Picture this: it’s a chilly evening, and your kitchen smells like a Philly cheesesteak joint – but without the carb overload! My Keto Crockpot Philly Cheesesteak Soup has become my family’s favorite comfort food hack. I stumbled upon this recipe when craving those classic flavors while sticking to my low-carb lifestyle. The slow cooker does all the heavy lifting (literally – just dump and go!), transforming simple ingredients into something magical. That moment when the provolone melts into the creamy broth? Pure happiness. This soup captures all the rich, meaty goodness of the original sandwich in spoonable form – no bread regrets necessary!
Why You’ll Love This Keto Crockpot Philly Cheesesteak Soup
Trust me, this soup is a game-changer! Here’s why:
- Dump-and-go easy – Just layer ingredients and let the crockpot work its magic while you do literally anything else (nap included)
- All the Philly flavors – Melty provolone, tender beef, and those iconic peppers/onions in every spoonful
- Secretly keto – Packed with protein and healthy fats, but tastes like pure comfort food
- Meal prep hero – Makes enough for leftovers that taste even better the next day
- Crowd pleaser – Even non-keto folks will beg for seconds (ask my carb-loving husband!)
Seriously – this soup checks every box. Warm, satisfying, and zero guilt!
Ingredients for Keto Crockpot Philly Cheesesteak Soup
Here’s what you’ll need to make this dreamy, cheesy soup happen – I promise every ingredient pulls its weight!
- 1 lb thinly sliced beef steak (ribeye or sirloin work great – see notes below!)
- 1 green bell pepper, diced into ½-inch pieces (I’m picky about getting them evenly sized)
- 1 medium onion, diced (yellow or white – whatever’s in your pantry)
- 8 oz mushrooms, sliced (baby bellas add such deep flavor)
- 2 cloves garlic, minced (fresh only – no jarred stuff for this recipe!)
- 4 cups beef broth (low-sodium if you’re watching salt)
- 1 cup heavy cream (this is our keto magic right here)
- 2 cups shredded provolone cheese (buy the block and shred it yourself for best meltiness)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (smoked paprika adds a fun twist if you have it)
Pro tip: Prep everything the night before and store in containers – morning-you will be SO grateful when you just dump and dash!
How to Make Keto Crockpot Philly Cheesesteak Soup
This soup couldn’t be simpler to make, but I’ve got a few tricks to take it from good to “Oh my gosh, can I have the recipe?” level amazing! Here’s exactly how I do it:
Step 1: Prep and Layer Ingredients
First things first – no preheating needed (hooray for crockpot life!). Grab your slow cooker and layer in that beautiful sliced beef, followed by your diced peppers, onions, mushrooms, and garlic. Pour the beef broth over everything – it should just cover the ingredients. I like to give it a gentle poke with a wooden spoon to make sure everything’s evenly distributed.
Step 2: Slow Cook to Perfection
Now comes the easy part! Cover and cook on LOW for 6 hours or HIGH for 3 hours. About halfway through, your kitchen will start smelling like a Philly street vendor’s cart (seriously, resist the urge to peek!). The beef should be fork-tender when it’s done – if it’s not, give it another 30 minutes.
Step 3: Add Cream and Cheese
This is where the magic happens! Stir in the heavy cream first, then gradually add the shredded provolone, stirring constantly until it’s completely melted and creamy. If you want it extra cheesy (who doesn’t?), now’s the time to add another handful! Season with salt, pepper and paprika to taste. The texture should be velvety smooth – if it’s too thick, just add a splash more broth.
Tips for the Best Keto Crockpot Philly Cheesesteak Soup
After making this soup more times than I can count, here are my can’t-live-without secrets:
- Freeze your steak for 30 minutes first – makes slicing paper-thin pieces SO much easier (trust me, this changes everything!)
- Shred your own cheese – pre-shredded has anti-caking agents that make it melt weirdly (I learned this the hard way)
- Add a splash of Worcestershire sauce – just 1 tsp gives incredible depth (totally optional but oh-so-good)
- Let it rest 10 minutes after adding cheese – the flavors marry perfectly and it thickens up beautifully
Bonus tip: Double the mushrooms if you’re a fan – they soak up all that beefy goodness!
