Wood-Fired Philly Cheesesteak Folded Pizza Sandwich
A Philly cheesesteak gets a fiery Italian twist in this wood-fired folded pizza sandwich, baked to perfection in a Delivita oven. It’s everything you love about a classic cheesesteak — tender steak, sweet peppers, caramelised onions, and molten cheese — all hugged by blistered Delivita sourdough.
Prep Time
10mins
Cook Time
5 mins
Serves
2 (1 if you're hungry)
Skill Level
Intermediate
Ingredients
- 1x Delivita Sourdough
- 250 g ribeye or sirloin steak, thinly sliced (partially frozen for easy slicing)
- ½ green bell pepper, thinly sliced
- ½ onion, thinly sliced
- 1 tbsp olive oil
- Salt and black pepper to taste
- 100 g provolone, mozzarella, or a provolone–cheddar mix (shredded)
Method
1. Prep your dough
- - Make or stretch your pizza dough as usual — you want a thin 10–12 inch circle.
- - Let it rest on a floured peel or board while you prep the filling.
2. Cook the steak
- - Heat a cast-iron skillet or plancha inside the DeliVita (or use the mouth area if you have good control).
- - Add olive oil and butter; when sizzling, toss in the sliced steak.
- - Season with salt and pepper and cook just until browned — 1–2 min.
- - Remove and set aside. Don’t overcook; it’ll finish inside the folded dough.
3. Sauté the peppers and onions
- - In the same pan, add peppers and onions.
- - Cook until softened and lightly charred. Remove and set aside with the steak.
4. Assemble the folded pizza sandwich
- - On your floured board, place the cooked steak and peppers/onions on one half of the dough.
- - Keep the edges clean for sealing.
- - Fold the dough over like a calzone, press and crimp edges lightly.
- - Brush lightly with olive oil.
5. Wood-fire it
- - Slide the folded sandwich into the DeliVita (around 400–450 °C).
- - Bake 90 seconds to 2 minutes per side — turning halfway — until blistered and -golden.
- - You want a nice char but still soft and pliable.
6. Melt the cheese “on the paddle”
Here’s the fun part:
- - On your metal peel or a small sizzle pan, scatter the cheese (and cream cheese if using).
- - Add the cooked peppers and onions on top of the cheese mound.
- - Hold the peel just inside the oven mouth, letting the heat kiss the cheese until melted and bubbling — about 30–60 seconds.
- - The smoky heat gives it that melted-griddle look with wood-fire flavor.
7. Finish the sandwich
- - Pull out your baked folded pizza sandwich.
- - Using a spatula, slide the melted cheese/pepper/onion mixture directly over the top of the folded sandwich — gooey and sizzling.
- - Optionally, brush the crust with a touch of garlic butter or oil for sheen.
8. Serve
- - Slice in half to reveal the juicy steak filling, with the molten cheese cascading down.
- - Serve immediately with a few pickled sides or a drizzle of hot sauce.
Pro Tips
- - Char control: If your DeliVita runs very hot, keep the sandwich further from the flame side — use the rotation technique for even blistering.
- - Pre-chill steak: Makes thin slicing easier and prevents overcooking.
- - Experiment with cheese: Provolone gives authenticity, but a mozzarella–cheddar mix melts beautifully for that “pizza-meets-Philly” vibe.
