Paleo Philly Cheesesteaks

Paleo Philly Cheesesteak - Wellness Bakeries

Do Paleo Philly Cheesesteaks exist?

New York City has Hot Corned Beef on Rye… New Orleans has the Oyster Po’ Boy… Boston has the Lobster Roll… and Miami has the Cuban Pork Bocadillo…

But if there was ever a sandwich indelibly connected to an American city, it would have to be the Philadelphia Cheesesteak. And what’s not to like about about this classic comfort food from the city of Brotherly Love… thinly sliced steak browned on a flat top, melted cheese, grilled onions and peppers… and all those delicious juices soaking into a long toasted roll.

Of course, if you’re living the grain-free and gluten-free lifestyle, then a traditional Philly Cheesesteak is unfortunately off the menu. You might have tried Philly Cheesesteak Stuffed Peppers, Philly Cheesesteak in a Portobello Mushroom “Bun” or even a Philly Cheesesteak Casserole in the hopes of re-creating this classic.

But if you’re anything like me, these half-baked imitations just don’t compare to the REAL DEAL. This is something that most of us face when eating grain free and still craving those old comfort food favorites. The spirit is there… but the culinary experience is a far cry from the original. So, I set out to make an authentic-tasting Philly Cheesesteak sandwich.

Making Authentic Cheesesteak Subs – Without Grain or Gluten?

I started with the best grass-fed beef from our friends at US Wellness Meats. Their minute steaks are perfect for making cheesesteaks. While they are already thinly sliced, I pounded them a little thinner to make sure the texture was just right. I also sliced an organic red pepper and one yellow onion, shredded some organic grass-fed cheese, and put a good dollop of coconut oil in my cast-iron pan (you’ll come back to this right before the bread has finished baking).

Mise en place.

Now that I had all of the ingredients for the filling in place, it was time to make the bread!

Paleo Philly Cheesesteak Sub Rolls: A Quick Step-By-Step

Simply add one package of Better Bread Mix to a medium bowl and then follow the instructions on the package. First, you will add the egg whites and vinegar and then beat with an electric mixer to combine. Here’s what your dough will look like at this stage:

Paleo Phily Cheesesteak Dough - Stage 1

Then bring your water to a boil (I always do this on the stovetop, and not the microwave, to avoid “superheating” and the potential for scalding).

Dump your boiling water into the dough and mix again. You will see how the mixture goes from a batter to a sticky dough.

Paleo Philly Cheesesteak Dough - Phase 2

Now for the fun part. Use your hand and make a big, smooth dough ball like this:

Paleo Philly Cheesesteak Dough - Phase 3

Now just divide into four balls of roughly equal size.

Shape the dough balls into flattened “submarine” shapes about six inches long by two inches wide. Place the dough onto a greased baking sheet and score the tops with a serrated knife to allow room for expansion.

paleo philly cheesesteak - Sub Rolls

Now, into the oven they go for 45 minutes to a nice golden brown like this…

Golden Brown Paleo Philly Cheesesteak Rolls

About 30 minutes into your bread baking, make the filling for your Paleo Philly Cheesesteaks. That way you’ll have warm, right-out-of-the-oven rolls to fill with all of that meaty-cheesy goodness!

The step-by-step recipe is below… and if you like today’s post, we hope you will Pin it, Share it, Tweet it, or send it to someone who might also like it.

Paleo Philly Cheesesteak Subs - Wellness Bakeries

And here is the printable version…

5 from 1 reviews
Paleo Philly Cheesesteaks
Prep time
Cook time
Total time
Yield: 4
For the Sub Rolls
  • 1 package Better Bread Mix
  • ⅔ cup boiling water
  • 2 Tbsp. organic apple cider vinegar
  • 8 egg whites (or liquid equivalent)
For the Paleo Philly Cheesesteak Filling
  • 2 lbs. grass-fed beef minute steaks, pounded thin
  • 2 Tbsp. coconut oil (or pastured lard or tallow)
  • 1 large yellow onion, sliced
  • 1 red bell pepper, sliced
  • Sea salt and pepper to taste
  • 2 ounces shredded grass-fed cheese (optional)
  1. Preheat oven to 350 degrees F. Grease a baking sheet.
  2. Add Better Bread Mix to a medium bowl.
  3. In a small bowl, combine egg whites and apple cider vinegar.
  4. Heat water to boiling (No exceptions!).
  5. Add egg whites and apple cider vinegar to Better Bread mix. Blend on low speed to combine.
  6. Pour in boiling water and blend on medium speed until dough comes together.
  7. Separate dough into 4 pieces. Shape each piece into a submarine-shaped log and place on greased baking sheet (NOTE: Dough will triple in height. Create slightly-flattened 6 inch long sub rolls with 2 inch width and 1 inch height for best result).
  8. Score the top of the dough on the bias – this will help the rolls keep their shape when they rise.
  9. Bake for 45-50 minutes – sub rolls should be very firm.
  10. Meanwhile, preheat cast iron pan over medium-high heat and add 1 Tbsp. oil.
  11. Salt and pepper each the steak slices on both sides.
  12. Add the meat and brown the steaks for about 2-3 minutes.
  13. Transfer cooked meat to a glass dish and cover.
  14. Add remaining oil to pan.
  15. Add the bell pepper and onion and sauté until softened, about 8 minutes.
  16. Slice each sub roll lengthwise to form a nice pocket. Fill with the minute steaks, sautéed onions and peppers.
  17. Top with cheese and wrap subs in foil, and transfer to a warm oven to melt.
Nutrition Information
Serving size: 1 sub



