All the flavors of your favorite Philly Cheese Steak sandwich served over cauliflower rice! A healthy, low carb, quick and easy meal that is sure to please!
Are you guys getting sick of cauliflower rice yet?
I can just see you now, sitting on your rocking chairs (necessary) on your sundecks, peeping your little eyeballs at your tablet and going “MORE cauliflower rice? I thought Taylor moved onto berry-ing ALL the things, and we took a break from cauliflower”
Sorry friends. IT’S BACK.
At least I didn’t put it in a cookie and try to ninja veggies into your face holes like those paleo breakfast cookies.
Today we’re celebrating cauliflower in its albino-vegetal-low-carby-glory.
Except not really because we’re covering it in ooey-gooey melty cheese, tender strips of sauteed beef and golden brown sticky-sweet carmelizey onions. <– Resist the urge to be lazy and skip this. WURTH THE TIME.
I probably don’t even need to tell your American souls what I am trying to replicate here. But, just in case you don’t recognize things when they’re not stuffed between two pieces of bread, we’re eating cheese steaks yo.
But, like, ones that we can eat and then still go to the beach the day and STRUT OUR STUFF.
Sidenote: if you live somewhere that you can go to the beach in May. I hate you and I want your life. The life I used to have in Florida.
Because we’re friends and I know that this is a safe place (lies. Nothing on the internet is safe) come in real close so I can whisper something into your ear. <— Not creepily though, don’t worry.
I have never had a cheese steak.
Like, I have never put 2 pieces of perfectly-crust-carbs on a plate, slapped them silly with steak and peppers, and then melted ALL the cheese that I could possibly fit into my face on top.
But, it gets worse. When a lovely reader e-mailed me asking if I could try to make the flavours of a cheese steak into a healthy recipe as one of my “reader redos” (remember the Paleo Lemon Bars?) I had to GOOGLE IT before I could even respond to her.
I can see your eyes BUGGING out of your noggin’s from here.
Sad excuse for a human RIGHT HERE.
Which also means that I had to do some very important and totally-necessary taste testing for myself. Quality control is a thing friends.
Which led me to the realization that Canada, although I adore thee and your maple-syrup loving nation-ness (what?) you REALLY need to get with the program.
Like. YUM. Is there a more perfect combination of meat and cheese and bread? I have decided no.
Except maybe a peanut butter and jelly sandwich because I’m 5. But, that’s beside the point.
And you know what Mr. FFF decided?
He actually totally doesn’t hate his cheese steak minus ze bread.
I think he’s been taste-bud snatched.
Is it wrong that I’m sort of okay with that?
Cauliflower Rice Philly Cheese Steak
For the onions:
- 2 Tsps Olive oil
- 2 inch Medium onions sliced about 1/2 thick
For the peppers:
- 1 Tbsp olive oil
- 2 Large green Bell peppers thinly sliced
For the cauliflower rice:
- 1 cups Large head cauliflower cut into florets (about 6 florets)
- Drizzle of Olive oil optional
- For the beef:
- 1 Tbsp Olive oil
- 1 Lb Beef top sirloin steak sliced very thinly against the grain*
- 6 Oz Provolone cheese sliced
- In a large pan, heat the 2 tsps of olive oil on medium heat until shiny. Add in the sliced onions. and a pinch of salt and stir until they are coated in the oil. Cook, stirring every so often, until the onions are caramelized and golden brown, 30-45 minutes. If you have a very hot stove, you may need to turn the heat to medium low, as you don't want them to burn. Don't stir too often, as you want the bottom to caramelize properly.
- While the onions cook, heat 1 Tbsp of olive oil in a large pan with a lid on medium/high heat. Add in the sliced green peppers and cook until tender and deep brown. If they don't get nice and soft, you can cover the pan and stir them every so often. Set the peppers into a bowl and cover to keep warm.
- Add the remaining 1/2 Tbsp of olive oil into the pan, and cook half the beef until golden brown and the outside begins to caramelize. Transfer to the bowl with the peppers and cover. Cook the remaining half of the steak in the remaining 1/2 Tbsp olive oil.
- While the beef cooks, place the cauliflower into a large food processorand break down until it looks like rice. Empty it into a large bowl and microwave for 5-6 minutes, until it feels tender. Season with salt, cover and set aside to keep warm.
- OPTIONAL: If you want the rice to have a bit of crispyness, like the bread of a cheeseteak, heat up a drizzle of olive oil in a large pan on medium heat and cook a few minutes until golden brown, instead of microwaving.
- Toss all the peppers and onions into the pan and season with salt. Lay the slices of cheese on top of the mixture and cover until the cheese begins to melt. **
- Serve over top of cauliflower rice and DEVOUR.
Slicing the beef very thin is key. It really helps to do it when it is still partially frozen.
* If the cheese doesn't melt quickly, you can also pop the pan under the broiler for a few minutes.
Remember to keep sending your “Reader Redos” in! I would love to see what you want created a little healthier!
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
Want more cauliflower?
Mexican Cauliflower Tater Tot Casserole
Philly Cheese Steaks from around the web:
Philly Cheesesteak Pizza – Creme De La Crumb
Philly Cheese Steak Pretzel Rolls – Cooking For Keeps
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