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Baked Philly cheesesteak on a baking sheet, drizzled with homemade provolone cheese sauce and roasted vegetables.

Sheet Pan Philly Cheesesteak

  • Author: chefjar
  • Total Time: 30 minutes
  • Yield: 6 1x


Make an easy and scrumptious Sheet Pan Philly Cheesesteak! Roast steak, onions, peppers, and mushrooms on a sheet pan for a mouth-watering weeknight dinner. Serve on hoagie rolls for an unbeatable sandwich experience.


  • ¼ cup avocado or extra-virgin olive oil
  • ¼ cup Worcestershire sauce
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • 1/2 teaspoon ground mustard
  • ½ teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1 teaspoon brown sugar
  • 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


  • 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.


Store: 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.

  • Prep Time: 15 min
  • Cook Time: 15 min
  • Category: Beef recipes
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 662 kcal
  • Sugar: 9 g
  • Sodium: 991 mg
  • Fat: 35 g
  • Carbohydrates: 46 g
  • Fiber: 3 g
  • Protein: 38 g
  • Cholesterol: 75 mg

Keywords: sheet pan philly cheesesteak, sheet pan philly cheese steak, philly cheesesteak