This Philly Cheesesteak Soup is so delicious, and it’s easy and fun to make! The provolone cheese melts over top of the bowl, making the soup a surprise underneath a creamy layer of cheese.
Philly cheesesteak sandwiches were one of the first ‘new’ foods that I learned how to make after moving out of my parents’ house. You know how when you first leave, you default to the same recipes your mom made? Plus lots of cereal, right? :)
I don’t think I had ever had a cheesesteak sandwich before, but Walmart sold these little ‘pucks’ of frozen meat labeled with directions on the back. It seemed easy enough, and it, along with crusty rolls from Costco, became common on our weekend lunch menu.
The sandwich, upgraded
Now I’m much more more adventurous in the kitchen, and I’ve discovered the power of cooking from scratch. Gone are the pre-made rolls and the pucks of industrial meat. This soup is made out of local beef and has loads more vegetables than I ever included on our sandwiches ;)
Low Carb Philly Cheesesteak SoupPrint
- 2 tablespoons butter olive oil, or other cooking fat
- 2 onions
- 2 green bell peppers
- 2 pounds beef skirt steak or ribeye are traditionally used
- 2 cloves garlic crushed
- 1 teaspoon sea salt ONLY if your broth is unsalted
- 1/4 cup red wine or some of the stock
- 3 cups beef broth
- 2 cups water
- 8 ounces provolone cheese
Heat butter in a large saucepan over medium heat and saute onions and bell pepper slices. Cut up beef as vegetables cook.
- Thinly slice beef, cutting across the grain in cardboard-thickness slices (corrugated, like an amazon box).
Remove vegetables and add in beef, garlic and salt. Cook, 5 mins. Remove meat and deglaze pan with red wine or stock. Add beef, onions and peppers back in. Add in broth and water. Simmer, covered, for 30 minutes.
Ladle into bowls and top each bowl with a slice of provolone. Allow provolen to melt for 2-3 minutes before serving.
Serve with a side of 'Fathead Bread' breadsticks.