There is nothing like an authentic, toasty Philly cheesesteak. The warm, gooey cheese sauce, roasted peppers, and juicy, tender steak come together to form the ultimate sandwich. You can prepare this easy sheet tray Philly cheesesteak recipe for a whole crowd in just 30 minutes! It is so simple to throw everything on a sheet pan and bake it. You'll have authentic Philly Cheesesteak in no time!
This Philly cheesesteak sandwich recipe is perfect for watching a sporting event with friends, or just serving for family dinner. You can enjoy your sheet tray meal as is or on toasty hoagie rolls. Above all, this recipe is great for any crowd, and won’t keep you in the kitchen for an extended period of time.
Why You'll Love This Philly Cheesesteak Recipe
- Sheet Codes – Whenever I am able to make several individual meals – such as sandwiches – in one big batch at once, it feels like a total life hack. Therefore, preparing the filling for these sandwiches all at once on a sheet tray is such a win!
- Lovable Leftovers – To assemble these sandwiches, you simply throw the sauce and filling onto your rolls. For this reason, enjoying leftovers is super fast and easy. Simply reheat the meat, cheese and veggie mixture, and fill a fresh roll. Even from frozen, this filling thaws and reheats quickly, making it a great lunch option.
Ingredients For Sheet Tray Philly Cheesesteak
- Steak – For this recipe, I chose sirloin steak. You can substitute a rib eye cut of beef or flank steak if you prefer. You will want your steak to be sliced thinly, shaved, or use chopped steak.
- Onion – Onions are a signature part of a Philly cheesesteak sandwich. Sweet, yellow onion is ideal. It should be sliced thinly, but not diced. It is best to keep the veggies at a similar length as your meat slices.
- Peppers – You will need one red bell pepper and one green bell pepper. You can forego the peppers, but most cheesesteaks do include them. The sweetness from the red pepper, earthiness of the green pepper, and the slight bite that their texture will bring really makes the sandwich for me.
- Mushrooms – This recipe utilizes halved white mushrooms. Mushrooms are sometimes included in a Philly cheesesteak. I think that they add a nice quality to the dish, plus a helpful dose of C and D vitamins.
- Hoagie Rolls – Choose your favorite hoagie rolls for serving. You can serve them straight out of the bag, or you can butter them and throw them into the oven towards the end of your cook time to allow them to get a little toasty. Amoroso rolls are also great!
Seasonings for Steak
- Salt and Pepper – Salt and pepper are essential for seasoning both our filling and our sauce.
- Olive Oil – The meat and veggie filling gets tossed in oil before baking. This will keep them from sticking, and also help to incorporate the seasonings.
- Worcestershire – Worcestershire makes its appearance twice in this recipe, both in the filling and in the sauce.
- Garlic Powder – A little garlic powder helps to add depth of flavor to both the filling and sauce.
- Onion Powder – This recipe already has sliced onion in it, so when it comes to the seasoning, you want to be sure choose onion powder and not minced onion, as you do not want an overwhelming amount of onion flavor in the dish.
- Brown Sugar – The brown sugar helps to caramelize the onions, and keep your meat and veggies sweet and tender. You can substitute honey if you prefer.
- Dijon – Dijon adds just a hint of acidity to the dish!
Ingredients For Sauce
- Butter – The sauce that goes on the sandwiches is a gooey cheese sauce, which means that it all starts with a roux. Butter is the first ingredient!
- Flour – You can’t make a roux without flour! A little flour will help thicken your cheese sauce.
- Milk – Milk turns ordinary cheese into gooey sauce. I recommend whole milk for the most indulgent and creamy sauce, but it is up to you!
- Provolone – Choose a good quality provolone for your dish. The main stars of a Philly cheesesteak are, unsurprisingly, cheese and steak. So you want to make sure that your cheese is one that you love. It will melt best if it is shredded.
How to Make Philly Cheesesteak
1. Preheat oven to 390F, spray with non stick cooking spray.
2. Slice steak, onion, bell peppers and mushrooms thinly. In a large bowl mix this in with salt, pepper, olive oil, ¼ c Worcestershire, ½ tsp garlic powder, ½ tsp onion powder, brown sugar, and dijon mustard.
3. Spread evenly along a prepared sheet tray and bake for 15-18 minutes. Time will depend on thickness
4. Melt butter in a sauce pot and cook for 30 seconds.
5. Vigorously stir in the milk, garlic powder, onion powder, salt and pepper until smooth. Cook for another 1-2 minutes. Lower heat.
6. Add the Dijon, shredded provolone and Worcestershire and whisk until smooth.
7. Serve sauce warm on the Philly Cheese Steak Bake, or on the side, with hoagie rolls.
Step by Step Instructions For Philly Cheesesteak Recipe
Start by preparing your baking sheet. You will want a large baking sheet with a raised edge. Spray with a layer of cooking spray, and preheat your oven to 390. While your oven preheats, it is time to prepare your filling. Slice your steak, onion, and bell peppers into thin, similarly sized slices. Place them in a large mixing bowl. Halve your mushrooms and add them to the bowl.
