Description
A delightful twist on the classic cheesesteak sandwich, this casserole is packed with tender steak, sautéed vegetables, and gooey provolone cheese, all layered over cauliflower rice.
Ingredients
Scale
- 1 pound thinly sliced steak
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1 cup mushrooms, sliced
- 2 cups cauliflower rice
- 1 cup shredded provolone cheese
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium heat. Add onion, green bell pepper, and mushrooms; sauté until soft and fragrant, about 5 minutes.
- Add steak to the skillet, seasoning with salt and pepper. Cook until browned, about 5-7 minutes.
- Stir in cauliflower rice and heavy cream until combined.
- Transfer mixture to a greased casserole dish; spread evenly and sprinkle cheese on top.
- Bake for 20-25 minutes or until cheese is melted and bubbly.
- Let cool before serving.
Notes
Use fresh ingredients for the best flavor. Customize the vegetables and cheese to your liking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg