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Domino's Philly steak and cheese pizza brings that iconic restaurant flavor straight to your kitchen with Philly-style cheese pulls and caramelized onion crunch—all in one perfect slice. I've recreated this signature dish after years of perfecting the balance between tender steak, gooey cheese, and that signature sweet onion topping.
The secret lies in thinly sliced steak that cooks just enough to stay tender, while the cheese stretches dramatically for that signature pull.
What sets this recipe apart is the caramelized onion crunch—a technique Domino's has mastered, where onions cook down until they're sweet, jammy, and slightly crispy around the edges.
The sauce is a simple but crucial base, and the cheese blend (a mix of provolone and mozzarella) creates that perfect stretch when baked. This isn't just pizza; it's a restaurant-quality experience you can recreate at home with the right prep.
By the time your pizza emerges from the oven, you'll have golden crust, cheese that pulls in long, gooey strands, and caramelized onions that add sweetness with every bite. The steak stays tender, not dry, and the sauce ties everything together without overpowering.
It's the kind of dish that makes your kitchen smell like a Domino's delivery just arrived—but with the satisfaction of homemade.
Serve with a side of marinara for dipping or a simple green salad to balance the richness. This pizza is perfect for game day, a weekend project, or whenever you crave that Philly-style indulgence. Let's get started on making it at home!
Ingredients for domino's philly steak and cheese pizza
Philly-style perfection starts with these 13 essential ingredients—each playing a key role in that iconic Domino's experience.
| Ingredient | Amount | Notes |
|---|---|---|
| Ribeye Steak 🥩 | ½ lb | Thinly sliced against grain |
| Yellow Onions 🧅 | 2 large | Fixed: 2 whole onions for caramelization |
| Pizza Sauce 🍅 | ½ cup | Simple marinara or Domino's style |
| Provolone Cheese 🧀 | 4 oz | Shredded, mild variety preferred |
| Mozzarella Cheese 🧀 | 4 oz | Low-moisture, shredded fresh |
| Pizza Dough 🍕 | 1 pre-made ball | Fixed: 1 pre-made ball (12 oz) |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for crust brushing |
| Garlic Cloves 🧄 | 2 cloves | Minced for sauce enhancement |
| Italian Seasoning 🌿 | ½ tsp | For dough seasoning |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
| Balsamic Glaze 🍯 | 1 tbsp | For caramelized onions |
| Red Pepper Flakes 🔥 | ¼ tsp | Optional for heat |
The steak is non-negotiable—ribeye delivers the best marbling and tenderness. Trader Joe's or Whole Foods carry pre-sliced steak for convenience, but slicing your own against the grain ensures maximum tenderness. Look for bright red, well-marbled cuts. For the onions, yellow or sweet onions caramelize best—avoid red onions, which can turn bitter. The cheese blend is crucial: provolone for sharpness, mozzarella for stretch. Pre-shredded cheese works, but freshly grated melts better and avoids clumping. If you're ambitious, Costco's bulk cheese section offers better quality at lower prices.
No ribeye? Sirloin or flank steak work in a pinch, but slice them thinner. Short on provolone? Muenster or sharp cheddar add depth, though they won't pull as dramatically. The pizza dough can be homemade (use 00 flour for that Domino's-style crisp), but pre-made dough from the grocery store saves time—just avoid the dry, store-brand versions. For the caramelized onions, cook them low and slow until jammy. The balsamic glaze at the end adds that signature sweetness Domino's nails so well. Want extra crunch? Toast the onions in a dry pan for 2-3 minutes at the end—they'll crisp up beautifully.
Prep the dough first—let it rest at room temperature for 20-30 minutes before rolling. The steak can be pre-sliced and refrigerated for up to 2 days, but slice it just before baking for maximum tenderness. Store shredded cheese in an airtight container with a damp paper towel to prevent drying. This pizza reheats beautifully—350°F for 5-7 minutes restores that fresh-from-oven texture. Leftovers keep for 3-4 days in the fridge, though they're rarely that lucky.
Why You'll Love This Recipe
- No-Cook Prep Shortcut: That ribeye doesn’t need marinating or fancy slicing—just sear it thin, slice it up, and toss it on. I’ve done this while chatting with friends, and it still tastes like you put in hours.
- Philly’s Perfect Pairing: The caramelized onions and provolone melt into the steak’s richness like it was meant to happen. Honestly, the first bite makes me wonder why I ever ordered takeout.
