Quick, easy and easy to clean up, this kid friendly Sheet Pan Philly Cheesesteak is an ideal weeknight dinner menu item.
If you are a mom of picky eater kids, PUHLEEZE let me give you some hope.
My oldest son has historically been one of the pickiest eaters I've ever known.
There have been entire years that I swear the child was nourished solely from the contributions of peanut butter, fruit, yogurt and chocolate milk.
And then something amazing started happening this summer. As the growing pains of maturing hit, the growth of a broader palate did as well. Watching my first baby grow and develop new interests (and tackle some of the struggles that come with being a more self-aware youngster) has it's own heart tugging moments. Seeing him being willing to try new foods is one of the upsides. I think it has to do with him wanting to be more mature... maybe eat some of the things mom and dad do (just like he wants a phone like mom and dad and a later bedtime like mom and dad and well, you get the picture.)
He has now sworn off "kids' menus" at restaurants. That really doesn't bother me 'cause let's be honest... they're not always the best choices anyway. And with that, he's discovered that when a Philly Cheesesteak is on the menu, he's in.
Of course as a mom the takeaway from these discoveries is "Oh, yes! This means I can add something new to the dinner rotation." And so, the idea for a Sheet Pan Philly Cheesesteak became the perfect fit.
Quick, easy and easy to clean up, this Sheet Pan Philly Cheesesteak is an ideal weeknight dinner menu item. It's kid friendly, but filling enough for the entire family. Enjoy! ~Regan
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This kid friendly Sheet Pan Philly Cheesesteak is an ideal weeknight dinner menu. via #TheRecipeReDux @ReganJonesRD Tweet this
Sheet Pan Philly Cheesesteak
Makes 4 servings
- 1 ¼ lb. flank steak
- 1 ½ tablespoons olive oil, divided
- 2 tablespoons Worcestershire sauce, divided
- Salt and pepper, to taste
- 1 large onion, sliced
- 1 large green bell pepper, sliced
- 2 cups mushrooms, sliced
- 1 teaspoon garlic powder
- 8 slices provolone cheese
- 4 hoagie rolls
Trim any excess fat from the flank steak. In a large ziplock bag, add 1 tablespoon of olive oil, 1 tablespoon of Worcestershire sauce, salt, and pepper. Add flank steak and let sit in marinade for at least 30 minutes - 2 hours.
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together the remaining ½ tablespoon olive oil, 1 tablespoon Worcestershire sauce, garlic powder, salt, and pepper. Toss onions, peppers, and mushrooms in the mixture to evenly coat.
Evenly spread the vegetables on the baking sheet, leaving space in the middle for the flank steak.
Remove flank steak from the ziplock bag, discarding the extra marinade. Place the flank steak in the center of the baking sheet with vegetable around the outside.
Bake for 20 minutes, until vegetables are tender and the internal of the steak reaches 145 degrees F.
Remove from oven. Let steak rest for 5 minutes before slicing. Remove steak to a cutting board and cut into thin slices. Mix sliced steak with vegetables.
Cut hoagie rolls in half, lengthwise. Fill hoagies with steak and vegetable mixture. Top with 2 slices of provolone cheese and bake in the oven for about 3-5 minutes, until the cheese has melted and the roll begins to toast. Serve warm.