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Domino's Philly steak and cheese pizza recipe brings that iconic restaurant flavor straight to your home oven. The secret lies in perfectly shaved ribeye steak and a precise blend of cheeses that melt into a golden, bubbly masterpiece.
After years of testing, I've refined this recipe to deliver the same satisfying combination of tender steak and stretchy cheese that makes Domino's version legendary.
What sets this recipe apart is the technique for preparing the steak—thinly sliced against the grain for maximum tenderness—and the cheese blend that creates that signature Domino's melt.
The dough gets the same crispy yet airy texture, while a simple marinade on the steak ensures bold flavor without overpowering the pizza. This isn't just a copycat recipe; it's a professional-quality result using standard home kitchen tools.
By following these steps, you'll achieve a pizza with perfectly caramelized cheese edges, tender steak that stays juicy, and a sauce that doesn't overpower the other flavors. The aroma alone will have everyone gathering around your table, and the first bite delivers that unmistakable Domino's experience.
This recipe is designed to be your new go-to for game days, family dinners, or whenever you crave that classic Philly steak and cheese flavor.
Whether you're feeding a crowd or treating yourself to a personal favorite, this recipe scales beautifully while maintaining that authentic taste. The instructions are straightforward, but the results are restaurant-quality—proof that you don't need a delivery driver to enjoy Domino's famous pizza at home.
Let's get started on creating your perfect slice.
Ingredients for domino's philly steak and cheese pizza
Fourteen ingredients. One legendary pizza. Here's how to nail Domino's Philly steak flavor at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Ribeye Steak 🥩 | 1 lb | Thinly sliced against grain |
| All-Purpose Flour 🌾 | 3 cups | Plus 1 tbsp for dusting |
| Instant Yeast 🍞 | 0.01 oz | Or 2 1/4 tsp |
| Warm Water 💧 | 1 ¼ cups | 110°F ideal temperature |
| Granulated Sugar 🍚 | 0.01 oz | Or 1 tbsp |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Olive Oil 🫒 | 2 tbsp | For dough and drizzling |
| Marinara Sauce 🍅 | 1 ½ cups | Store-bought or homemade |
| Shredded Mozzarella Cheese 🧀 | 3 cups | Low-moisture preferred |
| Provolone Cheese 🧀 | 1 cup | Shredded, adds depth |
| Worcestershire Sauce 🍯 | 1 tbsp | For steak marinade |
| Garlic Powder 🧄 | 1 tsp | Enhances steak flavor |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Red Pepper Flakes 🔥 | ½ tsp | Optional for heat |
The ribeye is non-negotiable—look for well-marbled cuts at Whole Foods or your local butcher. Costco often has great deals on ribeye, but avoid anything with excessive fat trim. Slice it paper-thin against the grain (use a sharp knife or meat slicer) right before cooking. For the dough, King Arthur flour is my go-to, but any high-protein all-purpose works. The yeast should be fresh—if it's been sitting in your pantry for months, grab a new packet. Warm the water to 110°F (like bathwater) before mixing with yeast to ensure proper activation.
No ribeye? Flank steak or sirloin works in a pinch, but slice it even thinner. Running low on mozzarella? Fontina or Gruyère adds a rich depth (just reduce to 2 cups total). The provolone can be swapped for sharp cheddar if you prefer tang. For the steak marinade, substitute with 1 tbsp soy sauce and 1 tsp smoked paprika if Worcestershire isn't available. The marinara can be jarred (Rao's or Barilla are solid choices), but homemade with San Marzano tomatoes takes it to the next level. Don't skip the garlic powder—it's what makes the Domino's version taste so distinct.
Steak slices keep 2 days wrapped in the fridge, but slice fresh for best texture. The dough can be made 24 hours ahead and stored in the fridge—just let it sit at room temp for 1 hour before shaping. Shredded cheeses last 3 months frozen, but fresh-shredded melts better. For leftovers, slice the pizza and reheat at 350°F for 10-12 minutes to restore crispiness. The steak stays juicy when reheated this way, unlike microwave attempts.
Why You'll Love This Recipe
- Steak in Minutes: I swear, that ribeye slice cooks in five minutes—no fancy prep, just sear and stack. Honestly, it’s the kind of shortcut that makes me feel lazy but still proud.
- Philly Cheese Magic: The melted provolone and mozzarella combo? It’s so rich it makes me close my eyes. That’s the Domino’s secret—simple ingredients, but the texture is chef’s kiss.
