Ingredients
- 1 pound thinly sliced ribeye or flank steak
- 2 cups cauliflower rice
- 1 cup diced bell peppers (red or green)
- 1 cup sweet onions, diced
- 1 cup sliced mushrooms (cremini or button)
- 1 cup provolone or cheddar cheese, shredded
- 2 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian herbs
- 1 teaspoon paprika
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add onions, bell peppers, and mushrooms. Cook until tender and golden, about 5-7 minutes.
- Add the beef: Push the vegetables to the side, add the beef, and season with salt, pepper, and garlic. Cook until the beef is browned.
- Mix in the cauliflower rice: Fold in the cauliflower rice and cook for an additional 3-4 minutes.
- Transfer the mixture to a greased baking dish and spread evenly.
- Cheese it up: Cover the mixture with cheese slices or shredded cheese.
- Bake: Place in the oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Serve: Let cool for a few moments before serving. Garnish with fresh herbs if desired.
Notes
Always taste and adjust the seasonings throughout the cooking process. If the mixture seems dry, add a splash of beef broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Keto, Low Carb