Hump Day and a Sheet-Pan Supper

How’s your mid-week going thus far? I swear, the world seems to be going nuts. It’s best to stay informed without joining the Chicken Little Brigade. You know, the people who think the sky is falling.

Don’t get me started on a rant – I’ve promised myself I wasn’t going to get involved. I’m not a health professional, and I can only go by what I see here in my neck of the woods, so who am I to say much? It just seems to me that this latest scare is a lot like the 1950s when everyone was digging a giant bomb shelter in their back yards to survive the nuclear blast. Frankly, I can’t wait for the Zombie Attack to begin.

Sure, we’ve got a month’s worth of supplies like canned goods and medicines. We’ve also got our freezer packed. But that’s normal for us. We shop big-box stores and stock up on deals. Our weekly shopping trips are for perishables. This time of the year, that includes vegetables since we don’t do a winter garden. I’ve thought about putting in more planter boxes for winter crops. Lord knows we’ve got the room in the side yard. Just haven’t been ambitious enough – yet.

What does all this have to do with Sheet-Pan Suppers? Nothing. I’m just eating some Girl Scout Cookies, taking a coffee break and rambling.

Sheet-Pan Philly Cheese Steaks
1 (8-biscuit) can refrigerated Buttermilk Biscuits
1 medium White Onion, halved and cut into 1/4-inch slices
1 medium Bell Pepper, cut into 1/4-inch strips
8 oz Brown Mushrooms, sliced
1/4 cup vegetable oil
2 tablespoons Montreal Steak Seasoning
1-1/3 lb Beef Flank Steak
1 cup shredded Mozzarella with Cream Cheese Blend

Heat oven to 400-degrees and bake biscuits according to package direction. Remove from oven, wrap in foil and keep warm until ready to assemble sandwiches.

Position oven rack 4 inches from broiler. Set oven control to broil. Line 18-inch by 13-inch rimmed sheet pan with heavy-duty foil; spray with cooking spray and set aside.

Peel onion, cut in half width-wise, then cut each half into 1/4-inch slices. Break apart and set aside. Stem bell pepper, remove seeds, then cut pepper into 1/4-inch strips, set aside. Clean mushrooms, pat dry and slice. Set aside.

In large bowl, toss onion, pepper, mushrooms, 2 tablespoons of the vegetable oil and 1 tablespoon of the steak seasoning; mix until evenly coated. Transfer vegetable mixture to sheet pan in single layer, allowing room for steak. In same bowl, add remaining 2 tablespoons oil and remaining 1 tablespoon steak seasoning. Add steak; rub mixture into steak. Transfer steak to pan with vegetables.

Broil 9 to 11 minutes, stirring vegetables once, until instant-read thermometer inserted in thickest part of steak reads 135-degrees (for medium). Transfer steak to cutting board; cover with foil, and let stand 5 minutes. Stir vegetables, and return to oven and continue to broil 3 to 4 minutes or until vegetables are tender.

Thinly slice steak into strips on the bias, against the grain. Cut longer strips in half. Return to pan with vegetables, mixing to combine. Top with shredded cheese; return to oven 1 to 2 minutes or until cheese is melted.

To assemble sandwiches: Split biscuits; generously pile beef mixture on the bottom half of the biscuits; top with remaining biscuit halves. Serve and enjoy.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen