Description
All the flavors of a classic Philly cheesesteak packed into an easy sheet pan dinner. Juicy beef, sweet peppers, caramelized onions, and melty provolone come together in toasted hoagie rolls for the ultimate crowd-pleasing sandwich.
Ingredients
Scale
- 1 ½ pounds thinly sliced ribeye steak
- 1 large green bell pepper, sliced
- 1 large red bell pepper, sliced
- 1 large yellow onion, thinly sliced
- 8 slices provolone cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 4–6 hoagie rolls, sliced open
Instructions
- Preheat your oven to 425°F and line a large sheet pan with parchment paper or foil.
- In a large bowl, toss ribeye steak, peppers, and onions with olive oil, salt, pepper, and garlic powder.
- Spread the mixture evenly on the sheet pan, ensuring it’s in a single layer.
- Roast for 15–18 minutes, stirring once halfway through cooking.
- Place provolone slices over the cooked mixture and return to the oven for 2–3 minutes to melt the cheese.
- While cheese melts, toast the hoagie rolls in the oven for 2–3 minutes.
- Fill the rolls with the cheesy beef and veggie mixture and serve hot.
Notes
- Freeze the steak slightly before slicing to make thin cuts easier.
- Use multiple colors of bell peppers for a vibrant presentation.
- Add hot sauce or mayo for extra flavor twists.
Nutrition
- Serving Size: 1 sandwich
- Calories: 540
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Keywords: sheet pan cheesesteak, philly cheesesteak sandwich, easy cheesesteak, one pan dinner, hoagie steak sandwich