Go Back
–+ servings
Low-carb Philly cheesesteak soup garnished with parsley served in a white bowl.

Low-carb Philly cheesesteak soup

Tami DeGeeter, CPT, CNC
Savor the familiar taste of a Philly cheesesteak in a comforting, low-carb soup. With tender steak slices, earthy mushrooms, and colorful bell peppers, this hearty dish offers a wholesome twist on a classic favorite. Simmered in a creamy broth with a hint of provolone cheese, each spoonful promises warmth and satisfaction. Perfect for any occasion, this easy-to-make soup is bound to please even the pickiest of eaters.
5 from 1 vote
Print Recipe Pin Recipe
This recipe may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Soup
Makes 7 servings
Serving Size 1½ cups
Net Carbs 8 g
*Net carbs are per serving

Ingredients
 

  • 3 tablespoons butter, divided
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons fresh parsley, chopped
  • 6 cups beef broth
  • 1 ½ pounds steak, thinly sliced
  • 1 ½ cups heavy cream
  • 6 ounces provolone cheese, shredded
  • salt and black pepper, to taste
  • Garnish: chopped fresh parsley, shredded provolone cheese

Instructions
 

  • In a large Dutch oven or pot over medium heat, melt 2 tablespoons of butter. Add the onion and cook 3-5 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
    Top-view of sautéing onions in large dutch oven pot.
  • Add the mushrooms, and cook for about 5 minutes, until they’ve softened.
    Top view of sautéing onions, garlic, and mushrooms in a large stock pot.
  • Add the green and red peppers, the remaining tablespoon of butter, Worcestershire sauce, and parsley. Cook for about 5 minutes until the vegetables are soft.
    Top view of sautéing mushrooms, onions, and bell peppers in a large dutch oven to make Philly cheesesteak soup.
  • Slowly add the beef broth to the pot. Bring to a boil, then reduce to a simmer. Add the sliced steak.
    Top view of low-carb Philly cheesesteak soup cooking in a stock pot.
  • Add the heavy cream and provolone cheese to the pot. Taste, and season with salt and pepper. Simmer, stirring often for 20 minutes.
    Top view of low-carb Philly cheesesteak soup cooking in a dutch oven.
  • Garnish with additional chopped parsley and shredded provolone cheese. Enjoy!
    Close-up of low-carb Philly cheesesteak soup in a white bowl.

Nutrition

Nutrition Facts
Low-carb Philly cheesesteak soup
Serving Size
 
1.5 cups
Amount per Serving
Calories
527
% Daily Value*
Net Carbohydrates
 
8
g
Carbohydrates
 
9
g
Fiber
 
1
g
Sugar
 
5
g
Protein
 
46
g
Fat
 
34
g
Saturated Fat
 
19
g
Trans Fat
 
0
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
162
mg
Sodium
 
1035
mg
Potassium
 
750
mg
21
%
Vitamin C
 
44
mg
53
%
Vitamin A
 
295
µg
42
%
Calcium
 
264
mg
26
%
Iron
 
3
mg
17
%
Nutrition facts are an estimate and are provided as a courtesy. Nutrition facts are sourced from the USDA Food Database. Values may vary depending on brand of ingredients used.

Equipment

Large red enameled cast iron dutch oven pot.
Dutch Oven
Keywords Keto Cheesesteak soup, Keto steak soup, low-carb cheesesteak soup, Low-carb steak soup
Tried this recipe?Let us know how it was!
©Total Diabetes Wellness. Photographs, videos, and content are copyrighted. Sharing our recipes with a link and photo is encouraged and appreciated. Do not screenshot or copy/paste full recipes to any website or social media.
 

Save your private notes - member-exclusive feature!

 

Members login to access this feature.

 

Not a member? Learn more about our membership options and all our membership features.