Domino's Philly Steak and Cheese Pizza Recipe: Philly-Style Cheese Pull-Apart Crunch

Recreating Domino's Philly Steak and Cheese pizza at home delivers that signature cheesy pull-apart texture and rich, savory flavor you crave. The secret lies in layering thinly sliced steak between melted cheese and sauce, then baking until the cheese stretches perfectly—just like the original.

I've perfected this recipe after years of testing, ensuring every bite has that iconic Domino's taste without the delivery wait.

This recipe combines a simple yet sturdy dough with tender, seasoned steak that cooks through while staying juicy. The key is using a mix of mozzarella and provolone cheeses—melting them together creates that signature stretchy, gooey texture that makes this pizza unforgettable.

You'll need just 15 minutes of prep time before baking, making it perfect for weeknight cravings or game day gatherings.

By the time your pizza emerges from the oven, you'll have golden-brown crust surrounding pools of melted cheese and perfectly cooked steak. Each slice offers that satisfying pull-apart crunch, with layers of savory steak, tangy sauce, and rich cheese in every bite.

The aroma alone will have everyone asking for seconds—this tastes exactly like Domino's, but with the satisfaction of making it yourself.

Serve with garlic knots or a side salad for the full experience. The beauty of this recipe is its versatility—doubling the ingredients makes it ideal for parties, while halving it works perfectly for a single serving. Let's get started on recreating that Domino's magic at home.

Ingredients for domino's philly steak and cheese pizza

Philly steak, gooey cheese, and crispy crust—here’s how to nail Domino’s signature pizza at home.

The steak is everything. Center-cut ribeye slices stay tender—avoid flank if you want that Domino’s texture. Pre-sliced steak at Costco or Trader Joe’s saves time, but ask for thin cuts. For the dough, store-bought is fine—just let it warm up to room temp before stretching. I grab Pillsbury Classic dough for convenience, but homemade works if you’ve got the time. The key is rolling it out thin—about 1/8-inch thick—so the cheese can stretch properly. Skip the pre-made dough balls; they’re too dense for that perfect pull-apart.

No provolone? Extra mozzarella plus a little cheddar mimics that stretchy texture, though it won’t be identical. Short on marinara? Crushed tomatoes with garlic and basil work in a pinch—just simmer 10 minutes to thicken. For the steak seasoning, Italian seasoning plus black pepper is non-negotiable. Want extra flavor? Toss the sliced steak in a little Worcestershire sauce before assembling. The red pepper flakes are optional, but they add that subtle kick Domino’s uses. If you’re feeling fancy, sprinkle a pinch of smoked paprika on the cheese for depth.

Assemble this pizza at least 30 minutes before baking—the steak and cheese need time to meld. Store leftovers in an airtight container with parchment between slices to keep the cheese from sticking. Reheats beautifully in the oven at 350°F for 5-7 minutes. For parties, double the dough and cheese—just bake in batches. The crust stays crispy for 2 days, but the cheese gets gummy after that, so eat it fresh or freeze portions for up to 3 months.

Step-by-step instructions for Philly steak and cheese pizza

Here's how to make a cheesy, meaty masterpiece that delivers that signature Domino's pull-apart crunch.

In a large skillet, heat the 2 tablespoons olive oil over medium-high heat until shimmering. Add the 8 ounces Philly steak slices and cook for 2-3 minutes per side until they're light brown and slightly crispy around the edges. This quick sear keeps the steak tender while adding great flavor.

While the steak cooks, sprinkle it evenly with 1 teaspoon garlic powder, 1 teaspoon onion powder, 0.5 teaspoon black pepper, 0.5 teaspoon salt, and 0.5 teaspoon Italian seasoning. Toss the steak to coat completely in the spices, then remove from the skillet and set aside on a plate. Don't overcrowd the pan—this ensures even cooking and prevents steaming.

On a lightly floured surface, gently press and stretch the 1 pound pizza dough into a 12-inch round (about ¼-inch thick). If your dough feels too stiff, let it sit at room temperature for 10 minutes—this makes it easier to work with. The goal is a smooth, even surface without tearing.

Transfer the stretched dough to a parchment-lined baking sheet. Brush the entire surface lightly with a thin layer of 1 tablespoon olive oil (reserve the remaining 1 tablespoon for later). This step creates a subtle flavor and helps prevent the crust from drying out during baking.

Spread the 0.5 cup marinara sauce evenly over the oiled dough, leaving a ½-inch border around the edges. This prevents soggy crust while keeping the sauce concentrated in the center where it matters most. Next, sprinkle 8 ounces mozzarella cheese and 4 ounces provolone cheese evenly over the sauce.

Arrange the cooked Philly steak slices in a single layer over the cheese, slightly overlapping them if needed to cover the entire surface. The provolone adds that signature stretchy texture, while the mozzarella provides a creamy melt. Sprinkle the pizza with 0.25 teaspoon red pepper flakes (if using) and 1 tablespoon parsley flakes for a pop of color and subtle heat.

Preheat your oven to 425°F for 15 minutes to ensure it's fully heated. Slide the assembled pizza onto the middle rack and bake for 12-15 minutes until the crust is golden brown and the cheese is bubbling and slightly browned in spots. You'll know it's done when the cheese pulls away from the edges and the crust sounds hollow when tapped.

For that classic Philly-style pull-apart crunch, bake for an extra 2-3 minutes after the cheese looks melted. This creates a crispy, cheesy exterior while keeping the inside gooey. If the edges brown too quickly, tent the pizza loosely with aluminum foil during the last 2 minutes of baking.

Remove the pizza from the oven and let it rest for 2-3 minutes before slicing. This brief rest allows the cheese to set slightly, making it easier to cut clean slices without everything falling apart. Use a sharp pizza cutter or large chef's knife to slice into 8 equal wedges—the cheese should pull and stretch when you lift a piece.

Serve the pizza immediately while it's still hot and cheesy. The combination of tender steak, stretchy provolone, and crispy crust makes every bite irresistible. Pair with a side of marinara for dipping or a simple green salad to balance the richness.

Pro cooking tips for this recipe

Steak Cooking Secrets

For that Domino's-quality Philly steak, quick cooking is key—overcooking turns the steak tough. Use center-cut ribeye slices (about ¼-inch thick) and sear them for just 2-3 minutes per side over medium-high heat.

I swear by a cast-iron skillet—it retains heat perfectly and gives the steak those crispy edges. After searing, remove the steak and let it rest for 2 minutes before seasoning. This resting step prevents juices from escaping when you toss it with spices. 🥩

Dough Stretching Tricks

Getting the dough thin and even is critical for that perfect pull-apart texture. Roll it out to about ¼-inch thickness—thicker dough won’t crisp up as well. If your dough resists, let it sit at room temperature for 10 minutes to soften.

I use a rolling pin with a marble base (like the OXO Good Grips) for even pressure. For extra crispiness, brush the dough with olive oil after stretching—this creates a barrier that locks in moisture while promoting browning. 🍕

Cheese Layering Hack

The provolone-to-mozzarella ratio is what makes this pizza iconic. Sprinkle provolone first (it melts slower and creates stretch), then add mozzarella on top. For maximum gooeyness, mix 1 tablespoon heavy cream into the mozzarella before sprinkling—this adds moisture and makes the cheese even more pull-apartable.

I also like to lightly toast the provolone in the oven for 30 seconds before adding it to the pizza for deeper flavor. 🧀