Busy weeknights call for meals that are quick to prep yet packed with flavor. This Sheet Pan Philly Cheesesteak fits the bill perfectly—minimal cleanup and all the indulgent flavors of your favorite Philly cheesesteak, simplified for a make-anytime meal.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6
Why You’ll Love This Recipe
- Minimal cleanup thanks to the sheet pan technique.
- Quick cooking time makes it suitable for weeknight meals.
- Packed with the classic flavors of a Philly cheesesteak.
- Customizable with optional ingredients like cremini mushrooms.
Ingredients
- ¼ cup extra-virgin olive oil: Provides a rich base for marinating the steak and veggies.
- 1 tablespoon Dijon mustard: Adds tangy depth to the marinade; yellow mustard can be used if needed.
- ¼ cup Worcestershire sauce: Infuses a savory umami flavor into the dish.
- 1 teaspoon sea salt: Enhances the overall flavor.
- ¼ teaspoon freshly cracked black pepper: Adds a touch of heat.
- ½ teaspoon garlic powder: Provides a subtle garlic flavor without overpowering the dish.
- ½ teaspoon onion powder: Complements the garlic powder for a balanced taste.
- 1 tablespoon brown sugar: Balances the savory elements with a hint of sweetness.
- 1½ pounds sirloin steak, very thinly sliced: The protein star, ensures tenderness when sliced thinly.
- 1 large yellow onion, thinly sliced: Adds sweetness and depth of flavor as it caramelizes.
- 1 green bell pepper, thinly sliced: Provides a fresh, slight bitterness that contrasts well with the steak.
- 1 red bell pepper, thinly sliced: Adds sweetness and color to the dish.
- ½ pound cremini mushrooms, sliced (optional): Offers an earthy flavor and umami if desired.
- 6 Hoagie rolls: The traditional vehicle for serving your cheesesteak.
- 2 tablespoons unsalted butter: Forms the base of the cheese sauce; can substitute with margarine.
- 1 tablespoon flour: Thickens the cheese sauce effectively.
- ½ cup whole milk: Provides creaminess to the cheese sauce; can use 2% milk if preferred.
- 1 teaspoon Dijon mustard: Adds tang to the cheese sauce.
- 4 ounces provolone cheese, roughly chopped: Melts smoothly to create the signature cheesy topping.
- ¼ teaspoon garlic powder: Enhances the cheese sauce with a hint of garlic flavor.
- ¼ teaspoon onion powder: Complements the garlic in the sauce for uniformity.
- 1 teaspoon Worcestershire sauce: Enriches the cheese sauce with depth and umami.
- ½ teaspoon sea salt: Balances the flavors in the cheese sauce.
How to Make It
Step 1: Preheat Your Oven
Preheat the oven to 425°F with a rack in the middle position. Preheating ensures that the steak and veggies roast evenly and develop a nice caramelization.
Step 2: Prepare the Marinade
In a large bowl, combine the olive oil, Dijon mustard, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and brown sugar. Whisk until smooth. Add the steak slices, onions, bell peppers, and optional mushrooms. Toss to coat the ingredients thoroughly, allowing the flavors to infuse.
Step 3: Roast to Perfection
Spread the marinated steak and vegetables evenly across a rimmed sheet pan. Place in the oven and roast for about 15 minutes, or until the veggies are soft and the steak is cooked through. Stir halfway through to ensure even cooking.
Step 4: Make the Cheese Sauce
While the steak roasts, melt the butter in a small saucepan over medium heat. Sprinkle in the flour, stirring continuously until a smooth paste forms. Gradually pour in the milk while stirring. Add Dijon mustard, provolone cheese, garlic powder, onion powder, Worcestershire sauce, and salt. Whisk until the cheese is melted and the sauce is smooth and thickened, about 5 minutes.
Step 5: Toast the Hoagie Rolls
Once the steak is done, switch the oven to broil. Place the opened hoagie rolls directly on the middle oven rack and toast under the broiler until golden, 1-2 minutes. Watch them closely to prevent burning.
Step 6: Assemble Your Cheesesteaks
Fill each toasted roll with the hot steak and vegetable mixture. Drizzle generously with the cheese sauce. Serve immediately while warm, ensuring the cheese sauce envelops the filling perfectly.
Recipe FAQs
Can I use a different cut of beef?
Yes, ribeye or New York strip can substitute sirloin. Just ensure you slice them very thinly for tender results.
What if I don’t have provolone cheese?
Moist mozzarella or Monterey Jack are effective substitutes. They melt well and complement the steak flavors without overpowering them.
Can I make this recipe ahead of time?
You can prep the steak and marinade up to a day ahead. For best results, cook the steak fresh to maintain its texture and flavor.
