I reimagined the classic east coast sandwich as a low carb soup inspired by Keto Philly Cheesesteak Recipes, layering seared steak, sautéed peppers, and a velvety swirl of melted cheese to make you curious how it all comes together.

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I took the classic east coast sandwich and turned it into a low carb bowl that actually tastes like the real thing. Using thinly sliced ribeye and heaps of melty provolone cheese, this Keto Philly Cheesesteak Soup is bursting with savory surprise.

If you follow Keto Philly Cheesesteak Recipes you know how addictive the combo is, but seeing it in soup form kinda blew my mind. It’s one of those Simple Keto Dinner Ideas that’s quick enough for weeknights yet feels special.

You might be skeptical, I get it, but give it a shot, trust me.

Ingredients

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Ribeye or sirloin: rich protein and fat, gives the soup beefy, silky, satisfying mouthfeel.
Yellow onion: adds fiber, natural sweetness when cooked, big aromatic base, not too sweet.
Green bell pepper: bright vitamin C, crunchy freshness and slight bitter edge that balances richness.
Mushrooms: optional but add umami, low carb texture, meat like bite that fills you up.
Cream cheese: tangy, creamy fat that thickens, makes soup silky, helps keep it’s keto.
Heavy cream: very fatty, super creamy mouthfeel, loads of calories but keeps carbs very low.
Provolone: melty, salty cheese adding calcium and protein, gives that Philly cheesy pull.

Ingredient Quantities

1 lb (450 g) thinly sliced ribeye or sirloin, cut into bite sized strips

2 tbsp butter or olive oil

1 medium yellow onion, thinly sliced

1 large green bell pepper, thinly sliced

8 oz (225 g) mushrooms, sliced (optional)

3 cloves garlic, minced

4 cups (960 ml) low sodium beef broth

1 cup (240 ml) heavy cream

4 oz (115 g) cream cheese, softened

8 oz (225 g) provolone cheese, shredded or sliced

1 tbsp Worcestershire sauce

1 tsp Italian seasoning

1/2 tsp smoked paprika (optional)

Salt and black pepper to taste

1 to 2 tsp xanthan gum, optional for thickening

Fresh parsley, chopped for garnish (optional)

How to Make this

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1. Pat 1 lb thinly sliced ribeye or sirloin dry, season with salt, pepper and about 1 tsp Italian seasoning; heat 2 tbsp butter or olive oil in a large pot over medium-high heat and quickly sear the meat in batches until just browned, remove and set aside so it doesn’t overcook.

2. In the same pot, add the sliced medium yellow onion and 1 large green bell pepper, cook until softened and starting to brown, scraping up browned bits from the meat for flavor.

3. If using, add 8 oz sliced mushrooms and cook until they release liquid and turn golden, then stir in 3 cloves minced garlic and cook 30 seconds more.

4. Deglaze the pot with 1 tbsp Worcestershire sauce and a splash of the 4 cups low sodium beef broth, scraping up any fond, then pour in the rest of the beef broth.

5. Add 1/2 tsp smoked paprika if using and the remaining Italian seasoning, bring to a gentle simmer and let it meld for 5 minutes.

6. Reduce heat to low, add 4 oz softened cream cheese in chunks and whisk until smooth, then stir in 1 cup heavy cream and 8 oz shredded or sliced provolone until the soup is velvety and the cheese is melted.

7. Return the seared beef to the pot and simmer gently 3 to 5 minutes to warm through and marry flavors, taste and adjust salt and black pepper.

8. For thicker soup, sprinkle 1 tsp xanthan gum while whisking vigorously and let sit a minute, add up to 1 more tsp if needed; do this slowly so it doesn’t clump.

9. Finish with chopped fresh parsley for brightness, serve hot, and enjoy the Philly cheesesteak flavors in a low carb bowl.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven for searing and simmering
2. Sharp chef’s knife for slicing beef onions and peppers
3. Sturdy cutting board (wood or plastic)
4. Tongs and a slotted spoon for flipping meat and scooping veg
5. Wooden spoon or heatproof spatula to deglaze and stir
6. Measuring cups and spoons for broth cream and seasonings
7. Whisk for smoothing the cream cheese and xanthan gum
8. Box grater or small knife for shredding or slicing provolone
9. Mixing bowl to soften cream cheese or hold prepped ingredients
10. Ladle and soup bowls for serving hot soup

FAQ

Q: Can I make this recipe dairy free? A: You can, but it wont taste exactly the same. Swap heavy cream for full fat canned coconut milk, use dairy free cream cheese and a vegan provolone, and skip or replace butter with olive oil. Watch carbs on vegan cheeses, some have starch or sugar so check labels.

Q: Can I use a different cut of beef or ground beef? A: Yes. Sirloin, ribeye or flank are all good, thin sliced. If using ground beef brown it first, drain excess fat, then add veggies and broth. For easier slicing freeze the steak for 20 minutes so it holds shape.

Q: How do I thicken the soup without xanthan gum? A: Reduce the broth by simmering uncovered, mash or blend some mushrooms and onions into the soup, and stir in the cream cheese well. You can also use about 1 egg yolk tempered with hot soup for a thicker, silkier finish but do it slowly so it doesnt scramble.

Q: How do I use xanthan gum without lumps? A: Start with 1/2 tsp, not the full 2 tsp. Sprinkle very sparingly while whisking vigorously, or first whisk it into a few tablespoons of cold cream or water to make a slurry, then stir into the hot soup. Remember a little goes a long way.

