Sheet Pan Cheesesteak Sandwiches

You don't have to go to Philly to satisfy your cheesesteak cravings.

Ingredients

• 2 tablespoons Worcestershire sauce

• 1.50 tablespoons olive oil

• 1 teaspoon Dijon mustard

• .50 teaspoon garlic powder

• .50 teaspoon freshly ground black pepper

• 1 pound boneless rib eye steak

• 1 red bell pepper, thinly sliced

• ¾ cup thinly sliced yellow onion (from 1 onion)

• 1 8-oz. baguette

• 6 ounces sliced Provolone cheese

Directions

1. Place a rimmed baking sheet on middle oven rack and preheat oven to 475°F.

2. Stir together Worcestershire sauce, oil, mustard, garlic powder, and black pepper in a shallow dish. Place steak in dish and turn to coat. Place steak in middle of hot baking sheet. Place bell pepper and onion in dish with remaining marinade; gently stir to coat. Arrange bell pepper and onion in an even layer around the steak.

3. Bake until a thermometer inserted in center of steak registers 135°F for medium-rare and vegetables are tender, 15 to 16 minutes. Transfer steak to a cutting board; let stand for 5 minutes. Transfer bell pepper and onion to a bowl. Thinly slice steak against the grain and stir into bell pepper mixture.

4. Increase oven temperature to broil. Line baking sheet with foil. Place baguette on baking sheet and cut lengthwise, taking care not to cut all the way through. Place half of cheese slices along cut sides of bread and spoon steak mixture on top of cheese. Top with remaining cheese slices. Broil until cheese is melted and bread is toasted on edges, 1 to 2 minutes. Cut sandwich into 4 servings.