Philly cheesesteak is a classic for a reason: The combination of savory, thinly-cooked steak with slightly sweet veggies and gooey cheese is always a delicious treat. In the recipe below, you prepare everything on just one sheet pan, meaning this whole meal can be made with very little fuss or mess — and in just 30 minutes.
There are two schools of thought when it comes to the cheese on the eponymous cheesesteak. Some prefer provolone, while others like classic Cheez Whiz. You can use the latter, if you prefer — just add it directly to the sandwiches before serving.
Sheet Pan Philly Cheesesteaks
4
5 minutes
25 minutes
30 minutes
1 onion, halved and cut into thin slices
1 green bell pepper, halved and cut into thin strips
8 ounces cremini mushrooms, thinly sliced
4 tablespoons vegetable oil, divided
1 tablespoon Worcestershire sauce
2 tablespoons Montreal steak seasoning, divided
1 ⅓ pound flank steak
1 cup shredded provolone cheese
4 hoagie rolls
Preheat the oven to 350° Fahrenheit.
Combine the onions, peppers, mushrooms, 3 tablespoons of the oil and ½ tablespoon of the steak seasoning in a bowl. Toss well to combine and set aside.
Rub the flank steak with the remaining oil and the Worcestershire sauce, and season on all sides with the remaining Montreal seasoning. Place in the center of nonstick baking sheet, and scatter the vegetables around the steak.
Bake for 15 minutes, then turn on the broiler and broil for about 5 minutes, or until nice and brown.
Remove the flank steak from the tray, and thinly slice across the grain. Add the pieces of steak back to the tray and cover with the cheese. Broil until the cheese is melted.
Pile the filling on the rolls and serve.
