We lovvvveee a good Philly Cheesesteak! The beef, cheese, and veggies combine to make a super flavorful sandwich that is hard to beat. This recipe takes the Philly Cheesesteak concept and makes it into an easy to prepare sheet pan dinner using cube steaks. Cube steaks are affordable, cook fast, and are perfect to put on a sandwich bun. You can modify this recipe by adding hot peppers, or using a different cheese on the steaks if you like. Let us know what you think of the recipe – we hope you like it!
- 6 Leahy’s Angus Beef Cube Steaks
- LGCM Ultimate Steak & Roast Rub (or your favorite steak seasoning)
- Vegetable Oil
- 1 Green Pepper (sliced)
- 1 Yellow Onion (sliced)
- 12 slice Mozzarella Cheese
- Red Pepper Flakes
- Italian Seasoning
- Sandwich Rolls
Preheat your oven to a high broil. While the oven is preheating, generously season your Cube Steaks with LGCM Ultimate Steak and Roast Rub on both sides.
Add vegetable oil to a large pan, and heat to medium high heat. Once hot, add cube steaks and cook until browned, about 2 minutes per side. Remove and set aside on a paper towel lined plate once cooked. Cover with foil to keep warm.
Note – you will probably need to cook in batches to avoid overcrowding the pan.
After cooking the steaks, add the sliced green pepper and onion, and cook over medium heat until the veggies are softened. Once soft, remove and set aside. Blot with paper towel to remove excess grease.
Line a large sheet pan with aluminum foil and spray with non-stick cooking spray. Place each cube steak on the sheet pan, then top with an even amount of pepper and onion slices. Add two slices of cheese on each steak, then top with red pepper flakes and Italian seasoning to your taste. Place the sheet pan under the broiler, and cook on high for about five minutes until the cheese is melted and browned.
Remove from oven, and serve warm on toasted sandwich rolls. Enjoy!