Philly Cheesesteak Cauliflower Tater Tot Casserole
Make this classic dish healthier by subbing cauliflower tater tots!
Servings: 8 people
- 1 lb Philly Steak (usually thin sliced ribeye but any thin cut steak will do!)
- 1 Green Bell Pepper
- 1 Onion
- 12 slices Provolone Cheese
- 4 Cups (approx) Cauliflower Tater Tots
- 2 TBSP Butter
- Salt & Pepper to Season
Begin by making your cauliflower tater tots (see link in post above)
While the tater tots are baking, place your Philly steak in a skillet and cook it thoroughly. Sprinkle with salt and pepper.
Next, chop your green pepper and onion into large chunks and place it in the food processor. Process it until it’s in finely chopped chunks. Don’t turn it to mush.
Place your green pepper and onion in a skillet with your butter and sauté it for about 10 minutes.
Next, using a small casserole dish, line the bottom of the dish with your tater tots, place a layer of cheese on top of the tater tots, place your meat on top of the cheese, add another layer of cheese on top of the meat, place your onion and pepper mixture on top of the cheese, and end with one last layer of cheese.
Bake at 375 degrees for about 10-15 minutes.
Serving: 72g | Calories: 183kcal | Carbohydrates: 3.3g | Protein: 11.1g | Fat: 14.1g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 389mg | Potassium: 107mg | Sugar: 1.6g | Vitamin A: 950IU | Vitamin C: 41.3mg | Calcium: 320mg | Iron: 0.4mg