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Recreating Domino's Philly Steak and Cheese Pizza at home delivers that signature cheesy swirl and tender steak experience you crave. The key lies in perfectly caramelized onions, thinly sliced steak, and a crispy crust that holds all the layers together.
I've tested this recipe countless times to ensure the flavors and textures match what you love from the chain—just with a homemade touch.
This recipe starts with a simple dough that bakes up crispy yet flexible enough to hold the generous cheese swirls. The steak must be cooked just right—tender but not overcooked—to maintain that melt-in-your-mouth texture.
Caramelized onions add a deep, sweet contrast to the rich, savory cheese and meat, while sautéed mushrooms bring an extra layer of umami that ties everything together.
By the time you pull this pizza from the oven, you'll have golden-brown crust, gooey cheese swirls, and perfectly cooked steak that practically melts in your mouth.
The aroma alone will have everyone gathering around the table, and each bite delivers that familiar Domino's flavor with a homemade quality that's hard to beat.
Whether you're feeding a crowd or treating yourself to a favorite meal, this recipe delivers restaurant-quality results with the flexibility to customize toppings. Let's get started on creating your perfect Philly Steak and Cheese Pizza at home.
Ingredients for domino's philly steak and cheese pizza
Simple dough, tender steak, and melty cheese swirls—just like Domino's but made at home.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Spooned and leveled for accuracy |
| Instant Yeast 🍞 | 0.01 oz | Or 2¼ tsp active dry yeast |
| Granulated Sugar 🍚 | 0.01 oz | 1 tsp, for yeast activation |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Warm Water 💧 | 1 cup | 110°F for yeast activation |
| Extra-Virgin Olive Oil 🫒 | 0.03 oz | 2 tbsp, plus extra for dough |
| Philly Steak Slices 🥩 | 1 lb | Thinly sliced, ribeye preferred |
| Yellow Onions 🧅 | 1 ½ cups | Thinly sliced for caramelizing |
| White Mushrooms 🍄 | 8 oz | Sliced, for umami depth |
| Mozzarella Cheese 🧀 | 16 oz | Shredded, low-moisture preferred |
| Provolone Cheese 🧀 | 4 oz | Shredded, for sharpness |
| Garlic Cloves 🧄 | 2 cloves | Minced, for flavor base |
| Dried Oregano 🌿 | 1 tsp | Italian blend preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
| Tomato Paste 🍅 | 2 tbsp | For crust richness |
The steak is everything here. Ribeye stays tender when sliced thin—sirloin works too, but ribeye has that extra fat for juiciness. Grab pre-sliced steak from Costco or your butcher counter if they don’t carry it. Look for slices about ¼-inch thick—any thinner and they’ll overcook. The onions? Yellow or Vidalia both work, but yellow caramelizes better. I usually buy a big bag from Trader Joe’s—cheaper and lasts longer than the sad little single onions at the store.
No ribeye? Flank steak sliced thin is your next best bet—just marinate it 30 minutes in soy sauce and garlic first. Running low on mozzarella? Fontina or Gruyère adds a nutty depth, but keep the provolone for that classic sharpness. The tomato paste can be swapped for ½ cup marinara sauce if you prefer, though it won’t give the same crust richness. Fresh mushrooms are ideal, but canned sliced mushrooms (drained well) work in a pinch. Just don’t skip sautéing them—they need to release their moisture first.
Dough keeps 3 days wrapped in the fridge or 3 months frozen. The steak and cheese prep can be done ahead—just store them separately until assembly. Cheese swirls reheat beautifully, so make extras for quick lunches. I always bake two pizzas at once—the crust stays crispier that way, and you’ve got leftovers for the next day. Store in an airtight container, and it’ll taste just as good reheated.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this dough—just flour, yeast, sugar, and water. Mix it, let it rise, and boom: you’ve got a chewy crust that’s actually better than store-bought. No standing at the counter, no overworking the dough. My lazy Sundays just got an upgrade.
- Philly’s Secret Weapon: That salty, peppery, caramelized steak? It’s the star. Thinly sliced, simmered in a little oil and garlic, then piled high with melted provolone—it’s like a Philly cheesesteak, but with a crispy, buttery crust hugging every bite. (Yes, even on a Tuesday night.)
