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Sheet Pan Philly Cheesesteak

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 15 min
  • Calories: 655
Steak, red and green bell peppers, onions and mushrooms with cheese sauce on a rimmed baking sheet for Philly Cheesesteak

This recipe kind of sells itself, right? It’s a Philly cheesesteak that you cook on a sheet pan! It’s your favorite indulgent meal, streamlined into a make-anytime meal.

Are You Living That Sheet Pan Life Yet?

Because you know we are, and we want that for you, too. The sheet pan dinner life is a good life. It’s one with easy clean up, and less prep work. It’s one where dinner happens in a way that requires just a little less hard-thinking, which is awesome anytime, and a lifesaver on a weeknight. Not only this is sheet pan cheesesteak recipe a winner in the easy clean-up department, it’s also a sure-fire recipe for an evening that features exactly zero complaints about dinner—everyone’s mouths will be too full of big hungry bites of sirloin-loaded, cheese sauce-topped hoagies.

ingredients laid out for sheet pan Philly cheese steaks mushrooms, red and green bell peppers, provolone, cream, mustard
mustard, olive oil, Worcestershire sauce in a small glass bowl
onions, bell peppers, thinly sliced steak and mushrooms in a glass bowl for homemade Philly cheese steaks
onions, bell peppers, thinly sliced steak and mushrooms in a bowl for Philly cheese steaks mixed in a bowl with marinade.

A Perfect Philly Cheesesteak Starts With A Few Basic Ingredients

So, really, a Philly cheesesteak is inherently a simple sandwich—it can be as basic as a hoagie roll stuffed with steak. We like to make things just a bit more exciting, so we’ve gone for the maximalist approach to filling our Philly cheesesteaks, although we’re still well within the bounds of “classic” cheesesteak ingredients (at the risk of making a few Philadelphia residents mad at us). To make the cheesesteak filling, you’ll simply mix up a marinade for the steak and veggies, and then roast the steak and veggies together on a pan—super easy, right? Here’s what gets cooked on the sheet pan:

  • Sirloin steak. This is definitely an upgrade from what some of the classic Philly cheesesteak restaurants use, and we highly, highly recommend it.
  • Bell peppers. We use a combo of red and green, but any kind you have is fine.
  • Onions.
  • Mushrooms. This is optional, and surely controversial to the true cheesesteak devotees of the world. The thing is, we happen to think they’re a really tasty addition! Take ‘em or leave ‘em.
2 tablespoons butter in a small soup pot
2 tablespoons butter melted in a small soup pot

Pardon Us, While We Just Drink This Philly Steak Cheese Sauce Straight Out Of The Pan.

As you may or may not know, what kind of cheese is on a Philly cheesesteak is kind of a life or death thing to some people. Provolone or white American cheese are both popular choices, for their mild, milky flavor and supreme melt-ability. Meanwhile, some would argue that it’s just not a Philly cheesesteak if it’s topped with any cheese other than good old-fashioned Cheez Wiz. While we love a good retro nibble, and we’re not above Cheese Wiz, we couldn’t help but give that cheese melt-puddle a little upgrade. Plus! This sheet pan Philly cheesesteak comes together so easily, that you’ve got a little extra time—while the sheet pan is in the oven, take a few minutes to whip up this ultra-cheesy, garlic-spiked Philly cheesesteak sauce. Here are all of the things that make this cheese sauce so good:

  • Butter
  • Flour
  • Dijon
  • Whole milk
  • Provolone cheese
  • Garlic powder
  • Onion powder
  • Worcestershire sauce
provolone cheese sauce in a small pot
thinly sliced steak bell peppers and onions cooked on a sheet pan for Philly Cheese steak

How To Make Sheet Pan Cheesesteaks

Sheet pan Philly cheesesteaks are pretty easy to make—ease is kind of the whole idea here— but we’ve got a few tips for you to make the making even easier!

  1. Pop your sirloin steak into the freezer for a bit before trying to slice it thinly—it’ll make it a lot easier to cut.
  2. When you’re making the Philly cheesesteak sauce, work slowly and be patient. The key to making a creamy, smooth cheese sauce is adding the milk very slowly while you stir constantly. Do that, and you’ll be successful—promise!
  3. Serve these assembly line-style! When the meat is done cooking and the cheese sauce is ready, let everyone fill their own hoagie rolls to their own liking. They can load up on onions and steak, and skip the sauce, or fill their roll with nothing but roasted veggies and cheese. They can do whatever they want—your work is done!
thinly sliced steak bell peppers and onions cooked on a sheet pan for Philly Cheese steak
thinly sliced steak bell peppers and onions cooked on a sheet pan for Philly Cheese steak with provolone cheese sauce

Tools You’ll Need:

More Sheet Pan Recipes to Streamline Your Evening

Come on in, the water’s fine! Sheet pans rule. Get into it!

sheet pan philly cheesesteaks on hoagies
sheet pan philly cheesesteaks on hoagies

Pass The Hoagies!

We hope you’re as crazy about this super cheesy, yummy sheet pan cheesesteak sandwich as we are. If you try it out, let us know! Snap a photo and tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Sheet Pan Philly Cheesesteak

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 15 min
  • Calories: 655

Ingredients

  • 1 ½ lbs Sirloin steak, very thinly sliced
  • ¼ cup Olive oil
  • 1 tbsp Dijon mustard
  • ¼ cup Worcestershire sauce
  • 1 tsp Salt
  • ¼ tsp Pepper
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • 1 tbsp Brown sugar
  • 1 large Onion, thinly sliced
  • 1 Green bell peppers, thinly sliced
  • 1 Red bell peppers, thinly sliced
  • ½ lb Mushrooms, optional
  • 6 Hoagie rolls

Provolone Cheese Sauce

  • 2 tbsp Butter
  • 1 tbsp Flour
  • 1 tsp Dijon
  • ¼ cup Milk
  • 4 oz Provolone cheese, ½” diced or roughly chopped if using slices
  • ¼ tsp Garlic powder
  • ¼ tsp Onion powder
  • 1 tsp Worcestershire
  • ½ tsp Salt

Method

  1. Heat oven to 425°F.
  2. In a large bowl, mix the olive oil, dijon, worcestershire, salt, pepper, garlic powder, onion powder and brown sugar until combined. Mix in the thinly sliced beef, onions, bell peppers and mushrooms (if using) until fully combined.
  3. Spread the meat mixture onto a rimmed baking sheet and bake for 15 minutes.
  4. Melt the butter in a small saucepan set over medium heat. Add the flour and stir for 1 minute. Add the milk, stirring until incorporated.
  5. Add the Dijon, provolone, garlic powder, onion powder, worcestershire and salt, whisk until sauce is slightly bubbly and sauce like, about 5 minutes.
  6. When the meat and veggie mixture is ready, open the hoagie rolls and toast them under the broiler for 1-2 minutes until lightly browned.
  7. Spoon the meat and veggies onto the hoagie, cover in cheese sauce and serve.