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Keto Crockpot Philly Cheesesteak Soup - Cozy, Low-Carb Comfort

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 pounds beef sirloin, flank, or chuck roast, thinly sliced against the grain
  • 2 tablespoons butter or avocado oil
  • 1 large yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced (optional for sweetness and color)
  • 8 ounces mushrooms, sliced (white or cremini)
  • 4 cloves garlic, minced
  • 4 cups beef broth, low-sodium
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried Italian seasoning or oregano
  • 1 tablespoon Worcestershire sauce (check labels; optional but tasty)
  • 4 ounces cream cheese, softened and cubed
  • 6-8 slices provolone cheese, torn into pieces (or 1 1/2 cups shredded provolone)
  • 1/2 cup heavy cream
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Slice the beef thin: For easier slicing, chill the beef in the freezer for 20–30 minutes. Slice against the grain into thin strips. This keeps it tender.
  2. Sauté the aromatics (optional but recommended): In a skillet over medium heat, melt butter. Add onions and peppers and cook 5–7 minutes until softened and lightly browned. Add mushrooms and cook 3 minutes more. Stir in garlic for 30 seconds. Transfer everything to the crockpot.
  3. Layer the beef: Add sliced beef on top of the veggies in the crockpot.
  4. Add seasonings and broth: Sprinkle in salt, pepper, onion powder, and Italian seasoning. Pour in beef broth and Worcestershire. Stir gently to combine.
  5. Slow cook: Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the beef is very tender.
  6. Stir in the creamy elements: Switch to Low (or keep on Low if already there). Add cream cheese cubes and heavy cream. Stir until the cream cheese melts and the broth turns creamy, about 10–15 minutes.
  7. Add the provolone: Stir in provolone in batches until melted and smooth. Taste and adjust salt and pepper.
  8. Serve: Ladle into bowls and garnish with chopped parsley. For extra cheesesteak vibes, top with an additional slice of provolone and let it melt on top.