This keto Philly Cheesesteak Soup has all of the delicious flavors of a traditional philly cheesesteak sandwich, but in a warm and comforting soup variation.
Ingredients in Philly Cheesesteak Soup
This low carb and gluten free Philly Cheesesteak Soup recipe has all the delicious flavors of a classic cheesesteak sandwich, but in a hearty, comforting soup recipe. A traditional Philly cheesesteak sandwich has thinly sliced ribeye steak, grilled onions, and cheese sauce, served on a crusty roll. My mouth is watering just typing that. You will also commonly see American cheese, provolone cheese, or cheese whiz. There is a lot of debate about what makes up a true Philly Cheesesteak sandwich. I think the one thing we call all agree on is that it is delicious in all of it's different variations. Somewhere along the way, green peppers and mushrooms also became part of the mix. That is the version I am a big fan of.
For this Philly Cheesesteak soup recipe, I went super easy and used thinly sliced roast beef. GASP! I know! Cue the traditionalist heavy sighs and eye rolls... But that is the beauty of recipe creation, you can literally do anything you want.
- butter
- onion
- garlic
- mushrooms
- worcestershire sauce
- parsley
- red bell pepper
- green bell pepper
- sea salt
- black pepper
- beef stock
- roast beef
- provolone cheese
- heavy cream
Converting to slow cooker
Converting this Philly Cheesesteak Soup recipe to slow cooker couldn't be any easier -- simply add all of the ingredients to the slow cooker and cook on low for 6 hours. However, if you have time, I recommend sautéing the onions and garlic before hand as it adds an extra depth of flavor
Substitutions and Swaps
- Meat substitutions - Instead of thinly sliced roast beef, use ribeye, tenderloin, New York, or any cut of beef you prefer. This Philly Cheesesteak Soup recipe is also excellent with ground beef, ground turkey, or even with chicken. I get all of my grass-fed, grass finished beef, heritage pork, organic chicken and sustainable seafood here
- Bell peppers - Not a fan of green bell peppers? Mix and match any color of bell peppers you prefer. I love red and yellow bell peppers for their subtle sweetness. Not a fan of peppers at all? Simply omit them altogether, or substitute them with your favorite veggie
- Dairy free - Need to make this recipe dairy free? Simply swap out the heavy cream for 1 ½ cups full-fat coconut milk and omit the provolone cheese.
Other soup recipes you might enjoy:
- Bacon Cheeseburger Soup
- Creamy Jalapeno Popper Chicken Soup
- Easy Peasy Keto Wonton-less Soup
- Low Carb Zuppa Toscana Soup
- Beef Stroganoff Soup
- Paleo Cabbage Roll Soup
- Smoked Sausage and Cheddar Beer Soup
- Chicken Cordon Bleu Soup
- Roasted Red Pepper, Tomato, and Smoked Gouda Bisque
- Slow Cooker Chicken Bacon Chowder
Want more low carb soup and stew recipes?
Is there anything more comforting on a cold day than a hot bowl of soup? In this ebook, there are 30 creative and delicious soup recipes. They utilize common every day ingredients that you can easily find at your local grocery store -no weird specialty ingredients here. So break out your Dutch oven, stock pot, and slow cooker, because it is soup season! These recipes are hearty enough to make a full meal, and perfect for meal prep. I like to make each one in a double batch and freeze half for later - cook once, eat twice. CHECK IT OUT HERE!
More low carb soup recipes
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Philly Cheesesteak Soup - keto, gluten free
- Total Time: 1 hour
- Yield: 10 servings 1x
- Diet: Gluten Free
Ingredients
- 3 tablespoons butter or olive oil, divided
- 1 medium onion, diced
- 4 cloves garlic, minced
- 8 ounces mushrooms, diced
- 2 tablespoons worcestershire sauce
- 2 tablespoons chopped fresh parsley
- 1 medium red bell pepper, seeded and diced
- 1 medium green bell pepper, seeded and diced
- 1 ½ teaspoons sea salt (I use this brand) code peace for 15% off
- 1 teaspoon black pepper
- 6 cups beef stock
- 1 pound roast beef, thinly sliced
- 6 ounces provolone cheese
- 1 ½ cups heavy cream
Instructions
- Heat 2 tablespoons of the butter in a large dutch oven or stock pot, over medium heat. Once the butter has melted, add the onions and garlic to the pan. Cook until the onions are translucent and the garlic is fragrant.
- To the pot, add the mushrooms, and cook until they have released their liquid and are tender.
- Add the remaining 1 tablespoon of butter, Worcestershire sauce, parsley, bell peppers, salt and pepper. Cook for an additional 5 minutes.
- Pour a little bit of the beef stock in the pan to deglaze. Scrape up and mix in any bits that are stuck to the bottom of the pot.
- Add the rest of the beef stock and the roast beef to the pot, bring to a boil, and then reduce to simmer.
- Add the cheese and the cream to the pot and simmer, stirring frequently, for an additional 30 minutes.
Notes
net carbs per serving: 5.2g
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soups and Stews
- Cuisine: Soup
Nutrition
- Serving Size: 1 cup
- Calories: 275
- Fat: 20.7g
- Carbohydrates: 6.1g
- Fiber: 0.9g
- Protein: 16.5g
Keywords: keto soup recipes, low carb soup, philly cheesesteak recipes, philly cheesesteak soup, low carb recipes, soup, stew
Terri says
I like the flavor of this soup. Very tasty. I used ground beef also. I didn’t have mushrooms or cream so I used cream of mushroom soup. Tasted great. Thanks for the recipe.
★★★★★
Linda Mulligan says
Made this and it was so yummy!! I didn’t have any mushrooms and only had Havarti cheese. Turned out so good!! I will be making this again!
anne kahlbaugh says
The soup recipe is a complete banger! It is most delicious! Thank you! I had to create it based on the dairy free recipe, BUT it is still wonderful! Thank you Holley! Excellent recipe!
★★★★★
Kyndra Holley says
So happy you enjoyed it! Thanks for coming back to let me know. I appreciate it.
Anne says
Sounds terrific! If using ground beef, does one need to brown it first or can it be added in a slow cooker raw?
★★★★★
Kyndra Holley says
If using ground beef, I would recommend browning it and draining the excess grease before adding it to the slow cooker.
★★★★★
Tanya says
I just made this soup for dinner tonight. I only used 1/4 teaspoon of pepper because we do not like peppery foods. I also purchased sirloin steak and thinly sliced it. I thought the soup had a great flavor. It was a brothy soup. I dded cauliflower to give it more substance. The provolone cheese I mostly wanted to lump together with the other ingredients at the bottom of the pan no matter how much i stirred it. I am not sure how I would do that again. I had expected that the cream and the cheese would have thickened it. It took me a long time to prep too. I will most likely try it again because of its good flavor and try to figure out how to prep faster (I did use my food processor) and what to do about the cheese just wanting to clump. Please make suggestions if you have them.
★★★★