The Atlanta Journal-Constitution
SHEET PAN CHEESESTEAK
This is far from the classic version of this sandwich made famous in Philadelphia, but it’ll do nicely when the craving hits you. Here, we borrow an idea from cookbook author Christy Denney and use cream cheese to give the mixture of peppers and meat the desired creaminess. Denney uses ground beef and starts her recipe in a skillet, but we modified it here to use thinly sliced rib-eye, and we make the thing on a sheet pan. This sandwich is an indulgence, but you can cut some of the fat by using low-fat cheeses.
Storage notes: Leftovers can be refrigerated up to 3 days.
NOTE: If using rib-eye, trim any large pieces of fat. Chill meat in the freezer for 15 to 20 minutes, if time allows; this will make it easier to slice thinly.
1½ pounds rib-eye steak, thinly
sliced, or lean ground beef
2 bell peppers (any color, about 10
ounces total), thinly sliced 1 medium white or yellow onion (8
ounces), halved and thinly sliced 6 ounces button mushrooms, stems
and caps, thinly sliced 2 tablespoons olive oil
Fine salt
Freshly ground black pepper 4 ounces cream cheese, softened 3 teaspoons Worcestershire sauce 1 teaspoon Dijon mustard 6 ounces provolone cheese, thinly sliced or shredded
Sliced rolls, for serving Butter, for serving (optional) Mayonnaise, for serving (optional)
Position a rack in the upper third of the oven and heat to 450 degrees.
Add the meat, peppers, onion and mushrooms to the baking sheet and generously drizzle with the oil and lightly season with salt and pepper. Using your hands, toss the ingredients until coated with the oil, then spread as evenly as possible in the sheet.
Roast for about 10 minutes, or until the vegetables are soft and slightly charred. Remove the pan from the oven, stir and spread the mixture evenly again. Return to the oven for another 10 minutes, or until softened and a bit more charred.
A few minutes before the vegetables are ready to come out, in a microwavesafe bowl, combine the cream cheese, Worcestershire sauce and mustard. Cover and microwave on high for 2 minutes. Carefully remove the hot bowl and whisk until smooth.
Remove the meat mixture from the oven, add the cream cheese sauce and stir until well coated. Spread the mixture out as evenly as possible and top evenly with the provolone cheese.
Return the sheet pan to the oven and roast for about 5 minutes, or until cheese is melted. Serve family-style, with toasted rolls, butter and/or mayo on the side, if using, or make individual sandwiches. Makes 4 servings.
Nutrition information per serving (1 sandwich, with 1 cup of filling): calories: 881; total fat: 73 g; saturated fat: 31 g; cholesterol: 180 mg; sodium: 705 mg; carbohydrates: 13 g; dietary fiber: 3 g; sugar: 7 g; protein: 42 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Inspired by a recipe in “Scrumptious” (Shadow Mountain Publishing, 2021) by Christy Denney.