- Game for Any Day: Need a quick lunch? Double the dough, bake two, and you’ve got tomorrow’s meal solved. Too fancy for weeknights? Same recipe, but add a sprinkle of red pepper flakes and serve with a side salad. It’s the chameleon of comfort food.
- Leftovers That Don’t Suck: Unlike takeout, this pizza improves the next day. The crust stays soft, the cheese pulls just right, and the steak gets even more flavorful. I’ve reheated slices in the oven for breakfast—yes, really—and no one’s ever complained. Budget win, flavor win.
Step-by-step instructions for Domino's Philly steak and cheese pizza
Here's how to recreate that iconic Philly-style pizza at home—with perfect cheese swirls and caramelized onions.
Make the Dough and Let It Rise
In a large bowl, combine the 3.5 cups all-purpose flour, 0.01 oz instant yeast, 0.01 oz granulated sugar, and 0.5 tsp salt. Mix until evenly distributed. Gradually add the 1 cup warm water and 0.03 oz extra-virgin olive oil, stirring until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1-2 hours, or until doubled in size. I like to leave it on the counter near the oven with the light on—this creates a warm, consistent environment. The dough should spring back slowly when poked, not immediately, which means it's ready for shaping.
Caramelize the Onions and Cook the Steak
While the dough rises, heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-low heat. Add the 1.5 cups thinly sliced yellow onions and cook for 20-25 minutes, stirring occasionally, until deeply golden and caramelized. This step takes patience—don't rush it. The onions should be soft, sweet, and almost jam-like in texture.
In a separate skillet, cook the 1 lb philly steak slices over medium-high heat for 3-4 minutes per side, until browned but still tender. Remove from heat and set aside. These will go on the pizza later, so we don't want them to overcook. Keep the steak warm by tenting loosely with foil.
Prepare the Sauce and Toppings
In the same skillet used for onions, reduce heat to medium and add the 2 cloves minced garlic. Sauté for 30 seconds until fragrant. Stir in the 2 tbsp tomato paste and cook for 1 minute to deepen the flavor. Remove from heat and let cool slightly.
In a bowl, combine the 16 oz shredded mozzarella cheese and 4 oz shredded provolone cheese. Add 1 tsp dried oregano and 0.5 tsp black pepper, mixing until evenly distributed. The provolone adds a sharp, tangy contrast to the milky mozzarella—this is what gives the pizza its signature flavor.
Shape and Assemble the Pizza
Preheat your oven to 475°F with a pizza stone or inverted baking sheet inside. Punch down the risen dough and divide it into 4 equal portions. Roll each portion into a 12-inch round (or rectangular if preferred) about ¼-inch thick. Transfer to a floured surface and stretch gently to your desired size.
Spread a thin layer of the tomato-garlic sauce over each dough round, leaving a ½-inch border for the crust. Sprinkle half of the cheese mixture evenly over the sauce, then arrange ¼ of the caramelized onions and ¼ of the cooked steak slices on top. Repeat for all 4 pizzas, then top with the remaining cheese.
Bake to Golden Perfection
Carefully transfer the assembled pizzas to the preheated oven and bake for 12-15 minutes, until the crust is golden brown and the cheese is bubbling and beginning to brown in spots. The key here is high heat—it creates that classic Domino's-style crust with crispy edges.
For the signature Philly cheese swirl, use a pizza cutter to make 4 diagonal cuts from edge to edge, rotating the pizza between cuts. Then, using oven mitts, grab opposite corners and twist gently to create the iconic cheese pull. Return to the oven for 1-2 minutes to melt the twisted cheese. Serve immediately while the cheese is still gooey and the crust is warm.
Pro Tips For Making Domino'S Philly Steak And Cheese Pizza
- STRETCH THE DOUGH: Let it rise twice—first in the bowl, then after shaping. I used to skip the second rise, and the crust turned out dense and chewy instead of light and airy. Give it 30–45 minutes after shaping, and you’ll get that Domino’s-style lift.
- WEIGH THE FLOUR: Use a kitchen scale for the dough. Spooning flour into the bowl leads to inconsistent batches—sometimes too dry, sometimes too sticky. Aim for 3 cups (360g) for the right balance, and don’t pack it down.
- SALT THE WATER: Add the salt to the warm water before dissolving the yeast. I learned this after my first batch tasted bland—turns out, the yeast absorbs some of the flavor if you add salt later. A pinch in the water makes a real difference.
