Are You Living That Sheet Pan Life Yet?
Because you know we are, and we want that for you, too. The sheet pan dinner life is a good life. It’s one with easy clean up, and less prep work. It’s one where dinner happens in a way that requires just a little less hard-thinking, which is awesome anytime, and a lifesaver on a weeknight. Not only this is sheet pan cheesesteak recipe a winner in the easy clean-up department, it’s also a sure-fire recipe for an evening that features exactly zero complaints about dinner—everyone’s mouths will be too full of big hungry bites of sirloin-loaded, cheese sauce-topped hoagies.
A Perfect Philly Cheesesteak Starts With A Few Basic Ingredients
So, really, a Philly cheesesteak is inherently a simple sandwich—it can be as basic as a hoagie roll stuffed with steak. We like to make things just a bit more exciting, so we’ve gone for the maximalist approach to filling our Philly cheesesteaks, although we’re still well within the bounds of “classic” cheesesteak ingredients (at the risk of making a few Philadelphia residents mad at us). To make the cheesesteak filling, you’ll simply mix up a marinade for the steak and veggies, and then roast the steak and veggies together on a pan—super easy, right? Here’s what gets cooked on the sheet pan:
- Sirloin steak. This is definitely an upgrade from what some of the classic Philly cheesesteak restaurants use, and we highly, highly recommend it.
- Bell peppers. We use a combo of red and green, but any kind you have is fine.
- Onions.
- Mushrooms. This is optional, and surely controversial to the true cheesesteak devotees of the world. The thing is, we happen to think they’re a really tasty addition! Take ‘em or leave ‘em.
Pardon Us, While We Just Drink This Philly Steak Cheese Sauce Straight Out Of The Pan.
As you may or may not know, what kind of cheese is on a Philly cheesesteak is kind of a life or death thing to some people. Provolone or white American cheese are both popular choices, for their mild, milky flavor and supreme melt-ability. Meanwhile, some would argue that it’s just not a Philly cheesesteak if it’s topped with any cheese other than good old-fashioned Cheez Wiz. While we love a good retro nibble, and we’re not above Cheese Wiz, we couldn’t help but give that cheese melt-puddle a little upgrade. Plus! This sheet pan Philly cheesesteak comes together so easily, that you’ve got a little extra time—while the sheet pan is in the oven, take a few minutes to whip up this ultra-cheesy, garlic-spiked Philly cheesesteak sauce. Here are all of the things that make this cheese sauce so good:
- Butter
- Flour
- Dijon
- Whole milk
- Provolone cheese
- Garlic powder
- Onion powder
- Worcestershire sauce
How To Make Sheet Pan Cheesesteaks
Sheet pan Philly cheesesteaks are pretty easy to make—ease is kind of the whole idea here— but we’ve got a few tips for you to make the making even easier!
- Pop your sirloin steak into the freezer for a bit before trying to slice it thinly—it’ll make it a lot easier to cut.
- When you’re making the Philly cheesesteak sauce, work slowly and be patient. The key to making a creamy, smooth cheese sauce is adding the milk very slowly while you stir constantly. Do that, and you’ll be successful—promise!
- Serve these assembly line-style! When the meat is done cooking and the cheese sauce is ready, let everyone fill their own hoagie rolls to their own liking. They can load up on onions and steak, and skip the sauce, or fill their roll with nothing but roasted veggies and cheese. They can do whatever they want—your work is done!
Tools You’ll Need:
More Sheet Pan Recipes to Streamline Your Evening
Come on in, the water’s fine! Sheet pans rule. Get into it!
Pass The Hoagies!
We hope you’re as crazy about this super cheesy, yummy sheet pan cheesesteak sandwich as we are. If you try it out, let us know! Snap a photo and tag us on Instagram using @themodernproper and #themodernproper. Happy eating!