Sheet Pan Philly Cheesesteak Sandwiches

updated Sep 4, 2021
Sheet Pan Philly Cheesesteak Sandwich Recipe

Sheet pan-sizzled steak, sliced onion, peppers, and mushrooms are topped with two cheeses and stuffed into soft sandwich rolls.

Serves4

Prep15 minutes to 25 minutes

Cook15 minutes to 17 minutes

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philly cheese steak on a plate with chips
Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

It’s no secret that sheet pans are the secret to easy weeknight meals. Chicken thighs, sausage, and shrimp are all excellent choices for sheet pan suppers, but have you ever considered preparing a sandwich on the pan?

Philly cheesesteaks are an American sandwich standard, usually prepared on a flat-top griddle. But why stand captive before a hot stove when you could spread the sandwich fixings onto a baking sheet, then slide it under the broiler to sizzle and brown? All that’s left to do is stuff the cheese-topped veggies and rosy pink steak slices into soft sandwich rolls for the easiest Philly cheesesteaks around.

Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

What Type of Steak Is Best for Cheesesteaks?

The top choice for these sheet pan Philly cheesesteaks is ribeye, but for a more affordable option, you can’t go wrong with sirloin. No matter which cut you choose, look for the following attributes:

  1. Marbling. Look for steak that is evenly and well-marbled with fat. The fat keeps the meat tender and juicy and provides flavor to the surrounding vegetables.
  2. Thickness. Look for a piece of steak that is cut thick. Steaks that are 1- to 1 1/2-inches thick are best for this sheet pan method. You’ll cook the steak whole before slicing to retain the perfectly pink medium doneness.

What’s Type of Cheese Is Best for Cheesesteaks?

Everyone has their own opinion on which cheese is best, from American to provolone and even Cheez Whiz. We’ve found that the combination of white American cheese and provolone cheese is best for Philly cheesteaks. The white American provides the creamy, melty texture we adore (without having to stir together a cheese sauce), while provolone lends nutty, salty flavors.

Order white American and provolone cheeses by weight at the deli counter — you’ll need 3 ounces of each. Then, use the large holes of the box grater to grate them. Alternatively, head to the cheese aisle and pick up the pre-sliced variety, which you’ll stack and slice crosswise into strips before adding to the sheet pan.

The Simple Trick for Stuffing More Filling into Each Sandwich

Philly cheesesteaks are piled high; they’re cheesy and messy to eat. I discovered that taking something out of the sandwich allowed me to add so much more in. Slice the soft hoagie rolls lengthwise about 3/4 of the way through. Then, use your fingers to pull out some of the soft interior of the rolls, leaving a sturdy border of bread. This will let you stuff even more meat, melty cheese, and tender veggies into the sandwich.

Sheet Pan Philly Cheesesteak Sandwich Recipe

Sheet pan-sizzled steak, sliced onion, peppers, and mushrooms are topped with two cheeses and stuffed into soft sandwich rolls.

Prep time 15 minutes to 25 minutes

Cook time 15 minutes to 17 minutes

Serves 4

Nutritional Info

Ingredients

  • 1

    (1 1/2-pound) boneless ribeye or sirloin steak (1- to 1 1/2-inches thick)

  • 2 tablespoons

    olive oil, divided

  • 1 1/2 teaspoons

    kosher salt, divided

  • 1/2 teaspoon

    freshly ground black pepper, divided

  • 2

    small red, yellow, or green bell peppers

  • 1

    large yellow onion

  • 8 ounces

    white button mushrooms

  • 2 tablespoons

    Worcestershire sauce

  • 3 ounces

    white American cheese (4 to 5 slices, or 1/2 cup shredded)

  • 3 ounces

    Provolone cheese, (4 to 5 slices, or 1/2 cup shredded)

  • 2

    (12-inch) soft sub, hoagie, or Italian sandwich rolls

Instructions

  1. Arrange a rack about 5-inches from the broiler element and heat the broiler to high.

  2. Place 1 ribeye or sirloin steak in a large bowl. Add 1 tablespoon of the olive oil, 1 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper, and massage all over the steak. Place in the center of a rimmed baking sheet.

  3. Prepare the following, placing them in the now-empty bowl: Core and slice 2 small bell peppers into 1/2-inch wide strips. Halve and slice 1 large yellow onion into 1/2-inch wide strips. Trim and cut 8 ounces white button mushrooms into 1/4-inch thick slices.

  4. Add 2 tablespoons Worcestershire sauce and the remaining 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to combine. Pour onto the baking sheet and spread into an even layer around the steak.

  5. Broil until the steak is browned on top, 4 to 5 minutes. Flip the steak and toss the vegetables with tongs. Broil the steak to medium doneness, or until an instant-read thermometer inserted into the thickest part of the steak registers 135°F to 140°F, 4 to 5 minutes more.

  6. Transfer the steak to a clean cutting board and let rest for 5 minutes. Toss the vegetables, then return the baking sheet to the oven. Broil until the vegetables are tender and browned around the edges, 4 to 5 minutes.

  7. Prepare the cheese: Shred 3 ounces American cheese and 3 ounces provolone cheese on the large holes of a box grater (about 1/2 cup each), or cut sliced cheese crosswise into thin slices. Using a serrated knife, cut into the side of 2 sub rolls about 3/4 of the way through the loaf. Use your fingers to pull out a portion of the interior of the rolls. Discard that bread or reserve it for another use.

  8. Thinly slice the steak across the grain, return to the baking sheet, and toss with the vegetables. Top with the cheeses. Return to the oven and broil until the cheeses are melted, 1 to 2 minutes.

  9. Use a flat spatula to transfer the cheesesteak filling into the rolls. Cut each roll crosswise in half.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.