Description
A rich and cheesy casserole featuring juicy steak and sautéed vegetables, perfect for low-carb diets.
Ingredients
- 1 lb thinly sliced steak (such as ribeye or flank steak)
- 1 bell pepper (sliced)
- 1 onion (sliced)
- 2 cups mushrooms (sliced)
- 2 cups shredded provolone cheese
- 2 cups cauliflower rice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the sliced onions and bell peppers and sauté until they soften, about 5-7 minutes.
- Add the thinly sliced steak and mushrooms, seasoning with salt and pepper. Cook until the steak is browned and cooked through, about 5-10 minutes.
- Stir in the cauliflower rice and mix until well combined.
- Transfer the mixture to a baking dish and top with shredded provolone cheese.
- Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
- Remove from oven and let cool slightly before serving.
Notes
Store leftovers in an airtight container for up to 3-4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American