Pin It One Tuesday evening, my friend texted asking if I could make something that tasted like a Philly cheesesteak but wouldn't derail her keto goals. I stood in the kitchen staring at a head of cauliflower, suddenly seeing possibility instead of compromise. That casserole turned out to be the kind of dish that changes how people think about low-carb cooking, proof that you don't need bread or potatoes to feel satisfied and happy.
I made this for my family the week before Thanksgiving, and my mom kept saying she couldn't believe it was cauliflower rice at the base. That compliment meant more than I expected, because it wasn't about fooling anyone, it was about showing that eating within your own rules doesn't mean missing out on flavors you love.
Ingredients
- Thinly sliced beef steak (sirloin or ribeye, 1 lb): The thinner you slice it, the faster it cooks and the more it distributes throughout the casserole, giving you that signature cheesesteak texture in every bite.
- Cauliflower rice (4 cups): Frozen works just as well as fresh and actually saves you time on prep, though fresh has a slightly crisper texture if you have it on hand.
- Bell peppers (1 green, 1 red, diced): Both colors add different sweetness levels, but use whatever you have, or even swap in some mushrooms if that calls to you.
- Yellow onion (1 medium, thinly sliced): The thin slices let the onion mellow out during cooking instead of staying sharp and aggressive.
- Garlic (2 cloves, minced): Fresh garlic makes all the difference here, bringing a savory depth that powder can't quite capture.
- Provolone cheese (1 cup shredded): This is the actual cheesesteak cheese, and it brings a slightly tangy, rich quality that other cheeses can't quite replicate.
- Mozzarella cheese (1 cup shredded): This melts smoothly and stretches beautifully, creating that pull-apart quality you're looking for.
- Cream cheese (2 oz, softened): It acts as a binder and adds richness without adding carbs, making the whole dish taste creamier than it has any right to be.
- Olive oil (2 tbsp): Use a quality oil you actually enjoy, because you'll taste it.
- Salt, black pepper, smoked paprika, dried oregano: These seasonings together create that warm, slightly smoky flavor profile that makes this feel like comfort food rather than a diet meal.
Instructions
- Heat your skillet and brown the beef:
- Get your large skillet screaming hot over medium-high heat with half the olive oil, then add the beef in a single layer if you can manage it. You want it to brown and develop color, not steam, so resist the urge to stir constantly, and in about three to four minutes you should have something that smells incredible enough to make you stop and appreciate what you're making.
- Soften the peppers and onions:
- Pour the rest of the oil into the same skillet, add your onions and peppers, and let them cook down for about five to six minutes until they start to look translucent and tender. The kitchen will smell so good during this part that you'll want to slow down and just breathe it in.
- Add garlic and cook briefly:
- Stir in your minced garlic and let it toast for just one minute until it becomes fragrant, being careful not to let it burn because burnt garlic tastes bitter and sad.
- Introduce the cauliflower rice:
- Dump in your cauliflower rice and stir everything together, cooking for about four minutes until the rice softens just slightly and the whole mixture starts to smell like actual Philly cheesesteak seasoning. Sprinkle in your salt, pepper, smoked paprika, and oregano, stirring until everything is evenly seasoned.
- Melt in the cream cheese:
- Reduce heat to low, add your softened cream cheese, and stir continuously until it melts into the vegetables and creates a creamy sauce that coats everything. This is the step that makes people ask if there's pasta hidden in there somewhere.
- Bring the beef back home:
- Return your browned beef to the skillet and mix everything together until the beef is distributed throughout, making sure no patches of cauliflower rice are left uncovered by meat.
- Transfer to your baking dish:
- Pour the entire mixture into a greased nine by thirteen inch baking dish, spreading it relatively evenly across the bottom, though some clumping is fine and honest.
- Top with cheese and bake:
- Sprinkle your provolone and mozzarella evenly across the top, covering as much surface area as you can reach. Bake at three hundred seventy-five degrees for fifteen to eighteen minutes until the cheese is melted and bubbly at the edges, watching through the oven window because the last few minutes make the difference between good and spectacular.
