If you love classic Philly Cheesesteaks but want an easier, fuss-free way to enjoy all that melty, savory goodness, you’re going to adore this Sheet Pan Philly Cheesesteak with Cheese Sauce Recipe. It’s the perfect crowd-pleaser that brings together tender sirloin steak, vibrant bell peppers, onions, and mushrooms, all roasted on a single sheet pan. Then, it’s topped with a decadent homemade cheese sauce that is smooth, flavorful, and simply irresistible. The ease and flavor combination here will have you reaching for seconds — and thirds!

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with four layers of ingredients placed side by side. On the top right, there is raw red beef cut into thin strips, showing a rich deep red color. Next to the beef, on the top left side, are bright green bell pepper strips mixed with some red pepper strips, creating a fresh and colorful look. Below the peppers, on the bottom left, are white onion slices arranged in curved layers. On the bottom right, there is a pile of sliced brown mushrooms with white undersides, adding an earthy tone to the mix. Photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is the first step toward a sensational meal. Each item here is thoughtfully chosen to build layers of taste, texture, and color that will make this recipe unforgettable.

¼ cup extra-virgin olive oil: Adds a fruity richness and helps everything roast perfectly without sticking.
1 tablespoon Dijon mustard: Brings a little tang and depth both to the marinade and cheese sauce.
¼ cup Worcestershire sauce: Infuses a savory umami punch to the steak and cheese sauce.
1 teaspoon sea salt: Enhances all the flavors without overpowering.
¼ teaspoon freshly cracked black pepper: Adds a subtle bite and warmth.
½ teaspoon garlic powder: Gives a mellow garlicky touch that complements the meat and veggies.
½ teaspoon onion powder: Boosts the onion flavor beyond the fresh slices.
1 tablespoon brown sugar: A hint of sweetness that balances the savory elements beautifully.
1½ pounds sirloin steak, very thinly sliced: The star protein that stays tender and juicy.
1 large yellow onion, thinly sliced: Sweet and softens into a delicious bed for the steak.
1 green bell pepper, thinly sliced: Adds crisp texture and a fresh, slightly bitter bite.
1 red bell pepper, thinly sliced: Gives sweet notes and vibrant color.
½ pound cremini mushrooms, sliced (optional): Earthy and savory addition that deepens flavor and texture.
6 Hoagie rolls: Perfect for holding all the juicy, cheesy filling.
Cheese Sauce Ingredients:
- 2 tablespoons unsalted butter: The base that lends creaminess and helps thicken the sauce.
- 1 tablespoon flour: Creates a roux that thickens the cheese sauce perfectly.
- ½ cup whole milk: Makes the sauce smooth and luscious.
- 1 teaspoon Dijon mustard: Adds a subtle zing to the creamy cheese sauce.
- 4 ounces provolone cheese, roughly chopped: Melts into that classic Philly cheesy goodness.
- ¼ teaspoon garlic powder: Enhances the savory notes in the sauce.
- ¼ teaspoon onion powder: Deepens the flavor profile.
- 1 teaspoon Worcestershire sauce: Rounds out the cheese sauce with umami richness.
- ½ teaspoon sea salt: Balances the flavors for a perfect savory sauce.

How to Make Sheet Pan Philly Cheesesteak with Cheese Sauce Recipe

Step 1: Prepare the Steak and Veggie Mixture

First things first, preheat your oven to 425°F and position the rack in the middle. While it warms up, take a large bowl and whisk together the olive oil, Dijon mustard, Worcestershire sauce, sea salt, black pepper, garlic powder, onion powder, and brown sugar. This marinade is where all that rich Philly flavor begins. Toss in the thinly sliced sirloin, onions, bell peppers, and mushrooms if you choose to include them. Make sure every piece is evenly coated — this will ensure the steak and veggies roast beautifully and soak up every bit of savory goodness.

Step 2: Roast on the Sheet Pan

Spread the marinated steak and vegetable mixture evenly over a rimmed sheet pan. You want a single layer so everything cooks consistently. Pop it in the oven and roast for about 15 minutes, or until the veggies are tender and the steak is cooked through. This single-pan method saves you time in cleanup and lets the flavors mingle perfectly as they roast together. Plus, the colors of the peppers and mushrooms become extra vibrant and inviting.

Step 3: Make the Cheese Sauce

While your sheet pan magic happens in the oven, it’s time to craft that luscious cheese sauce. In a small saucepan over medium heat, melt the butter until bubbly. Sprinkle in the flour and stir without stopping to form a smooth paste — this is your roux, the sauce thickener. Gradually whisk in the milk, making sure there are no lumps. Add the Dijon mustard, provolone cheese, garlic powder, onion powder, Worcestershire sauce, and salt. Keep stirring until the cheese is melted and the sauce thickens into a creamy, dreamy consistency — around 5 minutes. This sauce is what takes your Philly Cheesesteak from delicious to absolutely unforgettable.

