Low-carb Philly cheesesteak soup
- 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
- 4 oz. 110 g cream cheese, softened
- 6 oz. 175 g shredded white cheddar cheese, or other mild cheese
- 3 oz. 75 g sliced provolone cheese (optional)
- 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.
- Add the roast beef and toss to mix well. Stir in the broth and bring to a simmer. Cook 10 minutes.
- 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.
- 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.
- 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.