Description
A delightful low-carb twist on the classic Philly cheesesteak, this casserole combines ribeye steak, sautéed veggies, and a creamy cheese sauce for a comforting dish that’s perfect for any occasion.
Ingredients
Scale
- 1 lb. ribeye steak, sliced thinly
- 1 green bell pepper, diced
- 1 onion, diced
- 2 cups cauliflower florets
- 1 cup shredded provolone cheese
- 1 cup heavy cream
- 2 large eggs
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Sear the thinly sliced ribeye steak in a skillet over medium heat until browned.
- Throw in the diced green bell pepper and onion, and sauté until soft.
- Whisk together heavy cream, eggs, salt, and pepper in a bowl until smooth.
- Stir in the cauliflower florets and cooked steak mixture into the creamy blend.
- Pour the mixture into a greased casserole dish.
- Sprinkle the shredded provolone cheese on top.
- Bake for 25-30 minutes until set and golden.
- Cool slightly before serving.
Notes
Feel free to substitute ribeye with sirloin or flank steak and experiment with different vegetables or cheese types as preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 550mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg