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
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Ground beef on the bottom
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Ribeye over that
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Heavy cream poured evenly
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Provolone slices covering the top
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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:
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Eaten as-is for strict carnivore
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Topped with extra melted provolone
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Added to a bowl of bone broth for a “cheesesteak soup”
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Placed on a keto bun for a low-carb cheesesteak sandwich
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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
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Oven: 350°F for 10 minutes
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Air fryer: 375°F for 4–6 minutes
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Microwave: Works fine but won’t crisp the top
Variations
Keto Philly Version (Not Carnivore)
Add:
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Sautéed onions
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Bell peppers
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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
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2 lbs thin-sliced ribeye steak (or shaved beef)
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1 lb ground beef
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2 tbsp butter or beef tallow
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1 tsp salt (adjust to taste)
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½ tsp citric acid
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8 slices provolone cheese (about 6 oz)
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1 cup shredded mozzarella (4 oz)
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½ cup heavy cream
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½ tsp MSG (optional)
Instructions
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Preheat oven to 375°F and grease a 9×13 baking dish.
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Brown the ground beef; remove and set aside.
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Sear the ribeye in butter/tallow until just cooked.
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Season with salt, citric acid, and MSG.
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Spread ground beef in the casserole dish.
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Layer ribeye on top.
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Pour heavy cream evenly over the meat.
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Lay provolone slices across the top.
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Sprinkle mozzarella over everything.
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Bake 15–20 minutes, until golden and bubbling.
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Rest 5 minutes before slicing.
Nutrition (Per Serving — 6 Servings)
Calories: ~620
Protein: ~48g
Fat: ~46g
Carbs: 0g
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The World’s Best Keto Beef Stew
A rich, creamy, low-carb beef stew with tender chuck roast and a silky cottage-cheese sauce.
There are few dishes more comforting than a pot of beef stew slowly simmering on the stove. The aroma alone—deeply savory beef, onions melting into broth, spices blooming in warm fat—signals warmth, patience, and nourishment. Traditional beef stew, however, relies heavily on flour, potatoes, and long reductions to achieve its signature thickness and richness. This version takes a different path.
This keto beef stew delivers everything people love about classic comfort food—tender beef, hearty vegetables, and a luxuriously thick sauce—without the carb load. The secret is an unexpected ingredient that disappears completely into the stew while transforming its texture: cottage cheese.
Blended smooth and added at the end, cottage cheese melts into the broth, creating a creamy, velvety body that mimics a flour-thickened stew while keeping carbs remarkably low. The result is a dish that tastes indulgent and slow-cooked, yet fits cleanly into a ketogenic lifestyle.
This is a stew built for cozy evenings, cold weather, and meal prep. It reheats beautifully, tastes even better the next day, and satisfies in a way that lighter keto meals often don’t. It’s rich without being heavy, hearty without being starchy, and deeply comforting without knocking you out of ketosis.
Why This Stew Works
Chuck Roast Is Made for Slow Cooking
Boneless chuck roast contains connective tissue and marbling that break down during long simmering. After 90 minutes, it becomes fork-tender and infuses the broth with deep beefy flavor.
Cottage Cheese Creates Creaminess Without Flour
When blended smooth, cottage cheese behaves like a protein-rich cream base. It thickens the stew naturally, adds body, and creates a silky mouthfeel without starch.
Bone Broth Adds Structure and Depth
Using beef bone broth instead of water builds a stronger base and gives the stew a more finished, restaurant-quality flavor.
Layered Umami
Tomato paste, Worcestershire (or coconut aminos), Dijon mustard, and Parmesan all contribute subtle savory notes that round out the stew without making it taste “tomato-forward.”
Optional Xanthan Gum for Precision
The stew thickens naturally from collagen and dairy, but a small amount of xanthan gum can be used if a tighter, more gravy-like consistency is desired.
Ingredient Notes
Chuck Roast
Choose well-marbled chuck and cut it into evenly sized cubes. Uniform pieces ensure even cooking and tenderness.
Avocado Oil
High-heat stable and neutral, perfect for searing beef without burning.
Onion and Garlic
While keto-friendly in moderation, these provide foundational flavor. They dissolve into the broth during cooking and don’t dominate the dish.
Tomato Paste
Used sparingly for umami and color rather than sweetness.
