plastic wrap and refrigerate until ready to add cheese and steak. This prevents soggy crusts and keeps the sauce from drying out.
When baking, use a pizza stone or steel preheated in the oven for 30 minutes to mimic Domino's crispy texture. The stone retains heat better, ensuring your crust cooks evenly. 🔥
Reheating Leftovers
Store any leftovers in an airtight container for up to 3 days. Reheat slices in a 400°F oven for 5-7 minutes on a baking sheet to restore crispiness. For a quick fix, use a toaster oven or toaster set to 350°F for 2-3 minutes per side.
Avoid microwaving—it turns the crust soggy and the steak rubbery. A crispy reheat is key to maintaining that Domino's quality. 💡
Freezer-Friendly Assembly
For a fully make-ahead option, assemble the pizzas (sauce, cheese, and steak) on rolled-out dough, wrap tightly in plastic wrap, and freeze for up to 2 months. Bake straight from frozen at 475°F for 18-20 minutes, adding 2-3 minutes if your oven runs cool.
This method locks in freshness and makes game day pizza night effortless. Just pull them from the freezer and bake! ❄️
Nutrition facts
Frequently asked questions
Can I use flank steak instead of ribeye for this recipe?
Yes, flank steak works well as a substitute! It's leaner but still delivers great flavor when sliced thinly against the grain. For best results, marinate it for 30 minutes in a mix of 1 tbsp olive oil, ½ tsp garlic powder, and ¼ tsp black pepper before slicing. The texture will be slightly different but still crispy when baked.
How do I prevent the steak from drying out during baking?
Add the steak slices only in the last 5 minutes of baking to keep them tender. For extra moisture, lightly brush the steak with olive oil before placing it on the pizza. Another trick is to bake the pizza without steak for 10 minutes, then add the steak and finish baking for 5-7 minutes at 475°F.
What's the best way to store leftover Philly Steak and Cheese pizza?
Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for longer storage. To reheat, place slices on a baking sheet in a 400°F oven for 5-7 minutes until crispy. Avoid microwaving—it makes the crust soggy and the steak rubbery. For a quick fix, use a toaster oven at 350°F for 2-3 minutes per side.
Can I make this pizza in a home oven without a pizza stone?
Preheat your oven rack in the middle position for 30 minutes before baking. For extra crispiness, place the pizza on a baking sheet lined with parchment paper. If your oven runs hot, reduce the temperature to 450°F and bake for 14-16 minutes. The key is ensuring the oven is fully preheated before adding the pizza.
Why does my crust turn out dense instead of crispy?
Overproofing the dough is the most common cause. Check your dough by poking it gently—if it springs back quickly, it needs more time. For a crispier crust, roll the dough slightly thinner and bake on a preheated pizza stone or steel. Also, ensure your oven is fully preheated to 475°F before baking.