Keto Philly Cheesesteak Casserole (Printable Version)

A hearty low-carb casserole with tender beef, sautéed peppers, and creamy cheese on cauliflower rice.

# What You'll Need:

→ Meat

01 - 1 pound thinly sliced beef steak such as sirloin or ribeye

→ Vegetables

02 - 4 cups cauliflower rice fresh or frozen
03 - 1 medium green bell pepper diced
04 - 1 medium red bell pepper diced
05 - 1 medium yellow onion thinly sliced
06 - 2 cloves garlic minced

→ Dairy and Cheese

07 - 1 cup shredded provolone cheese
08 - 1 cup shredded mozzarella cheese
09 - 2 ounces cream cheese softened

→ Fats and Oils

10 - 2 tablespoons olive oil

→ Seasonings

11 - 1 teaspoon salt
12 - 0.5 teaspoon black pepper
13 - 0.5 teaspoon smoked paprika
14 - 0.5 teaspoon dried oregano

# Directions:

01 - Preheat oven to 375°F.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the thinly sliced beef and cook until browned, approximately 3 to 4 minutes. Remove from skillet and set aside.
03 - In the same skillet, add the remaining tablespoon of olive oil. Sauté the onions and bell peppers until softened, about 5 to 6 minutes. Add the minced garlic and cook for 1 additional minute.
04 - Stir in the cauliflower rice and cook until just tender, approximately 4 minutes. Season with salt, pepper, smoked paprika, and oregano.
05 - Reduce heat to low. Add the cream cheese and stir until melted and thoroughly combined with the vegetables.
06 - Return the beef to the skillet and mix all ingredients together.
07 - Transfer the mixture to a greased 9 by 13 inch baking dish.
08 - Sprinkle the provolone and mozzarella cheeses evenly over the top.
09 - Bake for 15 to 18 minutes, or until the cheese is melted and bubbly.
10 - Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It tastes indulgent and satisfying without any of the bread-related guilt that usually follows a Philly.
  • One skillet plus one baking dish means cleanup is almost as fast as eating it.
  • The cauliflower rice absorbs all the savory beef and pepper flavors, so it doesn't taste like you're eating vegetables at all.
02 -
  • Don't skip browning the beef properly; that caramelized edge is what makes this taste like real deli meat and not just ground-up sadness.
  • If your cauliflower rice is fresh and watery, cook it in the skillet by itself for a couple minutes before adding it to the beef mixture, or it'll make everything soggy.
  • The cream cheese needs to be softened or it won't melt evenly; cold cream cheese will create lumps that are basically inedible.
03 -
  • Slice your beef against the grain if you're starting with a whole steak, which makes each piece more tender and easier to work with.
  • Don't brown the beef all the way through; it finishes cooking in the oven, so stopping at the 'browned edges, barely pink inside' stage means it'll be tender instead of tough by the time you eat it.
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