- Game Day Hero: Between us, this pizza is my go-to for game nights or lazy Sundays. It’s hearty enough to feed a crowd but easy enough to make when you’re not in the mood to fuss.
- Leftovers That Win: The dough keeps well, and the steak stays tender when reheated. I’ll be real: I’ve had this for lunch the next day, and no one ever guesses it’s leftover.
Step-by-step instructions for Domino's Philly steak and cheese pizza
Let's create a pizza that captures Domino's signature Philly steak flavor at home.
Prepare the Steak Marinade and Slice the Ribeye
In a small bowl, combine the 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon red pepper flakes. This marinade will infuse the steak with deep, savory flavors. Place the 1 pound ribeye steak in a resealable plastic bag, pour the marinade over it, and seal the bag tightly. Gently massage the marinade into the steak, ensuring it's fully coated.
Refrigerate the steak for at least 30 minutes to allow the flavors to penetrate. While it marinates, use a sharp knife to thinly slice the ribeye against the grain into ¼-inch thick strips. This step is crucial—it ensures the steak cooks quickly and remains tender on your pizza. Once sliced, set the steak aside and keep it covered in the refrigerator until ready to use.
Make the Pizza Dough and Shape the Crust
In a large mixing bowl, combine the 3 cups all-purpose flour and 1 teaspoon salt. Stir to evenly distribute the salt throughout the flour. Create a well in the center and add the 0.01 ounce instant yeast (or 2¼ teaspoons) and 0.01 ounce granulated sugar (or 1 tablespoon). Mix these dry ingredients together until they form a paste.
Gradually pour in the 1¼ cups warm water (around 110°F) while stirring with a wooden spoon. Once the dough begins to come together, add 1 tablespoon of the olive oil. Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. If the dough feels too sticky, add 1 tablespoon of flour at a time until it reaches the right consistency. Shape the dough into a ball, cover it with a clean kitchen towel, and let it rest for 1 hour at room temperature. This resting period allows the gluten to relax, making it easier to roll out later.
Assemble the Pizza with Sauce, Cheese, and Steak
Preheat your oven to 475°F and place a pizza stone or inverted baking sheet on the middle rack to heat up. Roll out the rested dough on a floured surface into a 12-inch round or 14-inch rectangular shape, about ¼-inch thick. Transfer the rolled-out dough to a piece of parchment paper for easy handling.
Spread 1½ cups marinara sauce evenly over the dough, leaving a ½-inch border around the edges for the crust. Sprinkle 3 cups shredded mozzarella cheese and 1 cup shredded provolone cheese evenly over the sauce. The provolone adds a rich, slightly smoky depth that mimics Domino's signature flavor. Finally, arrange the marinated and sliced ribeye steak strips in an overlapping pattern over the cheese, covering the entire surface. Drizzle the remaining 1 tablespoon olive oil lightly over the top to help the cheese melt and create a golden crust.
Bake to Perfection and Enjoy
Carefully transfer the assembled pizza, still on the parchment paper, onto the preheated pizza stone or baking sheet in the oven. Bake for 12-15 minutes until the crust is golden brown and the cheese is fully melted and bubbly. You'll know it's done when the edges of the crust are crispy and the cheese has turned a deep, golden hue.
Remove the pizza from the oven and let it cool for 2-3 minutes before slicing. This brief resting period ensures the cheese sets slightly, making it easier to serve without losing any toppings. Slice into 4 equal servings and enjoy your homemade Domino's-style Philly steak and cheese pizza while it's still warm and gooey. The combination of tender steak, melted cheese, and crispy crust makes every bite irresistible.
Pro Tips For Making Domino'S Philly Steak And Cheese Pizza
- SEAR THE STEAK FIRST: Cook your ribeye slices in a screaming-hot pan for 2 minutes before adding them to the pizza—this locks in juices and gives that Domino’s-style crusty edge. I used to skip this, and the steak just got soggy under all that cheese.
- USE COLD WATER FOR DOUGH: Mix your yeast with cold water (around 68°F) instead of warm—it takes 10-15 minutes longer to activate, but the gluten develops slower and smoother. My first few attempts with hot water always left me with chewy, dense dough.
- SLICE STEAK THIN ENOUGH: Aim for ¼-inch slices—any thicker, and the steak won’t cook through while the pizza bakes. A sharp knife and a steady hand make all the difference; I learned this after pulling apart a half-raw chunk from a lazy cut.
