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Creamy Philly Cheesesteak Soup | Low Carb / Keto
4.6 from 20 votes

Creamy Philly Cheesesteak Soup | Low Carb / Keto

This creamy Philly Cheesesteak Soup is inspired by the delicious Philly cheesesteak sandwich. An insanely delicious creamy soup using roast beef, peppers, mushrooms and plenty of cheese!

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 6
Calories: 421 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 tbsp butter
  • 1 onion , diced
  • 2 cloves garlic , minced
  • 1 cup button mushrooms sliced, 120g
  • 2 green bell pepper sliced thinly
  • ½ tsp salt sea salt
  • ½ ts black pepper
  • 6 cups beef broth or chicken broth (preferably homemade, 1 ½ litres
  • 1 lb roast beef 450g, sliced
  • 1 cup cream cheese or heavy cream, full fat, 120g
  • 1 ½ cups cheddar cheese or provolone cheese, freshly grated, 170g
  • parsley to garnish, chopped
  • salt to taste, to season
  • black pepper to taste, to season

Instructions

    Cup of Yum
  1. Heat the butter in a large pot, over medium heat. Add the onions, peppers, mushrooms and garlic and cook, stirring, for 5-10 minutes until the vegetables have softened.
  2. Stir in the salt and pepper – if you are using canned stock / broth you then leave the salt out.
  3. Add the broth and sliced beef. Bring to a boil then lower the heat and simmer for 10-15 minutes.
  4. Put the cream cheese in a measuring jug and add a ladleful of the broth from the pot. Use an immersion blender to combine.
  5. Stir the cream cheese into the soup together with the grated cheese, stirring until cheese melts.
  6. Taste the soup and season with salt and pepper if needed.
  7. Divide into warm bowls and garnish with the chopped parsley and some extra grated cheese if you like. Serve with a slice of my keto bread.

Notes

  • Slow Cooker Philly Cheesesteak Soup
  • Cooking this Philly cheese steak soup in your slow cooker is super easy too. Sauté the vegetables – if your Crock Pot allows for searing then one pot less to wash up! – and add to your slow cooker. Add the rest of the ingredients apart from the cream and cheese and cook on low for 6 hours. Blend the cream cheese with a little of the soup and stir into the soup together with the cheese before serving.
  • TIPS AND VARIATIONS
  • Don’t have any leftover roast beef? You can use sliced deli meat or replace with chicken / turkey.
  • Hate green peppers? Me too, normally, but I love them in this soup. If you really dislike them, replace them with yellow bell peppers.
  • Want a dairy free soup? Replace the cream cheese with full fat coconut cream and the butter with coconut oil.

Nutrition Information

Calories 421kcal (21%) Carbohydrates 7g (2%) Protein 35g (70%) Fat 29g (45%) Saturated Fat 17g (85%) Cholesterol 125mg (42%) Sodium 1754mg (73%) Potassium 439mg (9%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 1056IU (21%) Vitamin C 68mg (76%) Calcium 462mg (46%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 421

% Daily Value*

Calories 421kcal 21%
Carbohydrates 7g 2%
Protein 35g 70%
Fat 29g 45%
Saturated Fat 17g 85%
Cholesterol 125mg 42%
Sodium 1754mg 73%
Potassium 439mg 9%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 1056IU 21%
Vitamin C 68mg 76%
Calcium 462mg 46%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.