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This paleo Philly cheesesteak swaps the hoagie roll for thin strips of grass-fed beef smothered in peppers, onions, and melting Parmigiano. Sliced from stew meat and cooked in one skillet, it captures everything great about the sandwich without the bread. Fish sauce and fresh ginger quietly do the savory heavy lifting in the background.
Pro Tips
- Pop the stew meat in the freezer for 20 minutes before slicing — partially frozen beef cuts into the thin, even strips that make or break a cheesesteak.
- Kitchen shears make even quicker work of the strips than a knife, especially on softer stew meat.
- The fish sauce sounds unusual, but a mere 1/2 teaspoon adds the depth you would normally get from a long-simmered jus. Don't skip it, and don't add more.
- If you don't have Penzey's Old World Seasoning, the paprika plus dried herb blend in the notes gets you very close — mix a big batch and keep it by the stove.
Frequently Asked Questions
What cut of beef works best for a paleo Philly cheesesteak?
Thinly sliced stew meat is affordable and turns tender with quick cooking. Ribeye is the classic splurge if you want richer marbling.
Is this cheesesteak dairy-free?
As written it tops the beef with Parmigiano, but you can skip the cheese entirely — the peppers, onion, and seasoned meat are flavorful enough on their own.
Can I make this ahead for meal prep?
Yes, the beef and pepper mixture reheats beautifully in a skillet. Keep the cheese unmelted until serving so it doesn't weep into the meat during storage.
What should I serve alongside the paleo Philly cheesesteak?
Pile the mixture over roasted sweet potato rounds, tuck it into a lettuce wrap, or serve it alongside a sharp vinegar slaw to balance the rich beef.
Recipe Card
Ingredients
Method
- Slice the stew meat into thin strips with kitchen sheers.
- Add the chopped onion and green pepper to a 10-inch skillet over medium-high heat, stir to combine.
- After 2-3 minutes reduce to medium heat and add the meat, fish sauce, fresh ginger, red pepper flakes and seasoning.
- Mix, cover, and cook until the meat reaches your preferred level of doneness. | Slice a few thin pieces of parmesan cheese.
- Top mixture with cheese and cover until melted (1-2 minutes). Plate and serve.
- Enjoy! _*If you don't have Penzey's Old World Seasoning, don't fret. You can get close with 1/4 teaspoon paprika and a pinch of each of the following: onion powder, garlic powder, coarse ground sea salt, coarse ground black pepper, dried basil, dried rosemary and dried dill. You'll find it has a slightly different flavor, but will be just as tasty. _