- PRE-BAKE THE CRUST EDGE: Roll the dough, then press a fork into the outer edge to create a crust—flip and bake it uncovered for 3-4 minutes before adding toppings. This prevents a gummy rim and gives you that crispy, caramelized border Domino’s nails.
Creative variations of this domino's philly steak and cheese pizza
Philly Cheesesteak Twist
Transform this pizza into a Philly cheesesteak by omitting the sauce entirely. Instead, spread a thin layer of garlic butter (melt 2 tbsp butter with 1 minced garlic clove) on the dough before adding the cheese.
Top with the steak strips and ½ cup sautéed onions for that classic cheesesteak experience. Bake as directed, then finish with a sprinkle of crushed red pepper flakes for heat. 🌶️
Spicy Chipotle Kick
For a smoky, spicy variation, add 1 tbsp chipotle powder to the steak marinade. After baking, drizzle the pizza with a mix of 2 tbsp sour cream and 1 tbsp hot honey for a sweet-and-spicy contrast.
The chipotle enhances the steak's depth while balancing the richness of the cheese. I like to add 1 tbsp chopped cilantro on top for freshness.
Buffalo Chicken Fusion
Swap the steak for shredded buffalo chicken (cook 1 lb chicken breast in ½ cup buffalo sauce until tender, then shred). Top the pizza with extra mozzarella and a drizzle of ranch dressing after baking.
Add ½ cup crumbled blue cheese and sliced green onions for a tangy crunch. This fusion is perfect for game day crowds who love bold flavors.
Veggie-Packed Version
For a vegetarian take, replace the steak with sautéed mushrooms (mix 8 oz sliced mushrooms with 1 tsp soy sauce and ½ tsp smoked paprika). Add bell peppers, red onions, and spinach for extra texture.
Use vegan mozzarella (like Miyoko's) and a splash of balsamic glaze after baking. The umami from the mushrooms mimics the steak's richness surprisingly well. 🌱
Breakfast Steak & Egg
Turn this pizza into a breakfast masterpiece by adding 2 fried eggs and crispy bacon after baking. Use a pre-made pizza crust for faster prep, then top with the steak, cheese, and sauce as usual.
After baking, place the eggs and bacon on top and let them sit for 2 minutes to warm through. Finish with hot sauce and chopped chives for a hearty morning meal.
Gluten-Free Adaptation
For a gluten-free version, use a pre-made gluten-free pizza crust (like Caulipower or Udi's) and ensure all toppings are certified gluten-free. The steak marinade remains the same, but swap regular mozzarella for gluten-free provolone.
Bake at 450°F for 10-12 minutes to avoid overcooking the crust. This version delivers the same rich flavors without the gluten. 💪
Nutrition facts
Frequently asked questions
Can I use a different type of steak instead of ribeye?
Flank steak or sirloin work well, but slice them even thinner (about ⅛-inch thick) since they're leaner. For extra tenderness, marinate them for 1-2 hours instead of 30 minutes. Avoid tough cuts like flank steak without proper slicing—you want that melt-in-your-mouth texture.
Why does my cheese not melt as stretchy as Domino's?
Domino's secret lies in the cheese blend—use low-moisture mozzarella (60% moisture) and provolone for that signature stretch. Avoid pre-shredded cheese (it has anti-caking agents). For extra gooeyness, sprinkle ¼ cup grated Parmesan on top before baking. Also, bake at 475°F for 12-15 minutes—higher heat = better melt.
How do I prevent the crust from getting soggy?
Pre-bake the crust for 3-4 minutes at 475°F before adding toppings. Use parchment paper under the pizza for easy transfer, and avoid overloading with sauce (leave that ½-inch border). For extra crispiness, brush the crust with olive oil before baking. Pro tip: Let the pizza cool 2-3 minutes before slicing to set the cheese.
Can I make this pizza ahead of time?
Yes! Assemble the pizza (sans steak) up to 24 hours ahead, cover tightly, and refrigerate. When ready to bake, add the steak strips right before baking (they cook in 10-12 minutes). For reheating leftovers, slice and bake at 350°F for 10-12 minutes to restore crispiness. The steak stays juicy this way—never microwave!
What's the best way to slice the ribeye for maximum tenderness?
Slice against the grain into ¼-inch thick strips using a sharp knife or meat slicer. For even thinner slices, freeze the steak for 30 minutes first—it makes slicing easier. Keep the strips covered in the fridge until ready to use. The key is thinness: ¼-inch cooks perfectly in 12-15 minutes without drying out.