Low Carb Crockpot Philly Cheesesteak
This trim healthy mama s crockpot Philly cheesesteak recipe uses ground beef. I have quite a few pounds of ground beef in my freezer and need recipes that are healthy that use them. I needed a crockpot recipe (um, it’s 105 outside) and had 2 bell peppers in my fridge. I thought I would adapt my Philly cheesesteak skillet recipe and it turned out great.
I have a trick for using riced cauliflower. I cook the rice according to the directions on the package. And then I cook it with the meat for about 15 minutes. This causes the cauliflower rice to soften and take on the flavors that are in the skillet. My teen boys will eat it this way. If they can tell there is cauliflower rice in a dish they won’t it. I hope you give this trim healthy mama s dinner soon. It is easy and yummy.
Crockpot Philly Cheesesteak
Equipment
- Slow Cooker
Ingredients
- 1 1/2 Lb Ground Beef
- 12 oz Package frozen riced cauliflower
- 2 M-L Bell Peppers, sliced into strips
- 1 L Onion, sliced into strips
- 2 t Minced Garlic
- 2 t Steak Seasoning
- 1 t Garlic powder
- 1 t Onion powder
- 1/2 t Salt
- 4 oz 1/3 Less fat cream cheese
- 4-5 Slices Provolone Cheese
Instructions
- Brown ground beef and add the seasonings.
- Add your cooked cauliflower rice. Cook for 15 minutes. You might need to add some water if your meat starts to burn or stick.
- Cut your onion and bell peppers.
- Combine the onion and bell peppers with the ground beef mixture.
- Spray your crockpot and pour the ground beef mixture into it.
- Cook on low for 3-5 hours. Stir and add the 1/3 less fat cream cheese. Stir and place the lid on. Stir every 5ish minutes until it is melted.
- Lay your sliced provolone on top of the ground beef mixture. Place lid on top.
- Unplug the crockpot and allow the cheese to melt on top.
- Serve hot.
