Hearty casserole with beef, peppers, onions, and creamy cauliflower rice in a comforting low-carb dish.
# What You'll Need:
→ Meat
01 - 1 lb 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 oz cream cheese, softened
→ Fats and Oils
10 - 2 tablespoons olive oil
→ Seasonings
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
# How to Make It:
01 - Set oven to 375°F.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add thinly sliced beef and cook until browned, approximately 3-4 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 5-6 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, pepper, smoked paprika, and oregano.
05 - Reduce heat to low. Add softened cream cheese and stir until melted and fully combined with vegetables.
06 - Return browned beef to the skillet and mix all ingredients together thoroughly.
07 - Pour the entire mixture into a greased 9x13-inch baking dish.
08 - Sprinkle provolone and mozzarella cheeses evenly over the surface.
09 - Bake for 15-18 minutes until cheese is melted and bubbly.
10 - Allow casserole to rest for 5 minutes before serving.
