Sheet Pan Philly Cheesesteaks
- 1½ lb flank steak
- 2 Tbsp Worcestershire sauce
- 2 organic green bell peppers, thinly sliced
- 1 onion, sliced
- 1 (16-oz) pkg sliced mushrooms
- 2 Tbsp olive oil
- ¼ tsp salt
- ½ tsp pepper
- 1 (16-oz) French baguette, toasted
- 6 slices provolone cheese
- Preheat oven to 425°F. Place steak on a large rimmed baking sheet lined with foil; drizzle with Worcestershire sauce.
- Surround steak with bell peppers, onion, and mushrooms; drizzle oil over steak and vegetables. Sprinkle with salt and pepper.
- Bake 15 minutes; increase oven temperature to broil. Broil 5 minutes or until meat and vegetables are browned.
- Meanwhile, split baguette lengthwise, and cut into 6 pieces.
- Remove steak from sheet pan; let stand 10 minutes before thinly slicing across the grain; divide steak and vegetables among bread pieces.
- Top each sandwich with a slice of cheese.
|
Main |
Total |
| Servings |
6
|
|
| Fat (g) |
20 |
20 |
| Sat. Fat (g) |
8 |
8 |
| Protein (g) |
40 |
40 |
| Carb (g) |
45 |
45 |
| Fiber (g) |
3 |
3 |
