Keto Philly Cheesesteak Soup

Why This Is Strictly Keto

A cheesesteak without the roll: sliced roast beef, onion, bell pepper and mushrooms simmered in beef broth and thickened with cream cheese and melted cheese rather than flour. Provolone is broiled over the top just like on the sandwich. The result is rich, savory and only about 4g net carbs per bowl.

Ingredients

• 3 tablespoons butter
• 1/2 red onion (about 2 oz / 55 g), thinly sliced
• 1 green bell pepper (about 5 oz / 140 g), thinly sliced
• 4 oz (110 g) mushrooms, thinly sliced
• Salt and freshly ground black pepper
• 1 lb (450 g) thinly sliced roast beef, coarsely chopped
• 4 cups (950 ml) beef broth
• 4 oz (110 g) cream cheese, softened
• 1 1/2 cups (6 oz / 170 g) shredded white cheddar or other mild cheese
• 3 oz (85 g) sliced provolone cheese

Instructions

1. Sauté the vegetables: Melt the butter in a large saucepan over medium heat. Cook the onion for about 5 minutes until tender but not browned. Add the bell pepper and mushrooms, season with salt and pepper, and cook another 3–4 minutes until softened.

2. Add the beef and broth: Stir in the chopped roast beef, pour in the beef broth and bring to a simmer. Cook for 10 minutes.

3. Thicken with cheese: Blend the softened cream cheese with about a quarter of the hot broth until smooth, then stir it back into the pot. Add the shredded cheese and stir until melted and creamy.

4. Broil: Heat the broiler. Ladle the soup into oven-safe bowls, top each with a slice of provolone and broil for 2–4 minutes until bubbly and lightly golden.

5. Serve: Serve immediately, while the cheese is still molten.

Nutritional Info (per serving, approximate)

Tips

• Leftover pot roast or freshly roasted beef sliced thin works beautifully in place of deli roast beef.
• Whisking the cream cheese into a little hot broth first prevents lumps.
• No oven-safe bowls? Skip the broiler and simply stir the provolone into the pot.