A delicious skillet meal that the whole family will love. Cauliflower rice loaded with thinly sliced steak, onions, bell peppers, and yummy cheese.

This simple recipe is filling and so easy that it all comes together in one large skillet.

By using riced cauliflower instead of grains you not only have a nutritious meal but also one that is lower in carbs. 

Easy and Delicious Skillet Meals!

There’s really nothing I love more than a skillet meal that comes together quickly for dinner. When cleanup is a cutting board and one cooking pan it just makes this mama’s heart so happy!

For me, a quick and easy dinner means I’ll have more of my evening to spend with my family playing our favorite board games or enjoying our read-aloud time.

Given how much I’ve been working lately, those are times I cherish so the more time I can get to do those things the better! So easy skillet dinners equal lifesavers to me in this busy time of life!

This Cheesy Steak “Rice” recipe not only packs in some great nutrition but it is delicious!

We take a lower-carb approach in this skillet meal by replacing the standard white or brown rice with riced cauliflower to make a much healthier version for everyone. 

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I mean look at that skillet of steak goodness! Who in the world who’d turn that down for dinner, or for any meal?

It’s almost like those cheesy rice meals that you get out of those premade boxes at the store, only this one is full of fresh and healthy ingredients. 

Skillet Meals are So Easily Adapted

There are so many different versions of skillet rice recipes out there that you should be able to find one to please just about anyone in your family.

This Cheesy Steak “Rice” uses some thinly sliced Philly Steak strips and a mix of onions and bell peppers. We love the beef version with the cheese and the veggies so I make this type of meal a lot during the week when I’m working.

However,  if your bunch doesn’t like beef or peppers you can always find some alternatives like the ones I provide below. 

Here are some great swap-out ideas!

• Rotisserie chicken or leftover chicken works great if you don’t have beef on hand
• Ground beef or turkey can be used if you don’t want to pick up the steak
• Leave the meat out for a vegetarian dinner but it is much more filling when the meat is added!
• Add broccoli, cabbage, or any vegetables instead of or in addition to the peppers and onions.
• If you don’t mind adding the carbs you can replace the cauliflower rice with brown rice. If you follow THM this would carry you over into a “crossover” meal with the fat from the steak and carbs from the rice. 
• If you don’t like cauliflower but still want to avoid carbs? Replace it with any “riced” veggie or low-carb noodles of choice. Some spiral zucchini noodles would be amazing too. 

Four Easy Steps and Dinner is Ready!

To prepare this Cheesy Steak Rice recipe there are only four simple steps. With very few steps and all the easily found ingredients, this meal can be ready in about 40 minutes. 

Here’s what you’ll need:

• 36 oz of riced cauliflower, frozen section
• 14 oz of thinly sliced Philly Steak Meat
• 1 large red bell pepper, chopped
• 1 large green bell pepper, chopped
• 1 large onion, chopped
• 1.5 cups of shredded cheddar cheese
• seasoning to taste

The first of the four steps is to chop and cook your veggies in a large skillet. Try to slice the peppers and onions into slices that are the same size. This will help them cook evenly. 

When I cook my veggies I like to cook them just until they are tender and take them out of the skillet. I don’t let them overcook and become mushy.

After you’ve cooked your onions and peppers remove them from the skillet and set them aside. Next move on to step 2: preparing your steak.

For a quick and easy way to have steak for this recipe, I like to pick up one of the 14 oz packets of frozen Philly Steak meat. I can find this at my local Walmart for about $6.97.

I go this route because it cooks up super fast from frozen. When I say fast I mean fast, like 3 to 4 minutes on each side then it shreds easily.

So using the frozen Philly Steak meat is a nice convenience that I enjoy keeping on hand for this and other recipes. 

Now that you have your steak and veggies cooked and set aside, you’re ready for step three. You’ll use the same large skillet to cook your riced cauliflower.

Depending on how much fat cooks out of your steak you may need to add in a little cooking oil to finish your rice in the skillet. 

I find the best price on riced cauliflower in my area is at Aldi and I can usually find it for $1.89 for a twelve-ounce bag. This is a large skillet meal so I use three of those bags so my family has leftovers for the next day.

But if you think that is too much you can always just use two bags for your dish.  This recipe reheats well so leftovers are a great thing to have on hand for lunches.

The great thing about the riced cauliflower is that it cooks up pretty fast in a hot skillet. Just stir it often and season with salt and pepper to taste as they cook.

The “rice” will be soft and tender when ready to move on. Don’t overcook it to mush friends, trust me it is not appealing!

Moving on to the fourth and final step means it is almost time to eat! To finish this recipe simply add the veggies and steak back into the skillet with the cauliflower rice and season to taste with your favorite seasonings.

I use garlic powder, onion powder, Italian Seasoning, and salt. Feel free to follow my suggestions or switch them up to your favorites out of your spice cabinet. 

Once combined heat the dish through and you’re ready to serve your family this Cheesy Steak “Rice”. I hope you and your loved ones enjoy it as much as my family does!

Yield: 5-6 servings

Cheesy Steak "Rice"|| Low Carb & THM

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Cheesy Steak Cauliflower Rice is a delicious one-skillet meal that will come together quick for busy nights.

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Ingredients

• 32 ounces of riced cauliflower
• 14-16 ounces of Philly Steak Meat
• 1 large red bell pepper, chopped
• 1 large green bell pepper, chopped
• 1 large onion, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 1/2 cups of shredded cheddar cheese

Instructions

1. Chopped onions and bell peppers and sautee them in a large skillet until they are tender. Remove them from the pan and set aside.
2. In the same skillet cook the thinly cut steak until cooked through. Once cooked remove from the skillet
3. Spray the skillet with cooking spray if there is no fat left in the pay from the steak,
4. Next, add the riced cauliflower to the skillet and cook over medium heat until the cauliflower is cooked and tender.
5. Once the cauliflower is cooked add the veggies and steak back into the skillet and add in the seasonings.
6. Stir well and heat the mixture through before adding in the shredded cheese.
7. Serve hot.

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Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!