Q: Can I make this in an Instant Pot or slow cooker? A: Yes. Instant Pot: use Sauté to brown beef and veggies, add broth and cook on high pressure 3 to 5 minutes, quick release, then stir in cream and cheeses off heat. Slow cooker: brown first, then cook on low 3 to 4 hours, add dairy at the end so it stays smooth.

Q: Can I make this ahead or freeze it? A: You can make ahead and refrigerate 3 to 4 days. Gently reheat on low, you may need to whisk and add a splash of broth if it thickened. Dont freeze after adding cream and cheese, they separate. Instead freeze the soup base (broth, beef, veggies) and add cream and cheeses when you reheat.

Keto Philly Cheesesteak Soup Recipe Substitutions and Variations

Ribeye or sirloin: swap for flank or skirt steak, chuck steak, or 80/20 ground beef. Flank/skirt slice thin for texture, ground cooks faster and adds fat for keto.
Butter or olive oil: use ghee, avocado oil, or coconut oil. Ghee stands up to high heat, avocado oil is neutral, coconut gives a faint sweet note that still works.
Heavy cream / cream cheese: try mascarpone or full fat coconut cream for a dairy free option, or thin cream cheese with a splash of bone broth if you want lighter consistency.
Provolone: use mozzarella, Swiss, or sharp cheddar. Mozzarella melts silky, Swiss adds nuttiness, sharp cheddar gives more tangy, Philly-ish flavor.

Pro Tips

– Sear in true batches and cut across the grain. If you crowd the pan the steak will steam not brown, and small pieces cook super fast so pull them a hair early, they’ll finish in the soup. Also pat the meat very dry first, wet meat never gets a good crust.

– Beat the cream cheese and cream into a smooth emulsion before you dump it in, it stops the soup from getting grainy. Warm a few ladles of hot broth into the cream cheese, whisk until silky, then stir that back into the pot. Keep the heat low while melting in the provolone so the fats don’t separate.

– Xanthan gum needs to be added carefully or it collets into clumps, dont just sprinkle into hot liquid. Whisk it into a tablespoon or two of cold broth or oil first, make a thin paste, then whisk that in slowly. Start with half the amount and wait a minute to see thickening, you can always add more.

– Taste for salt last and add an acid at the end to brighten things up. Cheese and broth both bring salt so adjust after everything is melted, then a tiny squeeze of lemon or a splash of vinegar will lift the whole bowl and make the flavors pop.

Keto Philly Cheesesteak Soup Recipe

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

969

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven for searing and simmering
2. Sharp chef’s knife for slicing beef onions and peppers
3. Sturdy cutting board (wood or plastic)
4. Tongs and a slotted spoon for flipping meat and scooping veg
5. Wooden spoon or heatproof spatula to deglaze and stir
6. Measuring cups and spoons for broth cream and seasonings
7. Whisk for smoothing the cream cheese and xanthan gum
8. Box grater or small knife for shredding or slicing provolone
9. Mixing bowl to soften cream cheese or hold prepped ingredients
10. Ladle and soup bowls for serving hot soup

Ingredients

1 lb (450 g) thinly sliced ribeye or sirloin, cut into bite sized strips
2 tbsp butter or olive oil
1 medium yellow onion, thinly sliced
1 large green bell pepper, thinly sliced
8 oz (225 g) mushrooms, sliced (optional)
3 cloves garlic, minced
4 cups (960 ml) low sodium beef broth
1 cup (240 ml) heavy cream
4 oz (115 g) cream cheese, softened
8 oz (225 g) provolone cheese, shredded or sliced
1 tbsp Worcestershire sauce
1 tsp Italian seasoning
1/2 tsp smoked paprika (optional)
Salt and black pepper to taste
1 to 2 tsp xanthan gum, optional for thickening
Fresh parsley, chopped for garnish (optional)

Directions

Pat 1 lb thinly sliced ribeye or sirloin dry, season with salt, pepper and about 1 tsp Italian seasoning; heat 2 tbsp butter or olive oil in a large pot over medium-high heat and quickly sear the meat in batches until just browned, remove and set aside so it doesn't overcook.
In the same pot, add the sliced medium yellow onion and 1 large green bell pepper, cook until softened and starting to brown, scraping up browned bits from the meat for flavor.
If using, add 8 oz sliced mushrooms and cook until they release liquid and turn golden, then stir in 3 cloves minced garlic and cook 30 seconds more.
Deglaze the pot with 1 tbsp Worcestershire sauce and a splash of the 4 cups low sodium beef broth, scraping up any fond, then pour in the rest of the beef broth.
Add 1/2 tsp smoked paprika if using and the remaining Italian seasoning, bring to a gentle simmer and let it meld for 5 minutes.
Reduce heat to low, add 4 oz softened cream cheese in chunks and whisk until smooth, then stir in 1 cup heavy cream and 8 oz shredded or sliced provolone until the soup is velvety and the cheese is melted.
Return the seared beef to the pot and simmer gently 3 to 5 minutes to warm through and marry flavors, taste and adjust salt and black pepper.
For thicker soup, sprinkle 1 tsp xanthan gum while whisking vigorously and let sit a minute, add up to 1 more tsp if needed; do this slowly so it doesn't clump.
Finish with chopped fresh parsley for brightness, serve hot, and enjoy the Philly cheesesteak flavors in a low carb bowl.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.