Sheet Pan Paleo Philly Cheesesteak

There, I’ve had countless wide variety of Philly cheesesteaks (half of them sober) and that they were freakin’ scrumptious. What’s not to like about thinly sliced steak and vegetables blanketed in cheese all nestled in a bun?

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

1. Preheat oven to 400 degrees and grease a sheet pan or line it with parchment paper.
2. Place the steak whole in the middle of the sheet pan and spread the vegetables around it.  
3. Whisk together the steak and vegetable seasoning and pour it over the steak and vegetables. 
4. Gently toss together and massage the seasoning into the steak, and distribute evenly. 
5. Bake for 15 minutes.
6. 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.
7. Once the steak and vegetables are done baking, turn on the broiler and broil for 5 minutes. 
8. Remove from the oven and let the steak rest for 5 minutes.
9. Slice the steak and serve drizzled with the cashew cheese sauce. 
10. Eat it alone, or with Canyon Bakehouse hot dog buns or Siete Foods Tortillas to keep it gluten free!

Based On The Recipe From: https://whatgreatgrandmaate.com/sheet-pan-paleo-philly-cheesesteak/