Keto Philly Cheesesteak with Cauliflower (Print Version)

Hearty beef and vegetable casserole with melted provolone and mozzarella over seasoned cauliflower rice. A satisfying low-carb twist on the Philadelphia favorite.

# What You’ll Need:

→ Meat

01 - 1 lb 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 oz cream cheese softened

→ Fats and Oils

10 - 2 tbsp olive oil

→ Seasonings

11 - 1 tsp salt
12 - 1/2 tsp black pepper
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp dried oregano

# How-To Steps:

01 - Set oven to 375°F and allow to preheat fully.
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 - Add remaining tablespoon of olive oil to the same skillet. 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 the vegetables.
06 - Return browned beef to the skillet and mix all ingredients together thoroughly.
07 - Pour mixture into a greased 9x13-inch baking dish.
08 - Sprinkle provolone and mozzarella cheeses evenly over the top of the mixture.
09 - Bake for 15 to 18 minutes until cheese is melted and bubbly.
10 - Allow casserole to rest for 5 minutes before serving.

# Expert Hints:

01 -
  • It tastes like indulgence but actually fits your macros, which feels like getting away with something.
  • The whole thing comes together in under an hour, making weeknight dinners feel less like a chore.
  • Cheese pulls in long, gooey strands when you scoop it onto a plate, and that moment never gets old.
02 -
  • Don't skip slicing the beef thinly, because thick chunks will feel like you're eating steak rather than a casserole, and the texture contrast won't work the same way.
  • The cream cheese is your secret weapon for achieving that creamy texture without heavy cream or sauce, so softening it first actually matters instead of being a lazy step.
03 -
  • Make sure your cauliflower rice is as dry as possible before adding it, because frozen rice releases water and wet rice leads to a mushy casserole that falls apart when you try to scoop it.
  • Don't be timid with the seasoning, because cauliflower needs encouragement to taste flavorful, so taste as you go and adjust before baking if something feels flat.
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