Ingredient Substitutions for Keto Crockpot Philly Cheesesteak Soup
Life happens – here’s how to adapt this soup when your fridge rebels (while keeping it keto!):
- Chicken thighs work beautifully instead of beef (cook time stays the same)
- Almond milk can replace heavy cream in a pinch, but add 1 tbsp butter per cup to maintain richness
- Dairy-free? Try Violife or Chao cheese alternatives (they melt surprisingly well!)
- No provolone? Mozzarella + a dash of white pepper makes a great stand-in
One non-negotiable: keep those peppers and onions – they’re the soul of Philly flavor!
Storing and Reheating Keto Crockpot Philly Cheesesteak Soup
This soup is almost better the next day – if you can resist eating it all at once! Store leftovers in airtight containers in the fridge for up to 3 days. For longer storage, freeze portions in freezer bags (lay flat to save space) for about a month. When reheating, go low and slow – warm it gently on the stovetop over medium-low heat, stirring frequently. If the cheese separates (it happens!), just whisk in a splash of hot broth or cream to bring it back together. Pro tip: The mushrooms absorb more flavor overnight, so leftovers taste extra amazing!
Nutritional Information for Keto Crockpot Philly Cheesesteak Soup
Let’s talk numbers – because with keto, every carb counts! These are estimates per 1-cup serving (your exact counts may vary slightly based on ingredients). Each bowl packs: 420 calories, 32g fat (18g saturated), 28g protein, and just 6g net carbs (8g total carbs minus 2g fiber). That creamy texture? All from good fats, zero guilt. I track mine with MyFitnessPal and these macros have kept me solidly in ketosis – winning!
FAQs About Keto Crockpot Philly Cheesesteak Soup
Q1. Can I use chicken instead of beef?
Absolutely! Thinly sliced chicken thighs work wonderfully – they stay juicy during the long cook time. The flavor changes slightly, but it’s still delicious. Just be sure to keep all other ingredients the same for that authentic Philly vibe.
Q2. How can I thicken the soup if it’s too thin?
Two easy fixes: First, let it simmer uncovered for 10-15 minutes to reduce. Second, mix 1 tbsp xanthan gum with 2 tbsp cold water, then whisk it in (this is my keto secret weapon!). The cheese also thickens as it cools.
Q3. Is this soup freezer-friendly?
Yes, but with one caveat – the dairy can sometimes separate when thawed. To fix, reheat gently while whisking in a splash of cream. I prefer freezing just the beef/veggie/broth mixture, then adding fresh cream and cheese when reheating.
Q4. Can I make this on the stovetop instead?
Sure thing! Brown the beef first, then simmer everything except dairy for 45 minutes on low. Add cream and cheese at the end just like the crockpot version. It’ll be ready in under an hour!
Alright, friends – now it’s your turn to experience this cheesy, beefy magic in your own kitchen! I want to hear all about your Keto Croppot Philly Cheesesteak Soup adventures. Did you add extra cheese like I always do? Find the perfect spice combo? Snap a pic of that gorgeous melted provolone swirl and tag me – I live for your kitchen wins! This recipe’s gotten me through so many busy weeks (and picky eater standoffs), and I can’t wait for you to make it your own. Happy slow cooking – may your bowls always be steamy and your macros stay perfect!
PrintCreamy Keto Crockpot Philly Cheesesteak Soup in 6 Simple Steps
A hearty and creamy soup inspired by the classic Philly cheesesteak, made keto-friendly with low-carb ingredients and slow-cooked to perfection.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Total Time: 6 hours 15 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Carb
Ingredients
- 1 lb thinly sliced beef steak
- 1 green bell pepper, diced
- 1 medium onion, diced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Instructions
- Add beef, bell pepper, onion, mushrooms, garlic, and beef broth to the crockpot.
- Cook on low for 6 hours or high for 3 hours.
- Stir in heavy cream and shredded provolone cheese until melted.
- Season with salt, black pepper, and paprika.
- Serve hot.
Notes
- Use ribeye or sirloin for the best flavor.
- For extra spice, add a pinch of red pepper flakes.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
