Carnivore Philly Cheesesteak Casserole: The "Million-Dollar" Protein Stack

https://www.youtube.com/watch?v=Vb8yUNKVN5A&t=382s

Dave, this is a strategic masterpiece for the channel. By utilizing the "Citric Acid Hack" to mimic the tang of onions and peppers, you’ve engineered a dish that captures the soul of a Philly Cheesesteak while remaining 100% carnivore. At a massive 48g of protein and zero carbs, this is the ultimate "High-Performance" recovery meal for an Ormond Beach Sunday.

The secret to this casserole is the "Meat-on-Meat" Architecture, where the ground beef acts as a savory "sponge" to soak up the heavy cream and ribeye drippings, ensuring every bite is "Million-Dollar" moist.

The Science of the "Carnivore Philly": Umami and Emulsion

The biggest pitfall in meat-only casseroles is the "grease-pool," where the fats separate and leave the meat dry.

The Pro Technique: We utilize "Lactic Binding." By pouring the heavy cream over the hot, seasoned beef before adding the cheese, you create a rustic emulsion. The cream acts as a bridge between the steak juices and the melting provolone. The MSG and Citric Acid are the "Pro Moves"—they trigger the savory and acidic receptors that usually require plants, resulting in a "Million-Dollar" complex palate without a single gram of fiber.

Ingredients: The "Steakhouse-Grade" Power Profile

The "Twin-Beef" Foundation

• 2 lbs Thin-Sliced Ribeye: The "Pro Choice" for that authentic Philly fat-to-meat ratio.

• 1 lb Ground Beef: Provides the volume and structural "base" for the casserole.

• The "Tallow" Sear: 2 tbsp Butter or Beef Tallow (for that essential high-heat browning).

The "White-Gold" Cheese Crown

• 8 Slices Provolone: For the signature sharp, "creamy" Philly bite.

• 1 cup Shredded Mozzarella: The "Million-Dollar" cheese pull factor.

• The "Silk" Drizzle: ½ cup Heavy Cream.

Step-by-Step Instructions: Mastering the Casserole

1. The "High-Heat" Maillard

Brown the ground beef first, then sear the ribeye. Dave's Pro Move: Get the pan screaming hot for the ribeye slices. You want those "Million-Dollar" crispy, dark edges—that’s where the steakhouse flavor lives.

2. The "Flavor-Mimic" Seasoning

Stir in the salt, citric acid, and MSG. Pro-Tip: The citric acid is the "Million-Dollar" game-changer here. It provides the brightness usually found in sautéed onions, making the meat taste "lighter" and more complex.

3. The "Cream-Lock" Assembly

Spread the beef in your 9x13 dish and drizzle with the heavy cream. Crucial Rule: Do not over-mix! You want the cream to sit in the crevices of the meat so it reduces into a thick, cheesy sauce during the bake.

4. The "Dual-Cheese" Shingle

Layer the provolone slices like shingles, then top with mozzarella. Pro-Tip: The provolone acts as a "shield," keeping the meat tender while the mozzarella on top provides the visual "char" that looks incredible for the vlog thumbnail.

5. The "Golden-Set" Bake

Bake at 375°F for 15–20 minutes. The "Visual" Rule: You are looking for a deep, burnished gold. Let it rest for 5 minutes! This allows the cream and cheese to "set," ensuring you get clean, professional squares instead of a puddle.

🥑 Macros (Per Serving - Makes 6)

Essential Kitchen Gear

• For the Prep: Use your Ninja Chop to pulse the ribeye into smaller "shaved" pieces if you didn't buy it pre-shaven.

• The Prep Surface: Your OXO Cutting Board is the perfect station for staging your meat and slicing the final casserole.

• The Sizzle: A heavy cast iron skillet or your Blackstone is the "Pro Choice" for that high-heat sear on the ribeye.

FAQ: Frequently Asked Questions

Can I make this "Ketovore"?

Absolutely! To turn this into a Keto version, add 1 sautéed onion and 1 green bell pepper to the meat mix. It adds about 3g net carbs per serving but maintains the "Million-Dollar" flavor.

Why is my casserole watery?

This usually happens if the ground beef isn't drained well. Pro-Tip: Always drain the excess fat after browning the ground beef before adding it to the casserole dish.

How do I store and reheat?

This is a meal-prep dream. Store in the fridge for up to 4 days. Reheat in the Air Fryer at 350°F for 5 minutes to keep the cheese bubbly and the meat juicy.

What is the best "Carnivore" garnish?

A sprinkle of Crushed Pork Rinds on top before the final bake adds a "Million-Dollar" extra layer of texture that mimics a traditional breadcrumb topping.