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–+ servings
Creamy Steak and Cauliflower Skillet

Creamy Steak and Cauliflower Skillet for Quick Keto Nights

This Creamy Steak and Cauliflower Skillet is a low-carb, one-pan meal perfect for busy nights and deliciously satisfying.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Keto
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 2 tablespoons Butter Adds richness and flavor; can use olive oil or ghee for dairy-free option.
  • 1 cup Heavy Cream Provides a creamy texture; swap for coconut cream for dairy-free.
  • 4 cups Chopped Cauliflower Acts as the low-carb vegetable base; broccoli can be a substitute.
  • 2 pounds Steak Main protein source; sirloin recommended.
  • 1 teaspoon Garlic Powder Enhances flavor; fresh minced garlic can intensify the taste.
  • 1 teaspoon Salt Balances flavors; adjust to taste.
  • 1 teaspoon Pepper Adds mild heat; red pepper flakes can be used for spiciness.

Equipment

  • skillet

Method
 

Step‑by‑Step Instructions
  1. Melt butter in a large skillet over medium-high heat until bubbly and fragrant, about 1-2 minutes.
  2. Wash and chop cauliflower into bite-sized florets, aiming for about 4 cups.
  3. Add prepared cauliflower to the skillet, season with garlic powder, salt, and pepper, and cook for about 8-10 minutes until tender and lightly browned.
  4. Cut the steak into bite-sized pieces, approximately 1-inch cubes.
  5. Add steak pieces and 1 cup of heavy cream to the skillet, stirring to combine.
  6. Cook for an additional 3-5 minutes over medium heat until the steak is browned and cooked to desired doneness.
  7. Remove from heat and plate, garnishing with fresh parsley if desired.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 10gProtein: 45gFat: 45gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 75mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat on the stovetop over low heat to maintain creamy texture.

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