Sheet Pan Paleo Philly Cheesesteak
This Whole30-friendly Sheet Pan Paleo Philly Cheesesteak is an easy and delicious 30-minute weeknight meal you'll want over and over again!
Servings: 4 servings
- 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
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!
Serving: 1serving | Calories: 318kcal | Carbohydrates: 13g | Protein: 29g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 758mg | Potassium: 801mg | Fiber: 2g | Sugar: 4g | Vitamin A: 220IU | Vitamin C: 52.6mg | Calcium: 39mg | Iron: 2.9mg