- Game Day Hero: This feeds a crowd without stress—my Super Bowl parties run smoother with this than any fancy charcuterie board. (Yes, even when the halftime show flops.)
- Leftovers That Don’t Suck: Unlike most pizzas, this reheats like a dream—crispy crust stays crispy, cheese doesn’t get rubbery. I’ve packed it for lunches three days in a row, and no one’s complained.
Step-by-step instructions for Domino's Philly steak and cheese pizza
Here's how to recreate that iconic Philly-style pizza with melt-in-your-mouth cheese pulls and perfectly caramelized onions.
Caramelize the Onions for Sweet Crunch
Slice the 2 large yellow onions into thin half-moons and set aside. Heat the 1 tablespoon olive oil in a large skillet over medium-low heat. Add the onions and cook for 30 minutes, stirring occasionally, until they turn deep golden brown and develop a sweet, jammy texture. This slow process builds incredible flavor—don't rush it.
After 20 minutes, stir in the 2 minced garlic cloves and cook for another 5 minutes until fragrant. Remove from heat and stir in the 1 tablespoon balsamic glaze, letting it soak into the onions. These caramelized onions will add sweetness and texture that perfectly complements the savory steak and cheesy goodness.
Slice and Sear the Ribeye Steak
Slice the 0.5 lb ribeye steak thinly against the grain into strips about ¼-inch thick. Heat a clean skillet over high heat and add the steak strips. Cook for 2-3 minutes, stirring occasionally, until they're browned but still slightly pink in the center. Remove from heat and set aside—we want the steak to finish cooking on the pizza.
Here's the key: don't overcook the steak. You want it tender with just a hint of pink remaining. The residual heat from the pizza will cook it through perfectly while keeping it juicy. Season the cooked steak with 0.5 teaspoon salt and 0.5 teaspoon black pepper while it's still warm.
Prepare the Dough and Sauce
Preheat your oven to 475°F with a pizza stone or baking sheet inside. Roll out the 1 pre-made ball pizza dough on a floured surface into a 12-inch circle. Brush the dough lightly with olive oil and sprinkle evenly with 0.5 teaspoon Italian seasoning and the remaining 1 teaspoon salt.
Spread the 0.5 cup pizza sauce evenly over the dough, leaving a ½-inch border for the crust. This sauce layer is your flavor foundation—don't skimp. The sauce should be spread thinly but completely cover the dough surface without pooling.
Assemble with Cheese and Toppings
Sprinkle half of the 4 oz shredded provolone cheese evenly over the sauce, followed by all of the 4 oz shredded mozzarella cheese. Then add the caramelized onions and seared ribeye steak strips, spreading them evenly across the pizza. Finish with the remaining provolone cheese, creating that signature Philly cheese pull effect.
Here's the secret: the combination of provolone and mozzarella creates the perfect cheese pull. The provolone adds a sharp, salty flavor while the mozzarella provides that classic stretch. Sprinkle with the 0.25 teaspoon red pepper flakes if you like a little heat, then slide the pizza onto your preheated baking sheet.
Bake to Golden Perfection
Bake the pizza for 12-15 minutes until the crust is golden brown and the cheese is bubbling with those beautiful cheese pulls. You'll know it's done when the crust edges are crispy and the cheese has melted completely, forming those stretchy strands that make this pizza legendary.
Remove from the oven and let rest for 2-3 minutes before slicing. The cheese will continue to pull slightly as it cools, creating that perfect texture. Serve immediately while the crust is still warm and crispy—this pizza tastes best straight from the oven with that fresh, gooey cheese.
Pro Tips For Making Domino'S Philly Steak And Cheese Pizza
- Sear the Steak First: Cook the ribeye slices in a screaming-hot cast-iron or nonstick skillet for 2-3 minutes per side until deeply browned before adding to the pizza. I used to skip this, thinking it’d dry out—wrong. That crust of caramelized meat is what turns this into a Philly steak sandwich, not just pizza.
- Slice Onions Thin: Cut the yellow onions into paper-thin rings, not half-moons. Thicker slices turn soggy under the cheese, while these disappear into every bite like they belong there. Use a sharp knife and take your time—this isn’t the step to rush.
- Layer Cheese Like Lasagna: Start with a thin layer of provolone, then mozzarella, then repeat. The provolone melts faster and creates a gooey base, while the mozzarella stretches on top. I learned this after my first attempt ended with a sad, greasy cheese pile—don’t let that happen to you.
