Cheesesteak pizza

The pizza version of the argument Philadelphia has been having with itself since 1930. Whiz or provolone, and the answer for a pizza is provolone, because Cheez Whiz breaks under oven heat and goes grainy in a way it never does on a roll. The steak has to be shaved thin and cooked hard and fast before it goes anywhere near the dough.

The build

1. Freeze the ribeye for half an hour, then shave it as thin as the knife allows.
2. Sear it on a very hot pan in batches, chopping as it cooks. Crowd the pan and it steams grey.
3. Cook the onions and green peppers in the same pan.
4. Lay provolone on the dough first as a moisture barrier, then the meat and onions, then the rest of the cheese.

The bake

On top

Sauce

None, traditionally. A thin swipe of tomato makes it a pizza steak, which is a different sandwich and also correct.

Cheese

Sliced provolone under the meat, more over it. Aged provolone if you like a bite.

You got it right when A cheese layer between the crust and the meat, so the base is dry and the slice does not flop.