  1. Laurel says

    Since I don’t live in the US and cannot get your bread mix, is there any substitutions?
    Makes for pretty expensive bread if I have to pay $60 for shipping….

  2. Jon Herring says

    Hi Laurel,

    We do understand that shipping costs might make this unfeasible for our international subscribers. As you may know, we have several products that will teach you how to create low-glycemic, grain-free and gluten-free breads, breakfasts, crusts, desserts and even candies “from scratch” with ingredients that can be found online or in your local health food store (in most international locations).

    All of the information products below come with a 60-day, unconditional money-back guarantee… so if you are unhappy for any reason or find it difficult to purchase any of the required ingredients, you can get your money back, no questions asked. You can find more information at the web addresses below:

    Thank you sincerely for your interest!

  3. Barbara DeVane says

    How do you know where to mail my book if you don’t ask for an address?
    Maybe that’s why I didn’t get my book when I ordered once before!!!

    Barbara DeVane
    625 E. Brevard St
    Tallahassee, FL 32308

    Please send my book this time since I assume you are taking my money!

    • Jon Herring says

      Hi Barbara,

      Wellness Bakeries does not publish any books, other than the free recipe e-books that are featured prominently on the home page of the website. It would appear that you are referring to Healing Gourmet. Please note that the customer service email address for Healing Gourmet is With that said, Healing Gourmet does not publish any physical/hard copy books at this time. All of their products are e-books at this time and this is stated clearly on all sales pages. If you have a specific customer service inquiry or something that you ordered previously and did not receive, then please send an email to the address above and someone will get right back to you and will make it right, whatever it takes. Thank you!

  4. Linda Hendrex says

    These look so yummy! I’m going to try this bread using the Better Breads Cookbook. Do you think the Better Burger Buns and Sub Rolls recipe would work with this? I’ve never had a real Philly Cheese Steak, but I think I could learn to like them! Thanks for posting!

    Now that you mention it, it’s been ages since I had a Reuben Sandwich and I just noticed that there is a recipe in the cookbook for Rustic Rye Bread! 😀

    • Jon Herring says

      Hi Linda… thank you so much for your comment. I might recommend the Burger Buns recipe from Better Breads ( for this. They rise up so nicely and would have a lot of room for the steak and cheese filling. You might shape them a little more like long rolls, however. Also, if you add some ground caraway seeds to the Rustic “Rye” Bread recipe for that Reuben, it will give it a taste even more like traditional rye bread. Happy baking!

  5. Lily Blue says

    Am I right that the package of Better Bread Mix is not quite 8 ounces which would make the cost for making four rolls around $30.00, over $7.00 per roll?

    • Jon Herring says

      Hi Lily,

      The price you are referring to is not for one package of mix… that is a trio (three packages of mix). Each package makes 16 dinner rolls, 8 hoagie rolls or two loaves. In other words, three packages of mix would produce 24 hoagie rolls like the one pictured on this page above. I hope this helps!

  6. Virginia mcloughlin says

    Have been trying for a week to order 3chocolate chip cookies $116.75 for some reason it mentions pay pal and intends there. I want to use my charge card.
    Is there a phone #for me to use ?
    Virginia McLoughlin

    • Jon Herring says

      Hi Virginia, the price you mention would be for one dozen packages of mix. And regarding PayPal… while we do currently use PayPal as a payment processor, you do NOT have to have a PayPal account to purchase. Before you checkout there is an option to use your own credit card. I hope this helps. And in the future, feel free to direct any customer service requests to

  7. Don says

    Does your sinless sweetener leave that artificial taste of sugar substitutes, in coffee for example. I have tried Xylitol and do not like it.

    • Kelley says

      Hi Don,
      Thanks for your comment.

      Sinless Sweetener is made with non-GMO erythrtiol and has a very clean taste similar to sugar. Xylitol tends to have a bit of a “cooling” effect and artificial sweeteners like aspartame and sucralose have a very distinct aftertaste. You won’t find that with Sinless Sweetener.

      Be Well!

  8. Deborah says

    In your philly cheese steak recipe, you call for 8 egg whites or “liquid equivalent”. Which liquids would work as egg white equivalent? Thanks for your help!

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