Carnivore Philly Cheesesteak Casserole
A rich, gooey, high-protein casserole inspired by classic Philly cheesesteaks — but made entirely carnivore-friendly.
There’s something almost magical about a Philly cheesesteak. The sizzling beef, the melty provolone, the savory juices soaking into the bun. It’s comfort food at its peak — warm, cheesy, nostalgic, deeply satisfying. The only downside? The bread, the peppers, the onions… none of them work for a strict carnivore lifestyle.
This casserole solves that problem in the most indulgent way possible. By focusing exclusively on the flavors that make a cheesesteak iconic — thin-sliced ribeye, a touch of tang, layers of melty cheese — this dish recreates the experience without a single carb. It’s comforting, hearty, rich in protein and fat, and unbelievably easy to make. And because it's built like a traditional baked casserole, it stores well, slices beautifully, and works as both a fast weeknight dinner and a high-protein meal-prep staple.
Instead of relying solely on one cut of meat, this recipe uses a powerful combination: ground beef for juiciness and ribeye for tenderness and flavor. Heavy cream adds body, mozzarella creates stretch, and provolone melts into the golden, bubbly layer you expect from a true cheesesteak. The subtle tang from citric acid replaces the brightness normally added by peppers or onions, keeping the dish completely plant-free without losing flavor balance. MSG deepens the meaty savoriness even further, transforming the dish into something that tastes like it came out of a steakhouse kitchen.
If you're eating carnivore, high-protein, keto, or simply looking for a comforting, zero-carb casserole that tastes like pure indulgence, this dish belongs in your rotation.
Why This Recipe Works
Two Meats = Perfect Texture
Ground beef alone can feel soft in a casserole, while ribeye alone can dry out. Combining them ensures the final dish is juicy, tender, and deeply savory.
Citric Acid Mimics Cheesesteak Brightness
Peppers and onions normally provide acidity and aroma. Citric acid replicates that subtle sharpness without introducing any plant foods.
A Double Cheese Layer
Provolone gives classic cheesesteak flavor, while mozzarella provides the stretchy, gooey melt that makes casseroles irresistible.
Heavy Cream Creates a Silky Base
As the casserole bakes, cream soaks into the meat and cheese, binding everything together into a custardy, cohesive slice.
MSG Enhances Steakhouse Flavor
This optional ingredient adds the savory depth that makes ribeye taste even beefier.
No Carbs. No Fillers. No Vegetables.
A true carnivore casserole — only meat, dairy, and seasoning.
Ingredient Notes
Thin-Sliced Ribeye (2 lb)
Ribeye is ideal for cheesesteak flavor because of its marbling. Thin slices cook quickly and stay tender. Shaved beef from Costco, Aldi, or Trader Joe’s also works perfectly.
Ground Beef (1 lb)
Ground beef contributes richness, fat, and moisture, preventing the casserole from drying out.
Butter or Beef Tallow
Adds golden searing and authentic steakhouse flavor.
Citric Acid
A tiny amount goes a long way. It brightens the flavor and cuts richness the same way peppers and onions would — without adding carbs or plants.
Provolone & Mozzarella
Provolone = signature cheesesteak flavor
Mozzarella = stretchy melt and structure
Heavy Cream
Creates the silky, saucy base that firms as it cools.
MSG (Optional)
Enhances umami and makes the casserole taste like it came from a restaurant.
Step-by-Step Technique
1. Prep the Casserole Dish
Preheat oven to 375°F and grease a 9×13 dish with butter or tallow. This prevents sticking and adds flavor.
2. Brown the Ground Beef
Cook until mostly done. Browning this first deepens flavor and helps the casserole set properly.
3. Sear the Ribeye
Using the same skillet, sear the thin ribeye slices. They should cook quickly — just enough to pick up golden edges.
4. Season
Add salt, citric acid, and MSG. The seasoning goes directly onto the meat for maximum absorption.
5. Assemble Layers
-
Ground beef on the bottom
-
Ribeye over that
-
Heavy cream poured evenly
-
Provolone slices covering the top
-
Mozzarella scattered over everything
6. Bake
15–20 minutes, until bubbling and golden.
7. Rest
Let the casserole rest for 5 minutes to help it slice cleanly and set into perfect squares.
How to Serve
This casserole is versatile and can be:
-
Eaten as-is for strict carnivore
-
Topped with extra melted provolone
-
Added to a bowl of bone broth for a “cheesesteak soup”
-
Placed on a keto bun for a low-carb cheesesteak sandwich
-
Sliced into meal-prep rectangles
If you’re not strict carnivore, a side of sautéed onions or sugar-free pickles creates the full Philly flavor profile.
Make-Ahead, Storage & Freezing
Refrigerator
Keeps 4–5 days. Tastes even better on day two.
Freezer
Freeze in slices for up to 2 months. Reheat in an air fryer or oven for best texture.
Reheating
-
Oven: 350°F for 10 minutes
-
Air fryer: 375°F for 4–6 minutes
-
Microwave: Works fine but won’t crisp the top
Variations
Keto Philly Version (Not Carnivore)
Add:
-
Sautéed onions
-
Bell peppers
-
Mushrooms
White Cheesesteak Casserole
Replace mozzarella with provolone and add an extra splash of cream.
Spicy Cheesesteak Bake
Mix crushed red pepper or Cajun seasoning into the meat.
All-Ground-Meat Version
Skip the ribeye and use only ground beef for a budget-friendly version.
Ribeye-Only Luxury Version
Use 3 pounds of shaved ribeye for the richest, most tender result.
Frequently Asked Questions
Can I use chicken or pork instead of beef?
Yes, but the flavor profile will no longer resemble a cheesesteak.
Do I really need citric acid?
No, but it dramatically improves flavor with a tiny amount. Start with ½ teaspoon.
Is MSG required?
No — it's optional, but it enhances beefy flavor.
Can I make this dairy-free?
No. The cheese is foundational to the structure of the dish.
Why is my casserole watery?
It likely didn’t rest long enough. As it cools slightly, it sets.
Recipe Card
Carnivore Philly Cheesesteak Casserole
Servings: 6
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Ingredients
-
2 lbs thin-sliced ribeye steak (or shaved beef)
-
1 lb ground beef
-
2 tbsp butter or beef tallow
-
1 tsp salt (adjust to taste)
-
½ tsp citric acid
-
8 slices provolone cheese (about 6 oz)
-
1 cup shredded mozzarella (4 oz)
-
½ cup heavy cream
-
½ tsp MSG (optional)
Instructions
-
Preheat oven to 375°F and grease a 9×13 baking dish.
-
Brown the ground beef; remove and set aside.
-
Sear the ribeye in butter/tallow until just cooked.
-
Season with salt, citric acid, and MSG.
-
Spread ground beef in the casserole dish.
-
Layer ribeye on top.
-
Pour heavy cream evenly over the meat.
-
Lay provolone slices across the top.
-
Sprinkle mozzarella over everything.
-
Bake 15–20 minutes, until golden and bubbling.
-
Rest 5 minutes before slicing.
Nutrition (Per Serving — 6 Servings)
Calories: ~620
Protein: ~48g
Fat: ~46g
Carbs: 0g