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.

You might also like

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.
Start your free trial

11 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.
  5. MJ
    I’ll try this maybe with ground beef for cheeseburger chowder.
  6. Cyndi
    I loved the taste, but to get cheddar cheese to mix in right. I think it will take a couple times get it right. I like the idea of heavy whipping cream. I will try next.
  7. Marcy
    Awesome recipe. I give it 5 stars
  8. Connie
    Is a serving around a cup of soup or less?
  9. Deb
    I used leftover striploin( added at the end to warm through and not overcook) 1 tsp of thyme and added about 3 oz of cubed cream cheese and shredded cheddar to the hot broth. Very yummy snd a great way to use up leftover steak!
  10. Domenica Hillenbrand
    Oh my gosh:
    My daughter and I basically live a low carb high protein lifestyle ....
    she and I are always looking for ways to enjoy foods ....

    I happened to have almost all these ingredients out as we were going to have Philly Cheeseteaks skillets !
    The weather turned and BEGGED for a soup !!
    I added a beef cube / 3 cubes of laughing cow Asiago creamy cheese/ some shredded mozzarella in place of the cheese on your recipe and a little heavy cream and water
    Jalapeño and Anaheim peppers instead of green pepper

    It was excellent... I was hesitant to turn this into a soup until I saw your wonderful recipe and then used it as a guideline ....
    these types of recipes can be customized to fit most cravings and what you may have on hand !
    Thank you !!

  11. Pam
    This was delicious! I added some garlic, because...garlic! I might add more cheese next time, to make it thicker, but the flavors were spot on and preparation super easy. Will definitely make again!

Leave a reply

Reply to comment #0 by