Sheet Pan Philly Cheesesteak

Loading

+++++++++++++++++++++++++++++++++++

About the Recipe: This recipe is easy to prepare since most of the ingredients can be prepared ahead. We love the option that we could use plant-based protein as well as ground beef as the main ingredient. The melting provolone cheese smothers the bell peppers, onions, mushrooms, and blends with the creamy ground plant-based or lean beef. Serving them on crusty toasted buns helps to create the party perfect, Philly cheesesteak sandwich.

Recipe Inspired by:  Christy Denney, Scrumptious cookbook, chapter Feeding a Crowd, Shadow Mountain Publisher

Prepare Cream Sauce: Add cream cheese, steak seasoning and Worcestershire sauce to beef mixture. Cook over medium heat for about 3 minutes or until cream cheese melts. Season with salt and ground black pepper to taste. Spread beef mixture into prepared pan.

Cook Vegetables: Wipe out the skillet. Heat about 1 Tablespoon olive oil over medium high heat. Add mushrooms and onions; cook until softened; spread over beef mixture in sheet pan. Add additional Tablespoon oil to skillet. Add green peppers; cook until softened, spread over onion mixture in sheet pan.

Add Cheese:  Top evenly with provolone cheese; bake for about 5 minutes on preheated 350 degrees F. oven or until cheese melts

To Serve: Spread mayonnaise on toasted rolls if desired. Serve hot cheesesteak mixture immediately on sliced, toasted rolls.

Yield: about 6 servings

pdf for Copy of Recipe -Sheet Pan Philly Cheesesteak

+++++++++++++++++++++++++++++++++++