Description

This Sheet Pan Philly Cheesesteak is a quick and flavorful take on the classic sandwich, combining savory ground beef with creamy cheese and sautéed veggies, all baked on a single sheet pan for easy preparation and cleanup. Perfect for a weeknight meal, this recipe delivers all the deliciousness of a Philly cheesesteak without the hassle of traditional preparation.

Ingredients

Meat and Cheese

1.5 lbs lean ground beef
6 ounces cream cheese (softened)
8 ounces sliced or shredded Provolone cheese

Seasonings and Sauces

2 teaspoons steak seasoning
2 teaspoons Worcestershire sauce
Butter and garlic salt for rolls
Mayonnaise for rolls (optional)

Vegetables

8 ounces sliced white button mushrooms
3 cups sliced bell peppers (green, red, or yellow)
1 cup diced onion

Oils and Others

2 Tablespoons olive oil
Sliced rolls for serving

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F. Spray a 15 x 10 x 2 inch sheet pan with cooking spray or line it with foil to prevent sticking and simplify cleanup.
Cook Beef Mixture: In a large skillet over medium-high heat, cook the ground beef until browned. Drain excess fat. Lower the heat to medium and add the softened cream cheese, steak seasoning, and Worcestershire sauce. Stir and cook until the cream cheese is fully melted and combined with the beef. If you prefer a thinner mixture, add a splash of milk or cream. Season with salt and pepper to taste. Spread this beef mixture evenly on the prepared sheet pan.
Sauté Vegetables: Wipe out the skillet (or use a separate pan) and heat the olive oil over medium-high heat. Add the sliced mushrooms, bell peppers, and diced onion to the skillet. Cook until the vegetables are soft and tender, adding more olive oil as needed. Once cooked, spread the sautéed vegetable mixture evenly over the beef layer on the sheet pan.
Add Cheese and Bake: Top the vegetable layer with the sliced or shredded Provolone cheese. Place the sheet pan in the preheated oven and bake for about 5 minutes, or until the cheese is melted and bubbly.
Prepare Rolls and Serve: While the cheese is melting, butter the sliced rolls and toast them, optionally sprinkling with garlic salt. Spread mayonnaise on the toasted rolls if desired. Serve the hot cheesesteak mixture immediately on the prepared rolls for a delicious, hearty sandwich.

Notes

You can customize the steak seasoning to your taste or substitute with your favorite blend.
Add a splash of milk or cream to the beef mixture if you prefer it creamier and less dense.
Use a variety of bell peppers to add color and sweetness to the dish.
Feel free to substitute Provolone with other melting cheeses like mozzarella or cheddar.
For a spicier version, add sliced jalapeños or a dash of hot sauce.
Leftover mixture can be stored refrigerated in an airtight container for up to 3 days.
Make sure to drain the beef well to avoid excess grease in the dish.