SHEET PAN CHEESESTEAK SANDWICH (…that’s not a sandwich)

Finally, a cheesesteak sandwich recipe that is quick, easy and low carb!! It also makes for great leftovers. You won’t miss the bread, I promise. ENJOY!

Yields 3ish servings

Ingredients:

• 1 1/2 pounds rib-eye steak, sliced into 6-8 thick slices (I found that a choice ribeye cooks better vs. prime for this dish)
• 1 package frozen cauliflower rice
• 2 green bell peppers, thinly sliced
• 1/2 onion, thinly sliced
• 1 container of sliced baby bella mushrooms
• 6 slices provolone cheese
• avocado oil spray (I fill this spray bottle with avocado oil)
• Montreal Steak Seasoning (I use this on everything!)
• Garlic Salt
• Fresh cracked pepper

Directions:

1. Preheat oven to 450 degrees.
2. Cover a sheetpan with parchment paper.
3. Spread the frozen cauliflower rice evenly over the pan.
4. Add thinly sliced bell peppers and onion evenly over the rice.
5. Lightly spray all with avocado oil and sprinkle Montreal steak seasoning to taste (or use salt & pepper).
6. Bake for 10 minutes.
7. Carefully lay sliced mushrooms evenly over the pan, then lightly spray with avocado oil and sprinkle with cracked pepper to taste.
8. Season the steak slices with a sprinkle of garlic salt and cracked pepper.
9. Lay the steak slices over the top, spreading out across the pan.
10. Bake for 16 minutes.
11. Cover the steak sections with the cheese, then return to the oven until melted and bubbly (about 4 minutes).

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Here are quick links to items you might need to create this recipe:

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