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Sheet Pan Philly Cheesesteak

May 5, 2023

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?

The sheet pan dinner life is a good life (read all about it in The Best Sheet Pan Dinners round up). 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. This sheet pan cheesesteak recipe is a winner in the easy clean-up department, and it’s also a sure-fire recipe for an evening that features exactly zero complaints about dinner. If your sheet pan is still dirty from last night’s dinner (it happens) you can keep it classic and make regular Philly Cheesesteak or a Philly Cheese Steak Skillet!

sheet pan philly cheesesteaks on hoagies made with sirloin steak, bell peppers, onions and mushrooms and cheese sauce
thinly sliced steak bell peppers and onions cooked on a sheet pan for Philly Cheese steak

A Perfect Philly Cheesesteak Starts With A Few Basic Ingredients

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.

ingredients laid out for sheet pan Philly cheese steaks mushrooms, red and green bell peppers, provolone, cream, mustard
mustard, olive oil and 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.

What Is In A Philly Cheesesteak?

It’s all about the cheese, of course. 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.

2 tablespoons butter in a small soup pot
2 tablespoons butter melted in a small soup pot

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!

provolone cheese sauce in a small pot
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
sheet pan philly cheesesteaks being scooped from a baking sheet onto toasted hoagie rolls

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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 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


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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Divide the steak and veggies between the hoagie rolls, then drizzle 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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  • Calvin

    It was delicious. Now, we're going to have to try it again because we didn't get every step of the process down pat, like making the cheese sauce. Burnt a bit of the roux, maybe from not stirring enough or maybe from using gluten-free flour. We used more steak than what was called for and didn't balance it out with more vegetables, which we'll address next time as well. The idea of freezing the steak a bit before thinly slicing it was great because where we picked up the steak didn't do custom slicing for some reason.

    Glad you enjoyed it Calvin! Hope it goes even better the next time!

  • Quinn

    Delicious! My family of 4 really enjoyed. Don't skip on the cheese sauce, it's the best part! If you don't have provolone, pepper jack is a good substitute. Thank you for this recipe!

    Thanks Quinn, we are so happy you and your family enjoyed this! We agree about the cheese sauce, so good we could drink. I mean we wouldn't...would we?

  • Jenn

    Had some dinner guests and everyone loved this! It was pretty simple to throw together too, which I always appreciate!

    Thanks Jenn, so happy to hear you all enjoyed it!

  • Denise

    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

    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!