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Easy Sheet Pan Cheesesteak Sandwiches

5 from 9 votes

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Move over Philly, there’s an easy new sheet pan cheesesteak recipe in town! This copycat Jersey Mike’s Philly cheesesteak is packed with peppers, onions, mushrooms, and jalapeno peppers for tons of flavor.

Cheesesteak sandwiches on foil.

What you’ll love about this recipe:


  • Easy clean up – Just one pan to wash means cleanup is a breeze!
  • Customizeable – Use your favorite vegetables and cheese to make your ideal cheesesteak combination.
  • Perfect for meal prep– Make steak fajitas one night and cheesesteaks the next with the same base recipe.

Sheet pan cheesesteaks – A great easy dinner idea

I’m always looking for new sheet pan meals and this recipe is definitely one of my favorites.

Inspired by Jersey Mike’s “Big Kahuna,” these sheet pan cheesesteak sandwiches have a pop of heat from fresh jalapeno peppers and are topped with melty white American cheese.

They’re easy to make and only require one pan for clean up.

Ingredients for making easy Philly cheesesteak sandwiches, including sliced steak, peppers, onion, mushrooms, jalapeno peppers, Worchestershire sauce, and garlic powder.

Ingredients needed:

To make these sheet pan cheesesteak sandwiches, you’ll need a few ingredients.

  • Steak. This recipe is a great way to stretch a steak into several servings. Slice it thinly–see the tip below!
  • Bell peppers. You can use any type of bell pepper for cheesesteaks, but I love the sweeter flavor of yellow and red peppers.
  • Mushrooms. Save time by buying pre-sliced cremini or white mushrooms.
  • Onion. Yellow or white, it’s your choice.
  • Jalapeno Peppers. If you like a little bit of a kick!
  • White American Cheese. American cheese melts so beautifully. For the best quality cheese, buy it freshly sliced from the deli counter. This is also much more economical than buying pre-packaged cheese singles.

Seasoning for Cheesesteak

A simple but flavorful marinade gives this steak a ton of flavor. To make it, you’ll need:

  • Olive Oil
  • Worcestershire sauce
  • Salt
  • Pepper
  • Garlic powder
  • Brown sugar
Overhead view of a bowl of thinly sliced sirloin steak for cheesesteak sandwiches.
An overhead view of thinly sliced sirloin steak with seasonings added.
Mixing sliced vegetables into the marinaded steak to make easy Philly cheesesteak sandwiches.

How to make sheet pan cheesesteaks

  1. Marinade the steak. Add the sliced steak to a mixing bowl and add the Worchestershite sauce, salt, pepper, garlic powder, and brown sugar. Turn to coat. For the best results, let the steak marinade for at least 15 minutes. You can also do this step ahead and pop it into the refrigerator overnight.
  2. Add the vegetables and olive oil. Mix until everything is combined.
  3. Spread the cheesesteak filling onto a sheet pan in a single layer.
  4. Bake until the steak is cooked to your liking and the vegetables are soft. Since everything is sliced thinly, this won’t take long!
  5. Layer the cheese on top and pop the pan back in the oven for 5 minutes, or until the cheese is melted.
  6. Scoop onto your favorite rolls and enjoy!

Handy tip

Pop your steak in the freezer for 15 minutes before slicing it.

This will help it firm up, so you can slice it thinner without it squishing. Just don’t leave it in there too long. You want it to be super cold, but not frozen solid.

Image of the marinaded steak and vegetables on a sheet pan, ready to be baked.

Tips for making sheet pan cheesesteak:

  • Use a sheet pan large enough to hold the ingredients in a single layer. This will ensure they roast properly instead of just steaming. If your pan seems too full, go ahead and split the filling between two pans.
  • For the best flavor, let the meat marinate in the fridge for up to 48 hours.
  • This recipe is perfect for meal prep! In addition to marinating the meat, you can slice the vegetables in advance and refrigerate them until ready to use. To keep them from drying out, refrigerate the vegetables in a container of water. Drain and pat dry before cooking.
Melting the cheese on top of the Sheet pan cheesesteak filling

FAQs

What goes on a cheesesteak? 