- Rest before serving:
- Pull the dish out of the oven and let it sit for five minutes, which gives the whole thing a chance to set slightly and makes serving easier. Those five minutes are also the perfect time to feel proud of yourself.
Pin It There's something special about pulling this casserole out of the oven when you're trying to stay keto, because it smells exactly like something you'd regret, and then you remember you don't have to regret it. That moment of realization that food can be both delicious and aligned with your goals is what keeps me coming back to this recipe.
Why This Works as a Keto Meal
The cauliflower rice absorbs all the flavors from the beef and vegetables, so you forget you're not eating potatoes or rice, and the cheese creates enough richness that satiety shows up without you having to eat enormous portions. The whole dish lands around five net carbs per serving, which means you can eat a generous helping and stay well within your daily limits without feeling deprived.
Substitutions That Actually Work
If provolone is hard to find or you simply prefer something else, Monterey Jack brings a milder creaminess or aged cheddar brings sharpness, both of which taste delicious. Mushrooms sautéed with the peppers and onions add an earthy depth that feels like an upgrade rather than a compromise, and some people swear by adding a handful of spinach right before the cream cheese.
Serving and Storing
This casserole is excellent served with a simple green salad dressed in vinaigrette, or on the side with steamed broccoli if you want more vegetables without more cooking. Leftovers reheat beautifully in the oven at three hundred fifty degrees for about fifteen minutes, maintaining that cheese quality better than the microwave does, and the whole thing keeps for about four days in the refrigerator before the texture starts to get watery.
- Portion it into individual containers right after it cools if you're planning to eat it throughout the week.
- You can actually freeze individual portions for up to three months, which makes it perfect for meal prep when you're too busy to cook.
- Cold leftovers can be eaten straight from the container if you're that person, and honestly some people prefer it that way.
Pin It This casserole taught me that keto cooking doesn't have to mean boring or sacrificial, it just means getting creative with the ingredients you actually enjoy eating. Make it once and you'll understand why it became such a regular rotation in my kitchen.
Questions & Answers
- → Can I make this casserole ahead of time?
Yes, you can assemble the entire casserole up to 24 hours in advance and store it covered in the refrigerator. When ready to bake, you may need to add a few extra minutes to the baking time since it will be cold. Alternatively, bake it completely and reheat individual portions in the microwave.
- → What type of beef works best for this dish?
Thinly sliced ribeye or sirloin steak are traditional choices that provide excellent flavor and tenderness. You can ask your butcher to slice the beef thinly, or partially freeze the steak for 30 minutes to make it easier to slice at home. Flank steak is another budget-friendly option that works well.
- → Can I use frozen cauliflower rice?
Absolutely! Frozen cauliflower rice works perfectly in this casserole and can save prep time. There's no need to thaw it first—just add it directly to the skillet with the peppers and onions. You may need to cook it for an extra minute or two to evaporate any excess moisture.
- → How can I add more vegetables to this casserole?
Sliced mushrooms are a natural addition that complement the beef and peppers beautifully. You could also add spinach or kale during the last few minutes of sautéing, or incorporate diced zucchini along with the bell peppers. Just keep in mind that adding more vegetables may increase the carb count slightly.
- → What other cheeses can I use?
While provolone and mozzarella create the classic cheesesteak flavor, you can experiment with other cheeses. Swiss, Gruyère, or aged cheddar would all be delicious alternatives. For a spicier version, try pepper jack cheese. Just be sure to use shredded cheeses that melt well.
- → Is this casserole freezer-friendly?
Yes, this casserole freezes well. You can freeze it either before baking (wrap tightly and freeze for up to 3 months) or after baking (let cool completely, then wrap and freeze). Thaw overnight in the refrigerator before baking, or add about 20 minutes to the baking time if baking from frozen.