“Cheesesteak” Cauliflower Rice Bowl


Whole30, Paleo, Grain Free, Dairy Free and Gluten Free

I grew up on Philly Cheesesteaks.  I have lived many places but, for most of my life have lived near Philadelphia where cheesesteaks are a delicacy!  Although, this clearly looks nothing like a cheesesteak, this recipe allowed me the flavors one while staying gluten free and Whole30 compliant.  It was delicious!


  • 1 pound of grass-fed chopped steak or grass-fed ground beef
  • 1 16 oz container of sliced portobello mushrooms
  • 1 large onion
  • 16 oz riced cauliflower
  • 1 Tablespoon of ghee
  • 2 Tablespoons of coconut aminos
  • 1/4 cup of The New Primal Spicy Marinade- you can use any marinade of your choice or make your own.
  • 6 oz tomato paste
  • 1/4 teaspoon of red pepper flakes
  • 1/2 teaspoon of dry mustard
  • 1 1/2 Tablespoons of apple cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup of water
  • 2 Tablespoons of nutritional yeast
  • your favorite sugar-free ketchup
  • optional- marinated onions recipe from @nocrumbsleft


  1. Melt ghee in a cast iron skillet.
  2. Slice onions and cook along with mushrooms until translucent.
  3. Add the cauliflower rice, coconut aminos, and marinade into the skillet and cook for a 5 minutes, just to take away the raw crunch and soften it. This also gives flavors a chance to meld together.
  4. In a separate bowl, combine the tomato paste, red pepper flakes, dry mustard, apple cider vinegar, salt, pepper, and garlic powder together.
  5. Stir in the water to this mixture and mix thoroughly until you get a thick sauce like consistency.
  6. Pour sauce over the cauliflower rice and let it cook down for 10 minutes.
  7. Sprinkle nutritional yeast and fold in.  This gives it a nutty, cheesy taste.
  8. Serve immediately.  Top with your favorite ketchup, onions, or depending on your personal dietary needs cheese.

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