- COOL THE STEAK: Slice the steak thin and let it sit at room temp for 10 minutes before slicing. Cold meat tears, and you’ll end up with uneven strips. Warm it up first, and it’ll shred cleanly—just like Domino’s.
Best sauces and condiments for this dish
Cheese Swirl Secrets
The Philly cheese steak pizza wouldn’t be the same without those iconic swirls. Start with a 50/50 blend of mozzarella and provolone—the provolone’s sharpness cuts through the richness of the steak. I like to shred the cheese myself for maximum meltability, but pre-shredded works in a pinch.
The key is to press the cheese down firmly before twisting—this creates a tight pull when you rotate the pizza. For extra gooeyness, add a splash of whole milk to the cheese mix before spreading it on the pizza. 🧀
Sauce Variations
Domino’s version uses a tomato paste base, but you can elevate it with a few tweaks. I add 1 tsp Worcestershire sauce and ½ tsp smoked paprika to the tomato paste for depth.
For a garlic-forward flavor, sauté 3 minced garlic cloves in olive oil until golden before mixing with the paste. If you prefer a tangier sauce, stir in 1 tsp apple cider vinegar—it brightens the whole pizza. 🍅
Umami Boosters
The caramelized onions are non-negotiable, but you can add another layer of flavor with sautéed mushrooms. Slice 8 oz white mushrooms and cook them in the same skillet used for onions until all moisture evaporates.
For extra richness, stir in 1 tbsp soy sauce and ½ tsp thyme at the end. This adds a meaty, umami depth that pairs perfectly with the steak. 🍄
Steak Seasoning Upgrade
While the steak in Domino’s version is seasoned simply, you can take it to the next level. Before cooking, toss the slices with 1 tsp black pepper, ½ tsp garlic powder, and ½ tsp onion powder.
For a Philly-style kick, add ¼ tsp crushed red pepper flakes—it mimics the heat you’d find in a real cheesesteak. Cook the steak in 1 tbsp butter instead of oil for extra tenderness. 🥩
Topping Twists
Want to customize? Swap the steak for grilled chicken (marinated in 1 tbsp soy sauce + 1 tsp brown sugar) for a lighter option. For a spicy kick, add ½ cup diced jalapeños after baking.
If you love green peppers, slice ½ bell pepper thin and sauté with the onions. Just keep the cheese swirl—it’s the star! 🌶️
Finishing Touches
After baking, drizzle the pizza with hot honey for a sweet-spicy contrast or balsamic glaze for tang. For extra crunch, sprinkle toasted breadcrumbs or crushed potato chips on top before serving.
A few fresh basil leaves add a bright finish. The best part? These toppings can be added right before serving so they stay fresh. ✨
Nutrition facts
Frequently asked questions
Can I make this pizza without a pizza stone?
Use a baking sheet or cast iron skillet instead. Preheat it in the oven for 15 minutes before adding the pizza to ensure a crispy crust. For extra crispiness, place the assembled pizza on a piece of parchment paper on the baking sheet—this makes flipping and transferring easier.
How do I prevent the cheese swirl from falling apart?
Press the cheese down firmly before twisting to create a tight base. Use a 50/50 blend of mozzarella and provolone—provolone melts better and adds structure. For extra hold, sprinkle a pinch of cornstarch over the cheese before twisting. Keep the oven at 475°F and bake just 1-2 minutes after twisting to melt the cheese without overcooking.
Can I use pre-made dough for this recipe?
Yes! Store-bought pizza dough works in a pinch, but homemade dough gives a chewier texture and better flavor. If using pre-made dough, let it rise for 30 minutes at room temperature before shaping. For best results, use dough that’s ½-inch thick—thinner dough bakes faster but can get soggy.
What’s the best way to reheat leftovers?
Reheat in a 400°F oven for 5-7 minutes on a baking sheet to restore crispiness. For microwave reheating, cover with a damp paper towel and heat in 30-second bursts until warm. Avoid reheating cheese swirls in the microwave—it makes them rubbery. Store leftovers in an airtight container for up to 3 days.
Can I make this pizza gluten-free?
You can substitute the dough with a gluten-free pizza crust mix or homemade almond flour dough. For best results, use a crust with xanthan gum to mimic the chewiness of regular dough. Keep an eye on baking time—gluten-free crusts often need 2-3 extra minutes to crisp up. Pair with gluten-free cheese and toppings for a fully adapted version.