If you’ve ever wanted to mash up your favorite Philly cheesesteak with a hot, cheesy pizza, the Copycat Little Caesars Ultimate Cheesesteak Pizza is your golden ticket. It’s bold. It’s beefy. And it’s absolutely dripping with that creamy white sauce you didn’t know you needed until now.
Originally launched as a limited-time online exclusive, this Little Caesars pie came loaded with shaved steak, sautéed peppers and onions, mushrooms, and plenty of mozzarella on a bed of garlicky white cheese sauce. Now you can bring that same indulgent flavor into your own kitchen, no delivery fees, no timer countdowns, no “we’re out” messages from the app.
This homemade version leans into the savory nostalgia of late-night takeout and game-day indulgence, but with fresher ingredients and a crust you’ll actually remember the next day. Whether you’re hosting friends or just want a personal pizza party with serious flavor, this one delivers every time.
Table of Contents
How to Make Little Caesars Ultimate Cheesesteak Pizza
Start by stretching a homemade or store-bought dough to a 14-inch round. A quick stovetop white cheese sauce sets the stage, creamy, mild, with just a whisper of garlic. Then layer on shredded mozzarella, shaved steak, caramelized peppers and onions, tender mushrooms, and a final light snow of cheese to lock it all in. Bake until golden and bubbling, then slice into that soft crust and melty top. One bite in and you’ll get why this pizza had fans begging for its return.
Nutrition Facts (per slice, approx 1/8 pizza)
- Calories: 285
- Total Fat: 14 g
- Saturated Fat: 6 g
- Carbohydrates: 26 g
- Sugar: 2 g
- Protein: 14 g
Ingredients (1 large 14-inch pizza)
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 8 slices
For the dough (or use 14-inch store-bought crust)
- 2¼ cups (280 g) bread flour
- ¾ cup (175 g) warm water
- 2 tbsp (18 g) neutral oil
- 2 tsp (10 g) sugar
- 1¼ tsp (6 g) fine sea salt
- ¾ tsp (3 g) instant yeast
For the cheesy white sauce
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (14 g) all-purpose flour
- 1 cup (240 g) whole milk
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp white pepper
- ½ tsp salt
- ¼ cup (40 g) shredded low-moisture mozzarella
- 2 tbsp (20 g) shredded muenster cheese
For the toppings
- 1½ cups (170 g) shredded mozzarella
- ¼ cup (30 g) shredded muenster (optional for authenticity)
- 6 oz (170 g) shaved steak (ribeye or sirloin)
- ½ medium green bell pepper, thinly sliced
- ½ medium yellow onion, thinly sliced
- ½ cup (60 g) mushrooms, sliced
- Olive oil or butter for sautéing
- Salt and black pepper to taste
Tools You’ll Need
- 12- to 14-inch pizza stone or baking sheet
- Rolling pin or hands to stretch dough
- Medium saucepan
- Skillet for sautéing steak and vegetables
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Pizza cutter or sharp knife
- Oven (preheated to 475°F / 245°C)
Instructions
1. Make the dough
In a bowl, mix flour, salt, sugar, and yeast. Stir in warm water and oil until a shaggy dough forms. Knead for 5–7 minutes until smooth and elastic. Let it rise in a greased bowl, covered, for 60–90 minutes or until doubled. (Skip if using store-bought dough.)
2. Cook the veggies and steak
Heat a skillet with a bit of oil. Sauté onions, peppers, and mushrooms until just soft, about 4–5 minutes. Remove and set aside. In the same pan, flash-sear the shaved steak for 1–2 minutes with a pinch of salt and pepper. Do not overcook. Set aside.
3. Make the cheesy white sauce
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk. Simmer until thickened, about 3 minutes. Add garlic powder, onion powder, white pepper, and salt. Stir in cheeses until melted and smooth. Remove from heat.
4. Assemble the pizza
Preheat oven to 475°F (245°C) with a pizza stone or sheet pan inside.
Stretch dough into a 14-inch round. Spread a thin layer of white sauce (about ¾ cup) edge to edge. Top with half the shredded cheese. Layer on steak, sautéed veggies, and mushrooms evenly. Finish with remaining cheese.
5. Bake
Transfer pizza to preheated stone or pan. Bake for 12–15 minutes, until the crust is golden, cheese is bubbling, and edges are lightly browned. Let cool 2 minutes before slicing.
Tips
- Use pre-shaved steak labeled “Philly style” or “shaved beef” for the most authentic texture.
- Sauté vegetables just enough to soften. Overcooking makes them soggy during baking.
- Don’t over-sauce! A light layer of the white sauce goes a long way.
- Chill your dough 10 minutes before stretching to make it easier to handle.
- Bake on a pizza stone if possible for the best crust texture.
What to Serve With
Fresh & Crunchy Sides
- Garlic parmesan breadsticks: They soak up the leftover white sauce and offer a crispy contrast to the tender crust.
- Crisp romaine salad with vinaigrette: A little acid and crunch resets your palate between bites.
- Pickled red onions or pepperoncini: Their brightness cuts through the creamy richness like a zesty exclamation mark.
Comfort Sides
- Mozzarella sticks: If you’re leaning into indulgence, why stop now?
- Loaded curly fries: The perfect salty, spiced partner to all that melty cheese.
- Mac and cheese: For the carb-on-carb lovers out there. The creaminess plays surprisingly well against the steak and crust.
Savory Counterpoints
- Buffalo wings: The heat and tang of buffalo sauce balances the mellow white base.
- Chopped antipasto platter: Salami, olives, sharp cheeses, all the savory things that bring out the steak’s boldness.
- Roasted Brussels sprouts: Charred, nutty, and slightly bitter, they make an earthy foil to the creamy pie.
Variations
Mini Cheesesteak Flatbreads
Use naan or pita rounds instead of dough for individual portions. Great for parties or picky eaters.
Philly Chicken Pizza
Swap out the steak for thinly sliced chicken breast or leftover rotisserie. Just season lightly and sear.
Spicy Version
Add thinly sliced jalapeños or red pepper flakes to the veggie mix. A drizzle of hot honey after baking also adds a nice sweet-heat touch.
Stuffed Crust Style
Roll mozzarella sticks into the crust edge before baking for a dramatic (and delicious) finish.
Gluten-Free Version
Use a gluten-free pizza base and thicken the white sauce with cornstarch instead of flour.
Ingredient Substitutes
Dough
- Original: Homemade bread flour dough
- Substitutes: Store-bought pizza dough, naan, pita, or even crescent roll dough for a fun twist
Shaved Steak
- Original: Thinly shaved ribeye or sirloin
- Substitutes: Sliced chicken, ground beef (browned), soy curls or seitan for a plant-based option
Mozzarella Cheese
- Original: Low-moisture, part-skim mozzarella
- Substitutes: Provolone for sharper notes, dairy-free shreds for vegan
Muenster Cheese
- Original: Adds creaminess and LC flavor match
- Substitutes: Monterey Jack or more mozzarella if unavailable
Cheesy White Sauce
- Original: Homemade white roux with mozzarella and muenster
- Substitutes: Alfredo sauce, cream cheese-based spread, or canned white queso
Veggies
- Original: Onions, green peppers, mushrooms
- Substitutes: Red onions, roasted red peppers, canned mushrooms, or skip them entirely for a simpler pie
Butter & Milk
- Original: For sauce base
- Substitutes: Plant-based butter and oat or almond milk for a dairy-free version
