Easy Philly Cheese Steaks
Easy and Cheesy, these Sheet Pan Philly Cheese Steaks are everything you love about cheese steaks with a fraction of the work. Tender meat, flavorful peppers, onions, and mushrooms, and plenty of ooey-gooey cheese to satisfy any Philly Cheese Steak craving.
Sheet Pan Philly Cheese Steak
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I love a meal that is quick and easy to make, and this Sheet Pan Philly Cheese Steak comes together in under 30 minutes, and is ridiculously easy. You really only need a few simple ingredients, and a baking sheet!
If you are in a real hurry, you could even purchase the pre-chopped peppers, onions, and mushrooms at your local grocery store. On nights when I am in a rush, that makes this a 2 minute prep dinner! I call that a win.
You just throw everything on the tray, and bake! If you want a tasty side, make these sweet potato fries.
I love all things Philly Cheese Steak, like this tasty Philly Cheese Steak stuffed french bread, and I will never turn down a good sandwich, give me a Reuben, a BLT, or even a PB and J and I am a happy girl. But there is something about melty cheese, delicious onions, peppers, and mushrooms, with chunks of flavorful beef that really makes my mouth water.
Traditionally a Philly Cheese Steak is made with a Sirloin cut, but I love flank steak and the versatility of it. I used it a few weeks back in a flank steak sheet pan fajita and loved how tender and delicious it ended up (especially when cut thin) that I knew I wanted to try it for a Sheet Pan Philly Cheese Steak. And boy am I glad I did. It is delicious! And if you cut it super thin, you get enough chew to get that heartiness, while keeping it tender and delicious. Just be sure to cut against the grain!
Then you can enjoy the tender, delicious goodness of this Sheet Pan Philly Cheese Steak. I mean seriously, just look at that filling. Tell me you don’t want to dive right in?
Tips for Sheet Pan Philly Cheese Steaks:
- Make sure you melt the cheese long enough that it is easy to stir through
- Toast the rolls to add texture, and to keep them from getting soggy
- Season to your personal preference.
- Adjust quantities and ratios of onions, peppers, and mushrooms to personal preference.
- Rest meat for 10 minutes before slicing to help it stay juicy and tender.
- Eat while wearing this shirt!
Enjoy!
Other beef recipes that you may enjoy:
- Sheet Pan Beef and Broccoli
- Easy Mongolian Beef
- Italian Beef Stew
- Honey Balsamic Marinade Beef Kabobs
- Crock Pot Beef Stroganoff
- Philly Cheesesteak Sliders
- Philly Cheese Steak Stuffed Peppers
Sheet Pan Philly Cheese Steak
Ingredients
- 1 1/4 lb flank steak
- Salt and Pepper
- 1 tbs Olive Oil
- 1 Tbs Worcestershire Sauce
Filling
- 1 cup chopped mushrooms
- 1 cup yellow onion
- 1 cup green pepper
- 1/2 Tbs olive oil
- 1 Tbs Worcestershire Sauce
- Salt and pepper to taste
- 8 slices provolone cheese
- 4 Hoagies
Instructions
- Preheat oven to 350 degrees
- Place flank steak on a baking sheet, and season with salt and pepper. I use Nordic Ware Baking Sheetbecause they will never rust, heat evenly, and are made in the USA.
- Pour olive oil and Worcestershire Sauce over the top, and rub in.
- In a bowl combine peppers and onions and mushrooms, and add olive oil, Worcestershire, and salt and pepper, stir to combine.
- Dump around the outside of the flank steak, over the tray.
- Bake 15 minutes
- Broil 3-5 minutes
- Take flank steak off tray, and slice into very thin slices, and bite sized pieces. Add back to the tray
- Cover the meat and veggies with the provolone cheese
- Bake with cheese 5-7 additional minutes at 350 degrees
- Stir well to combine cheese with veggies and meat
- Load up hoagies, season with additional salt and pepper if desired
- Enjoy!
Video
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Vanessa says
Philly Cheesesteaks should be made with Rib Eye.
Sirloin is an ‘alright’ substitute, just not the same!
Rib Eye is such a better cut of steak…
Rachael says
Thanks for the tip! I appreciate it.
Marilyn says
I’m making this for supper on Thursday I will let you know how it turns out.
Rachael says
Thanks Marilyn I hope you guys love it.
Emre says
I think that Really nice Articles. More importantly I love this Recipe to much.
Davis says
cheese steak always is a healthy choice, add some garlic for maintaining the super healthy diet. Good article and hope you will continue this. Appreciate it.
michelle says
how is this only 8.9g carbs? what bun are you using?
dianne hebert says
really like this recipe very easy and is a much requested meal
Kelsey says
This may be a stupid question, but if I’m baking it in the oven on 350, my oven doesn’t have a broil setting so I’ve just had to turn it to 500+ to broil something in any other situation…how would that work with this recipe?
THANKS 🙂
Rachael says
I think that would work, and just move the rack up so that it is closer to the heating element.
Mary Hill says
I rarely see flank steak in my stores. Is London Broil similar?
Rachael says
You could use Sirloin instead!
abcya says
One of the best cooking “revelations”! I wish i knew it before. What a great recipe! Thank you 🙂