Sheet Pan Philly Cheesesteak Recipe for Quick Weeknight Dinners

• ▢ 1.5 lbs flank steak
• ▢ 2.5 tbs Worcestershire sauce
• ▢ 2 tbs olive oil
• ▢ 1 white onion, sliced
• ▢ 1 green bell pepper, sliced
• ▢ 8 oz white mushrooms, sliced
• ▢ ½ tsp salt
• ▢ ½ tsp pepper
• ▢ 4 hoagie rolls

• Preheat the oven to 350°F (175°C).
• Place the flank steak on a sheet pan. Season both sides lightly with salt and pepper. Drizzle 1/2 tablespoon olive oil and 1/2 tablespoon Worcestershire sauce over each side, then rub the seasonings into the meat.
• In a medium bowl, combine sliced bell pepper, sliced onion, sliced mushrooms, a dash of salt and pepper, 1 tablespoon Worcestershire sauce, and 1 tablespoon olive oil. Toss to coat, then arrange the vegetables around the steak on the sheet pan. Bake for 20 minutes, then broil for an additional 2–5 minutes to brown the top.
• Remove the steak from the oven and let it rest for 5 minutes. Transfer to a cutting board and slice thinly against the grain.
• Slice the hoagie rolls open and fill them with the sliced steak and roasted vegetables. Top each sandwich with a slice of provolone cheese and broil for 1–2 minutes, or until the cheese is melted and bubbly.

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