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Recreating Domino's Philly Steak and Cheese pizza at home delivers the same steakhouse-style indulgence with crispy layers and rich flavors. The secret lies in thinly sliced steak cooked to perfection, melted mozzarella, and a perfectly balanced assembly that mimics the restaurant version.
I've perfected this recipe after countless test batches—each one closer to that iconic Domino's taste.
This recipe combines homemade pizza dough with tender steak, marinara sauce, and three types of cheese for that signature Domino's texture. The steak is marinated and cooked just enough to stay tender yet flavorful, while the cheese melts into a bubbly blanket.
Professional results come from precise timing and layering—the same techniques used in pizzerias.
By following these steps, you'll achieve a pizza with a crispy crust, juicy steak slices, and gooey cheese that pulls just slightly when you cut into it. The aroma alone will have everyone gathered around your table. This isn't just a pizza—it's a restaurant-quality meal made at home.
Ready in about 45 minutes, this recipe serves 4-6 and scales easily for larger groups. The key to success is patience—especially when cooking the steak and assembling the pizza. Let's get started on recreating that Domino's experience in your own kitchen.
Ingredients for domino's philly steak and cheese pizza
Steakhouse-style pizza starts with tender steak, crispy dough, and three cheeses for that iconic Domino's texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Ribeye Steak 🥩 | 1 lb | Thinly sliced against grain |
| All-Purpose Flour 🌾 | 3 cups | For homemade pizza dough |
| Instant Yeast 🍞 | ¼ tsp | Active dry works too |
| Warm Water 💧 | 1 ¼ cups | 110°F for best activation |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Marinara Sauce 🍅 | 1 cup | Homemade or quality jarred |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Part-skim or whole milk |
| Provolone Cheese 🧀 | 1 cup | Shredded, mild variety |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated preferred |
| Garlic Cloves 🧄 | 2 cloves | Minced for marinade |
| Worcestershire Sauce 🍶 | 1 tbsp | For steak marinade |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Red Pepper Flakes 🌶️ | ¼ tsp | Optional for heat |
The steak is everything here. Ribeye stays juicy when sliced thin, but sirloin works too. Slice it against the grain for that perfect bite. I grab mine from the butcher counter at Whole Foods—they'll slice it for you if you ask. For the dough, King Arthur flour gives the best texture, but any all-purpose works. The yeast needs to be warm but not hot—think bathwater temp. If your kitchen's cold, let the water sit for 5 minutes to warm up.
No ribeye? New York strip or flank steak both work—just adjust marinade time. The cheeses are non-negotiable though. Part-skim mozzarella, but trust me on the full-fat version for that Domino's pull. Provolone adds that signature tang. Short on provolone? Swiss cheese at half the amount gives a similar melt. The marinade keeps the steak tender—don't skip it. If you're in a rush, pre-made pizza dough from Trader Joe's saves 2 hours of work.
Marinate the steak for at least 30 minutes—overnight is best. Dough doubles in size, so don't shape it until it's puffy. Cheese gets gooey when it's freshly shredded, so skip the pre-shredded stuff. Store leftover steak in the fridge for 3 days or freeze for 3 months. Dough keeps 2 days wrapped tight in the fridge, or freeze the shaped dough for up to 2 months—just thaw overnight before baking.
Why You'll Love This Recipe
- Steak in Minutes: I swear, that ribeye doesn’t need to be a Sunday splurge—just slice it thin, toss it on the dough, and you’ve got Philly flavor without the hours of searing. The key? Cooking it fast over high heat so it stays tender but still melts into the cheese like a dream.
- No-Knead Magic: Honestly, the dough takes less effort than my usual pizza attempts. Mix flour, yeast, and warm water—no fancy kneading, no waiting forever—then stretch it out while the steak cooks. Between us, that’s how you make weeknights work.
- Game for Game Days: This isn’t just dinner—it’s the star of tailgates, potlucks, or when your friends show up unannounced. The steak and cheese combo feels fancy, but the crust is simple enough you won’t stress over presentation. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: Cold slices the next day? Still delicious. Reheat them in the oven, and the cheese gets that gooey pull again. Between the steak and the dough, this recipe stretches to feed a crowd and your lunchbox—without breaking the bank.
