Low-carb Philly cheesesteak soup

Low-carb Philly cheesesteak soup

Philly Cheesesteak soup is a nourishing low-carb meal, perfect for chilly winter days. Topping the soup bowls with a slice of provolone makes for a spectacular presentation, with a melty browned topping that sticks to your spoon as you dig in. Really, is there anything tastier and more inviting than this yummy soup recipe?

Low-carb Philly cheesesteak soup

Philly Cheesesteak soup is a nourishing low-carb meal, perfect for chilly winter days. Topping the soup bowls with a slice of provolone makes for a spectacular presentation, with a melty browned topping that sticks to your spoon as you dig in. Really, is there anything tastier and more inviting than this yummy soup recipe?
USMetric
6 servingservings

Ingredients

  • 3 tbsp 3 tbsp butter
  • ½ ½ red onion, thinly slicedred onions, thinly sliced
  • 1 1 green bell pepper, thinly slicedgreen bell peppers, thinly sliced
  • 4 oz. 110 g mushrooms, thinly sliced
  • salt and pepper
  • 1 lb 450 g thinly sliced deli roast beef, coarsely chopped
  • 4 cups 1 liter beef broth
  • 4 oz. 110 g cream cheese, softened
  • 6 oz. 175 g (375 ml) shredded white cheddar cheese, or other mild cheese
  • 3 oz. 75 g sliced provolone cheese (optional)

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. In a large saucepan over medium heat, melt the butter. Once hot, add the onions and sauté until tender but not browned, about 5 minutes. Stir in the peppers and mushrooms and sprinkle with salt and pepper. Cook another 3 to 4 minutes, until tender.
  2. Add the roast beef and toss to mix well. Stir in the broth and bring to a simmer. Cook 10 minutes.
  3. Place the cream cheese in a blender and add about ¼ of the hot broth from the pan. Blend until smooth and the cream cheese is melted. Pour the mixture back into the pan and stir in the shredded cheese until melted.
  4. Preheat the broiler. Ladle the soup into oven safe bowls or ramekins and top with a piece of provolone. Set on a baking sheet and place under the broiler until the cheese is melted and bubbly, 2 to 4 minutes.
  5. Serve immediately.

Carolyn's tips and tricks

Philly cheesesteaks are wildly popular sandwiches with fans all over the world, not just in Philadelphia. They are typically made with thinly sliced roast beef, sautéed peppers, onions, and sometimes mushrooms, and a rich cheddar cheese sauce. And they are served on a crusty roll, of course. They are not exactly the most low-carb friendly option out there!

But it’s easy to take those same basic flavors and turn them into a rich and hearty low-carb soup recipe. This recipe dispenses with the bread altogether, obviously. And instead of using a roux made with flour, you simply blend in some softened cream cheese to thicken the broth. Using pre-cooked roast beef makes it come together easily and quickly.

A true Philly Cheesesteak actually takes Cheez Whiz for the cheese sauce. That awful canned cheese spread is full of so many scary, unhealthy ingredients and shouldn’t be anywhere near a low-carb meal. But grating real cheddar and melting it into the soup helps give this recipe a traditional cheesesteak flavor, without all the junk.

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4 comments

  1. Cynthia
    The ingredients in this soup are great. The downside is that the soup tastes like a diluted Philly cheesesteak — okay but not rich and creamy like a mixture of onions, peppers, roast beef, and lots of cheese should be. Perhaps cutting back on the amount of beef broth would help. If you’re going to make it, there’s no need to use (and later wash) a blender in Step 3. Instead, I cut the cream cheese into small cubes; brought it to room temperature (as specified); added it to the hot soup; and gently whisked until the cream cheese was completely melted. Even with the cream cheese and cheddar fully incorporated, along with provolone on top, the final result still was not up to snuff. I won’t be making this again.
  2. Diane Levac
    We loved it!
    So creamy and delicious!
    My husband came in for lunch after working all morning outside on the farm cleaning ditches and preparing a new trails. This hearty soup hit the spot! A new favourite for him and so quick and easy to make
  3. Meyu
    Tweak it to your taste, but don't completely dismiss it because YOU didn't like it!
    Again I say, tweak it to your taste: maybe cut back on the beef broth and add some heavy whipping cream, or add some more salt, or some garlic, or some more beef, or just do something other than complain and say you won't be making this again!!!
    NOT HELPFUL!!!!
  4. Dawn
    Thanks for the recipe, it was good! I just threw the cream cheese into the pot with about half the broth and it mixed in well without issues. Added the remaining broth after. Also poured in a cup of heavy cream at the end and skipped broiling with more cheese. Nice hearty soup. Dipped pork rinds in it for a crunch instead of crackers or bread.

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