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Recreating Domino's Philly steak and cheese pizza at home delivers the same rich, meaty layers and gooey cheese without the delivery wait. The secret lies in perfectly seared steak strips marinated in whiskey and a crispy crust that holds up to all those toppings.
I’ve tested this recipe countless times to match the restaurant version’s balance of savory, smoky, and cheesy flavors—down to the tender steak and melty cheese that pulls just enough to create that signature stringy texture.
The process starts with thinly sliced steak seared in a hot pan until it develops a caramelized crust while staying tender inside.
Meanwhile, the dough gets its signature crispy edge by baking on a preheated stone or steel, while the cheese sauce—made from a blend of mozzarella, provolone, and cheddar—melts into a bubbly, golden blanket.
Unlike some homemade versions, this recipe skips shortcuts that compromise texture, ensuring every bite tastes like the original.
What you’ll end up with is a pizza that’s crispy at the edges, chewy in the middle, and loaded with perfectly cooked steak strips that stay juicy despite the high heat.
The cheese pulls just enough to create those coveted strings, while the whiskey-infused marinade adds depth that takes this pizza from ordinary to unforgettable. This isn’t just a copycat recipe—it’s a professional-quality dish that rivals the best delivery spot.
Whether you’re feeding a crowd or craving a solo slice, this method scales perfectly and delivers consistent results. The key is patience in the searing and cheese melting—no rushing allowed. Ready to make a pizza that’ll have everyone asking for seconds? Let’s get started with the full step-by-step guide.
Ingredients for domino's philly steak and cheese pizza
Perfectly seared steak, crispy crust, and melty cheese blend for Domino's Philly steak pizza at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Flour 🌾 | 3 cups | All-purpose, bread flour works |
| Instant Yeast 🍞 | 2 ¼ tsp | Active dry yeast alternative |
| Sugar 🍯 | 2 tbsp | Granulated white sugar |
| Salt 🧂 | 2 tbsp | Fine sea salt preferred |
| Warm Water 💧 | 1 ¼ cups | 110°F ideal temperature |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for dough |
| Whiskey 🥃 | ½ cup | Bourbon or rye preferred |
| Sirloin Steak 🥩 | 1 ½ lb | Thinly sliced, 1/4" thick |
| Mozzarella Cheese 🧀 | 1 ½ cups | Shredded, part-skim okay |
| Provolone Cheese 🧀 | 1 cup | Shredded, for meltiness |
| Cheddar Cheese 🧀 | ½ cup | Sharp cheddar for flavor |
| Red Bell Pepper 🌶️ | 1 whole | Diced, 1 cup yield |
| Green Bell Pepper 🌶️ | 1 whole | Diced, 1 cup yield |
| Yellow Onion 🧅 | 1 whole | Diced, 1 cup yield |
| Garlic Cloves 🧄 | 4 cloves | Minced, for marinade |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, for topping |
| Olive Oil 🫒 | ¼ cup | For brushing crust |
The steak is everything here. Sirloin gives that perfect balance of tenderness and sear—thinly sliced at 1/4" ensures even cooking without drying. For the best results, ask your butcher to slice it for you, or use a sharp knife and steady hand. Bourbon or rye whiskey adds depth to the marinade, but any 80-proof whiskey works. The dough requires patience—allow the yeast to bloom for 10 minutes before mixing to activate properly. For a quicker crust, use pre-made pizza dough from the refrigerated section, but homemade gives that signature chew.
No sirloin? Flank steak or ribeye work in a pinch, but slice it against the grain to prevent toughness. Substitute red wine for whiskey (use one-third less to avoid overpowering). Diced bell peppers can be frozen if prepped ahead—thaw and pat dry before using. For cheese, low-moisture mozzarella melts better than part-skim, and pepper jack adds a nice kick. The garlic in the marinade is non-negotiable—skip it and you lose that signature Domino's flavor.
Steak strips sear best fresh—marinate for up to 4 hours and cook immediately for best texture. Store the dough in the fridge for up to 24 hours wrapped tightly in plastic. The cheese sauce melts beautifully when reheated—cover with foil and microwave 30 seconds to revive. Leftovers keep 4 days in the fridge or freeze for 3 months. Reheat in a 350°F oven for 10-15 minutes to restore crispness.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this dough—just mix flour, yeast, sugar, and water, let it rest, and boom. No standing at the counter, no overworking the gluten. That’s my kind of pizza night.
