One-Pot Philly Cheesesteak Soup

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté diced onion and minced garlic until translucent.
2. Add sliced beef; cook until browned, breaking up clumps.
3. Add bell peppers; sauté until softened (a few minutes).
4. Pour in beef broth; bring to a boil. Reduce heat; simmer 10 minutes.
5. Stir in heavy cream; season with salt and pepper. Simmer 5 more minutes.
6. Preheat broiler on high.
7. Ladle soup into oven-safe bowls. Top with provolone and mozzarella cheese.
8. Broil until cheese is melted and bubbly (2-3 minutes; watch carefully!).
9. Remove bowls (carefully – they’re hot!). Cool slightly before serving.

Keto & Low-Carb Variations:

To make this even more keto/low-carb friendly:

• Replace the onion: Use chopped green onions or shallots for fewer carbs.
• Use low-carb cheese: Cheddar or Swiss are great alternatives.
• Add more veggies: Mushrooms or zucchini add flavor and nutrients.

Tips for Success:

• Choose the right beef: Thinly sliced sirloin or ribeye is best.
• Sauté the veggies: This enhances the flavor of the soup.
• Don’t overcook: Cook the beef until browned to prevent toughness.

Frequently Asked Questions (FAQs):

Can I use different meat?

Yes! Chicken or ground turkey are healthy alternatives.

Can I make it ahead?

Yes! Store in the refrigerator for up to 3 days. Reheat and add cheese before serving.

Can I freeze it?

Freeze without the cheese topping. Thaw overnight, reheat, and then add cheese.

Can I use different cheeses?

Absolutely! Experiment with Swiss, cheddar, or your favorite blend.

Enjoy your delicious and healthy One-Pot Philly Cheesesteak Soup!