Save My husband came home one Wednesday with a craving he couldn't shake—he wanted Philly cheesesteak, but we'd committed to keeping carbs minimal that month. Standing in the kitchen, I thought about what makes that sandwich sing: the tender beef, the way peppers and onions turn jammy and sweet, that melted cheese pulling everything together. What if instead of bread, we built it over cauliflower rice in a casserole? That first bite proved the experiment worked better than expected.
I made this for our book club last month, and nobody realized until halfway through that there was no bread involved. One friend actually asked for the recipe before dessert arrived, which felt like the highest compliment in that moment.
Ingredients
- Thinly sliced beef steak (1 lb): Sirloin or ribeye both work beautifully here; ask your butcher to slice it thin so it cooks fast and stays tender.
- Cauliflower rice (4 cups): Fresh works best for texture, though frozen is fine if you thaw and squeeze out excess moisture first.
- Green and red bell peppers (1 medium each): The color contrast matters less than dicing them to similar sizes so they cook evenly.
- Yellow onion (1 medium): Slice thin and let them caramelize slightly; this is where the sweetness comes from.
- Garlic (2 cloves): Mince it fine so the flavor distributes evenly without any harsh raw pieces.
- Provolone and mozzarella cheese (1 cup each): That provolone brings the authentic deli flavor; don't skip it for something milder.
- Cream cheese (2 oz): This softens everything and creates a creamy base that holds the casserole together.
- Olive oil (2 tbsp): Use a reasonable quality oil; you'll taste it here.
- Salt, black pepper, smoked paprika, dried oregano: The paprika gives that subtle smokiness that reminds you of a grill, even though we're using the oven.
Instructions
- Get your oven ready:
- Preheat to 375°F and let it heat fully while you prep everything else.
- Brown the beef:
- Heat 1 tablespoon of oil in your skillet over medium-high heat until it shimmers, then add the beef in a single layer. Don't stir too much; let it develop a golden crust before breaking it apart, which takes about 3 to 4 minutes. Transfer to a plate.
- Soften the vegetables:
- Add the remaining oil to the same skillet and let the onions and peppers cook until they start to collapse and caramelize at the edges, roughly 5 to 6 minutes. Add the garlic and cook for just 1 more minute until you smell it.
- Add the cauliflower base:
- Stir in the cauliflower rice and let it warm through and soften slightly, about 4 minutes, stirring occasionally. Season everything with salt, pepper, paprika, and oregano.
- Bring it together:
- Lower the heat to low, add the softened cream cheese, and stir constantly until it melts and coats all the vegetables in a creamy sauce. Return the beef and mix thoroughly.
- Transfer to the baking dish:
- Spread everything evenly in a greased 9 by 13-inch baking dish.
- Top with cheese:
- Sprinkle the provolone and mozzarella over the entire surface in an even layer.
- Bake until bubbly:
- Bake for 15 to 18 minutes, watching toward the end, until the cheese melts completely and bubbles around the edges. Let it rest for 5 minutes before serving.
Save There's something satisfying about serving a casserole that looks and tastes like comfort food while actually supporting the way we're trying to eat. My daughter asked for seconds without being asked, which somehow meant more than any compliment.
The Cauliflower Rice Swap That Actually Works
I used to think cauliflower rice was a sad compromise, something you tolerated because the carbs were lower. But in a creamy, cheesy casserole with meat and roasted vegetables, it disappears into the background and becomes a canvas instead of a substitute. The cream cheese is the secret; it binds everything together so you never taste the cauliflower as a standalone ingredient.
Building Authentic Flavor Without Breadcrumbs
A real Philly cheesesteak gets its charm from layers: the char on the meat, the sweet onions, the salty cheese, the yeasty bread. Here, we're replacing the bread with a creamy vegetable base, so every other component needs to pull its weight. The smoked paprika adds that grilled note you'd normally get from a hot griddle, and browning the beef properly gives you the caramelized depth that makes the whole dish feel substantial.
Stretching This Into Weeknight Rotation
This casserole reheats beautifully in a low oven or even the microwave, which makes it a candidate for meal prep if you're feeding a family. I've also found that serving it alongside a simple arugula salad with lemon dressing brightens everything up and prevents the heaviness of eating cheese-on-cheese-on-cream-cheese without any acid to cut through.
- Make it ahead and reheat at 325°F covered with foil so the cheese doesn't brown further.
- Add sliced mushrooms to the vegetable sauté if you want more earthiness and texture variety.
- Leftovers taste even better the next day once the flavors settle and marry together.
Save This dish proved that eating keto doesn't mean giving up the foods that make us happy. It just means learning to build them differently, with a little creativity and a lot of cheese.
Common Questions
- → What makes this Philadelphia-style bake keto-friendly?
Instead of the traditional bread roll, this version uses cauliflower rice as the base. With only 7 grams of carbohydrates and 5 grams of net carbs per serving, it fits perfectly into a ketogenic eating plan while delivering all the savory beef and cheese flavors you expect from the classic sandwich.
- → Can I use different cuts of beef?
While sirloin and ribeye work beautifully for their tenderness and flavor, you can also use flank steak, skirt steak, or even thinly sliced chuck roast. The key is slicing the meat thinly against the grain so it cooks quickly and stays tender.
- → How do I store and reheat leftovers?
Keep portions in an airtight container in the refrigerator for up to four days. Reheat in the microwave for 2-3 minutes or in a 350°F oven for about 10-15 minutes until hot throughout. The cauliflower rice may release some moisture upon reheating, which is normal.
- → Can I make this dairy-free?
For dairy-free versions, substitute the cream cheese with a dairy-free cream cheese alternative and use vegan shredded cheese options. Nutritional yeast can also add some of the savory, cheesy flavor you're looking for, though the texture will differ slightly.
- → What vegetables can I add for variety?
Mushrooms make an excellent addition and complement the beef beautifully. Spinach or kale can be stirred in during step four for extra nutrients. Some cooks also add diced jalapeños if they enjoy a bit of heat, or swap the bell peppers for poblano peppers for a milder, smokier flavor.
- → Is frozen cauliflower rice acceptable to use?
Absolutely, frozen cauliflower rice works wonderfully in this dish. There's no need to thaw it first—just add it directly to the skillet in step four. It may need an extra minute or two of cooking time compared to fresh, but the texture and flavor will be virtually identical.