Sheet Pan Philly Cheesesteak

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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Mustard, Dijon(15g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Worcestershire Sauce(60g)

  Lea & Perrins is the standard. A little goes a long way.

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  1 teaspoon sea salt
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  ¼ teaspoon freshly cracked black pepper
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  Garlic powder(3g)
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  Onion powder(3g)
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  Brown sugar(15g)
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  Beef Sirloin, Top(680g)
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  Yellow Onion
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  Bell Pepper
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  Bell Pepper
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  Mushrooms, Cremini(227g)
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  Bread, French Or Hoagie Roll
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  Unsalted Butter(30g)
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  Flour, All-Purpose, White(15g)
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  Whole Milk(120g)
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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Cheese, Provolone(113g)
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  Garlic powder(1g)
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  Onion powder(1g)
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  Worcestershire Sauce(5g)

  Lea & Perrins is the standard. A little goes a long way.

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  ½ teaspoon sea salt

Instructions

1. 1Slice the top sirloin steak against the grain into thin strips (¼-inch thick). Dice the onion and bell peppers into bite-sized pieces. Slice the cremini mushrooms. Pat all vegetables dry with paper towels.
2. 2Heat olive oil in a large skillet over medium-high heat for 1 minute until shimmering. Add the sliced steak in a single layer and cook 3–4 minutes, stirring occasionally, until browned on all sides and internal temperature reaches 160°F. Transfer to a plate.
3. 3In the same skillet, add the onion, bell peppers, and mushrooms. Cook 5–6 minutes over medium-high heat, stirring occasionally, until vegetables are softened and lightly caramelized. Add the cooked steak back to the skillet along with Dijon mustard, Worcestershire sauce, garlic powder, onion powder, brown sugar, and a pinch of salt and pepper. Toss to combine and remove from heat.
4. 4In a small saucepan, melt the butter over medium heat. Sprinkle the flour over the melted butter and stir continuously for 1 minute until a thick paste forms. Gradually pour in the whole milk while whisking constantly to avoid lumps. Cook 3–4 minutes over medium heat, stirring frequently, until the mixture thickens and coats the back of a spoon.
5. 5Remove the saucepan from heat. Whisk in the Dijon mustard, provolone cheese, garlic powder, onion powder, Worcestershire sauce, and a pinch of salt until the cheese has fully melted and the sauce is smooth, about 2 minutes.
6. 6Split each French or hoagie roll lengthwise. Heat a skillet or griddle over medium-high heat and toast the bread cut-side down for 1–2 minutes until golden brown and crispy.
7. 7Divide the steak and vegetable mixture evenly among the 6 toasted rolls (about ¾ cup per sandwich). Drizzle each sandwich with cheese sauce (about 3–4 tablespoons per sandwich).
8. 8Divide evenly into 6 airtight containers while hot. Store in the refrigerator for up to 4 days. Reheat in a 350°F oven for 8–10 minutes until warmed through before serving.