If you’re like Dave and me you’ve maybe tried your hand at looking for keto recipes on Pinterest. That is normally our go to location for new ideas. However, lately we’ve been running across the same ideas over and over again. This meal was the brain child of that problem. One of the recipes we see a lot is “Philly cheesesteak stuffed bell peppers” and it looks delicious don’t get me wrong. This meal, though, used a much similar idea but instead of stuffing the peppers, we added them right into the mac and cheese. seriously!! so good!!!
My favorite part was the steak but the cheese sauce is a top contender! The finishing touch of broiling this dish just adds that last little bit of flavor we love so much! By all means you can make the stuffed peppers and still have a nice meal…but you could also have mac and cheese and amaze your taste buds with something new for dinner tonight!! They will not be disappointed
1lb Ribeye or Strip Steak (Thin cut preferred)
1 large Green Bell pepper
1 medium yellow onion
1 medium head of cauliflower
4 cloves chopped garlic
2 tablespoons butter
1 cup heavy whipping cream
1 cup shredded Swiss (Or cheese of your choice)
5 slices of Provolone Cheese (Or use additional shredded cheese)
1 Tablespoon Worcestershire sauce
Protein: 39.4 grams (24%)
Carbohydrates: 14.3 grams (8%)
Fiber: 3.5 grams
Net Carbs: 10.8 grams
Fat: 51.3 grams (68%)
- Cut Green pepper in to thin strips or chop, removing any of the white membrane and seeds. Cut onion in to thin strips or chop.
- Slice the Ribeye in to bite-sized pieces and season with a little salt, pepper, and garlic powder to your liking.
- Cut the cauliflower in to florets and break in to bite sized pieces. Place in a microwave container with a tablespoon of water and microwave, covered, for 7 minutes.
- While the cauliflower is microwaving, start a skillet over medium heat. Melt the butter and then add the garlic. Cook for 1 minute stirring frequently. Add heavy whipping cream and bring to a simmer. Season with a little salt and pepper. Allow the cream to simmer for about 4 minutes, or until it just starts to thicken. Then remove the skillet from the heat and whisk in the shredded cheese until it has melted.
- In a mixing bowl, mix together cauliflower and cheese sauce. Spread in a medium sized baking dish. Preheat the oven to 400 degrees and cook the cauliflower for 20 minutes.
- While the “mac n’ cheese” is baking, heat a skillet or wok to high heat. Once hot, add 1 tablespoon of Avocado oil and cook the steak for about 2 minutes, stirring about every 30 seconds to allow the steak to brown. Add Worcestershire and toss with the steak for a few seconds. Remove immediately and set to the side.
- Lower the skillet temperature to medium/medium high temperature (add a little more oil if needed) and begin to stir fry the veggies for 5 minutes or so. The veggies should be tender with just a little bite to them. Remove and set to the side once finished.
- When the mac n’ cheese is finished. Mix in the peppers and onions in to the Mac n cheese and spread evenly in the baking dish. Top with the cooked steak and then the sliced cheese over top of the steak.
- Broil for 2-3 minutes or until the cheese begins to brown and serve.