Easy Sheet Tray Philly Cheesesteak Recipe

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

Cook Time 15

Servings servings

Calories 625kcal

Ingredients

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 teaspoon Pepper
¼ teaspoon Salt
3 tbs Olive Oil
¼ cup Worcestershire
½ teaspoon Garlic Powder
½ teaspoon 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 teaspoon Onion Powder
¼ teaspoon Garlic Powder
¼ teaspoon Salt
¼ teaspoon Pepper
8 oz Provolone Cheese
2 teaspoon Dijon
2 teaspoon Worcestershire 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.

Nutrition