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Philly Cheesesteak Pizza - Chuck, Arm or Rump Roast


Per Crust

1 small green pepper, julienned

1 small sweet red pepper, julienned

1 3/4 cups sliced fresh mushrooms

1 small onion halved and sliced

1 1/2 teaspoons canola oil

4 garlic cloves, minced

1 prebaked crust, see wholegrain crust recipe or use purchased crust.

1/2 cup pizza sauce

2oz cream cheese, cubed

2 cups (8oz) shredded provolone cheese divided.

1 cup shredded or julienned roast (cook roast in crockpot on low w/ salt & pepper 6-8 hours)

1/3 cup pickled pepper rings

1/4 cup grated parmesan cheese

1/2 teaspoon dried oregano


Start roast in the crockpot in the AM so you are ready for an evening pizza party!! A single roast will make 4-5 pizzas. Use any remaining roast in one of our other recipes.

Preheat oven to 450 degrees

In a large skillet, saute peppers, mushrooms and onion in oil until tender. Place the bread shell crust on pan (use purchased crust or use Pasture to Plate Co. crust recipe). Spread the pizza sauce over the crust and dot with cream cheese. Sprinkle with 1 cup provolone cheese. Top with pepper mixture, beef, pepper rings and remaining provolone cheese. Sprinkle with parmesan cheese and oregano.

Bake at 450 for 10-12 minutes or until the cheese is melted.


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