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.
- 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.
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
- Garlic powder
- Brown sugar
How to make sheet pan cheesesteaks
- 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.
- Add the vegetables and olive oil. Mix until everything is combined.
- Spread the cheesesteak filling onto a sheet pan in a single layer.
- Bake until the steak is cooked to your liking and the vegetables are soft. Since everything is sliced thinly, this won’t take long!
- Layer the cheese on top and pop the pan back in the oven for 5 minutes, or until the cheese is melted.
- Scoop onto your favorite rolls and enjoy!
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.
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.
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:
- Ginger-Soy Salmon Sheet Pan Recipe
- Easy Homemade Teriyaki Sauce
- Easy Air Fryer Nashville Hot Chicken Sandwiches
- Chicken Salad Sandwiches with Rotisserie Chicken
Need a tasty side dish? Try air fryer sweet potato fries! They go from the freezer to your plate in just 15 minutes.
Easy Sheet Pan Cheesesteak Sandwiches
- 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
- 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.