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sheet pan philly cheesesteak

Sheet Pan Philly Cheesesteak

My husband loves a good Philly Cheesesteak sandwich. This version is made from what I usually have on hand which is ground beef. Make sure you eat it on buttered and toasted rolls to get the full experience.

Course All Recipes, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6


  • 1.5 lbs lean ground beef
  • 6 ounces cream cheese (softened)
  • 2 teaspoons steak seasoning
  • 2 teaspoons Worcestershire sauce
  • 2 Tablespoons olive oil
  • 8 ounces sliced white button mushrooms
  • 3 cups sliced bell peppers (green, red, or yellow)
  • 1 cup diced onion
  • 8 ounces sliced or shredded Provolone cheese
  • Sliced rolls for serving
  • butter and garlic salt for rolls
  • Mayonnaise for rolls


  1. Preheat oven to 350 degrees F and spray a sheet pan 15 x 10 x 2 inch with cooking spray or line with foil.
  2. In a large skillet, cook the beef over medium-high heat until browned. Drain. Add the cream cheese, steak seasoning and Worcestershire sauce. Cook over medium heat or until cream cheese is melted and combined. You can add a little milk or cream if you want it thinner. Add salt and pepper to taste. Spread beef mixture on sheet pan.

  3. Wipe out skillet (or use a separate pan while the beef is cooking) and heat olive oil over medium high heat. Add the mushrooms, bell peppers, and onion cooking until veggies are soft, adding more olive oil if needed. Spread veggies on top of beef mixture. Top veggies mixture with Provolone cheese and bake in the oven for about 5 minutes or until cheese is melted.

  4. Serve immediately on sliced rolls that have been buttered and toasted (with a sprinkle of garlic salt optional) with mayonnaise if desired.

Recipe Notes

Make sure to salt the veggies and salt and pepper to taste. Bread should be garlic salt and horseradish can be added.