Creamy 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
Scale
- 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