Sheet Pan Cheesesteak Sandwiches
These easy Sheet Pan Cheesesteak Sandwiches are ready in under 30 minutes! A soft bun loaded with marinated beef, bright bell peppers, onions and earthy mushrooms, covered in melty cheese for a flavor packed family dinner.
Contains affiliate links
If you’re craving the bold, savory flavors of a classic cheesesteak but want the ease of a hands-off dinner, these Sheet Pan Cheesesteak Sandwiches are the perfect solution. This recipe brings all the essentials—thinly sliced beef, sautéed peppers and onions, and melted cheese—together in one simple sheet pan.
This is a hearty, crowd-pleasing meal with minimal prep and cleanup. Gotta love sheet pan meals! Whether you’re hosting game night, feeding a hungry family, or just satisfying your sandwich cravings, these cheesesteaks deliver all the flavor with half the effort.
What you need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.
Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.
- Sheet Pan
- 2 pounds sirloin steak, sliced into thin strips- substitute ribeye steak, flank steak, or even chicken breast
- 3 bell peppers, sliced
- 2 yellow onions, sliced
- 8 ounces mushrooms, sliced (optional)
- For the marinade– olive oil, balsamic vinegar, Worcestershire sauce, Dijon mustard
- Seasonings– salt, pepper, onion powder, mustard powder, minced garlic
- Sliced cheese such as provolone, cheddar, Havarti or chez wiz
- Sandwich buns
- Garlic butter-to butter the buns, optional
How to make it
Prepare the Marinade:
- In a large bowl, whisk together the olive oil, balsamic vinegar, Worcestershire sauce, mustard, salt, pepper, onion powder, mustard powder, and minced garlic until well combined.
Marinate the Steak:
- Add the sliced steak to the bowl, ensuring it’s fully coated in the marinade. Cover the bowl and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor. Marinating is optional, if you don’t have the extra time you can skip this step. The marinade just deepens the flavor in the steak.
Preheat the Oven: Preheat your oven to 425°F (220°C).
Assemble the Sheet Pan:
- Place the sliced peppers, onions, and mushrooms on a large, rimmed sheet pan.
- Add the marinated steak to the pan, pouring the remaining marinade over everything. Toss the vegetables to coat them evenly in the sauce.
Bake:
- Bake in the preheated oven for 15 minutes, or until the vegetables are tender and the steak is cooked to your liking.
Toast the Buns:
- If desired, spread garlic butter over the sandwich buns.
- Switch the oven to broil and toast the buns for 1-2 minutes until golden brown. Watch closely to avoid burning.
Assemble the Sandwiches:
- Add the cooked steak and vegetables to the toasted buns. Layer slices of cheese over the filling.
- Return the sandwiches to the oven under the broiler for another minute or two, just until the cheese is melted.
Serve:
- Serve the sandwiches warm and enjoy!
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
FAQ’s
- What can I use instead of sirloin? Substitute flank steak, ribeye, or even ground beef. For a lighter option, thinly sliced chicken works well too.
- What’s the best way to slice the beef thinly? For the thinnest slices, place the beef in the freezer for about 30 minutes before slicing. Use a sharp knife to cut against the grain for tender results.
- How can I make these vegetarian? Swap the beef for large portabella mushrooms, bell peppers, onions, and zucchini. You can also add a hearty plant-based protein like sliced seitan or tofu, if desired.
- What type of cheese works best? Provolone is a classic choice for cheesesteaks, but you can use American cheese, mozzarella, or even Cheez Whiz for an authentic Philly-inspired twist. I’m using Havarti cheese, because that’s my favorite. 🙂
- Can I prep this recipe ahead of time? Yes! Slice the vegetables, then store them in the refrigerator until ready to cook. Marinate the sliced beef up to 24 hours in advance and store in the fridge.
- What sides pair well with cheesesteak sandwiches? Serve these with fries, sweet potato fries, a side salad, coleslaw, or even potato chips for a casual, satisfying meal.
- How do I reheat leftovers? Reheat the filling in a skillet over medium heat or in the oven at 350°F until warmed through. Toast the rolls separately to maintain their texture.
- How to up the spice factor? Add sliced jalapeños, crushed red pepper flakes, or a drizzle of hot sauce to the filling for an extra kick.
More easy meals
- Sheet Pan Maple Mustard Pork Tenderloin
- Creamy Tortellini with Prosciutto and Peas
- Sheet Pan Honey Mustard Chicken
- Ravioli Casserole
- Tater Tot Casserole
- Mini Cottage Pies
Sign up for our newsletter to get new recipes sent right to your inbox! Follow along with me on Instagram, Facebook, YouTube , Pinterest, and TikTok.
Sheet Pan Cheesesteak Sandwiches
Equipment
Ingredients
- 2 lbs sirloin steak sliced into thin strips
- 3 bell peppers sliced
- 2 yellow onions sliced
- 8 ounces mushrooms sliced
- 1/4 cup olive oil
- 1 tbsp balsamic vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- Salt to taste
- Black pepper to taste
- 1 tsp onion powder
- 1 tsp mustard powder
- 2 tsp minced garlic
- Sliced cheese such as provolone, cheddar, Havarti or Cheez wiz.
- Sandwich buns
- Garlic butter- optional
Instructions
- Prepare the Marinade: In a large bowl, whisk together the olive oil, balsamic vinegar, Worcestershire sauce, mustard, salt, pepper, onion powder, mustard powder, and minced garlic until well combined.
- Marinate the Steak: Add the sliced steak to the bowl, ensuring it’s fully coated in the marinade. Cover the bowl and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor. *Marinating is optional. If you don’t have extra time you can skip the marinade. Marinating the beef makes it super flavorful.
- Preheat your oven to 425°F
- Place the sliced peppers, onions, and mushrooms on a large, rimmed sheet pan.
- Add the marinated steak to the pan, pouring the remaining marinade over everything. Toss the vegetables to coat them evenly in the sauce.
- Bake in the preheated oven for 15 minutes, or until the vegetables are tender and the steak is cooked to your liking.
- Toast the Buns: If desired, spread garlic butter over the sandwich buns.
- Switch the oven to broil and toast the buns for 1-2 minutes until golden brown. Watch closely to avoid burning.
- Assemble the Sandwiches: Add the cooked steak and vegetables to the toasted buns. Layer slices of cheese over the filling.
- Return the sandwiches to the oven under the broiler for another minute or two, just until the cheese is melted.
- Serve the sandwiches warm and enjoy!
