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Sheet Pan Philly Cheesesteak Subs

  • Author: kelseynixon
  • 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


  1. Preheat oven to 425°F.
  2. 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.
  3. Spread the steak and veggie mixture onto a sheet pan and roast for 15 minutes.
  4. Meanwhile, slice hoagie rolls and drizzle with olive oil transfer to separate sheet pan.
  5. 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.
  6. Watch it closely for 1-2 minutes until the cheese is brown and bubbly and the rolls are toasted.
  7. Serve steak mixture in toasted buns. 
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes