Cheese Steak Casserole Recipe

Ingredients:

• 1 lb (450g) ribeye steak or flank steak, thinly sliced (or any other steak cut you prefer)
• 1 tbsp olive oil or beef tallow (for sautéing)
• 1 medium onion, thinly sliced (optional, depending on your carnivore approach)
• 1 bell pepper, thinly sliced (optional, depending on your preferences)
• 2 cloves garlic, minced
• 2 cups shredded mozzarella cheese (or a combination of mozzarella and provolone for extra flavor)
• 1/2 cup heavy cream
• 1/2 cup beef broth
• 2 tbsp butter
• Salt and pepper, to taste
• 1/2 tsp garlic powder (optional)
• 1/4 tsp onion powder (optional)
• Fresh parsley (optional, for garnish)

Instructions:

1. Prepare the Steak:
   • Start by slicing the ribeye (or chosen steak) into thin strips. This helps the steak cook quickly and evenly while giving it a tender texture.
   • Season the steak slices with a pinch of salt, pepper, and garlic powder. Set aside.
2. Sauté the Vegetables (optional):
   • In a large skillet, heat 1 tablespoon of olive oil or beef tallow over medium heat.
   • Add the sliced onions and bell peppers (if using) to the skillet. Sauté for 4–5 minutes, stirring occasionally, until they become soft and slightly caramelized. Add the minced garlic and sauté for another minute, until fragrant.
   • Remove the vegetables from the skillet and set aside.
3. Cook the Steak:
   • In the same skillet, add another tablespoon of oil or beef tallow.
   • Add the seasoned steak slices to the skillet. Sauté the steak over medium-high heat for 3–4 minutes, stirring occasionally, until the steak is browned and cooked to your desired level of doneness. The steak should be just cooked through—don’t overcook it, as it will continue to cook in the oven.
4. Prepare the Casserole:
   • Preheat your oven to 350°F (175°C).
   • In a large casserole dish, combine the cooked steak, sautéed onions and peppers (if using), and minced garlic. Spread it out evenly.
5. Make the Cheese Sauce:
   • In a saucepan over medium heat, melt 2 tablespoons of butter. Add the beef broth and bring to a gentle simmer.
   • Slowly stir in the heavy cream, followed by half of the shredded mozzarella cheese. Stir constantly until the cheese melts into the sauce, creating a creamy consistency.
   • Taste the sauce and adjust with salt, pepper, or additional garlic powder if desired.
   • Pour the cheese sauce over the steak and vegetables in the casserole dish. Stir gently to ensure everything is evenly coated with the creamy cheese sauce.
6. Top the Casserole with Cheese:
   • Sprinkle the remaining mozzarella cheese over the top of the casserole.
   • Bake the casserole in the preheated oven for about 15–20 minutes, or until the cheese on top is melted and bubbly. If you want a golden, crispy top, you can broil it for the last 2–3 minutes of baking.
7. Serve:
   • Once baked, remove the casserole from the oven and let it cool for a few minutes before serving.
   • Garnish with fresh parsley (if using) for a touch of color and freshness.

Tips:

• Meat Options: If you want to change up the meat, you can use ground beef, ground chicken, or even sausage instead of steak. Just cook the meat until browned and then proceed with the recipe.
• Vegetables: If you’re following a strict carnivore diet, you can skip the vegetables altogether and make this a pure meat-and-cheese casserole. For a low-carb option, you can stick with the onions and peppers, or try adding mushrooms.
• Make Ahead: This casserole can be made ahead of time. Simply assemble the casserole, cover it, and refrigerate until ready to bake. Bake as instructed when you’re ready to serve.

Serving Suggestions:

This Cheese Steak Casserole can be enjoyed on its own, or you can pair it with a side of crispy bacon, a nice steak, or even more melted cheese for an extra indulgent meal.

With its rich flavors and comforting texture, this Cheese Steak Casserole is a perfect dinner option for anyone following a carnivore or keto diet. It’s filling, cheesy, and full of hearty steak goodness that will leave you satisfied. Enjoy!