Keto Philly Cheesesteak Casserole (Printable)

A satisfying low-carb twist on the classic Philly cheesesteak, featuring seasoned beef, colorful vegetables, and gooey melted 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 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 beef to skillet and mix everything together
07 - Transfer 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 cheese is melted and bubbly
10 - Let rest for 5 minutes before serving

# Expert Advice:

01 -
  • It tastes like indulgence while keeping your carb count honest, which means you can actually enjoy dinner guilt-free.
  • Everything happens in one skillet and a baking dish, so cleanup won't ruin your evening.
  • The beef stays tender, the peppers stay bright, and the cheese gets that perfect bubbly top that makes people ask for seconds.
02 -
  • Slice your beef thin before you start—trying to slice cooked beef leads to a shredded, mushy texture that defeats the whole purpose.
  • Don't overcook the cauliflower rice in that initial sauté, or it'll turn into mashed potato texture by the time the casserole finishes baking.
  • Shred your own cheese from a block instead of buying pre-shredded—the anti-caking powder prevents it from melting into that silky, even layer you're after.
03 -
  • Buy your beef from a butcher who can slice it to order instead of grabbing a package off the shelf—the freshness difference is noticeable, and they'll cut it exactly as thin as you need.
  • Use a box grater to shred your cheese right before cooking, and don't wander away during those final baking minutes—the difference between bubbly and burned is about three minutes.
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