This Whole30-friendly Sheet Pan Paleo Philly Cheesesteak is an easy and delicious 30-minute weeknight meal you’ll want over and over again!
I grew up in the east coast in a small suburban town in New Jersey. I do identify myself as a New Yorker because I spent 10 years there starting in college, but throughout all that time, I’ve made several trips to Philadelphia which was close and convenient enough to jump on a bus and go.
There, I’ve had countless number of Philly cheesesteaks (half of them sober) and they were freakin’ delicious. What’s not to love about thinly sliced steak and veggies covered in cheese all nestled in a bun?
Sheet Pan Paleo Philly Cheesesteak Recipe
These days, I avoid cheese and bread so I decided to make my own allergen-friendly version, and this Sheet Pan Paleo Philly Cheesesteak takes me right back to my college days. This version is also super easy because everything is baked in one pan, making the cooking and cleaning process a breeze without sacrificing on the flavor. My husband, who is the dishwasher in the house, loves sheet pan meals especially!
Keeping It Dairy and Gluten Free
Philly cheesesteaks are usually served with melted provolone cheese, but I decided to make a delicious and creamy cashew cheese to drizzle over the cooked meat and vegetables instead. The combination of textures and flavors is just so delicious and you won’t miss the dairy at all!
As for the bread, I don’t really miss that part so I just eat this Paleo Philly Cheesesteak alone (the filling is the best part, after all), but if you want, you can get gluten free bread or even tortillas to eat it like tacos. I really love Canyon Bakehouse hot dog buns or Siete Foods Tortillas.
Just because you are avoiding dairy, gluten, or any other food groups, doesn’t mean you can’t enjoy delicious foods! You just gotta get a bit creative in the kitchen. Hope you enjoy this Sheet Pan Paleo Philly Cheesesteak, and please comment with your feedback because I love reading them.
Sheet Pan Paleo Philly Cheesesteak
Ingredients
- 1 lb flank steak or ribeye steak
- 1 onion sliced
- 2 green bell peppers cut into strips
- 8 oz mushrooms sliced
Steak and Vegetable Seasoning
- 3 tbsp coconut aminos
- 1 tbsp avocado oil
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
Cashew Cheese
- 1/2 cup raw cashews
- 1/4 cup water plus more if needed
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
- Preheat oven to 400 degrees and grease a sheet pan or line it with parchment paper.
- Place the steak whole in the middle of the sheet pan and spread the vegetables around it.
- Whisk together the steak and vegetable seasoning and pour it over the steak and vegetables.
- Gently toss together and massage the seasoning into the steak, and distribute evenly.
- Bake for 15 minutes.
- While the steak is baking place all ingredients for the cashew cheese in the a blender and blend until smooth and creamy. Add more water for a thinner consistency. Set aside.
- Once the steak and vegetables are done baking, turn on the broiler and broil for 5 minutes.
- Remove from the oven and let the steak rest for 5 minutes.
- Slice the steak and serve drizzled with the cashew cheese sauce.
- Eat it alone, or with Canyon Bakehouse hot dog buns or Siete Foods Tortillas to keep it gluten free!
Nutrition
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