Keto Philly Cheesesteak Casserole (Printable version)

Hearty low-carb casserole featuring tender beef, peppers, cheese, and cauliflower rice in a flavorful bake.

# What you need:

→ 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

# How to Make It:

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 about 3 to 4 minutes. Remove from skillet and set aside
03 - In the same skillet add remaining tablespoon of olive oil. 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 about 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 vegetables
06 - Return cooked beef to skillet and mix everything together until evenly distributed
07 - Transfer mixture to a greased 9 by 13 inch baking dish
08 - Sprinkle provolone and mozzarella cheeses evenly over the top of the mixture
09 - Bake for 15 to 18 minutes or until cheese is melted and bubbly
10 - Let rest for 5 minutes before serving to allow flavors to settle

# Expert Advice:

01 -
  • It tastes indulgent and familiar while keeping you in ketosis, no deprivation required.
  • One skillet plus one baking dish means minimal cleanup for a meal that feeds six hungry people.
  • The cheese gets melty and slightly crispy on top while the filling stays tender and savory underneath.
02 -
  • If your cauliflower rice is frozen, thaw it completely and squeeze out excess moisture using a clean kitchen towel—too much water is what makes this casserole soggy and defeats the whole purpose.
  • Don't skip browning the beef in a hot enough skillet; that's where the flavor comes from, and it only takes four minutes to make a real difference in how rich the final dish tastes.
03 -
  • Use a cast-iron skillet if you have one; it distributes heat more evenly and creates better browning on the beef than a regular nonstick pan.
  • The difference between good and great is in the resting period after baking—those five minutes let the filling firm up enough to hold together when you scoop it, rather than falling apart like a scrambled mess.
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