Traditionally, cheesesteaks are made with seasoned beef, sautéed onions and mushrooms and a thick layer of melted cheese all stuffed inside a soft roll.

Bell peppers aren’t traditional (and can be somewhat controversial!) but are a frequent addition because they taste so good. Jalapeno peppers definitely aren’t traditional, but I added them to this recipe for a little extra zip.

What’s the best beef for cheesesteaks?

Ribeye is ideal for sheet pan cheesesteaks. It has a great beef flavor and the marbling means that it’s nice and tender. Flank steak is also a great option.

For the most tender steak, be sure to slice it thinly across the grain.

What kind of cheese should I use? 

Traditional choices include Cheez Whiz, American, or Provolone. You really can’t go wrong with any of them. I love using white American for its ability to melt extremely well and its creamy yet tangy flavor.

If you want dairy-free cheesesteaks, I can’t recommend this dairy-free cheese sauce recipe enough. It’s super melty and creamy, with a subtle tang just like American cheese.

What kind of bread should I use for my cheesesteaks?

Traditionally, cheesesteaks are made with an Italian loaf. I recommend smaller sandwich rolls instead so you can slice them open and stuff as much meat as possible inside! Skip the scrunchy baguettes and opt for something with a soft, squishy crust.

More easy dinner recipes:

Need a tasty side dish? Try air fryer sweet potato fries! They go from the freezer to your plate in just 15 minutes.

Spicy sheet pan cheesesteaks ready to eat.
Melting the cheese on top of the Sheet pan cheesesteak filling

Easy Sheet Pan Cheesesteak Sandwiches

Sheet pan cheesesteaks are an easy and indulgent way to enjoy a Philly sandwich at home. This recipe is simple, with thinly sliced steak, peppers, onions, and mushrooms. Jalapeno peppers add a spicy kick!
5 from 9 votes
Prep Time 10 minutes
Cook Time 15 minutes
Resting time 15 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 834 kcal

Ingredients
  

  • 1 ½ pounds steak (preferably ribeye) very thinly sliced
  • ¼ cup Worcestershire sauce
  • 1 Tablespoon brown sugar
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • 2 red or yellow bell peppers thinly sliced
  • 1 large onion thinly sliced
  • 8 ounces sliced cremini mushrooms
  • 2-3 jalapeno peppers sliced
  • ¼ cup olive oil
  • 6 slices white American cheese
  • 4 soft white sub rolls

Instructions
 

  • In a large moxing bowl, mix the Worchestershire sauce, brown sugar, salt, pepper, and garlic powder. Add the steak and mix well, until it's thoroughly coated. Cover and let rest for 15 minutes, or refrigerate for up to 48 hours.
  • Heat your oven to 425ºF.
  • Add the peppers, onions, muchrooms, jalapenos, and olive oil. Mix well.
  • Spread the meat and vegetable mixture on a sheet pan in a single layer. Do not overcrowd the pan – use a second sheet pan if necessary.
  • Bake for 15 minutes.
  • Layer the cheese over the steak and vegetables. Bake for another 5 minutes, or until the cheese is melted and the steak is cooked to your liking.
  • Divide the flling among the rolls.

Nutrition

Serving: 1sandwichCalories: 834kcalCarbohydrates: 49gProtein: 48gFat: 50gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 135mgSodium: 1666mgPotassium: 1082mgFiber: 3gSugar: 15gVitamin A: 2276IUVitamin C: 89mgCalcium: 391mgIron: 15mg
Love this recipe?Mention @TheBusyFoodieLauren or tag #busyfoodie!
By on January 21st, 2022
lauren

Hi, I'm Lauren!

I love to cook -- but even more importantly, I really like to eat! I have a demanding day job that keeps me busy, so time is precious. I'm a culinary school graduate and five-time cookbook author who's all about finding ways to make delicious, restaurant-quality meals at home on a tight schedule. Read more...

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