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5 from 24 votes

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! 
Prep Time5 mins
Cook Time20 mins
Resting time5 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 318kcal
Author: Jean Choi


  • 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

Cashew Cheese


  • 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