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About the Recipe: This recipe is easy to prepare since most of the ingredients can be prepared ahead. We love the option that we could use plant-based protein as well as ground beef as the main ingredient. The melting provolone cheese smothers the bell peppers, onions, mushrooms, and blends with the creamy ground plant-based or lean beef. Serving them on crusty toasted buns helps to create the party perfect, Philly cheesesteak sandwich.
Recipe Inspired by: Christy Denney, Scrumptious cookbook, chapter Feeding a Crowd, Shadow Mountain Publisher
Prepare Cream Sauce: Add cream cheese, steak seasoning and Worcestershire sauce to beef mixture. Cook over medium heat for about 3 minutes or until cream cheese melts. Season with salt and ground black pepper to taste. Spread beef mixture into prepared pan.
Cook Vegetables: Wipe out the skillet. Heat about 1 Tablespoon olive oil over medium high heat. Add mushrooms and onions; cook until softened; spread over beef mixture in sheet pan. Add additional Tablespoon oil to skillet. Add green peppers; cook until softened, spread over onion mixture in sheet pan.
Add Cheese: Top evenly with provolone cheese; bake for about 5 minutes on preheated 350 degrees F. oven or until cheese melts
To Serve: Spread mayonnaise on toasted rolls if desired. Serve hot cheesesteak mixture immediately on sliced, toasted rolls.
Yield: about 6 servings
pdf for Copy of Recipe -Sheet Pan Philly Cheesesteak
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