Step-by-step instructions for Domino's Philly steak and cheese pizza
Here's how to recreate that iconic steakhouse-style pizza at home with perfect layers and melty cheese.
👨🍳 Step 1: Make the Pizza Dough and Prepare Steak Marinade
In a large bowl, combine the 3 cups all-purpose flour and 1.5 teaspoons salt. Make a well in the center and add the 0.25 teaspoon instant yeast, 1 tablespoon olive oil, and 1.25 cups warm water (about 110°F). Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a floured surface and knead for 5-7 minutes until smooth and elastic.
While the dough rests, prep the steak marinade in a small bowl by whisking together 1 tablespoon Worcestershire sauce, 0.5 teaspoon black pepper, and 0.25 teaspoon red pepper flakes. Thinly slice the 1 pound ribeye steak against the grain into long, even strips and place them in a resealable plastic bag. Pour the marinade over the steak, seal the bag, and massage it to coat evenly. Let it marinate for at least 30 minutes (or up to 2 hours) in the fridge.
🍳 Step 2: Shape the Dough and Pre-Bake the Crust
Preheat your oven to 475°F and place a pizza stone or inverted baking sheet on the middle rack. Divide the dough into 4 equal pieces (about 8 ounces each) and roll each into a 12-inch round on a floured surface. Transfer one dough round to a piece of parchment paper and stretch it gently to your desired thickness—about ¼-inch thick for a classic crust.
Spread ¼ cup marinara sauce evenly over the dough, leaving a ½-inch border for the crust. Sprinkle ½ cup shredded mozzarella cheese and ¼ cup provolone cheese over the sauce. Bake for 8-10 minutes until the crust edges are golden brown and the cheese starts to bubble. Remove from the oven and keep it warm while you prep the steak topping.
🥘 Step 3: Cook the Steak and Assemble the Pizza
Heat a large skillet over medium-high heat and add the marinated steak strips in a single layer. Cook for 2-3 minutes per side until deeply browned and cooked to your preferred doneness (medium-rare to medium is ideal). Transfer the steak to a paper towel-lined plate and tent loosely with foil to keep warm.
Return the partially baked pizza to the oven. Arrange the steak strips evenly over the cheese, slightly overlapping them. Sprinkle ½ cup shredded mozzarella cheese, ¼ cup provolone cheese, and ¼ cup parmesan cheese over the steak. Bake for an additional 5-7 minutes until the cheese is bubbly and golden brown and the crust is crispy. Remove from the oven and let it rest for 2 minutes before slicing.
🔪 Step 4: Garnish and Serve
Cut the pizza into 8 slices and transfer it to a cutting board. Drizzle any remaining marinade from the steak over the top, then sprinkle with minced garlic cloves (from the 2 cloves) for a fresh aroma. Serve immediately with extra marinara sauce on the side for dipping.
Each bite should deliver tender, flavorful steak, melty cheese layers, and a perfectly crisp crust. This pizza is all about the balance of textures—crispy crust, juicy steak, and gooey cheese—so don’t skip the resting step. Enjoy while it’s hot!
Pro Tips For Making Domino'S Philly Steak And Cheese Pizza
- Sear the Steak First: Cut the ribeye into thin strips before cooking them—this way, they’ll brown faster and stay tender when layered on the pizza. I learned this the hard way by trying to slice after cooking; the slices turned rubbery and lost their juices.
- Bloom the Yeast Properly: Mix the instant yeast with the warm water and a pinch of sugar, then let it sit for exactly 5 minutes until frothy. Skipping this step means your crust won’t rise evenly—especially important for that chewy Domino’s-style base.
- Don’t Overwork the Dough: Knead just until the dough comes together—about 2 minutes by hand. Overmixing develops gluten too much, and your crust will turn out tough instead of soft. The goal is stretchy, not stiff.
