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Sheet Pan 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.


Steak, red and green bell peppers, onions and mushrooms with cheese sauce on a rimmed baking sheet for Philly Cheesesteak

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:  20 min
  • Calories: 668


  • 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 medium 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

Provolone Cheese Sauce

  • 2 tablespoons unsalted butter
  • 1 tablespoon flour
  • ½ cup whole milk
  • 1 teaspoon dijon mustard
  • 4 ounces provolone cheese, ½-inch diced or roughly chopped if using slices
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 teaspoon Worcestershire
  • ½ teaspoon sea salt


  1. Preheat the oven to 425°F with a rack in the center position.

  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 steak, onions, bell peppers and mushrooms, if using.

  3. Spread the steak and veggie mixture onto a rimmed baking sheet and bake until the veggies are softened and the steak is cooked through, about 15 minutes.

  4. Meanwhile make the provolone cheese sauce. In a small saucepan set over medium heat, melt the butter. Sprinkle the flour over the butter and stir until thickened, about 1 minute. Very slowly stir in the milk, until incorporated. Add the dijon, provolone, garlic powder, onion powder, Worcestershire and salt, whisking until the sauce has thickened, about 5 minutes.

  5. Remove the steak from the oven. Turn the oven broiler on.

  6. Open the hoagie rolls and place them on the center oven rack open side up. Broil until lightly browned, 1-2 minutes.

  7. Spoon the steak and veggies into the hoagie rolls, drizzle with the cheese sauce and serve.

Nutrition Info

  • Per Serving
  • Amount
  • Calories668
  • Protein37 g
  • Carbohydrates49 g
  • Total Fat36 g
  • Dietary Fiber3 g
  • Cholesterol77 mg
  • sodium992 mg
  • Total Sugars12 g

Sheet Pan Philly Cheesesteak

Questions & Reviews

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  • Denise Giuliano

    Made this for our Super Bowl party While our team did not pull out a win, these were a HUGE win -- earning rave reviews from my Philly Man. I made both beef and chicken, using the same marinade/cheese sauce and both types were delicious. Will use this recipe again and again.

    Thanks Denise, we are so happy you loved them!

  • Margaret Takita

    Love this one, easy, quick, and delicious! A sure crowd pleaser and extra bonus if you are near a trader joe's who already sells the meat thin sliced!

    Thanks Margaret, we are so happy you love it!

  • Michelle

    This is my favorite way to make cheesesteaks. The recipe is fantastic and comes together so quickly!

    Thank you Michelle, so happy to hear this!

  • Rachel C

    This was delicious, especially with sirloin steak. My 17 month old daughter loved the cheese sauce! Of note, I needed a lot more than 1/4 cup milk to get it to a sauce-like consistency.

    Glad you guys enjoyed it, Rachel! Thanks for trying it out.