Keto Philly Cheesesteak Casserole (Printable)

Tender beef and vegetables with gooey cheese over cauliflower rice

# 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 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

# 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 the thinly sliced beef and cook until browned about 3 to 4 minutes. Remove from skillet and set aside.
03 - In the same skillet add the remaining tablespoon of olive oil. Sauté the onions and bell peppers until softened about 5 to 6 minutes. Add the minced garlic and cook for 1 additional minute.
04 - Stir in the cauliflower rice and cook until just tender about 4 minutes. Season with salt pepper smoked paprika and oregano.
05 - Reduce heat to low. Add the cream cheese and stir until melted and well combined with the vegetables.
06 - Return the beef to the skillet and mix everything together.
07 - Transfer the mixture to a greased 9 by 13 inch baking dish.
08 - Sprinkle the 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 Suggestions:

01 -
  • It tastes like comfort food—because it basically is—but your macros stay perfectly balanced without any weird aftertaste.
  • One dish, minimal cleanup, and it feeds a crowd, which means more time enjoying dinner instead of standing at the sink.
  • The cauliflower rice somehow absorbs all that cheese and beef flavor so completely that even skeptics stop asking where the regular rice went.
02 -
  • Don't skip the initial beef browning—that caramelized crust is where the savory depth comes from, and boiling the meat straight into the cream cheese sauce makes it taste flat and one-dimensional.
  • The cauliflower rice will release water as it cooks, which is fine, but if your final mixture looks too wet before baking, drain it in a fine mesh strainer for a minute or two so the casserole sets properly in the oven.
03 -
  • Thinly slice your beef against the grain if possible—it makes a huge difference in tenderness and how the meat distributes through the casserole.
  • Don't skimp on the smoked paprika; it's what makes this taste distinctly Philly instead of like any generic cheesy beef casserole.
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