Description
A delightful twist on a classic Philly cheesesteak, this casserole features layers of tender steak, sautéed bell peppers and onions, and melty provolone cheese, making it perfect for busy weeknights.
Ingredients
Scale
- 1 pound steak, sliced thinly
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cups cauliflower rice
- 1 cup shredded provolone cheese
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat. Add the onions and bell peppers, cooking until soft and fragrant.
- Add the sliced steak to the skillet, seasoning with garlic powder, salt, and pepper. Cook until browned and all the flavors are blended.
- Mix in the cauliflower rice and stir until combined, letting everything heat through.
- Transfer the mixture to a baking dish and top generously with shredded provolone cheese.
- Bake for 15-20 minutes or until the cheese is melted and bubbly, creating a beautiful golden crust.
- Remove from the oven, let cool slightly, and serve warm.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 2g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg