, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Keto Philly cheesesteak soup
Ingredients
- 3 tbsp 3 tbsp butter
- ½ (2 oz.) ½ (55 g) red onion, thinly slicedred onions, thinly sliced
- 1 (5 oz.) 1 (140 g) green bell pepper, thinly slicedgreen bell peppers, thinly sliced
- 4 oz. (12⁄3 cups) 110 g (375 ml) mushrooms, thinly sliced
- salt and pepper
- 1 lb 450 g thinly sliced deli roast beef, coarsely chopped
- 4 cups 950 ml beef broth
- 4 oz. (½ cup) 110 g (110 ml) cream cheese, softened
- 1½ cups (6 oz.) 350 ml (170 g) shredded white cheddar cheese, or other mild cheese
- 3 oz. (2⁄3 cup) 85 g (150 ml) sliced provolone cheese (optional)
Instructions
- 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, 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.
Recommended special equipment
Blender or food processor
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
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!!!!
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 !!
For 4 servings:
Added 1 big garlic clove, finely chopped (fried with the red onion)
Used orange instead of green bell pepper (as green is not easily found)
Used 100 grams of mushrooms instead of 75 grams
Replaced 100 ml of stock with 100 ml heavy cream
Used 100 grams cream cheese instead of 75 grams
Used 160 grams of yellow cheddar instead of 110 grams
Added 1 tsp dried thyme
Added ½ tbsp italian spice
Added ¼ tsp chili flakes.
Boiled everything in the saucepan instead of using blender for cream cheese (it will melt in the saucepan, no need for the blender)
I made 4 servings but divided them in 2 larger portions for dinner, and 1 smaller for lunch, maybe with some salad on the side.
Will def. make again - and so nice to see that gram measurements are being used, instead of just ml for things like cheese! Thumbs up for that :-)
Thank you for your feedback, Heidi. I am glad you enjoyed this one!
So glad you enjoyed it!
Thank you for letting us know this was a big hit!
Yes, this would be a great option! You may also enjoy our keto no-bean chili! https://www.dietdoctor.com/recipes/no-bean-keto-chili
I'd like to mention, if you're scrolling through any recipe using up/down arrows on your keyboard, you'd best check your settings for # of serving you're making. Using those keys increases/decreases the number of servings. I've done it myself and wound up with a whaaaaaat is wrong with this dish?
This is only 4g carbs so there is room there to add in some good high fiber veggies like a side salad or broccoli for example.