Oven Baked Philly Cheesesteak Sandwiches

Oven Baked Philly Cheesesteak Sandwiches made for a crowd in just 30 minutes. Hot and freshly baked sandwiches for a crowd with none of the hard work!

Oven Baked Philly Cheesesteak Sandwiches are one of those weeknight meals your family will crave and you’ll love because it’s just 15 minutes of prep and fifteen minutes of time in the oven. Just long enough to bake off a batch of frozen french fries and dinner is ready!

The best part of these is that the beef cooks through just enough that its pink in the middle while still having that deeply browned crust on the outside. Plus if you want to save them for later you can wrap them in foil and freeze them (just save the top piece, add it back on top before wrapping). Then bake at 350 degrees for 20-25 minutes when you’re ready to enjoy them.

Oven Baked Philly Cheesesteaks are the PERFECT weeknight meal!

We’re huge fan of sandwiches here. Nothing is an easier lunch for my husband who likes handheld foods so he can work/chase kids around while getting a bite to eat. Plus we love to make sandwiches in big batches and freeze them.

Sandwich freezing tips:

  • Don’t add lettuce/tomato/other temperature sensitive ingredients. Onions and bell peppers are fine.
  • Line the top and bottom with cheese to protect the bread from all the juices of the food.
  • Wrap with foil tightly, the less air inside, the less freezer burn.
  • If you have a dipping sauce, add it to a small ziplock and drape it over the sandwich as you wrap (carefully). When reheating you can just put the ziplock in a hot glass of water.
  • Bake IN the foil, it’ll get toasty while keeping its moisture.

Looking for more sandwich recipes?

We've made these Oven Baked Philly Cheesesteak Sandwiches TWICE this week!

Looking for more Cheese Steak recipes? Look no further!

Tools Used in the Making of these Oven Baked Philly Cheesesteak Sandwiches:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Chef’s Knife: This knife is one of the three most used tools in my kitchen (tongs and my pig tail flipper are the other two). I love it, I’ve had it for almost 10 years and it is as sharp today as the day I got it. (left column, second from the top). Mind you I love it this much even though I have a ridiculously expense knife set as well.
Worcestershire Sauce: Do not leave this out or sub it for anything else, this is a main flavor component and this brand is my absolute go-to.

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Oven Baked Philly Cheesesteak Sandwiches

Oven Baked Philly Cheesesteak Sandwiches made for a crowd in just 30 minutes. Hot and freshly baked sandwiches for a crowd with none of the hard work!
Yield 6 Servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch, Main Course
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 1/2 pounds ribeye steak
  • 1 tablespoon Worcestershire sauce
  • kosher salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 1 green bell pepper sliced or diced
  • ½   yellow onion sliced
  • 12 slices provolone cheese

Instructions

  • Preheat the oven to 400 degrees.
  • Marinate the steak (just in the time you're preparing the vegetables and getting the pan hot) with the Worcestershire sauce, salt and pepper.
  • Add the butter to your cast iron skillet and heat on medium high.
  • Add the steak and brown well without moving for 3-5 minutes, until a good crust forms.
  • Flip and cook three to five minutes or until a similar crust forms.
  • Remove the steak from the pan and add the veggies.
  • Slice the steak while the vegetables are cooking.
  • Cook for 2-3 minutes and remove from heat.
  • Cut a well into 6 hoagie rolls and cut your 12 slices of provolone cheese in half.
  • Add two half pieces to the bottom of the hoagie, add some steak, bell peppers and onions and top with 2 additional half slices.
  • Add the sandwiches to a baking pan and cook for 15 minutes or until cheese it browned.

Nutrition

Calories: 476kcal | Carbohydrates: 4g | Protein: 37g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 118mg | Sodium: 579mg | Potassium: 452mg | Fiber: 1g | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 17mg | Calcium: 438mg | Iron: 2.5mg
Keyword: oven baked philly cheesesteak sandwiches, Philly Cheesesteak, sandwich
Oven Baked Philly Cheesesteaks are the PERFECT weeknight meal!
We've made these Oven Baked Philly Cheesesteak Sandwiches TWICE this week!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Being born & raised in Philadelphia, I have to assert that you’ve created a lot of interesting recipes labeled “Philly” that are unlikely to be found in my beloved city and so might be better named Philly-style. That said, this recipe looks like it would give many Philly cheese steak shops a run for their money. It definitely looks to be of a higher caliber fare than you would get at the tourist trap cheesesteak shops (I won’t call out any names). Nicely done!

  2. I made this last night I’m in the UK so guessed the quantities and added some finely chopped gherkins and a picked chilli and it was lovely my husband said that was really nice so will definitely be making it again

  3. This sounds super yummy! How long do you marinate the steak? All of the ingredients work very well together, so I can’t wait to try these. I’m sure that my guys will love them, as will I. Thanks!

    1. Just five minutes, long enough to prep the rest of your ingredients and get the pan hot and ready to sear. I’ll update the recipe with that, thanks! 🙂

  4. There is nothing like a classic cheesesteak sandwich! I don’t make these nearly as often as I should but definitely need to make them soon.