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Sheet-Pan Philly Cheese Steaks

Sheet-Pan Philly Cheese Steaks
  • Prep 20 min
  • Total 55 min
  • Ingredients 8
  • Servings 8

Philly cheese steaks have never been easier! Roast everything you need—steak, onions, peppers and mushrooms—on a sheet pan for a weeknight dinner that basically makes itself. Then pile it all on Pillsbury™ biscuits for the best sandwiches of your life. ...MORE+ LESS-

Ingredients

1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
1
medium onion, halved and cut into 1/4-inch slices
1
medium green bell pepper, cut into 1/4-inch strips
1
package (8 oz) sliced baby bella mushrooms
1/4
cup vegetable oil
2
tablespoons Montreal steak seasoning
1 1/3
lb beef flank steak
1
cup shredded provolone and mozzarella cheese blend (4 oz)

Steps

Hide Images
  • 1
    Heat oven to 350°F. Bake biscuits as directed on can. Set aside.
  • 2
    Position oven rack 4 inches from broiler. Set oven control to broil. Line 18x13x1-inch rimmed sheet pan with heavy-duty foil; spray with cooking spray.
  • 3
    In large bowl, toss onion, pepper, mushrooms, 2 tablespoons of the vegetable oil and 1 tablespoon of the steak seasoning; mix until evenly coated. Transfer vegetable mixture to sheet pan in single layer, allowing room for steak. In same bowl, add remaining 2 tablespoons oil and remaining 1 tablespoon steak seasoning. Add steak; rub mixture into steak. Transfer steak to pan with vegetables.
  • 4
    Broil 9 to 11 minutes, stirring vegetables once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; cover with foil, and let stand 5 minutes. Stir vegetables, and return to oven 3 to 4 minutes or until vegetables are tender.
  • 5
    Thinly slice steak into strips on the bias, against the grain. Cut longer strips in half. Return to pan with vegetables, mixing to combine. Top with shredded cheese; return to oven 1 to 2 minutes or until cheese is melted.
  • 6
    To assemble sandwiches: Split biscuits; top biscuit halves with beef, cheese and vegetable mixture, and top with remaining biscuit halves.

Expert Tips

  • Shredded mozzarella cheese is a great substitute if you’re having trouble finding the cheese blend.
  • You may notice some watering out on sheet pan after baking, which is normal. Simply pour off the liquid before serving.
  • These sandwich toppings would be great on a hoagie bun or a topping for pizza!

Nutrition Information

Nutrition Facts

Serving Size: 1 Sandwich
Calories
400
Calories from Fat
180
% Daily Value
Total Fat
19g
30%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
800mg
33%
Potassium
390mg
11%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
5%
Sugars
7g
Protein
27g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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