One-Pot Philly Cheesesteak Soup

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté diced onion and garlic until translucent.
2. Add beef; cook until browned, breaking up clumps.
3. Add bell peppers; sauté until slightly softened.
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 from oven (carefully!), let cool slightly before serving.

Keto & Low-Carb Variations:

For an even lower-carb meal:

• Replace the onion: Use chopped green onions or shallots.
• Use low-carb cheese: Cheddar or Swiss are great options.
• Add more veggies: Sliced mushrooms or zucchini add flavor and nutrients.

Tips for Success:

• Use thinly sliced sirloin or ribeye for best results.
• Sautéing the veggies first enhances the flavor.
• Don’t overcook the beef – it should be browned, not tough.

Frequently Asked Questions:

Can I use different meat?

Yes! Chicken or ground turkey are great substitutes.

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 add cheese.

Can I use different cheeses?

Absolutely! Experiment with your favorites!

Enjoy this delicious and satisfying low-carb twist on a classic!