This classic sandwich recipe is finished in 30 minutes. Feed a crowd or a big family!
Course Lunch
Cuisine American
Keyword philly cheesesteak sandiwches, sandwiches, sheet pan recipe
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Servings 6servings
Calories 625kcal
Ingredients
For the Steak
1 ½lb.Sirloin Steakthinly sliced or shaved (may sub ribeye steak or flank steak)
1medium Yellow Onion
1Red Bell Pepper
1Green Bell Pepper
1 ½cupWhite Mushroomshalved
¼tspPepper
¼tspSalt
3tbsOlive Oil
¼cupWorcestershire
½tspGarlic Powder
½tspOnion Powder
2tbsBrown Sugarmay sub honey
1tbsDijon Mustard
6Hoagie Rolls
For the Sauce
2tbsButter
1tbsFlour
½cupMilk
¼tspOnion Powder
¼tspGarlic Powder
¼tspSalt
¼tspPepper
8ozProvolone Cheese
2tspDijon
2tspWorcestershire Sauce
Instructions
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.
Notes
ips: May be frozen up to 4 months and reheated by oven for 8-10 minutes on 350F. Make sure to not overheat cheese sauce or it will curdle. Keep refrigerated for up to 5 days.