Sheet Pan Philly Cheesesteak Subs
January 26, 2022
SHEET PAN SUCCESS
We’ve been making these sheet pan Philly Cheesesteak Sandwiches the past few weeks . Tender steak with peppers, onions, and mushrooms and sandwiched between a toasted roll are made of. Everyone in the family loves this dish and I can confirm that leftovers are awesome as well. In fact, if you add a second sheet pan of peppers, onions, and mushrooms, you can make one meal and prep another in a cinch.
TIPS FOR COOKING PERFECT SHEET PAN DINNERS
Whether you’re making one of my favorite sheet pan dinners (these Philly Cheesesteak Sandwiches) or any other pasta on a weeknight, here are a few tips I swear by for getting an easy, delicious meal on the table every time.
- Use a nonstick sheet tray or line with parchment paper or aluminum foil to make cleanup easy breezy.
- Make sure your vegetables are all about the same density and chopped the same size. Meaning, don’t add big pieces of butternut squash with soft small pieces of zucchini.
- Think about a sauce while all of the action is happening in the oven. A simple sauce like a vinaigrette or a honey mustard sauce for dipping can transform a simple dinner.
- Make it HOT! I like to cook almost all of my sheet pan dinners at 425 degrees.
TOOLS FOR SHEET PAN DINNERS
My favorite sheet pans for these simple dinners are made by Nordicware. They are simply the best in the business and I’m particularly fond of their nonstick sheet trays.Print
Sheet Pan Philly Cheesesteak Subs
- Total Time: 35 minutes
- Yield: 6 servings 1x
Tender steak with peppers, onions, and mushrooms and sandwiched between a toasted roll are made of. Everyone in the family loves this dish and I can confirm that leftovers are awesome as well.
- ¼ cup olive oil, plus more for drizzling
- 1 tablespoon dijon mustard
- ¼ cup worcestershire sauce
- 2 cloves garlic, minced OR 2 frozen garlic cubes
- 1 tablespoon brown sugar
- Kosher salt and cracked black pepper
- 1 ½ lbs sirloin steak, thinly sliced
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 8 oz Mushrooms, optional
- 6 hoagie rolls
- 2 cups mozzarella or provolone cheese, shredded
- Preheat oven to 425°F.
- In a large mixing bowl, whisk the olive oil, dijon, worcestershire, garlic, brown sugar, and a big pinch of salt and pepper until combined. Add the thinly sliced steak, onions, bell peppers and mushrooms (if using) and toss until fully combined.
- Spread the steak and veggie mixture onto a sheet pan and roast for 15 minutes.
- Meanwhile, slice hoagie rolls and drizzle with olive oil transfer to separate sheet pan.
- Remove steak from the oven and increase the oven temp to a low broil. Scatter cheese over steak and veggies and return to oven along with the hoagie rolls to toast.
- Watch it closely for 1-2 minutes until the cheese is brown and bubbly and the rolls are toasted.
- Serve steak mixture in toasted buns.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
I made these tonight with chicken in place of the beef. I also added a few shakes of steak seasoning to add a smokey flavor. My entire family enjoyed it, which never happens! It’s great that the recipe allows each person to make it their own (lots of veggie, tiny bit of veggie, only meat). We served it with steak sauce and my husband and I added our fave pickled jalapeños on top. We will be keeping this recipe in rotation.