Sheet Pan Philly Cheesesteak Recipe
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Sheet Pan Philly Cheesesteak sandwiches combine a fan-favorite meal with low-effort cooking. Roast shaved ribeye, colorful peppers, onions, and earthy mushrooms all on one pan, then top with cheese and stuff into toasted sandwich rolls. It’s one of the easiest ways to get dinner on the table while ensuring everyone is happy and full. And this recipe is easy to double!
Sheet Pan Philly Cheesesteak
While this classic sandwich filling is usually prepared on a griddle, you can achieve a similar effect by making Philly cheesesteak on a sheet pan!
Plus, it makes dinnertime so much easier when you don’t have to babysit a hot surface.
Pop everything in the oven while you work on the sides, then add the cheese when you toast the sandwich rolls.
I always seem to forget about sandwiches when planning my meals, but as soon as I eat one, I’m reminded how yummy and filling they are!
And there are so many different options to choose from, whether you’re looking for tangy pulled pork, light and refreshing tuna salad, party-ready sliders, and everything in between.
Ingredient Notes and Substitutions
- Steak – I love to use ribeye for sheet pan Philly cheesesteak — the marbling adds so much flavor, and the meat is super tender and juicy once cooked.
Feel free to substitute sirloin or flank steak if needed. - Veggies – No cheesesteak sandwich is complete without peppers and onions! Green and red bell peppers are the classic colors, though any kind will work.
Stick with yellow or white onions.
I also include white or brown mushrooms to boost the meaty flavor while bulking up the filling. You can certainly leave them out if preferred. - Cheese – Stick with classic provolone for this Philly cheesesteak sheet pan recipe. I usually just grab a package of slices to save time.
You can also opt for American cheese or even Cheez Whiz, both of which melt down a bit faster. - Sauce – A savory combination of Worcestershire sauce and olive oil, plus garlic and onion powder, Italian seasoning, and salt and pepper.
Any neutral oil works just as well, and you can replace all of the spices with your favorite seasoned salt blend. - Hoagie Rolls – These are soft yet sturdy, perfect for soaking up all the yummy juices without dissolving in your hands.
Swap another type of sandwich roll or any sturdy bread.
Tips and Tricks to Make Perfect Baked Philly Cheesesteak
- Slice the ingredients into similar sizes and shapes.
They won’t be exact, but they should at least be an even thickness — and the peppers, onions, and steak should be a similar length.
Consistency is key to everything baking evenly, otherwise, your veggies may end up mushy before the meat is done. Or, the beef will be overcooked while the veggies are still crunchy.
- Don’t want to use your broiler?
Toast your hoagies on the stove! Heat a wide skillet over medium while you butter the inside of each roll, then place the open rolls in the skillet, butter side down.
Cook for a few minutes, until they are lightly toasted on the inside and the edges start to turn brown.
You can also toast the buns in your air fryer or toaster oven if you’d like!
- Make cleanup even easier!
While I’m partial to cooking sheet pan Philly cheesesteak directly on the hot surface, you can easily line your baking sheet with foil or parchment.
Once dinner is served and leftovers are tucked away, all you have to do is toss the lining and give your pan a quick rinse!
Prep Ahead
- Thinly slice steak
- Slice veggies
- Cut cheese into strips
- Slice hoagie rolls (if needed)
Kitchen Tools You Will Need
- Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Tongs – I find these to be the easiest way to stuff hoagie rolls with baked Philly cheesesteak filling.
Serving Suggestions
Pair sheet pan Philly cheesesteak sandwiches with favorites such as French fries, onion rings, pickles, and potato chips.
I’ll usually whip up some coleslaw or my Nana’s macaroni salad too, if I have the time.
You can also jazz up the filling with a variety of condiments! Slather rolls with mayonnaise, yellow or spicy brown mustard, or horseradish sauce before assembling, or drizzle on some A1 or provolone cheese sauce before digging in.
Storing and Reheating One Pan Philly Cheesesteak
Allow the steak and pepper filling to cool, then transfer to an airtight container.
Refrigerate for up to 3 days or freeze for up to 3 months, though the texture may be a bit different once thawed.
It’s best to assemble each sandwich as you eat it — storing baked Philly cheesesteak sandwiches whole will lead to pretty soggy bread.
Reheat the sandwich filling in a skillet on the stove, or return it to the oven and warm at 350°F, then stuff into freshly toasted hoagie rolls.
Philly Cheesesteak Sheet Pan FAQ
Transfer your steak from the refrigerator to the freezer and let it sit for 30-45 minutes. This will firm it up enough to get really thin slices but not so much that it’s frozen solid, which would affect the texture.
You’ll also want to slice it against the grain. Look for lines that run through the meat, then cut across those instead of alongside them.
Absolutely — and you can even double it if you’d like! Prep the steak, veggies, and cheese before storing in separate containers in the fridge. Then, all you have to do is bake and serve.
You can also cook one pan Philly cheesesteak filling in advance and reheat as you need it. It’s a great recipe for meal prep.
If doubling the amounts, you may need to increase the cooking time. Pay attention to the ingredients and remove the pan when the meat is cooked through and the veggies are tender.
The peppers, onions, and mushrooms will also release some liquid as they cook, as will the steak as the fat is rendered.
However, a lot of liquid is usually due to an overcrowded pan. The meat and veggies end up steaming instead of roasting, and that leads to soggy results.
Be sure to use a large enough baking sheet (at least a 13×18-inch half sheet) when making this one pan Philly cheesesteak recipe so there’s plenty of room to spread the ingredients in a single layer. Or, divide the filling into two smaller pans.
Enjoy!
With love, from our simple kitchen to yours.
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Sheet Pan Philly Cheesesteak Recipe
Ingredients
- 2 tablespoons Worcestershire sauce
- 1 tablespoon extra virgin olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1 1/2 pounds ribeye steak, thinly shaved
- 2 bell peppers, any color, sliced into ¼ inch strips
- 1 large white onion, sliced into strips
- 8 ounces bella mushrooms, sliced
- 4 slices provolone cheese, cut into strips
- 2 tablespoons butter, softened
- 4 hoagie rolls
- Parsley for garnish
Instructions
- Preheat oven to 425°F.
- In a small bowl, mix together the Worcestershire sauce, olive oil, garlic powder, onion powder, salt, pepper, and Italian seasoning.
- In a large bowl, combine the ribeye steak slices, bell peppers, onions, and mushrooms. Add the seasoning mixture and stir to coat.
- Place the meat and veggies on a large sheet pan and spread out in an even layer. Bake for 15 minutes.
- Remove from the oven and sprinkle with shredded provolone cheese. Return to oven and bake for another 1-2 minutes, or until cheese is melted.
- Slice the hoagie rolls and spread butter on the inside. Place under the broiler for 1-2 minutes, or until lightly toasted.
- Fill the rolls with the cheesesteak mixture and garnish with parsley if desired. Makes 4 hearty sandwiches.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2025
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