- Philly Steak Heaven: The real star? Thinly sliced steak, melted provolone, and a drizzle of garlic sauce—all piled high on that soft, pillowy crust. It’s the kind of bite that makes you close your eyes mid-chew.
- Game Day Ready: Need a crowd-pleaser for game night? This feeds six without breaking the bank. Plus, leftovers reheat like a dream—just slap them back in the oven for that fresh-out-the-box feel.
- Budget-Friendly Feast: Four simple ingredients, one unforgettable flavor. I’ve made this for $10 and still had change left for dessert. That’s right—you’re getting Domino’s-level taste without the delivery fee.
Step-by-step instructions for whiskey-steeped steak and cheese pizza
This method delivers Domino's-style Philly steak pizza with tender whiskey-marinated meat and a perfectly balanced cheese blend.
Prepare the Whiskey-Steak Marinade and Sauté the Meat
In a medium bowl, combine the 0.5 cup whiskey, 4 cloves minced garlic cloves, 1 cup diced yellow onion, 1 cup diced red bell pepper, and 1 cup diced green bell pepper. Mix well to distribute the marinade evenly. Let this sit for 10 minutes while you prepare the steak.
Slice the 1.5 lb sirloin steak into ¼-inch thick strips against the grain for maximum tenderness. Add the steak strips to the marinade and toss to coat completely. Cover and refrigerate for at least 2 hours (or up to 4 hours) to allow the flavors to meld. The meat should absorb the whiskey and vegetables, becoming tender and infused with deep, savory notes.
Make the Pizza Dough and Shape the Crust
In a large mixing bowl, combine the 3 cups flour, 2.25 tsp instant yeast, 2 tbsp sugar, and 2 tbsp salt. Stir to distribute the dry ingredients evenly. Gradually add the 1.25 cups warm water and 2 tbsp olive oil, mixing with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. Place it in a lightly greased bowl, cover with a damp towel, and let rise in a warm place for 1-1.5 hours or until doubled in size. A good test is pressing your finger into the dough—it should spring back slowly rather than immediately.
Assemble the Pizza with Cheese and Steak
Preheat your oven to 475°F and line a baking sheet with parchment paper. Punch down the risen dough and divide it into 4 equal portions. Roll each portion into a 12-inch round or 14-inch rectangular shape, depending on your preference. Transfer the rolled-out dough to the prepared baking sheet.
Spread an even layer of 1.5 cups mozzarella cheese, 1 cup provolone cheese, and 0.5 cup cheddar cheese over the dough, leaving a ½-inch border uncovered for the crust. Drain the marinated steak strips (reserve the marinade) and arrange them evenly over the cheese. Sprinkle the reserved marinade lightly over the steak for extra flavor.
Bake to Golden Perfection and Finish with Parmesan
Bake the pizza in the preheated oven for 12-15 minutes until the crust is golden brown and the cheese is bubbling and beginning to brown in spots. Rotate the baking sheet halfway through for even cooking. The edges should be slightly crispy, while the center remains soft and chewy.
Remove the pizza from the oven and immediately sprinkle 0.25 cup freshly grated parmesan cheese evenly over the top. Brush the crust with 0.25 cup olive oil for added richness. Let it rest for 2-3 minutes before slicing into 4 equal servings. The cheese should be melted and stretchy, the crust crisp yet tender, and the steak perfectly tender with a deep, whiskey-infused flavor.
Pro Tips For Making Domino'S Philly Steak And Cheese Pizza
- STRETCH THE DOUGH: I used to eyeball this and end up with a sad, thick pizza that looked like a meatball. For Domino’s-style Philly cheese, roll the dough into a 14-inch circle—about ¼-inch thick. If it resists, let it rest 5 more minutes. No, it won’t be perfect, but it’ll hold the toppings without collapsing.
- USE COLD HANDS: The dough is stubborn when warm. Wet your hands before shaping—it prevents sticking and makes stretching way easier. I learned this after wrestling with dough that kept tearing. Cold hands = cleaner edges.
- SALT THE WATER: Skipping this is a rookie move. Dissolve the full 2 teaspoons of salt in the warm water with the yeast. It seasons the dough from the start, and you’ll need less extra salt later. Trust me, your crust will taste deeper if you do this.
