Hearty low-carb casserole featuring tender beef, sautéed peppers, creamy cheeses, and cauliflower rice base.
# What You’ll 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 - 0.5 teaspoon black pepper
13 - 0.5 teaspoon smoked paprika
14 - 0.5 teaspoon dried oregano
# Directions:
01 - Set 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 approximately 3 to 4 minutes. Transfer to a plate and set aside
03 - Add remaining tablespoon of olive oil to the same skillet. 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 approximately 4 minutes. Season with salt black pepper smoked paprika and oregano
05 - Reduce heat to low. Add cream cheese and stir until melted and thoroughly combined with the vegetables
06 - Return the cooked beef to the skillet and mix all ingredients together thoroughly
07 - Pour the mixture into a greased 9 by 13 inch baking dish and spread evenly
08 - Sprinkle provolone and mozzarella cheeses evenly over the top of the mixture
09 - Bake for 15 to 18 minutes or until the cheese is melted and bubbly
10 - Remove from oven and let rest for 5 minutes before serving
