Gluten-Free Sheet Pan Philly Cheesesteak
A convenient sheet-pan twist on the classic Philadelphia sandwich featuring tender broiled flank steak, caramelized vegetables, and melted cheese served on fluffy buttermilk biscuits. The high-heat broiling method develops rich flavors while keeping prep minimal. Perfect for busy weeknight dinners or casual entertaining when you want the satisfying flavors of a Philly cheesesteak without the individual sandwich assembly. The combination of provolone and mozzarella creates the perfect cheese pull, while Montreal steak seasoning adds robust flavor to both the beef and vegetables.
Ingredients
- 1 can refrigerated Pillsbury Grands Flaky Layers Buttermilk Biscuits, 16.3 oz, 8 counthoagie rolls or sub rolls1:1gluten-free
more traditional presentation
- 1 medium onion, halved and cut into 1/4-inch slices
- 1 medium green bell pepper, cut into 1/4-inch strips
- 1 package sliced baby bella mushrooms, 8 oz
- ¼ cup vegetable oil
- 2 tablespoons Montreal steak seasoning
- 1 ⅓ lb beef flank steak
- 1 cup shredded provolone and mozzarella cheese blend, 4 ozprovolone only or American cheese1:1
traditional Philly option
Instructions
- 1
Heat oven to 350°F and bake biscuits as directed on package, then set aside
- 2
Position oven rack 4 inches from broiler and set to broil, line sheet pan with foil and spray with cooking spray
- 3
Toss onion, bell pepper, mushrooms with 2 tablespoons oil and 1 tablespoon steak seasoning until coated, transfer to sheet pan in single layer leaving room for steak
- 4
Add remaining oil and steak seasoning to bowl, rub mixture into flank steak and transfer to pan with vegetables
- 5
Broil 9 to 11 minutes stirring vegetables once until steak reaches 135°F internal temperature
- 6
Transfer steak to cutting board, cover with foil and let rest 5 minutes while returning vegetables to oven for 3 to 4 minutes until tender
- 7
Slice steak thinly against the grain on the bias, cut longer strips in half and return to pan with vegetables
- 8
Top mixture with shredded cheese and return to oven 1 to 2 minutes until melted
- 9
Split biscuits and fill with beef, cheese and vegetable mixture
Tips
Let steak rest after broiling to redistribute juices and ensure tender slicing against the grain
Position oven rack close to broiler for proper caramelization of vegetables and steak
Use heavy-duty foil to prevent tearing when stirring the hot vegetables
Good to Know
refrigerate assembled sandwiches up to 2 days, reheat in 350°F oven
cook steak and vegetables up to 1 day ahead, reheat before serving
serve immediately while cheese is melted and biscuits are warm
Common Mistakes
slice steak with the grain to avoid tough, chewy meat
overcook steak past 135°F to avoid dryness
skip resting time to prevent juices from running out when slicing
Substitutions
Gluten-Free Swaps
more traditional presentation
General Alternatives
mix equal parts
traditional Philly option
FAQ
Can I use a different cut of steak?
Yes, sirloin or strip steak work well with similar cooking times. Avoid tougher cuts that need longer cooking.
What if I don't have Montreal seasoning?
Mix equal parts garlic powder, onion powder, and paprika with salt and pepper for a similar flavor profile.
How long will leftovers keep?
Store assembled sandwiches in refrigerator up to 2 days. Reheat in 350°F oven until warmed through.