Keto Philly Cheesesteak Casserole (Printable Version)

Hearty beef, peppers, and cheeses layered on cauliflower rice for a comforting low-carb main.

# 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

# How to Make It:

01 - Preheat oven to 375°F.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add thinly sliced beef and cook until browned, approximately 3 to 4 minutes. Remove from skillet and set aside.
03 - In the same skillet, add remaining tablespoon of olive oil. Sauté onions and bell peppers until softened, about 5 to 6 minutes. Add minced garlic and cook for 1 additional minute.
04 - Stir in cauliflower rice and cook until just tender, approximately 4 minutes. Season with salt, pepper, smoked paprika, and oregano.
05 - Reduce heat to low. Add cream cheese and stir until melted and well combined with vegetables.
06 - Return browned beef to skillet and mix all ingredients together thoroughly.
07 - Transfer mixture to a greased 9x13 inch baking dish.
08 - Sprinkle provolone and mozzarella cheeses evenly over the top.
09 - Bake for 15 to 18 minutes, or until cheese is melted and bubbly.
10 - Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It tastes like the indulgent street food you crave, but with zero guilt because the carbs basically vanish into cauliflower rice.
  • The whole thing comes together in under an hour, which means weeknight dinners don't have to feel rushed or complicated.
  • Cheese gets bubbly and golden, peppers stay tender, and beef stays tender because everything cooks together in perfect harmony.
02 -
  • Don't overcrowd the skillet when browning the beef or it'll steam instead of sear, which means you miss out on that caramelized flavor that makes it taste restaurant-quality.
  • Softening the cream cheese before adding it changes everything because cold cream cheese clumps, but room-temperature cream cheese melts smoothly into a silky sauce without lumps.
03 -
  • Slice your beef as thin as humanly possible because thinner pieces cook faster and absorb the flavors around them better than thicker chunks.
  • Don't skip the five-minute resting period because it lets the cheese firm up just enough to hold the casserole together when you scoop, making plating actually possible instead of messy.
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