Philly Cheesesteak Pizza

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  • 1 Boboli® 12″ 100% Whole Wheat Thin Pizza Crust
  • ¼ cup ⅓ less-fat Philadelphia® cream cheese, softened
  • 1 Tbsp extra virgin olive oil, divided
  • 6 oz flank steak, thinly sliced into bite-sized strips
  • 1 tsp Worcestershire sauce
  • ½ tsp black pepper, divided
  • ½ tsp Kosher salt, divided
  • 1 green bell pepper, diced
  • 4 oz Cremini mushrooms, sliced
  • ½ medium sweet onion, diced
  • 1 Tbsp garlic, minced
  • 8 slices Sargento® Ultra Thin Provolone Cheese Slices


Preheat oven to 450 degrees. Place Boboli® crust on baking sheet. Using the back of a spoon, evenly spread cream cheese over the entire crust, leaving a ½-inch border, set aside.

In a medium sized skillet, heat ½ Tbsp extra virgin olive oil over medium heat and add flank steak strips, Worcestershire sauce, ¼ tsp salt and ¼ tsp pepper, cook until meat is done. Remove steak from skillet and place in a medium sized bowl, set aside.

In that same skillet, add remaining ½ Tbsp extra virgin olive oil. When olive oil is heated, add green bell pepper, mushrooms, onion, minced garlic and remaining ¼ salt and ¼ tsp pepper and sauté over medium heat. Sauté until onions and mushrooms are tender, about 3-4 minutes.

Add mushroom mixture to the steak bowl and mix well. Spread mixture over Boboli® crust. Place provolone cheese slices over pizza top.

Bake for 8-10 minutes until the cheese on top is golden brown.

Per Serving: (1 slice)
6 Smartpoints
Calories: 205
Fat: 9g
Saturated Fat: 3g
Carbohydrates: 19g
Fiber: 3g
Sugar 3g
Protein: 14g

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