Step 4: Toast the Hoagie Rolls and Assemble

Once the sheet pan comes out of the oven, switch your oven setting to broil. Cut your hoagie rolls open and toast them directly on the oven rack until they are just lightly browned — about 1 to 2 minutes. Be sure to watch them closely so they don’t burn! Now, pile the roasted steak and veggies generously inside the rolls. Finally, drizzle or ladle your warm cheese sauce over the top. Serve immediately and get ready to savor every mouthwatering bite.

How to Serve Sheet Pan Philly Cheesesteak with Cheese Sauce Recipe

The image shows a baking tray full of cooked sliced beef, thinly sliced white onions, green and red bell pepper strips, and sliced mushrooms spread evenly on top. The beef pieces are brown and tender-looking, forming the base layer, with the bright vegetables layering over it, giving a mix of white, green, and red colors. A wooden spatula is partially visible on the left side of the tray, gently lifting some of the mixture. The tray is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes can elevate the dish and add a pop of color and texture. Consider sprinkling chopped fresh parsley or sliced green onions on top for a vibrant finish. A few slices of pickled jalapeños can bring a tantalizing kick if you like a little heat. These small touches add brightness and a lovely contrast to the rich cheese sauce.

Side Dishes

This Sheet Pan Philly Cheesesteak with Cheese Sauce Recipe pairs wonderfully with simple sides that complement its hearty flavors. Think crispy oven fries seasoned with paprika, a fresh garden salad with a zesty vinaigrette, or even creamy coleslaw for some crunch. These sides help balance out the richness of the sandwich and make for a well-rounded meal.

Creative Ways to Present

For a fun twist, try serving the steak and veggie mixture in warm pita pockets or over a fluffy bed of rice for a Philly-inspired bowl. You could even turn it into a loaded nacho platter by substituting hoagie rolls with tortilla chips and drizzling the cheese sauce generously on top. The versatility of this recipe means you can get creative with presentation while keeping all those beloved flavors intact.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers, store the steak and veggie mixture separately from the cheese sauce and rolls in airtight containers in the refrigerator. This helps keep everything fresh and prevents the rolls from getting soggy. The mixture will stay good for 3 to 4 days, making for a great next-day meal.

Freezing

You can freeze the cooked steak and veggies for up to 2 months. Just make sure to cool them completely before transferring to a freezer-safe container. It’s best to freeze the cheese sauce separately in a small container. When you’re ready, thaw everything overnight in the refrigerator for the best texture and flavor retention.

Reheating

To reheat, warm the steak and veggies gently in a skillet over medium heat or in the oven until heated through. Heat the cheese sauce in a saucepan on low, stirring often to avoid separation. Toast the rolls fresh before assembling to bring back that crispy, warm bread experience. This makes your leftovers taste just like fresh!

FAQs

Can I use a different type of steak for this recipe?

Absolutely! While sirloin is ideal for its tenderness and flavor, you can also use ribeye, flank, or even skirt steak, just make sure to slice it thinly to ensure quick cooking and tenderness.

Is it necessary to make the cheese sauce from scratch?

Making the cheese sauce from scratch elevates the dish, giving it a creamy texture and fresh flavor you can’t get from pre-made sauces. However, if you’re short on time, a high-quality cheese sauce from the store can work in a pinch.

Can this recipe be made gluten-free?

Yes! To keep this Sheet Pan Philly Cheesesteak with Cheese Sauce Recipe gluten-free, use gluten-free flour for the cheese sauce and ensure the hoagie rolls are gluten-free as well. The rest of the ingredients are naturally gluten-free.

What can I substitute for provolone cheese?

Mozzarella or Monterey Jack are great substitutes if you don’t have provolone. They melt well and maintain that smooth, gooey cheese texture that’s essential in a Philly Cheesesteak.

How spicy is the recipe? Can I add heat?

The original recipe is mild, focusing on savory and rich flavors. But feel free to add sliced jalapeños or a sprinkle of crushed red pepper flakes to the steak and veggie mix for a spicy kick.

Final Thoughts

This Sheet Pan Philly Cheesesteak with Cheese Sauce Recipe is a total game-changer for anyone who loves big flavors without the hassle. It’s simple to prepare, fun to assemble, and utterly delicious every single time. Give it a try soon — your taste buds will thank you!

Sheet Pan Philly Cheesesteak with Cheese Sauce Recipe

Ingredients You’ll Need

How to Make Sheet Pan Philly Cheesesteak with Cheese Sauce Recipe