Description
This low carb Philly cheesesteak casserole takes the savory flavors of a classic sandwich and turns them into an easy, cozy bake.
Ingredients
Scale
- 1 pound thinly sliced beef
- 1 tablespoon olive oil
- 1 yellow onion, sliced
- 1 bell pepper, sliced
- 1 cup mushrooms, sliced
- 2 cups cauliflower rice
- 1 cup provolone cheese, shredded
- Salt and pepper to taste
- Garlic powder to taste
Instructions
- Preheat the oven to 350°F (175°C). If any vegetables are not sliced, slice the onion, bell pepper, and mushrooms. Measure out the cauliflower rice and shred the provolone if needed. Season the beef lightly with salt, pepper, and a pinch of garlic powder.
- Heat olive oil in a large skillet over medium heat. Add the seasoned beef and cook, stirring and breaking apart any clumps, until browned and just cooked through, about 4–6 minutes. Remove the beef from the skillet and set aside.
- In the same skillet, add the sliced onion, bell pepper, and mushrooms. Sauté over medium heat until the vegetables are soft and fragrant, about 5–7 minutes. Sprinkle in garlic powder, salt, and pepper to taste. Stir in the cauliflower rice and mix well, about 2–3 minutes. Return the cooked beef and combine thoroughly.
- Grease a casserole dish lightly. Transfer the beef and vegetable mixture into the dish, spreading it evenly. Top with shredded provolone cheese. Bake for about 20–25 minutes, or until the cheese is bubbly and golden. Let sit for a few minutes before serving.
Notes
Serve warm garnished with chopped fresh parsley or pickled jalapeño. Pairs well with a crisp side salad or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 405
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2.5g
- Protein: 39g
- Cholesterol: 90mg