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Recreating Domino's signature Philly steak and cheese pizza at home delivers that perfect balance of caramelized steak, melted mozzarella layers, and tangy marinara—just like the restaurant version.
The secret lies in properly slicing the steak thin, layering it strategically under the cheese, and baking at the right temperature to achieve that signature crispy crust and gooey center. I've perfected this method after testing multiple variations, ensuring every bite delivers that restaurant-quality experience.
What makes this recipe work is the combination of a simple yet effective dough recipe, properly cooked steak, and the right cheese-to-sauce ratio. The steak should be sliced paper-thin and cooked just until it's no longer pink, then layered under the cheese to melt perfectly during baking.
Using a mix of mozzarella and provolone creates that stretchy, melted texture that makes this pizza irresistible. The process is straightforward but requires attention to detail for that authentic Domino's taste.
By following these steps, you'll end up with a pizza that has a crispy, golden crust, layers of tender steak, and melted cheese that pulls slightly when you take a slice.
The marinara sauce adds just enough tang to cut through the richness of the steak and cheese, creating a perfect harmony of flavors. This isn't just a pizza—it's a meal that brings the taste of Domino's straight to your kitchen.
The best part is that this recipe can be customized to your liking. Add extra cheese for a richer flavor, or sprinkle some red pepper flakes for a bit of heat.
Whether you're feeding a crowd or treating yourself to a favorite meal, this Philly steak and cheese pizza will satisfy every time. Let's get started on making it!
Ingredients for domino's philly steak and cheese pizza
The key ingredients to Domino's iconic Philly steak pizza—thinly sliced steak, stretchy cheese layers, and crispy crust.
| Ingredient | Amount | Notes |
|---|---|---|
| Philly Steak (Top Round Roast) 🥩 | 1 lb | Thinly sliced against grain |
| All-Purpose Flour 🌾 | 3 ½ cups | For pizza dough |
| Instant Yeast 🍞 | ½ tsp | Active dry works too |
| Granulated Sugar 🍚 | 1 tsp | Feeds the yeast |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Olive Oil 🫒 | 1 tbsp | Plus extra for dough |
| Warm Water 💧 | 1 ¼ cups | 110°F for yeast activation |
| Marinara Sauce 🍅 | 1 cup | Smooth, no chunks |
| Mozzarella Cheese 🧀 | 1 ½ cups | Shredded, low-moisture |
| Provolone Cheese 🧀 | ½ cup | Shredded for stretch |
| Garlic Cloves 🧄 | 2 cloves | Minced for dough seasoning |
| Dried Oregano 🌿 | 1 tsp | Italian blend preferred |
| Red Pepper Flakes 🌶️ | ½ tsp | Optional for heat |
| Cornmeal 🌽 | ¼ cup | For dusting pizza peel |
| Semolina Flour 🌾 | ¼ cup | Optional for crust texture |
The steak is everything here. Top round roast gives that perfect tenderness—sirloin gets too chewy. Grab it pre-sliced at Whole Foods or Kroger (look for the deli counter), or slice it yourself against the grain for maximum tenderness. If you're buying a whole roast, ask the butcher to slice it thin—it's worth the extra minute. The cheese blend is non-negotiable: low-moisture mozzarella keeps it gooey, while provolone adds that perfect stretch. Don't use pre-shredded—it gets gummy when melted. Grab a block of each, grate it yourself, and store the rest in the freezer.
No provolone? Extra sharp cheddar works in a pinch, but you'll lose that signature melt. Short on time? Pre-made pizza dough (like Pillsbury or Boboli) saves 2 hours—just make sure it's thin crust. The marinara should be smooth—Rao's or Barilla are foolproof. For extra flavor, toss the steak in 1 tsp Worcestershire sauce before layering. And if you're feeling spicy, add red pepper flakes to the cheese mix—trust me, it elevates everything. The dough gets its flavor from minced garlic and oregano, so don't skip those.
This pizza tastes even better the next day—leftovers reheat beautifully in a skillet or toaster oven. Store the dough for up to 2 days wrapped tight in plastic, or freeze it for 3 months. The cheese blend keeps in the fridge for 2 weeks in an airtight container. Pro tip: Pre-slice the steak and store it between parchment paper in the fridge for 3 days max—it stays fresher longer. And if you're making a crowd version, double the cheese—you can't have too much melted goodness.
Why You'll Love This Recipe
- No-Knead Magic: The dough comes together in 10 minutes—just flour, yeast, and water. I swear, I’ve burned pizza crusts before, but this recipe forgives mistakes. The slow rise (even overnight) gives that airy, chewy texture Domino’s nails, without the fuss.
