Description
A delicious low-carb twist on the classic Philly cheesesteak, this casserole is loaded with flavor and perfect for a satisfying meal.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1 cup mushrooms, sliced
- 2 cups cauliflower florets
- 1 cup cream cheese
- 1 cup shredded provolone cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, brown the ground beef over medium heat and drain excess fat.
- Add the onion, bell pepper, and mushrooms to the skillet; sauté until softened.
- Stir in the cauliflower florets and mix well.
- Add cream cheese, garlic powder, salt, black pepper, and Italian seasoning to the mixture, stirring until creamy.
- Transfer the casserole mixture to a baking dish and top with shredded provolone cheese.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden.
- Remove from the oven, let cool for a few minutes, then serve warm.
Notes
- This casserole can be made ahead of time and reheated for a quick meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg