Step 1

Position a rack in the upper third of the oven and preheat to 450 degrees.

Step 2

Add the meat, peppers, onion and mushrooms to the baking sheet and generously drizzle with the oil and lightly season with salt and pepper. Using your hands, toss the ingredients until coated with the oil, then spread as evenly as possible in the sheet.

Step 3

Roast for about 10 minutes, or until the vegetables are soft and slightly charred. Remove the pan from the oven, stir and spread the mixture evenly again. Return to the oven for another 10 minutes, or until softened and a bit more charred.

Step 4

A few minutes before the vegetables are ready to come out, in a microwave-safe bowl, combine the cream cheese, Worcestershire sauce and mustard. Cover and microwave on HIGH for 2 minutes. Carefully remove the hot bowl and whisk until smooth. Remove the meat mixture from the oven, add the cream cheese sauce and stir until well coated. Spread the mixture out as evenly as possible and top evenly with the provolone cheese.

Step 5

Return the sheet pan to the oven and roast for about 5 minutes, or until the cheese is melted. Serve family-style, with toasted rolls, butter and/or mayonnaise on the side, if using, or make individual sandwiches.

Step 6

NOTE: If using the rib-eye, trim any large pieces of fat. Chill the meat in the freezer for 15 to 20 minutes, if time allows; this will make it easier to slice thinly.