Beef Alfredo Pizza (Printable)

Tender beef, creamy Alfredo sauce, and melted cheeses atop a golden crust—a decadent twist on classic pizza night.

# 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 (optional)
09 - Salt and black pepper, to taste

→ Pizza Base & Toppings

10 - 1 medium (12 inch) pizza dough, store-bought or homemade
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 for garnish

# Directions:

01 - Preheat oven to 450°F. If using a pizza stone, place it in the oven during preheating.
02 - Heat olive oil in a skillet over high heat. Season beef slices with salt and pepper. Sear quickly for 1-2 minutes per side. Remove from heat and set aside.
03 - Melt butter in a small saucepan over medium heat. Add garlic and sauté for 1 minute. Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese, nutmeg, salt, and pepper. Stir until smooth and remove from heat.
04 - Roll out pizza dough on a floured surface to desired thickness. Transfer to a parchment-lined baking sheet or preheated pizza stone.
05 - Spread Alfredo sauce evenly over the dough, leaving a ½ inch border. Sprinkle mozzarella and provolone cheeses over the sauce. Distribute cooked beef and red onion slices on top.
06 - Bake for 14-18 minutes until crust is golden brown and cheese is bubbling.
07 - Remove from oven and let cool for 3 minutes. Garnish with fresh parsley, slice, and serve immediately.

# Expert Tips:

01 -
  • The Alfredo sauce creates this incredibly creamy base that you never get on regular pizza
  • Seared sirloin elevates everything from typical pepperoni night to something restaurant-worthy
02 -
  • Overworking the Alfredo sauce can cause it to separate, so stir gently and remove from heat once smooth
  • A properly heated oven makes the difference between soggy crust and perfectly crisp edges
03 -
  • Slice your beef while it's partially frozen for paper-thin, even cuts
  • Let the pizza rest for those three minutes, or the cheese will slide right off when you slice

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