Geno’s or Pat’s? It’s the age old debate over Philly cheesesteak supremacy. There is little debate, however, regarding the famous sandwich’s origins. That credit goes to Pat Olivieri, of Pat’s King of Steaks. As story has it, Pat, who ran a hot dog stand in 1930 decided to switch things up one day. He grilled beef from a local butcher and put it on an Italian roll. Word spread around town – mostly among cab drivers – and demand for the new invention grew. Cheese wasn’t added for another ~15 years, until Pat’s manager at the time, Joe Lorenza decided to take matters into his hands, and the rest is history.
So, what constitutes an “authentic” Philly cheesesteak? It’s pretty straightforward: thinly sliced steak (most often ribeye), melted cheese, and a hoagie roll. Common topping include caramelized onions and peppers. Below is my approachable take on an authentic Philly cheesesteak. I hope you enjoy it.
Sheet Pan Philly Cheesesteak
Mouthwatering deliciousness made easy. Perfect for a quick weeknight meal. Need I say more?
4
servings30
minutes40
minutes1
hour10
minutesKeeps the screen of your device on while you cook
Ingredients
- Steak
2 pounds 2 sirloin steak, thinly sliced
1 whole 1 white onion
3 whole 3 bell peppers
4 whole 4 portobello mushroom caps
1/4 cup 1/4 extra virgin olive oil
1/4 cup 1/4 Worcestershire sauce
2 tablespoons 2 soy sauce
1 whole 1 lime, juiced
1 clove 1 garlic, minced
1 tablespoon 1 Badia complete seasoning
1 teaspoon 1 salt
1 teaspoon 1 pepper
- Provolone Cheese Sauce
3 tablespoons 3 butter
1 tablespoon 1 flour
1/2 cup 1/2 heavy whipping cream
1 teaspoon 1 whole grain mustard
1 clove 1 garlic, minced
4 ounces 4 Provolone cheese
1 teaspoon 1 Worcestershire sauce
1/2 teaspoon 1/2 salt
1/2 teaspoon 1/2 pepper
4 4 Hoagie rolls
Directions
- Preheat oven to 425°.
- Mix together olive oil, Worcestershire sauce, soy sauce, lime juice, minced garlic, Badia seasoning, salt, and pepper in a large bowl. Add sliced steak, onions, peppers, and mushrooms. Coat thoroughly with sauce. Evenly spread the steak and vegetable mixture across a sheet pan and bake for 15-20 minutes.
- While the steak and vegetables are baking, prepare the Provolone cheese sauce. Combine butter and garlic in a small saucepan. Once the butter is melted, add the flour and stir for 1 minute. Slowly add the heavy whipping cream to the butter and flour mixture. Add the whole grain mustard, Provolone cheese, Worcestershire sauce, salt and pepper. Whisk until the cheese melts and the sauce thickens, approximately 5 minutes.
- Remove the steak and vegetable mixture from the oven, and turn the heat to its highest setting. Toast the hoagie rolls for 1-2 minutes until lightly browned.
- Fill each hoagie roll with the steak and vegetable mixture and top with the Provolone cheese sauce.
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