Meanwhile, season your meat, veggies and cheesesteak toppings. Toss them in your salt, pepper, and olive oil. Mix in ¼ cup of your Worcestershire, ½ tsp of garlic powder, ½ tsp onion powder, 1 tablespoon Dijon mustard, and your brown sugar. Toss until everything is evenly coated.
Then, spread your filling mixture evenly onto your baking sheet. Bake for 15-18 minutes, until your meat is cooked.
Next, it is time to prepare your sauce. First, place a saucepot or large skillet over medium heat, and melt your butter.
Whisk your flour into the pot, and allow to thicken for 30 seconds.
Whisk in your milk, garlic powder, onion powder, salt and pepper. It is best to keep the contents of the pot moving as you add these ingredients. Mix until the sauce is smooth, with no cakey lumps.
Allow your sauce to cook for 1-2 minutes, and then lower the heat. Finally, add in 2 tsp Dijon mustard, 2 tsp Worcestershire sauce, and all of your provolone cheese. Whisk the sauce until the cheese has melted, and your sauce is fully incorporated and smooth. Remove from heat.
Once your filling and sauce are both done, you are ready to assemble and serve your Philly cheesesteaks! You can pour your sauce atop the filling and serve as is, or fill your hoagie rolls and serve warm. Afterward, it's time to enjoy and season with salt an pepper if needed.
- Keep leftovers in the refrigerator for up to 5 days.
- This dish can be frozen for up to 4 months. To reheat, warm in the oven at 350 for 8-10 minutes. Keep an eye on it, as overheating the cheese sauce can cause it to curdle.
- If you are preparing this dish for a crowd with mixed tastes, you can serve this dish in a slightly more customizable format, by allowing guests to fill their own rolls. Simply separate the vegetables when cooking and then allow people to assemble their sandwiches with their desired amounts of vegetables, meat and sauce. For instance, this is a great option if you have any vegetarian guests, as the mushrooms themselves make a lovely meat replacement!
- If you want to skip the sauce and use melted cheese you can just quickly toast the prepared sandwich with some sliced melted provolone cheese on top. You'll want to do this in high heat. I personally think however, making the sauce is so worth it! Cheez whiz even works on a pinch, but it won't be very authentic like my original toasted hoagie recipe.
Traditional Philly cheesesteaks are not served with mayonnaise on the bread. The cheese provides a creamy, gooey element that truly negates the need for mayo, but if you prefer to add some, the kitchen is your playground.
Ribeye, sirloin or flank steaks are the best choices for your Philly cheesesteak.
Most folks know of Philly cheesesteak to have sliced steak and cheese on a hoagie roll. It can feature provolone, cheese whiz, or American, and can often include peppers, onions, and mushrooms. Divergence in toppings, type of bread or cheese, or opting to use ground meat are all grounds for turning a “Philly cheesesteak” into an ordinary steak and cheese sub.
Looking for more easy sandwich dishes to try? Try these:
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Easy Sheet Tray Philly Cheesesteak Recipe
For the Steak
- 1 ½ lb. Sirloin Steak thinly sliced or shaved (may sub ribeye steak or flank steak)
- 1 medium Yellow Onion
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 ½ cup White Mushrooms halved
- ¼ tsp Pepper
- ¼ tsp Salt
- 3 tbs Olive Oil
- ¼ cup Worcestershire
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- 2 tbs Brown Sugar may sub honey
- 1 tbs Dijon Mustard
- 6 Hoagie Rolls
For the Sauce
- 2 tbs Butter
- 1 tbs Flour
- ½ cup Milk
- ¼ tsp Onion Powder
- ¼ tsp Garlic Powder
- ¼ tsp Salt
- ¼ tsp Pepper
- 8 oz Provolone Cheese
- 2 tsp Dijon
- 2 tsp Worcestershire Sauce
- tart preheating the oven to 390F and lining a raised edge baking sheet with non-stick cooking spray.
- Slice steak, onion and bell peppers thinly, along with the mushrooms and transfer to a large bowl.
- Spread evenly along a prepared sheet tray and bake for 15-18 minutes. Time will depend on thickness
- In a sauce pot over medium heat melt butter and whisk in the flour. Cook for 30 seconds to thicken.
- Vigorously stir in the milk, garlic powder, onion powder, salt and pepper until smooth. Cook for another 1-2 minutes. Lower heat.
- Add the Dijon, shredded provolone and Worcestershire and whisk until smooth.
- Serve sauce warm on the Philly Cheese Steak Bake, or on the side, with hoagie rolls.