Beef Alfredo Pizza (Printable)

Tender beef meets creamy Alfredo sauce and melted cheeses on a golden crust for a satisfying Italian-American fusion.

# What You'll Need:

→ Beef

01 - ½ pound sirloin steak, thinly sliced
02 - 1 tablespoon olive oil
03 - Salt and black pepper to taste

→ Alfredo Sauce

04 - 2 tablespoons unsalted butter
05 - 2 garlic cloves, minced
06 - ¾ cup heavy cream
07 - ½ cup grated Parmesan cheese
08 - ¼ teaspoon ground nutmeg
09 - Salt and black pepper to taste

→ Pizza Base & Toppings

10 - 1 medium 12-inch pizza dough
11 - 1 cup shredded mozzarella cheese
12 - ½ cup shredded provolone cheese
13 - ½ small red onion, thinly sliced
14 - 1 tablespoon chopped fresh parsley

# How to Make It:

01 - Preheat oven to 450°F. Place pizza stone in oven if using to preheat thoroughly.
02 - Heat olive oil in skillet over high heat. Season beef slices with salt and pepper. Sear quickly 1-2 minutes per side until browned. Remove and set aside.
03 - Melt butter in small saucepan over medium heat. Add minced garlic and sauté 1 minute until fragrant. Pour in heavy cream and bring to gentle simmer. Whisk in Parmesan cheese, nutmeg, salt, and pepper until smooth and slightly thickened. Remove from heat.
04 - Roll out pizza dough on lightly floured surface to desired thickness. Transfer to parchment-lined baking sheet or preheated pizza stone.
05 - Spread Alfredo sauce evenly over dough, leaving ½-inch border for crust. Sprinkle mozzarella and provolone cheeses over sauce. Arrange seared beef and red onion slices on top.
06 - Bake 14-18 minutes until crust is golden brown and cheese is bubbly and slightly browned.
07 - Remove from oven and let cool 3 minutes. Garnish with fresh chopped parsley. Slice into wedges and serve immediately.

# Expert Suggestions:

01 -
  • The homemade Alfredo sauce transforms ordinary pizza into something restaurant worthy in just minutes
  • Thinly sliced sirloin cooks so quickly that the entire dish comes together faster than delivery
02 -
  • Overcooking the beef in the skillet will make it tough on the final pizza since it cooks again in the oven
  • The Alfredo sauce thickens quickly as it cools, so spread it immediately while still warm and fluid
03 -
  • Preheating a pizza stone for at least 30 minutes yields the crispiest crust possible
  • Letting the pizza rest for three minutes after baking prevents the cheese from sliding off when you slice it

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