Creamy Keto Philly Cheesesteak Soup (Low Carb & Family-Approved)

This creamy Philly Cheesesteak Soup is inspired by the delicious Philly cheesesteak sandwich. An insanely delicious low carb soup using roast beef, peppers, mushrooms and plenty of cheese!

You will also like my Low Carb Chicken Soup

Have you ever had a Philly cheesesteak sandwich? My mouth is watering just picturing the crusty roll filled with sliced beef, onions and cheese sauce! So yummy right?

This twist on the original uses all the deliciousness of the sandwich minus the carbs! My Philly cheesesteak soup recipe is Keto and low carb but, above all, it is insanely delicious.

It is also a great way to use any leftovers from a beef roast – I used sliced brisket from my recent Slow Cooker Brisket recipe.

Here’s What You’ll Need

This keto Philly cheesesteak soup works because it keeps the heart of the classic sandwich – savory beef, sautéed peppers and mushrooms, and melty cheese – while swapping the bread for a rich, creamy broth. The result is a deeply satisfying, low-carb dinner that is indulgent without the carbs. I cooked this soup in my trusty Greenpan Dutch Oven but you can also make it in a slow cooker. The key ingredients are:

• Butter or olive oil
• Onion and garlic to build the aromatic backbone of the soup!
• Green bell peppers and button mushrooms for the classic cheesesteak flavors plus texture.
• Beef or chicken broth – I used homemade chicken broth.
• Thinly sliced roast beef – you can use deli roast beef if you like
• Cream cheese or heavy cream to make this luxuriously rich while keeping it low-carb.
• Grated cheddar cheese (Provolone cheese is more traditional)
• Plenty of chopped parsley

How to Make Philly Cheesesteak Soup

1. Heat the butter in a large pot, over medium heat. Add the onions, peppers, mushrooms and garlic and cook, stirring, for 5-10 minutes.
2. Add salt and pepper once the vegetables have softened – if you are using salted stock / broth you can leave the salt out.

1. Add the beef broth and sliced beef, stirring everything together. Bring to a boil then lower the heat and simmer for 10-15 minutes.

1. Put the cream cheese in a measuring jug and add a ladleful of the broth from the pot. Use an immersion blender to combine.

1. Stir the cream cheese into the soup together with the grated cheese, stirring until cheese melts. Taste and season with salt and pepper if needed.
2. Divide into warm bowls and garnish with the chopped parsley and some extra grated cheese if you like. Serve with a slice of my keto bread.

Make It in the Slow Cooker

Cooking this Philly cheese steak soup in your slow cooker is super easy too. Sauté the vegetables – if your Crock Pot allows for searing then one pot less to wash up! – and add to your slow cooker.

Add the rest of the ingredients apart from the cream and cheese and cook on low for 6 hours. Blend the cream cheese with a little of the soup and stir into the soup together with the cheese before serving.

Frequently Asked Questions

Yes. This soup skips the bread and keeps carbs low by focusing on beef, vegetables, cream and cheese – all keto-friendly ingredients.

Absolutely. It reheats well and the flavors deepen overnight, making it perfect for meal prep.

Thinly sliced roast beef, leftover steak or even deli-style roast beef all work well. Just avoid overcooking so it stays tender.

Cream-based soups can change texture when frozen, so it’s best enjoyed fresh or from the fridge rather than the freezer.

Lower the heat before adding cheese and stir it in gradually. Using freshly grated cheese helps it melt smoothly.

HAVE YOU MADE MY PHILLY CHEESESTEAK SOUP RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde and make my day!