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If you love the classic Philly cheesesteak sandwich but want something cozy, easy, and perfect for slow-cooking, you’re going to adore this Crockpot Philly Cheesesteak Soup. It captures all the iconic flavors — tender shaved beef, sautéed bell peppers and onions, and melty provolone cheese — but in a creamy, comforting soup form.
Best of all, this recipe is low carb and keto-friendly, making it ideal if you’re watching your carbs but don’t want to compromise on rich, hearty comfort food. The slow cooker lets all those flavors meld beautifully without fuss or standing over the stove. Plus, it’s free of pork, bacon, wine, and alcohol, keeping it straightforward and family-friendly.
Whether you want a quick weeknight meal or a comforting bowl to warm up on chilly days, this crockpot soup is a winner that hits all the right savory, cheesy, and satisfying notes.
Why This Crockpot Philly Cheesesteak Soup Is a Must-Try
Rich, hearty, and cheesy: All the flavor of a Philly cheesesteak sandwich in soup form.
Low carb & keto-friendly: Uses wholesome ingredients without heavy carbs.
Hands-off cooking: Slow cooker does the work while you relax.
Simple ingredients: Easy to find and prep.
Family-approved: A crowd-pleaser for all ages.
Perfect for meal prep: Makes great leftovers and freezes well.
Ingredients
For the Soup
1.5 lbs thinly sliced beef (ribeye or sirloin recommended)
2 large green bell peppers, thinly sliced
1 large yellow onion, thinly sliced
3 cloves garlic, minced
4 cups beef broth (low sodium)
1 cup heavy cream or half-and-half
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper, to taste
6 oz provolone cheese, sliced or shredded
2 tablespoons olive oil or butter
Optional: red pepper flakes for heat
Equipment Needed
Crockpot / slow cooker (4-6 quart)
Large skillet (for browning beef and sautéing veggies)
Knife and cutting board
Measuring cups and spoons
Spoon or spatula for stirring
Step-by-Step Instructions
Step 1: Brown the Beef and Sauté Vegetables
Start by heating olive oil or butter in a large skillet over medium-high heat. Add the thinly sliced beef in batches to brown it without overcrowding. Season with salt and pepper. Once browned, transfer the beef to the crockpot.
In the same skillet, add bell peppers and onions. Sauté until softened and lightly caramelized, about 5-7 minutes. Add minced garlic and cook for another 30 seconds. Transfer the veggies to the crockpot.
Step 2: Assemble the Soup Base
Pour the beef broth into the crockpot along with Worcestershire sauce, dried thyme, smoked paprika, salt, and pepper. Stir gently to combine.
Step 3: Slow Cook
Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, allowing the flavors to meld and the beef to become tender.
Step 4: Add Cream and Cheese
About 30 minutes before serving, stir in the heavy cream and provolone cheese. Stir gently to melt the cheese into the soup, creating a rich, creamy broth.
Step 5: Final Taste and Serve
Taste and adjust seasoning with extra salt, pepper, or Worcestershire sauce if needed. If you like a little heat, sprinkle in red pepper flakes.
Ladle the soup into bowls and serve warm. For a classic touch, garnish with extra provolone slices or fresh herbs like parsley.
Tips for the Best Crockpot Philly Cheesesteak Soup
Choose quality beef: Thinly sliced ribeye or sirloin ensures tenderness and flavor.
Brown beef first: Adds depth of flavor and prevents toughness.
Caramelize onions and peppers: This step builds sweetness and complexity.
Don’t skip the cheese: Provolone melts beautifully and is key to authentic flavor.
Adjust creaminess: Use half-and-half for lighter soup or heavy cream for richness.
Spice it up: Add fresh jalapeños or crushed red pepper flakes for a kick.
Avoid overcooking: Add cream and cheese at the end to prevent curdling.
Serve with keto-friendly sides: Cauliflower rice or low-carb bread complement this soup well.
Nutritional Benefits
High protein: Beef supports muscle repair and satiety.
Healthy fats: From cream and olive oil, good for energy on low-carb diets.
Low carb: Perfect for keto or low-carb lifestyles.
Packed with vitamins: Bell peppers and onions provide antioxidants and vitamins C and B6.
Variations and Add-Ons
Add mushrooms: Sauté mushrooms with the veggies for extra umami.
Use sharp provolone: For more pronounced cheesy flavor.
Make it dairy-free: Substitute cream with coconut cream and use dairy-free cheese alternatives.
Add fresh herbs: Parsley or thyme brighten the dish just before serving.
Make it spicy: Incorporate cayenne or chipotle powder.
How to Store and Reheat
Refrigerate: Store leftovers in airtight containers for up to 4 days.
Freeze: Freeze in meal-sized portions for up to 2 months. Add cheese fresh when reheating.
Reheat: Warm gently on the stovetop or microwave. Stir occasionally and add broth if soup thickens.
Frequently Asked Questions (FAQs)
Can I use frozen beef for this recipe?
Yes, but thaw it completely and pat dry before browning to avoid excess moisture.
What cut of beef is best?
Thinly sliced ribeye or sirloin steak works best for tenderness and flavor.
Can I make this soup without a slow cooker?
Yes, you can simmer everything in a large pot over low heat for about 1-2 hours until beef is tender.
Is this soup keto-friendly?
Absolutely! It’s low in carbs and rich in fats and protein.
Can I use shredded cheese instead of slices?
Yes, shredded provolone or mozzarella works well—add it at the end to melt evenly.
Conclusion
This Crockpot Philly Cheesesteak Soup is a delicious, low-carb twist on the beloved Philly cheesesteak sandwich that you can enjoy anytime. Slow cooking makes the beef tender, while caramelized peppers and onions add sweetness and depth. The rich, cheesy broth brings it all together into the ultimate comfort food.
Perfect for keto diets, busy weeknights, or anytime you crave cozy flavors, this soup is easy to make, packed with flavor, and sure to become a family favorite. Give it a try and enjoy the best of Philly cheesesteak in a warm, comforting bowl!
