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Sheet Pan Philly Cheesesteaks

Make this Philadelphia classic at home all on one sheet pan. This easy dinner recipe combines beef, vegetables, and cheese into one delicious sandwich.

Serves 4
Ready in 45 mins
Prep time 15 mins
Cooking time 30 mins
660 calories per serving


> 2 large yellow onions
> 2 bell peppers
> 2 tbsp olive oil, divided
> 1 tsp smoked paprika
> 1/2 tsp garlic powder
> 1 lb flank steak
> 1/2 (15 oz) jar cheddar dip, such as Cheez Whiz ®
> 4 hoagie or sub rolls, split


Preheat oven to 425°F. Line an 18x13-inch sheet pan with parchment paper. Thinly slice the onions. Halve the bell peppers; remove seeds and thinly slice. Add vegetables to sheet pan. Drizzle vegetables with 1 tbsp oil, season with salt and pepper, and roast 15 min.
In a medium bowl, combine remaining 1 tbsp oil with the paprika, garlic powder, salt, and pepper. To bowl, add the steak, coating in spice mixture. After vegetables have cooked 15 min., remove from oven. Shift any vegetables out of center, and add steak to center of sheet pan. Return sheet pan to oven and roast 12–15 min., until steak is desired doneness (145°F for medium-rare). Turn off oven.
Using tongs, transfer steak to cutting board and let rest 5 min. Keep sheet pan in oven to keep vegetables warm. Microwave the cheese dip according to package directions. Very thinly slice steak against the grain. Return to sheet pan and toss with vegetables. Season with salt and pepper. Pour cheese over vegetables and meat. Place mixture onto rolls and serve immediately.

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