I still remember the first time I tasted a Philly cheesesteak. It was at this little hole-in-the-wall place in South Philly, and the combination of thinly sliced steak, melted cheese, and soft roll was just pure magic. But let's be honest, the traditional cheesesteak isn't exactly keto-friendly. So, what do you do when you're craving that iconic flavor but trying to stick to a low-carb lifestyle? You make Keto Philly Cheesesteak Soup, of course!
This soup captures all the deliciousness of the classic sandwich in a warm, comforting bowl. It’s packed with savory ground beef, tender onions and bell peppers, and a cheesy broth that will make you think you're actually eating a cheesesteak. And the best part? It's super easy to make! Trust me, even if you aren't watching your carbs, this soup is a total winner. Last week, one of my friends told me that this soup is the best thing they have had all winter. She was so excited to make it for her kids, it was heartwarming!
Required Equipments
- Large Stockpot
- Skillet
- Cutting Board
- Chef's Knife
- Wooden Spoon
- Immersion Blender (optional)
Keto Philly Cheesesteak Soup: Frequently Asked Questions
Keto Philly Cheesesteak Soup
Enjoy all the flavors of a Philly cheesesteak in a warm, comforting, and keto-friendly soup! This easy recipe combines savory ground beef, tender veggies, and a cheesy broth for a satisfying low-carb meal.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Brown the Ground Beef: In a large stockpot, brown the ground beef over medium-high heat. Break it up with a wooden spoon as it cooks. Drain off any excess grease. *Tip: Browning the beef in batches can help it to brown more evenly.*
- Sauté the Vegetables: Add the sliced onions and bell peppers to the pot with the ground beef. Cook until they become soft, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until fragrant. Don’t burn the garlic!
- Add Broth and Seasonings: Pour in the beef broth, Worcestershire sauce, and add the thyme, and bay leaf. Season with salt and pepper to taste. Stir well to combine all the ingredients. *Taste and adjust seasonings as needed. Remember, you can always add more, but you can’t take it away!*
- Simmer the Soup: Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for at least 20 minutes. This allows the flavors to meld together beautifully. The longer it simmers, the richer the flavor will be!
- Incorporate Cheese and Cream: Remove the soup from the heat. Stir in the cream cheese until it's fully melted and the soup is smooth. Then, stir in the heavy cream to add richness. *An immersion blender can be used at this stage to make the soup extra creamy, but it’s not required.*
- Add Provolone: Stir in about three-quarters of the shredded provolone cheese until melted. This will make the soup wonderfully cheesy and gooey.
- Serve and Garnish: Ladle the soup into bowls. Top with the remaining shredded provolone cheese and sprinkle with chopped fresh parsley, if desired. Serve hot and enjoy every delicious spoonful! I like to have it with a side of pork rinds or parmesan crisps.
📝 Notes
- For an extra creamy soup, use an immersion blender to blend the soup before adding the provolone cheese.
- Adjust the amount of salt and pepper to suit your taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
🍎 Nutrition
Calories: 350 kcal
Protein: 25g
Fat: 25g
Carbohydrates: 10g
Fiber: 2g
Calcium: 200mg
