Sheet Pan Philly Cheesesteak Sandwiches

Prep: 15 mins

Cook: 20 mins

Difficulty: Easy

Servings: 4 Servings

It’s no secret that sheet pans are the secret to easy weeknight meals. Chicken thighs, sausage, and shrimp are all excellent choices for sheet pan suppers, but have you ever considered preparing a sandwich on the pan?

Philly cheesesteaks are an American sandwich standard, usually prepared on a flat-top griddle. But why stand captive before a hot stove when you could spread the sandwich fixings onto a baking sheet, then slide it under the broiler to sizzle and brown? All that’s left to do is stuff the cheese-topped veggies and rosy pink steak slices into soft sandwich rolls for the easiest Philly cheesesteaks around.

Ingredients

1 (1 1/2-pound) boneless ribeye or sirloin steak (1- to 1 1/2-inches thick)
2 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 small red, yellow, or green bell peppers
1 large yellow onion
8 ounces white button mushrooms
2 tablespoons Worcestershire sauce
3 ounces white American cheese (4 to 5 slices, or 1/2 cup shredded)
3 ounces Provolone cheese, (4 to 5 slices, or 1/2 cup shredded)
2 (12-inch) soft sub, hoagie, or Italian sandwich rolls

Instructions

Arrange a rack about 5-inches from the broiler element and heat the broiler to high.
Place 1 ribeye or sirloin steak in a large bowl. Add 1 tablespoon of the olive oil, 1 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper, and massage all over the steak. Place in the center of a rimmed baking sheet.
Prepare the following, placing them in the now-empty bowl: Core and slice 2 small bell peppers into 1/2-inch wide strips. Halve and slice 1 large yellow onion into 1/2-inch wide strips. Trim and cut 8 ounces white button mushrooms into 1/4-inch thick slices.
Add 2 tablespoons Worcestershire sauce and the remaining 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to combine. Pour onto the baking sheet and spread into an even layer around the steak.
Broil until the steak is browned on top, 4 to 5 minutes. Flip the steak and toss the vegetables with tongs. Broil the steak to medium doneness, or until an instant-read thermometer inserted into the thickest part of the steak registers 135°F to 140°F, 4 to 5 minutes more.
Transfer the steak to a clean cutting board and let rest for 5 minutes. Toss the vegetables, then return the baking sheet to the oven. Broil until the vegetables are tender and browned around the edges, 4 to 5 minutes.
Prepare the cheese: Shred 3 ounces American cheese and 3 ounces provolone cheese on the large holes of a box grater (about 1/2 cup each), or cut sliced cheese crosswise into thin slices. Using a serrated knife, cut into the side of 2 sub rolls about 3/4 of the way through the loaf. Use your fingers to pull out a portion of the interior of the rolls. Discard that bread or reserve it for another use.
Thinly slice the steak across the grain, return to the baking sheet, and toss with the vegetables. Top with the cheeses. Return to the oven and broil until the cheeses are melted, 1 to 2 minutes.
Use a flat spatula to transfer the cheesesteak filling into the rolls. Cut each roll crosswise in half.