Creamy Keto Philly Cheesesteak Soup
Creamy Keto Philly Cheesesteak Soup is a rich low carb comfort food.Made with roast beef, peppers, mushrooms, and melted provolone.Perfect for easy keto dinners and cozy family meals.
Ingredients
For the Savory Base
- 8 oz rare roast beef thinly sliced or shredded
- 4 cups beef broth
- 8 oz cremini mushrooms sliced
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 yellow onion chopped
- 2 cloves garlic minced
- 2 tbsp olive oil divided
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp ground black pepper
For the Creamy Dreaminess
- 8 oz mascarpone cheese
- 8 oz provolone cheese shredded
Instructions
- Heat 1 tablespoon of olive oil in a Dutch oven over medium heat.
- Add the sliced mushrooms and sauté until deeply browned and tender. Remove from the pot and set aside.
- Add the remaining olive oil to the pot.
- Sauté the chopped bell peppers and onion with salt and black pepper until softened.
- Stir in the minced garlic and cook for about 20 seconds until fragrant.
- Pour in the beef broth and Worcestershire sauce.
- Bring the soup to a gentle simmer and cook for 10 minutes to blend the flavors.
- Carefully ladle about 1 cup of the hot broth into a blender with the mascarpone cheese.
- Blend until silky smooth and creamy.
- Return the mushrooms to the pot.
- Pour the creamy mascarpone mixture back into the soup.
- Add the shredded roast beef and stir gently.
- Stir in the shredded provolone cheese until fully melted.
- Simmer the Creamy Keto Philly Cheesesteak Soup for about 5 minutes until hot and creamy.
- Serve warm with extra provolone cheese if desired.
Notes
- Swap roast beef with thinly sliced steak for a richer flavor.
- White mushrooms can replace cremini mushrooms.
- Mozzarella cheese can be used if provolone is unavailable.
- Serve with keto bread or a fresh green salad.
- Add extra broth for a thinner soup consistency.