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?
December 3 2018 recipe by Carolyn Ketchum, photo by Naomi Sherman, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
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 (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)
This recipe has been added to the shopping list.
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Making low carb simple
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
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
24 comments
1
Cynthia
December 7 2018
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
December 11 2018
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 make3
Meyu
December 12 2018
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
December 16 2018
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
December 22 2018
I’ll try this maybe with ground beef for cheeseburger chowder.
6
Cyndi
February 3 2019
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
February 11 2019
Awesome recipe. I give it 5 stars
8
Connie
February 23 2019
Is a serving around a cup of soup or less?
9
Deb
April 24 2019
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
May 22 2019
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 pepperIt 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
August 26 2019
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!
12
heidi
December 8 2020
I found this really good with a few changes.
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 :-)Reply: #13
13
Reply to comment #12 by heidi
Crystal Pullen Team Diet Doctor
December 8 2020
I found this really good with a few changes.
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!
14
Angela Day
February 21 2021
Had some left over flank steak I wanted to use so tried this recipe. I didn't think we'd like this but wound up loving it! Shredded the steak, added a cup of heavy cream, less broth than listed, omitted the bell pepper, used mozzarella rather than provolone because that's what we had on hand. Yum!
Reply: #15
15
Reply to comment #14 by Angela Day
Kerry Merritt Team Diet Doctor
February 21 2021
Had some left over flank steak I wanted to use so tried this recipe. I didn't think we'd like this but wound up loving it! Shredded the steak, added a cup of heavy cream, less broth than listed, omitted the bell pepper, used mozzarella rather than provolone because that's what we had on hand. Yum!
So glad you enjoyed it!
16
Abi
March 9 2021
Absolutely amazing! Love live loved this. I had no issues. It was full of flavour. I didn't blend the soft cheese. I hand whisk it with a bit of the broth and poured in. I also didn't broil as I couldn't get provenance cheese. I just sprinkled with mozzarella. Big tick. Another recipe in the bank. Thank you!
Reply: #17
17
Reply to comment #16 by Abi
Kristin Parker Team Diet Doctor
March 9 2021
Absolutely amazing! Love live loved this. I had no issues. It was full of flavour. I didn't blend the soft cheese. I hand whisk it with a bit of the broth and poured in. I also didn't broil as I couldn't get provenance cheese. I just sprinkled with mozzarella. Big tick. Another recipe in the bank. Thank you!
Thank you for letting us know this was a big hit!
18
Jeannie
January 9 2022
I am having a game night party with a few close friends and told them I was making White Chicken Chili. Now I've decided to start a Keto diet. I am thinking I may make this as another selection for those wanting a Keto option. Looks hearty and like a comfort food.
Reply: #19
19
Reply to comment #18 by Jeannie
Kerry Merritt Team Diet Doctor
January 10 2022
I am having a game night party with a few close friends and told them I was making White Chicken Chili. Now I've decided to start a Keto diet. I am thinking I may make this as another selection for those wanting a Keto option. Looks hearty and like a comfort food.
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
20
Terry
January 12 2022
Followed the recipe and wow the results made my knees go a little weak, I've gotta say. It was bursting with flavour and really filling.
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?
21
Carol
April 17 2022
This is fabulous Thank you
22
Sharon
July 15 2022
I really like the flavor of this soup, but I felt that it was a very small portion. I was hungry after 2 hours. I did not add anything else when I ate it. The next day for lunch I had a 1 1/2 portion and I felt that I was more satisfied. Is this soup to be the only thing for dinner, or should I have added a salad or some other vegetable?
Reply: #23
23
Reply to comment #22 by Sharon
Kristin Parker Team Diet Doctor
July 15 2022
I really like the flavor of this soup, but I felt that it was a very small portion. I was hungry after 2 hours. I did not add anything else when I ate it. The next day for lunch I had a 1 1/2 portion and I felt that I was more satisfied. Is this soup to be the only thing for dinner, or should I have added a salad or some other vegetable?
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.
24
nurzepat
December 4 2022
Thank you for the previous comments! I sautéed thin-sliced roast beef with Italian seasoning, salt/pepper/granulated garlic. I used on-hand mild provolone and thought the broth was too thin & too cheesy. I simmered the finished broth with a squeeze of lemon and sprinkle of xanthan gum which helped to develop and improve the flavor, thicken the broth, and tenderize the beef. I didn't have mushrooms which would have been a welcome addition to my soup. Good soup, but no comparison to a good Philly cheesesteak!
