This Sheet Pan Philly Cheesesteak is an effortless and delicious meal! Roast steak, onions, peppers, and mushrooms on a sheet pan for a delicious weeknight dinner. Serve on hoagie rolls for the ultimate sandwich experience.
Sheet Pan Philly Cheesesteak
We love the sheet pan dinner life and you will too! It means less prep and easy clean up, making weeknight dinners a breeze. This Philly cheesesteak recipe not only checks those boxes, but it's also guaranteed to satisfy even the pickiest eaters. With juicy sirloin, melted cheese sauce, and fluffy hoagie rolls, it’s sure to leave everyone satisfied and happy.
👩🍳 Tips
- Use a high-quality sirloin steak for the best flavor and texture.
- Slice the steak and vegetables very thinly so that they cook evenly and quickly.
- Mix the marinade ingredients well to ensure that everything is evenly coated.
- Don't overcook the steak or vegetables, as they can become tough and dry.
- Use freshly grated provolone cheese for the best melting and flavor.
- Serve the cheesesteaks assembly line-style so that everyone can customize their own sandwich to their liking.
Sheet Pan Philly Cheesesteak Ingredients
A Philly cheesesteak is a simple sandwich made of a hoagie roll and steak. However, to add some excitement, we've taken a maximalist approach while staying true to classic ingredients. Making the filling is super easy - mix up a marinade for the steak and veggies and roast them together on a sheet pan. The ingredients include sirloin steak, bell peppers (red and green), onions, and optional mushrooms. We highly recommend using sirloin steak as an upgrade from the classic version.
- Avocado or extra-virgin olive oil: Either oil works well for this recipe, depending on your preference. Avocado oil has a higher smoke point, which makes it better for high-heat cooking, while olive oil adds a delicious flavor.
- Worcestershire sauce: This savory sauce adds a depth of flavor to the marinade for the steak and veggies.
- Salt and black pepper: These classic seasonings enhance the flavors of the other ingredients.
- Ground mustard, onion powder, garlic powder, and dried thyme: These spices add a delicious depth of flavor.
- Brown sugar: A touch of sweetness helps balance the savory flavors in the marinade.
- Sirloin steak: Look for a very thinly sliced sirloin steak for best results.
- Yellow onion, green bell pepper, and red bell pepper: These classic Philly cheesesteak veggies add a delicious crunch and sweetness to the sandwich.
- White button mushrooms (optional): If you like mushrooms, they add a nice earthy flavor to the dish. However, feel free to leave them out if you're not a fan.
Provolone Cheese Sauce For Philly Cheesesteak
Elevate your Sheet Pan Philly Cheesesteak to the next level with this creamy and flavorful Provolone cheese sauce. Perfect for drizzling or dipping! You'll need:
- Butter: Use unsalted butter so you can control the amount of salt in the recipe.
- Flour: This is used to thicken the sauce.
- Whole milk: Use whole milk for a richer and creamier sauce.
- Dijon mustard: Adds a tangy flavor and helps to emulsify the cheese sauce.
- Provolone cheese: Grated Provolone cheese melts easily and has a mild flavor that pairs well with the cheesesteak.
- Garlic powder and onion powder: These add extra flavor to the sauce.
- Salt and pepper
How to Make Sheet Pan Philly Cheesesteak
- Preheat your oven to 425°F.
- In a large bowl, mix together avocado oil, Worcestershire sauce, salt, pepper, ground mustard, garlic powder, onion powder, thyme, and brown sugar. Add in the thinly sliced sirloin steak, onions, bell peppers, and mushrooms (optional), and toss until coated.
- Spread the mixture in a single layer on a baking sheet and bake for about 15 minutes until the veggies are tender and the steak is fully cooked.
How to Make Provolone Cheese Sauce
- Heat butter in a small skillet or saucepan over medium heat. Stir in flour and cook for about 1 minute until the mixture thickens.
- Gradually add milk while stirring continuously.
- Add Dijon mustard, provolone cheese, garlic powder, onion powder, salt, and pepper. Whisk everything together and cook for around 5 minutes until the sauce thickens.
Serving
When the meat is done cooking and the cheese sauce is ready, let everyone fill their own hoagie rolls to their own liking. They can load up on onions and steak, and skip the sauce, or fill their roll with nothing but roasted veggies and cheese. They can do whatever they want—your work is done!
🗄️ Storage
Transfer the leftovers to an airtight container and refrigerate for up to 3-4 days. To reheat, preheat the oven to 350°F, and heat for about 10-15 minutes, or until warmed through.
🔎 Frequently Asked Questions
You can use flank steak or ribeye, but keep in mind that the cooking time may vary depending on the thickness of the slices.
Yes, you can make the cheese sauce ahead of time and reheat it when ready to serve. To reheat, place the saucepan over low heat and stir occasionally until heated through.
You can substitute the provolone cheese with other types of cheese such as American, Swiss, or mozzarella, but the flavor and texture of the cheese sauce may vary.
Omit the steak and use a meat substitute such as seitan or tofu. To make it vegan, use non-dairy milk and cheese alternatives.
Yes, you can freeze the leftovers in an airtight container for up to 2-3 months. To reheat, thaw in the refrigerator overnight and bake in the oven at 350°F until heated through.
Love Philly Cheesesteak? Try These!!!
Philly Cheesesteak Meatloaf Recipe
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Sheet Pan Philly Cheesesteak
Ingredients
- ¼ cup avocado or extra-virgin olive oil
- ¼ cup Worcestershire sauce
- 1 teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon ground mustard
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 teaspoon brown sugar
- 1½ pounds sirloin steak very thinly sliced
- 1 medium yellow onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- ½ pound white button or cremini mushrooms sliced, optional
- 6 Hoagie rolls
For The Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 cup whole milk
- 1 teaspoon Dijon mustard
- 4 ounces grated provolone cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F.
- In a large bowl, combine oil, Worcestershire sauce, salt, pepper, ground mustard, garlic powder, onion powder, thyme and brown sugar. Mix well.
- Add the steak, onions, bell peppers, and mushrooms to the bowl and mix everything together until everything is coated with the mixture.
- Spread everything onto a baking sheet in a single layer. Bake for approximately 15 minutes, or until the vegetables are tender and the steak is fully cooked.
- While the steak and veggies are cooking, make the provolone cheese sauce. Melt the butter in a small saucepan over medium heat. Add the flour and stir until the mixture thickens, which should take approximately 1 minute. Gradually pour in the milk, making sure to stir continuously until the milk is fully incorporated.
- Add in the Dijon mustard, provolone cheese, garlic powder, onion powder, pepper and salt. Whisk the mixture together until the sauce thickens, which should take around 5 minutes.
- Once the steak and veggies are done, remove from the oven.
- Turn on the oven broiler. Open the hoagie rolls and place them with the open side facing upwards on the center oven rack. Broil them for about 1-2 minutes or until they turn light brown. Spoon the steak and veggies into the hoagie rolls, drizzle them with the cheese sauce, and serve.
Notes
Nutrition
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Jenny says
It’s a keeper recipe!! Made as written and my picky husband loved it too.
Tatiana says
Thank you, Jenny! I'm so happy to hear it’s a keeper! And getting approval from a picky eater is always a win.