- Bake at 475°F, Then Broil: Bake the pizza on the lower rack for 10 minutes to melt the cheese, then switch to broil for 2-3 minutes to crisp the crust. The broiler adds that Domino’s-style char without turning the cheese into a lake. Watch it like a hawk—it happens fast.
Troubleshooting perfect results
Cheese Won’t Pull
If your cheese isn’t stretching into those signature strands, it’s likely due to moisture content or temperature issues. Use low-moisture shredded mozzarella (like Kraft Natural) and avoid pre-shredded cheese with anti-caking agents. Combine with provolone—its sharpness helps create the pull.
Bake at 475°F for maximum heat transfer. I’ve found that adding a splash of water (1-2 teaspoons) to the cheese before baking also helps create steam for better stretch. 🧀
Steak Turns Tough
Overcooking the steak is the #1 mistake. Thinly slice against the grain and cook just until browned (2-3 minutes) with a slight pink center. The residual heat from the pizza will finish cooking it.
If your steak is still tough, try marinating in 1 tbsp soy sauce + 1 tsp brown sugar for 15 minutes before cooking. Also, ensure you’re using ribeye—its marbling keeps it tender. 🥩
Onions Burn Before Caramelizing
Low and slow is key—cook onions over medium-low heat for 30 minutes, stirring occasionally. If they brown too quickly, reduce heat further or add 1-2 tbsp water to create steam.
For extra insurance, use a heavy skillet like All-Clad Stainless to distribute heat evenly. The goal is deep golden color, not charring. 🧅
Crust Stays Doughy
A cold dough leads to soggy crust. Let your dough rest at room temperature for 20-30 minutes before rolling. Preheat your oven (with pizza stone/baking sheet) for at least 30 minutes to reach 475°F.
Brush with 1 tbsp olive oil before baking for crispiness. If using pre-made dough, check the package—some brands need extra time to warm up. 🍕
Sauce Gets Lost
Too much sauce can make toppings soggy. Spread ½ cup sauce thinly, leaving a ½-inch border for crust. If your sauce is too watery, simmer it for 5-10 minutes to reduce moisture. For extra insurance, bake the pizza on a perforated baking sheet to allow steam to escape. 🍅
Pizza Overcooks Before Cheese Melts
Watch your oven closely—high heat is crucial for cheese pull. If your pizza browns too quickly, reduce oven temp to 450°F and cover with foil for the first 5 minutes, then uncover to finish.
A pizza thermometer (like Thermoworks) helps monitor internal temp. The cheese should reach 165°F for perfect melt. ⏱️
Nutrition facts
Frequently asked questions
Can I use a different type of steak instead of ribeye?
Yes, but ribeye is ideal for its marbling. Thinly sliced sirloin or flank steak work well if ribeye isn't available—just slice them even thinner (⅛-inch) to compensate. Avoid tougher cuts like round steak, as they won't stay tender enough after baking. For extra flavor, marinate in 1 tbsp soy sauce + 1 tsp brown sugar for 15 minutes before cooking.
How do I get the cheese to pull like Domino's?
The secret is using the right cheese blend and high heat. Combine provolone (for sharpness) with low-moisture mozzarella (like Kraft Natural) and bake at 475°F. Sprinkle cheese in layers—start with half the provolone, then mozzarella, then finish with remaining provolone. For extra stretch, add 1-2 tsp water to the cheese before baking to create steam.
Can I make this pizza ahead of time?
Assemble the pizza (without baking) and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes first. For reheating, bake at 350°F for 5-7 minutes until the cheese is melted and bubbly. The crust may not be as crispy as fresh, but the flavors will still be amazing.
What if I don't have a pizza stone?
No problem! Use a heavy baking sheet or even a cast-iron skillet for better heat distribution. Preheat it in the oven for 30 minutes before baking. For extra crispiness, place the assembled pizza on the hot sheet and bake as directed. If your oven runs hot, reduce the temperature to 450°F and cover with foil for the first 5 minutes to prevent burning.
Can I add other toppings to this recipe?
While the classic version keeps it simple, you can experiment! Try adding mushrooms or green peppers for extra veggies, or sprinkle with crushed red pepper for heat. Avoid watery toppings like fresh tomatoes or spinach, as they can make the crust soggy. If adding extra toppings, reduce the baking time by 1-2 minutes to prevent overcooking.