A delightful twist on the classic Philly cheesesteak, transformed into a pizza for a hearty and satisfying meal.
Heat the olive oil in a skillet over medium heat.
Ensure the skillet is hot before adding the oil to prevent sticking.
Sauté the garlic, onion, bell pepper, and mushrooms with oregano until the vegetables are tender.
Stir frequently to avoid burning the garlic.
Roll out the pizza dough on a lightly floured surface to fit your pizza pan.
Use a rolling pin for an even thickness.
Spread the pizza sauce evenly over the dough.
Leave a small border around the edges for the crust.
Layer half of the provolone cheese over the sauce.
Shred the cheese for easier melting.
Spread the sautéed vegetables evenly over the cheese.
Distribute the vegetables evenly for balanced flavors.
Top with the roast beef slices and the remaining cheese.
Overlap the beef slices slightly for better coverage.
Bake the pizza in a preheated oven at 500°F (260°C) for 10 minutes or until the crust is golden and the cheese is bubbly.
Use a pizza stone for a crispier crust.
Let the pizza cool slightly before slicing and serving.
Use a pizza cutter for clean slices.
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