I needed to make Philly Cheese Steak sandwiches for a crowd and didn’t want to be a short order cook ALL night. So this version came to mind using ground beef and a sheet pan.

LOOSEMEAT PHILLY CHEESESTEAKS ~ serves 6, but easily doubles or triples adapted from FACEBOOK

1 1/2 pounds QUALITY ground beef
6 ounces cream cheese, softened
2 teaspoons Montreal hamburger seasoning
2 teaspoons Worcestershire sauce
2 tablespoons avocado oil
8 ounces white button mushrooms, sliced
3 LARGE bell peppers (green, red, or yellow), sliced *SEE NOTES
1 cup diced onion
8 ounces sliced or shredded Provolone cheese
FRESH ground sea salt and black pepper, to taste
Sandwich rolls
butter and garlic salt for rolls
Mayonnaise for rolls
Creamed Horseradish, to taste

  • Preheat oven to 350°.
  • In a small bowl whisk together mayonnaise and creamed horseradish with a little salt to taste. Set aside for dressing rolls before serving.
  • Spray a deep jelly roll sheet pan with non-stick cooking spray or line with foil.
  • In a large skillet, cook the beef over medium-high heat until browned. Drain.
  • Add the cream cheese, steak seasoning and Worcestershire sauce, cooking over medium heat or until cream cheese is melted and combined. Add a little milk or cream if you want the sauce thinner.
  • Add FRESH ground salt and pepper to taste.
  • Spread beef mixture on sheet pan.

  • Wipe out skillet, or use a second pan while the beef is cooking and heat oil over medium high heat.
  • Add the mushrooms, bell peppers, and onion cooking until veggies are soft.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Spread veggies on top of beef mixture.
  • Top veggies mixture with Provolone cheese and bake in the oven for about 5-10 minutes or until cheese is melted.
  • Serve immediately on sliced grilled rolls that have been buttered and toasted with prepared mayonnaise.


  • I omit green bell peppers because I just can’t tolerate them and really prefer the sweetness that a red bell pepper adds to the mix.
  • Adding a little salt and creamed horseradish to the mayonnaise for the bread really OOMPHS up the flavor, but can easily be omitted.


Sweet apricots, zesty marinated artichokes add tons of flavor to this marinated sheet pan chicken dinner.

2 1/2 pounds (4) skinless, boneless chicken breasts cut into LARGE chunks
4 tablespoons Avocado oil, divided
ZEST and Juice of 1 lemon
2 cloves garlic, minced
FRESH ground Himalayan Sea Salt and black pepper, to taste
1 teaspoon ground fennel
1 teaspoon dried basil
2 tablespoons tomato paste
2-3 large carrots, diagonally sliced
2 LARGE red onions, cut into wedges
1 jar marinated artichoke hearts
1 -2 cups dried apricot halves
1 – 6 ounce can pineapple orange juice

  • In a large bowl combine 1 tablespoon of the avocado oil, lemon juice, lemon zest and garlic.
  • Generously season chicken pieces with FRESH ground Himalayan sea salt and black pepper.
  • Toss chicken breasts in marinade and let stand 30 minutes at room temperature.
  • In a separate bowl add apricot halves, juice and artichokes, tossing to mix.  Let stand at least 30 minutes or more to plump apricot pieces. I usually let it stand all day.

  • Heat oven to 400°.
  • Coat a sheet pan covered in foil with non-stick cooking spray.
  • In a large bowl combine the basil, fennel, tomato paste and remaining avocado oil.
  • Season with FRESH ground Himalayan Sea Salt and black pepper, to taste.
  • Pour half into a second bowl. Add the onion wedges, apricots and artichoke hearts, tossing to coat, set aside.
  • Add carrots to the marinade in the first bowl, tossing to coat.
  • Arrange carrots on the sheet pan.
  • Roast carrots for 15 minutes.
  • Add in chicken pieces in a single layer.
  • Top with the apricot mixture.
  • Roast 30-35 minutes until chicken is cooked through to 160°.