For those cold winter days, what could be more comforting than a hot bowl of soup? This keto Philly cheesesteak soup brings the irresistible flavors of the classic Philly cheesesteak sandwich into a hearty and nourishing low-carb meal. It warms your body and satisfies your taste buds, offering a delightful twist on a beloved favorite.
Why This Soup Works
This soup captures everything you love about a Philly cheesesteak: seasoned beef, caramelized onions, sautéed peppers, and provolone cheese. The hearty, seasoned beef makes this a stick-to-your-ribs kind of soup, perfect for a filling and satisfying meal. The provolone melts right into the broth, creating a creamy texture that complements the savory flavors of the beef and vegetables.
What is Philly Cheesesteak Soup?
Philly Cheesesteak Soup is a creative dish inspired by the famous Philly Cheesesteak sandwich. The soup aims to replicate the flavors of the sandwich in a warm, comforting, and easy-to-eat format. It typically includes ingredients like beef, onions, peppers, and a cheesy broth, mirroring the key components of the classic sandwich.
Ingredients
- 1 1/2 lbs shaved beef (ribeye)
- 1/4 cup Worcestershire sauce
- 2 Tablespoons liquid smoke
- Kosher salt and black pepper
- 2 Tablespoons olive oil
- 1 Tablespoon unsalted butter
- 3 medium sweet onions, thinly sliced
- 2 green bell peppers, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 4 cups beef broth
- 2 hoagie rolls, sliced (optional)
- 8 slices provolone cheese
Step-by-Step Instructions
Here's how to make this comforting soup, whether you choose to use an Instant Pot or a traditional stovetop method:
Instant Pot Instructions
- Marinate the Beef: Place the shaved beef in a large bowl. Add Worcestershire sauce, liquid smoke, salt, and pepper. Mix to combine and allow the beef to marinate at room temperature while you prepare the vegetables.
- Sauté Vegetables: Set the Instant Pot to sauté. Add olive oil and butter. When the butter is melted, add the onions. Season with salt and pepper. Cook, stirring occasionally, for about 10 minutes, or until the onions have become soft and reduced in volume by about half. Add the peppers and mushrooms and cook for an additional 4-5 minutes until the vegetables are soft.
- Combine Ingredients: Add the seasoned beef to the Instant Pot, along with any accumulated liquids from the bottom of the bowl. Stir to combine. Pour in the beef broth.
- Pressure Cook: Place the lid on the Instant Pot and cook on high pressure for 20 minutes. Allow the soup to depressurize naturally.
- Prepare Toasted Hoagie (Optional): Slice hoagie rolls into 1-inch thick slices. Place on a rimmed baking sheet and toast under the broiler for about 1-2 minutes per side. Watch carefully to avoid burning.
- Broil the Cheese: Ladle soup into oven-safe bowls. Top each bowl with 1 or 2 pieces of toast (if using) and 1 piece of provolone cheese. Place bowls onto a baking sheet and place under the broiler for about 30-60 seconds, or until the cheese is melted. Serve immediately.
Stovetop Instructions
- Sauté Vegetables: Heat a Dutch oven or large pot to medium heat and add in half the olive oil and mushrooms. Sauté until they have some good color, then remove and set them aside. Add in the remaining olive oil, chopped bell peppers, onions, salt, and pepper. Sauté until almost tender, then add in the garlic and continue cooking for another 20 seconds.
- Simmer: Pour in the beef broth and Worcestershire, then simmer for 10 minutes with an offset lid.
- Make Creamy Broth: Ladle 1 cup of broth into a bullet blender or food processor with the mascarpone cheese and blend until creamy.
- Combine: Shred the thinly sliced roast beef or have your deli person shred it for you. Pour the creamy broth into the soup, along with the mushrooms and roast beef.
Slow Cooker Instructions
- Sauté the vegetables: If your Crock-Pot allows for searing, sauté the vegetables directly in it to minimize cleanup. Otherwise, sauté the onions, peppers, mushrooms, and garlic in a separate pan until softened.
- Combine ingredients: Add the sautéed vegetables to the slow cooker. Add the beef broth and sliced beef.
- Cook: Cook on low for 6 hours.
- Finish: Before serving, put the cream cheese in a measuring jug and add a ladleful of the broth from the pot. Use an immersion blender to combine. Stir the cream cheese into the soup together with the grated cheese, stirring until cheese melts.
Tips and Variations
- Meat Substitutions: Instead of thinly sliced roast beef, use ribeye, tenderloin, New York, or any cut of beef you prefer. Ground beef, ground turkey, or even chicken can also be used.
- Cheese Options: While provolone is traditional, you can also use mozzarella, Monterrey Jack, cheddar, or American cheese.
- Vegetable Variations: Feel free to mix and match any color of bell peppers you prefer. If you're not a fan of peppers, you can omit them altogether.
- Make it Dairy-Free: To make this recipe dairy-free, substitute the cheese with a dairy-free alternative.
- Low Carb/Keto Friendly: Skip the toast and place the cheese directly over the soup.
Serving Suggestions
This soup has plenty of protein and veggies to make it a complete meal-in-one. You can also serve it with a warm slice of keto-friendly bread or dinner rolls.
Read also: Easy Low-Carb Cheese Crackers
Storage Instructions
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: To freeze, cool completely, then freeze in freezer-safe containers for up to 2 months. Thaw overnight before reheating on the stove over medium heat.
Nutritional Information (Per Serving)
Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice.
Read also: Keto Calorie Counting: A Detailed Guide
Read also: Magnesium Supplements for Keto
tags: #keto #philly #cheesesteak #soup #recipe