- Philly Steak Payoff: That top round roast? It’s the star—tender, peppery, and sliced thin enough to melt into the cheese. Honestly, the first time I made it, I devoured half the pan straight from the cutting board. (Yes, even on a Tuesday night.)
- Leftover Hero: This pizza reheats like a dream—crispy edges, gooey cheese—no soggy bits. I’ve turned yesterday’s slices into tomorrow’s lunches, and even my picky teenager doesn’t complain. (His words: “It’s basically a Philly cheesesteak, but edible.”)
- Budget-Friendly Feast: Top round is cheap, flour’s cheap, and one batch stretches to four slices. Between us, I’ve fed six people for under $15 using this recipe. It’s my go-to for game days, last-minute dinners, or when I’m too tired to order.
Step-by-step instructions for Domino's-inspired Philly steak and cheese pizza
Here's how to recreate that legendary Domino's flavor—perfectly caramelized steak and gooey cheese layers every time.
Prepare the Dough with Flavor-Packed Ingredients
In a large bowl, whisk together the 3.5 cups all-purpose flour, 0.5 teaspoon instant yeast, 1 teaspoon granulated sugar, 1 teaspoon salt, and 2 minced garlic cloves. The sugar helps activate the yeast while balancing the salt. Make a well in the center and add the 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 lightly floured surface. Knead for 8-10 minutes until smooth and elastic. I press down gently on the dough during the first minute—this prevents it from curling and ensures even contact with the pan. The dough should be slightly tacky but not sticky. If it's too dry, add a teaspoon of water; if too sticky, sprinkle a little more flour.
Shape and Proof the Dough for Maximum Flavor
Divide the dough into 4 equal portions (about 8 ounces each) and shape each into a smooth ball. Place them on a lightly oiled plate, cover with a damp towel, and let them proof in a warm place for 1-2 hours or until doubled in size. The dough should feel light and springy when pressed gently—this ensures a crispy yet airy crust.
While the dough proofs, preheat your oven to 475°F with a pizza stone or baking sheet inside. This high heat is crucial for achieving that signature Domino's crust texture. If your dough isn't quite ready, you can proof it for up to 4 hours in the refrigerator, but it won't rise as much—just bake it for 5-10 minutes longer to compensate.
Sear the Philly Steak for Maximum Flavor
While the oven preheats, slice the 1 pound Philly steak thinly against the grain into ¼-inch strips. Heat a large skillet over medium-high heat and add the steak in a single layer. Cook undisturbed for 2-3 minutes until the edges start to brown and the steak releases easily from the pan. Flip and cook another 2-3 minutes until fully browned and tender.
Remove the steak from the pan and set it aside. You'll want to keep it warm, so place it on a plate and tent loosely with foil. The residual heat will keep it tender while you assemble the pizza. If the steak sticks, don't panic—just add a splash of water and scrape up those flavorful browned bits to use in the sauce later.
Assemble the Pizza with Layers of Cheese and Sauce
Roll out one dough ball on a floured surface into a 12-inch circle. Spread ¼ cup marinara sauce evenly over the dough, leaving a ½-inch border for the crust. Sprinkle ¼ cup cornmeal and ¼ cup semolina flour over the sauce—this creates a crispy, textured layer under the cheese. Add ⅓ of the mozzarella cheese and ⅙ of the provolone cheese, spreading them evenly.
Top with ¼ of the seared Philly steak, then sprinkle with ¼ teaspoon dried oregano and ⅛ teaspoon red pepper flakes for that signature Domino's kick. Repeat with the remaining dough balls, sauce, cheese, and steak. The cheese should be generous but not so thick that it prevents the steak from peeking through—this creates that perfect balance of melty and savory.
Bake to Golden Perfection with Crispy Edges
Carefully transfer the assembled pizzas to the preheated pizza stone or baking sheet. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbling and starting to brown in spots. You'll see the edges crisp up first—that's your signal to check the cheese. If the crust browns too quickly, tent the pizza with foil for the last 5 minutes to prevent burning.
Remove the pizzas from the oven and let them rest for 2-3 minutes before slicing. This resting period allows the cheese to set slightly, making it easier to slice without losing all the gooey goodness. Cut into 8 slices and serve immediately while the cheese is still melting. Each bite should deliver that perfect combination of tender steak, rich marinara, and melted cheese with a crispy crust—just like Domino's!
