Low Carb Philly Cheesesteak Soup

Servings 8 servings
Calories 442 kcal


  • 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


  1. Heat butter in a large saucepan over medium heat and saute onions and bell pepper slices. Cut up beef as vegetables cook.

  2. Thinly slice beef, cutting across the grain in cardboard-thickness slices (corrugated, like an amazon box).
  3. 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.

  4. Ladle into bowls and top each bowl with a slice of provolone.  Allow provolen to melt for 2-3 minutes before serving. 

Recipe Notes

Serve with a side of 'Fathead Bread' breadsticks.

Nutrition Facts
Low Carb Philly Cheesesteak Soup
Amount Per Serving (1 serving)
Calories 442 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 15g75%
Cholesterol 107mg36%
Sodium 691mg29%
Potassium 495mg14%
Carbohydrates 4g1%
Sugar 2g2%
Protein 28g56%
Vitamin A 445IU9%
Vitamin C 26mg32%
Calcium 252mg25%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.