Simple Recipes for Every Day
Sheet Pan Philly Cheesesteak
- Serves: 6
- Prep Time: 20 min
- Cook Time: 20 min
Ingredients
- ¼ cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- ¼ cup Worcestershire sauce
- 1 teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon brown sugar
- 1½ pounds sirloin steak, very thinly sliced
- 1 large yellow onion, thinly sliced
- 1 green bell peppers, thinly sliced
- 1 red bell peppers, thinly sliced
- ½ pound cremini mushrooms, sliced (optional)
- 6 Hoagie rolls
Cheese Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon flour
- ½ cup whole milk
- 1 teaspoon Dijon mustard
- 4 ounces provolone cheese, roughly chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- ½ teaspoon sea salt
Method
Preheat the oven to 425°F with a rack in the middle position.
In a large bowl, mix the olive oil, mustard, Worcestershire, salt, pepper, garlic powder, onion powder, and brown sugar until combined. Add in the steak, onions, bell peppers, and mushrooms (if using) and turn to coat.
Spread out the steak and veggie mixture on a rimmed sheet pan and roast until the veggies are softened and the steak is cooked through, about 15 minutes.
Meanwhile, make the cheese sauce. In a small saucepan, melt the butter over medium heat. Sprinkle the flour over the butter and stir continuously until a thick paste forms, about 1 minute. Gradually pour in the milk, stirring, until incorporated. Add the mustard, provolone, garlic powder, onion powder, Worcestershire, and salt, whisking until the cheese has melted and the sauce has thickened, about 5 minutes more.
Remove the sheet pan from the oven and turn the oven to broil. Open the hoagie roll and toast them directly on the middle rack until lightly browned, 1-2 minutes.
Divide the steak and veggies between the hoagie rolls, then drizzle the cheese sauce and serve.