Keto Philly Cheesesteak Casserole (Printable Version)

Hearty beef and vegetables baked with melted cheese over cauliflower rice for a satisfying low-carb meal.

# 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 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano

# Step-by-Step Guide:

01 - Preheat oven to 375 degrees Fahrenheit.
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 beef from skillet and set aside.
03 - In the same skillet, add remaining 1 tablespoon olive oil. Sauté onions and bell peppers until softened, approximately 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, black pepper, smoked paprika, and oregano.
05 - Reduce heat to low. Add cream cheese and stir until melted and thoroughly combined with vegetables.
06 - Return cooked beef to skillet and mix all ingredients together.
07 - Transfer mixture to a greased 9 by 13 inch baking dish.
08 - Sprinkle provolone and mozzarella cheeses evenly over mixture.
09 - Bake for 15 to 18 minutes, or until cheese is melted and bubbly.
10 - Allow casserole to rest for 5 minutes before serving.

# Additional Tips::

01 -
  • It tastes indulgent and comforting while keeping you solidly in ketosis, no willpower required.
  • One skillet does most of the work, which means less cleanup and more time enjoying dinner.
  • The cheese gets gloriously bubbly on top, creating this satisfying crust that makes everyone forget it's cauliflower rice underneath.
02 -
  • Don't skip squeezing moisture out of frozen cauliflower rice; wet rice means a casserole that won't set properly and tastes diluted.
  • The cream cheese must be softened before adding to the hot skillet or it'll clump into little pockets instead of melting into sauce.
  • Beef continues cooking in the oven, so brown it only until it loses its raw color on the outside—it'll finish perfectly during the baking time.
03 -
  • Buy pre-shredded cheese if you need to save time, but freshly shredded melts more smoothly—it's worth the two minutes if you have them.
  • Keep your cauliflower rice in the freezer and grab it directly when you need it; thawing happens naturally during cooking and gives you one less prep step to manage.
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