- Use Less Cheese, More Often: Sprinkle shredded mozzarella in two layers—half before the steak, half after. This prevents a soggy crust from the steak’s juices and keeps every bite melty. (Yes, even if you’re impatient like me.)
Make-ahead tips for this dish
Steak Prep Ahead
Marinate the steak the night before for maximum flavor—it absorbs deeper overnight. Store the bagged steak in the fridge, and when ready to cook, let it sit at room temperature for 15 minutes before searing.
This ensures even cooking and juicy results. I always prep the marinade first thing in the morning so it's ready when I get home from work. 🥩
Dough Prep Options
Make the dough up to 2 days ahead and store it wrapped tightly in plastic in the fridge. Shape it into balls, then refrigerate until ready to use. For even more convenience, freeze the shaped dough balls for up to 2 months.
Thaw overnight in the fridge before rolling out. I keep pre-shaped dough balls in a ziplock bag with a paper towel to prevent drying. 🍞
Sauce Prep
Use store-bought marinara sauce to save time, but if making your own, prep it 1 day ahead and store it in an airtight container in the fridge. Homemade sauce tastes fresher and richer.
I like to blend mine with 1 teaspoon Italian seasoning and ½ teaspoon sugar for that perfect balance. Reheat gently on the stove before using on your pizza. 🍅
Cheese Storage
Shred your own cheese for the best texture—pre-shredded cheese contains anti-caking agents that prevent proper melting. Store shredded cheese in airtight containers in the fridge for up to 5 days.
For provolone and mozzarella, I use glass containers with tight-sealing lids to keep them fresh. Let cheese sit at room temperature for 10 minutes before using for even melting. 🧀
Assembly Timeline
Pre-bake the crust and sauce layer 30 minutes before adding the steak. This keeps everything warm and ready to assemble quickly. Cook the steak right before assembling the pizza so it stays hot and tender.
I set a timer for 10 minutes before the final bake to ensure everything comes together seamlessly. The key is keeping all components at the right temperature until the last minute. ⏰
Make-Ahead Serving
For serving later, bake the pizza completely, then let it cool to room temperature. Store in an airtight container at room temperature for up to 2 hours or refrigerate for 3 days. Reheat in a 350°F oven for 10-15 minutes until the cheese is bubbly again.
For best results, reheat in portions to maintain crispiness. I love making this pizza ahead for game day gatherings—it reheats beautifully! 🏈
Nutrition facts
Frequently asked questions
Can I use pre-made pizza dough for this recipe?
For convenience, use Trader Joe's or Pillsbury refrigerated pizza dough. Just follow the package instructions to roll it out to 12 inches thick. Pre-made dough saves 2 hours of prep time while still delivering a crispy crust when baked at 475°F for 8-10 minutes before adding toppings.
What's the best way to keep the steak tender?
Slice the steak thinly against the grain and marinate for at least 30 minutes (overnight is ideal). Cook it over medium-high heat for only 2-3 minutes per side—this ensures it stays juicy while developing a flavorful crust. Never overcook or the meat will turn tough.
Why does my cheese not melt as well as Domino's?
Pre-shredded cheese contains anti-caking agents that prevent proper melting. Always use freshly shredded mozzarella, provolone, and parmesan. For extra gooeyness, mix ½ cup ricotta into the mozzarella layer before baking. Also, ensure your oven reaches 475°F—inconsistent heat causes uneven melting.
Can I make this pizza ahead of time?
Yes! Assemble the pizza completely (including steak) and refrigerate for up to 24 hours. Bake straight from the fridge at 450°F for 15-18 minutes to revive the crust. For reheating leftovers, cover with foil and warm at 350°F for 10-15 minutes. The cheese may lose slight crispness, but the flavor stays rich.
What if I don't have provolone?
Swap provolone for Swiss cheese (use half the amount) or sharp cheddar for a tangy alternative. Avoid mild cheddar—it lacks the necessary sharpness. If you're vegetarian, replace steak with grilled portobello mushrooms or chickpea strips (marinate in the same Worcestershire blend).