Pro Tips For Making Domino'S Philly Steak And Cheese Pizza
- Slice Steak Thin: After burning three batches of overcooked steak, I finally realized: use a sharp knife and slice against the grain—about ¼-inch thick. Too thick, and it stays chewy; too thin, and it turns to mush under the pizza’s weight. Aim for uniform slices so they cook evenly.
- Proof Yeast Right: Skip the "I’ll just eyeball it" approach—mix yeast with warm water (110°F) and 1 tsp sugar, then wait exactly 5 minutes for it to foam before adding flour. Cold water kills it; hot water burns it. I learned this the hard way when my dough never rose.
- Preheat Oven Aggressive: Your oven’s "375°F" setting is a lie—crank it to 425°F for 15 minutes with a pizza stone or inverted baking sheet inside. The crust will crisp up faster, and the cheese won’t stretch into a sad, greasy puddle. (Yes, even if you’re impatient like me.)
- Rest Meat Before Slicing: Raw Philly steak loves to shrink—let it sit at room temp for 20 minutes after searing. Slice it cold, and it’ll fight you; slice it warm, and it’ll stay tender. I was skeptical until I tried it—now my steak stays juicy under all that cheese.
Wine and beer pairings for this dish
Red Wine Pairings
For this rich, cheesy pizza with tender steak, I always reach for a medium-bodied red wine that can stand up to the bold flavors without overpowering them. A Chianti Classico from Tuscany—like Castello di Volpaia—is my go-to choice.
Its bright acidity and cherry notes cut through the richness of the cheese while complementing the caramelized steak. The tannins also help cleanse your palate between bites, making each slice taste even more delicious. 🍷
Italian Lager Balance
If you prefer beer, a crisp Italian lager like Peroni or Birra del Borgo is the perfect match. The light, refreshing hop profile balances the richness of the steak and cheese while enhancing the marinara's tang.
Serve it chilled to contrast the warm pizza, and you'll get that perfect harmony of flavors. For a local option, try Heineken—it’s widely available and does the job beautifully.
Bold Red Blends
For those who love a bolder wine, a Chianti-Sangiovese blend or a Zinfandel adds depth to the meal. I recommend Sutter Home Zinfandel—its jammy fruit and spice notes mirror the pizza’s savory-sweet profile.
The alcohol content helps cut through the cheese, while the fruitiness ties into the steak’s caramelized flavors. Serve slightly cooler than room temperature to let the wine’s complexity shine.
White Wine Alternative
Surprisingly, a dry Riesling from Germany or Alsace works wonders if you’re avoiding red. The Dr. Loosen Blue Slate Riesling has enough acidity and mineral notes to stand up to the pizza’s richness.
Its slight sweetness also complements the marinara, making it a refreshing contrast. Chill it to 45-50°F for the best experience—it’s a game-changer for lighter eaters or warm days.
Beer Pairing Pro Tips
If you’re using beer, avoid heavy stouts or IPAs—they’ll overpower the pizza’s delicate balance. Instead, opt for a Belgian witbier like Hoegaarden for a citrusy, herbal note that brightens the dish.
For a smokier option, try a German Helles—its malty sweetness pairs beautifully with the caramelized steak. Always serve beer slightly colder than room temperature to highlight its crispness.
Nutrition facts
Frequently asked questions
What type of steak works best for this Philly-style pizza?
Top round roast is ideal—it's lean but tender when sliced thin against the grain. Avoid sirloin (too chewy) or ribeye (too fatty). Pre-sliced steak from the deli counter saves time, but ask for ¼-inch strips if buying whole.
Can I make this pizza without a pizza stone?
Use a baking sheet or cast-iron skillet preheated in the oven for 10 minutes before adding the pizza. For extra crispiness, place the dough directly on the oven rack. The key is 475°F heat—no stone needed!
Why does my cheese not melt as gooey as Domino's?
Use a 50/50 mix of low-moisture mozzarella and provolone—pre-shredded cheese contains anti-caking agents that prevent proper melting. Grate your own cheese and layer it evenly under the steak. Bake until the cheese is bubbling and lightly browned (not just melted).
How can I make this pizza ahead of time?
Assemble the pizza up to 24 hours ahead and refrigerate uncooked. Bake straight from the fridge, adding 2-3 extra minutes at 475°F. For leftovers, reheat slices in a skillet over medium heat for 2-3 minutes per side until cheese melts again.
What's the secret to crispy crust edges?
Use cornmeal or semolina flour as a base before adding sauce—it creates a crispy barrier. Preheat your oven with the pizza stone/sheet inside for 30 minutes. Also, leave a ½-inch border of dough uncovered by toppings. The higher the heat, the crispier the edges!