Sheet Pan Philly Cheesesteaks are a delicious, easy and comforting dinner that cooks in the oven in just 30 minutes on one pan requiring minimal effort and dishes.
Cheesesteak is a classic sandwich of steak and melted cheese that originated in Philadelphia. A classic Philly cheesesteak also often includes some form of sauteed vegetables such as onions, bell peppers or mushrooms and is served on a hoagie rolls. In this Sheet Pan Philly Cheesesteak recipe everything bakes together on one pan for an effortless meal and easy cleanup. This recipe is gluten-free, grain-free, low carb and keto as directed. If desired, serve cheesesteak the traditional way - on a roll - for a true Philly Cheesesteak sandwich. Or alternatively, layer the cooked meat, vegetables and cheese over a salad or simply eat it as is for a low-carb and grain-free meal.
Here's what you need to make Sheet Pan Philly Cheesesteaks:
- thinly sliced beef
- extra virgin olive oil
- black pepper
- bell pepper
- sliced mushrooms
- Swiss cheese
See recipe card for quantities.
Here's how to make Sheet Pan Philly Cheesesteaks:
Use a knife and cutting board to slice the onion and bell pepper.
Next, add the oil, salt and pepper to a mixing bowl and stir. Then, add the sliced beef, sliced onion, bell pepper and mushrooms, stirring to coat.
Spread the seasoned beef and vegetable mixture onto a greased baking sheet and bake at 425 for 30 minutes, stirring halfway through.
Drain off any juices from the pan. Top the cooked beef and vegetables with slices of cheese and bake for an additional 5 minutes until the cheese is melted. Serve immediately.
Hint: Line the baking pan with parchment paper or foil prior to baking for easy cleanup.
Want to substitute an ingredient in Sheet Pan Philly Cheesesteaks? Here's how:
- Sliced beef - use sliced chicken instead of beef. Instead of buying pre-sliced beef, buy a flank steak and thinly slice it yourself.
- Olive oil - use an equal amount of a different mild oil such as avocado or vegetable oil.
- Swiss cheese - use a different sliced cheese of your preference such as provolone, white American or cheddar.
Try one of these variations of Sheet Pan Philly Cheesesteaks:
- Spicy - add ½ teaspoon of red pepper flakes to the bowl when mixing the oil, salt and pepper prior to coating the beef and vegetables to add a little heat to the mix.
- Deluxe - add ½ teaspoon garlic powder, ½ teaspoon onion powder and 2 Tablespoons of Worcestershire sauce to the oil mixture before adding the beef and vegetables.
Or try this Sheet Pan Chicken Philly Cheesesteak
This equipment comes in handy when making Sheet Pan Philly Cheesesteak:
Store leftover Philly cheese steak in an airtight container in the fridge for up to 4 days or in the freezer for up to 6 months. (Check out this article for more details on how to properly freeze and thaw cooked meat.)
Alternatively, cook this Sheet Pan Philly Cheesesteak in the air fryer in two separate batches at 400 for 15 minutes.
Serve Philly Cheesesteak sandwiches with a salad, chips, fruit and/or french fries for a balanced meal.
White American cheese or provolone cheese are the most common cheeses used for Philly cheesesteaks, but I prefer Swiss on my cheesesteak. Muenster or mozzarella cheese would also work well.
Looking for other easy sheet pan recipes like this? Try these:
Serve these Sheet Pan Philly Cheesesteaks with one of these salads for a balanced meal the whole family will love:
Sheet Pan Philly Cheesesteaks
- Preheat the oven to 425.
- Use a knife and cutting board to slice the onion and bell pepper.
- Next, add the oil, salt and pepper to a mixing bowl and stir. Then, add the sliced beef, sliced onion, bell pepper and mushrooms, stirring to coat.
- Spread the seasoned beef and vegetable mixture onto a greased sheet pan and bake at 425 for 30 minutes, stirring halfway through.
- Drain off any juices from the pan. Top the cooked beef and vegetables with slices of cheese and bake for an additional 5 minutes until the cheese is melted. Serve immediately.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended