Slow-Roasted Ribeye Skillet
A slow-roasted keto ribeye skillet with asparagus and broccoli, finished with cheddar cheese, parmesan and heavy cream, served over cauliflower rice.
Ingredients
Instructions
Season the ribeye steak and stir-fry it over medium-high heat until well browned, about 5 minutes.
Add the asparagus and broccoli, cooking until softened, about 8 minutes.
Stir in the cheddar cheese, olive oil, parmesan and heavy cream for a final minute.
Cook the cauliflower rice separately according to package directions.
Let everything simmer for about 10 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the cauliflower rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.