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!
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
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