Worcestershire or Coconut Aminos
Adds depth and savory complexity. Coconut aminos are slightly sweeter but remain low-carb in small amounts.
Dijon Mustard
Brightens the stew and balances the richness of beef and dairy.
Vegetables
Green beans and celery add texture and freshness. The optional carrot provides classic stew flavor with minimal carb impact when used sparingly.
Cottage Cheese
Full-fat works best. Blending is essential for a smooth, creamy finish.
Heavy Cream and Lemon Juice
Cream adds richness; lemon juice provides brightness and prevents the stew from tasting flat.
Cooking Technique Breakdown
Searing Builds Flavor
Browning the beef first creates a flavorful base through caramelization. This step is essential for depth.
Deglazing with Aromatics
Cooking onion, garlic, and tomato paste in the same pot releases fond from the bottom and layers flavor into the stew.
Long, Gentle Simmer
A covered simmer allows collagen to break down without drying out the beef.
Finish With Dairy
Adding the blended cottage cheese mixture at the end prevents curdling and preserves a smooth texture.
Step-by-Step Method
1. Sear the Beef
Heat avocado oil in a heavy pot over medium-high heat. Season beef with salt, pepper, and smoked paprika. Sear in batches until deeply browned. Remove and set aside.
2. Build the Base
Lower heat to medium. Add onion and garlic to the same pot and cook until softened, about 2 minutes. Stir in tomato paste and cook briefly to deepen flavor.
3. Simmer
Return beef to the pot. Add bone broth, Worcestershire (or coconut aminos), and Dijon mustard. Cover and simmer gently for about 90 minutes, until beef is tender.
4. Add Vegetables
Add green beans, celery, and optional carrot. Simmer uncovered for 15–20 minutes, until vegetables are tender.
5. Finish the Stew
Blend cottage cheese, heavy cream, and lemon juice until completely smooth. Stir into the stew over low heat. Add xanthan gum only if a thicker consistency is desired.
6. Garnish and Serve
Finish with fresh parsley and grated Parmesan.
Serving Suggestions
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Serve as-is for a complete keto meal
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Pair with keto biscuits or cloud bread
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Spoon over cauliflower mash
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Finish with extra Parmesan for richness
Make-Ahead, Storage, and Reheating
Refrigerator
Keeps 4–5 days. Flavor improves overnight.
Freezer
Freeze up to 3 months. Thaw overnight before reheating.
Reheating
Reheat gently on the stovetop to preserve the creamy texture.
Variations
Extra Creamy Stew
Increase cottage cheese to 1½ cups.
Peppery Steakhouse Style
Add cracked black pepper and a splash of cream at the end.
Herb-Forward
Add thyme or rosemary during the simmer.
Ultra-Low Carb
Skip the carrot entirely and increase celery.
Frequently Asked Questions
Does this taste like cottage cheese?
No. Once blended and incorporated, it disappears completely into the sauce.
Can I use a slow cooker?
Yes. Brown the beef first, then cook on LOW for 7–8 hours. Add the cottage cheese mixture at the end.
Is xanthan gum required?
No. It’s optional and only needed if you prefer a thicker stew.
Can I make this dairy-free?
No. The creaminess relies on dairy.
Recipe Card
The World’s Best Keto Beef Stew
Ingredients
2 lb chuck roast, cubed
1 tbsp avocado oil
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika
1 onion, diced
2 garlic cloves, minced
1 tbsp tomato paste
1½ cups beef bone broth
1 tbsp Worcestershire or coconut aminos
1 tbsp Dijon mustard
1 cup green beans
1 cup celery
1 small carrot (optional)
1 cup cottage cheese
¼ cup heavy cream
1 tsp lemon juice
1 tsp xanthan gum (optional)
Fresh parsley, Parmesan
Instructions
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Sear beef in oil until browned. Remove.
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Sauté onion and garlic; add tomato paste.
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Return beef, add broth, Worcestershire, and Dijon. Simmer 90 minutes.
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Add vegetables for final 20 minutes.
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Blend cottage cheese, cream, and lemon juice; stir in.
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Thicken if desired, garnish, and serve.
Nutrition (Per Serving)
Calories: 430
Protein: 42 g
Fat: 27 g
Net Carbs: 6 g