Philly Cheesesteak Pizza

Make the dough: Dissolve yeast in warm water, let stand 5 minutes. Add flour, salt, and olive oil. Knead until smooth, about 8 minutes. Cover and let rise 1 hour.

Prep the ribeye: For paper-thin slices, freeze the ribeye for 30-45 minutes until firm but not frozen solid. Slice against the grain as thin as possible, or ask your butcher to shave it.

Cook the vegetables: Heat oil in a large skillet or flat top over medium-high heat. Saute onions until deeply caramelized, 10-12 minutes. Add peppers (and mushrooms if using) and cook until softened. Remove and set aside.

Cook the steak: On the same hot surface, spread shaved ribeye in a thin layer. Season with salt and pepper. Chop and flip with spatulas as it cooks (about 2-3 minutes total). It should still be juicy, not dry.

Warm the Cheez Whiz: Microwave Cheez Whiz until pourable, about 30 seconds. Stir until smooth.

Preheat oven: Place pizza stone in oven and preheat to 475F (245C) for at least 30 minutes.

Shape the dough: Punch down risen dough and stretch into a 14-inch round. Transfer to floured pizza peel.

Assemble: Spread half the Cheez Whiz over dough as your sauce. Add mozzarella, then top with cooked steak and sauteed vegetables.

Bake: Slide pizza onto hot stone and bake 12-14 minutes until crust is golden and cheese is bubbling.

Finish and serve: Remove from oven and drizzle remaining warm Cheez Whiz over top. Add hot cherry peppers if desired. Let rest 2 minutes before slicing.