Keto Philly Cheesesteak Casserole (Print)

Hearty beef and veggie bake with melted cheese over cauliflower rice

# Components:

→ 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

# Directions:

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 from skillet and set aside.
03 - Add remaining tablespoon of olive oil to the same skillet. 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 well combined with the vegetables.
06 - Return browned beef to the skillet and mix everything together thoroughly.
07 - Transfer the mixture to a greased 9 by 13 inch baking dish.
08 - Sprinkle 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 like indulgence but keeps you in ketosis—no apologies needed.
  • One skillet, one baking dish, and you've got dinner that makes your kitchen smell like a steakhouse.
  • The cheese gets impossibly gooey and the beef stays tender because everything cooks together in that final bake.
02 -
  • Don't skip preheating the oven or the cheese won't melt evenly—it'll brown in spots and stay gummy in others.
  • If your beef is thick, slice it thinner than you think you need to; thin slices mean it stays tender instead of turning chewy in the oven's dry heat.
03 -
  • If your cauliflower rice releases a lot of liquid, drain it well before adding it to the skillet—wet rice will make the casserole soupy.
  • Brown the beef fully and don't be shy with seasoning; the second time you'll taste it is mixed into the whole casserole, so you want it pronounced now.
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