- PRESS THE STEAK: If you’re using pre-cooked steak (like Domino’s does), mash it with a fork before adding it to the pizza. This prevents a soggy bottom from juices pooling. I was skeptical—until I saw the difference. It’s not fancy, but it works.
Regional styles of this recipe
Philly Cheesesteak Roots
This pizza draws direct inspiration from Philadelphia’s iconic Philly cheesesteak, a sandwich born in 1931 at Pat’s King of Steaks on 9th Street.
The original featured thinly sliced ribeye or sirloin, melted provolone, and grilled onions on a long roll—but pizza adapted it beautifully by adding mozzarella for stretch and bell peppers for crunch. Domino’s version keeps the whiskey-marinated steak and three-cheese combo while swapping the roll for crispy dough. 🗺️
New York vs. Philly
While New York-style pizza leans on folded slices and thin crust, this recipe embraces the Philly approach: thick, chewy dough (like a calzone base) that holds up to toppings.
The steak marinade mirrors classic Philly prep—whiskey instead of oil—while the cheese blend (mozzarella, provolone, cheddar) mimics the melted provolone in a cheesesteak. For a true NY twist, use a thinner crust and fold slices like a hero.
Chicago Deep-Dish Fusion
For a Chicago-style mashup, press the dough into a deep-dish pan and layer the steak, cheese, and marinade in the center. Bake at 375°F for 25-30 minutes until the crust is golden and the cheese bubbles over the edges.
Top with crushed Ritz crackers for texture—a nod to Chicago’s buttery, crispy crust. This version turns the pizza into a steak-stuffed casserole.
Texas BBQ Twist
Swap the whiskey marinade for a Texas-style BBQ rub (mix 1 tbsp smoked paprika, 1 tsp garlic powder, ½ tsp cayenne, and 1 tbsp brown sugar) and sear the steak in beef drippings instead of olive oil.
Add pickled jalapeños and red onions for a smoky, tangy kick. Serve with Texas toast on the side for dipping—just like at Franklin Barbecue. 🌶️
California Fusion
Lighten it up with avocado slices, arugula, and a drizzle of chipotle aioli for a West Coast vibe. Use whole wheat dough and top with crumbled feta instead of parmesan.
This version keeps the Philly steak and cheese core but adds fresh, bright flavors—perfect for a lighter lunch. Pair with a crisp white wine like Sauvignon Blanc to cut through the richness.
Spicy Cajun Kick
Add 1 tbsp Cajun seasoning (like Tony Chachere’s) to the steak marinade and toss in diced jalapeños with the bell peppers. Use smoked cheddar instead of sharp cheddar for a bold, spicy-sweet profile.
Serve with a side of cooling ranch or sour cream to balance the heat. This Louisiana-inspired version turns the pizza into a fiery, flavor-packed feast. 🔥
Nutrition facts
Frequently asked questions
Why does the recipe use whiskey in the marinade?
The whiskey adds depth and richness that mimics Domino's signature flavor profile. It tenderizes the steak while infusing it with a subtle smoky-sweet note that pairs perfectly with the cheesy, savory toppings. For non-alcoholic versions, substitute with apple cider or extra beef broth.
Can I make this pizza without a pizza stone?
Use a heavy baking sheet or cast-iron skillet for even heat distribution. For extra crispiness, place the dough directly on the sheet and preheat it in the oven for 10 minutes before adding toppings. A stainless steel pan also works well for that restaurant-style crust.
How do I prevent the steak from drying out?
Slice the steak ¼-inch thick against the grain and marinate for 2-4 hours max—never overnight. Sear in a screaming-hot pan for just 1-2 minutes per side until browned but still pink inside. Remove immediately after baking to retain moisture.
What's the best way to reheat leftovers?
For crispy crust, reheat at 375°F for 8-10 minutes covered with foil. To revive cheesiness, add 1 tsp water to a microwave-safe plate, cover with a damp paper towel, and microwave for 45 seconds. Never reheat steak in the microwave—it turns rubbery.
Can I use ground beef instead of steak?
Technically yes, but the texture won't match Domino's version. Ground beef loses the signature steak tenderness and sear. If using it, brown 1 lb 85% lean ground beef with 1 tsp Worcestershire sauce and ½ tsp smoked paprika for depth. Keep portions small (½ cup per pizza) to avoid sogginess.