Description
Philly Cheese Steak Soup is a warm and hearty dish inspired by the iconic Philly cheesesteak sandwich. With tender beef, sautéed onions and peppers, and a creamy, cheesy broth, this comforting soup is perfect for chilly evenings or whenever you’re craving something indulgent.
Ingredients
Units
Scale
For the soup:
- 500 g (1 lb) thinly sliced beef (ribeye, flank steak, or deli-style roast beef)
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 1 cup mushrooms, sliced (optional)
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
For the cheesy topping:
- 1 1/2 cups shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
For garnish:
- Croutons or toasted bread slices
- Chopped parsley (optional)
Instructions
- Prepare the beef:
- If using raw beef, slice it thinly across the grain. If using deli roast beef, shred or chop it into bite-sized pieces.
- Sauté the vegetables:
- In a large pot, melt the butter over medium heat. Add the onions, bell peppers, and mushrooms (if using). Cook until the vegetables are soft, about 5–7 minutes.
- Add the garlic and cook for an additional 1–2 minutes until fragrant.
- Cook the beef:
- Add the sliced beef to the pot and cook until browned (about 3–4 minutes). If using pre-cooked deli beef, stir it in and proceed to the next step.
- Build the soup base:
- Sprinkle the flour over the mixture and stir well to coat the beef and vegetables. Cook for 1–2 minutes to remove the raw flour taste.
- Gradually pour in the beef broth while stirring to combine. Add the Worcestershire sauce, salt, and pepper. Bring to a simmer.
- Finish the soup:
- Lower the heat and stir in the heavy cream. Simmer gently for 10 minutes, stirring occasionally, until the soup thickens slightly.
- Add the cheese:
- Stir in the provolone and mozzarella cheeses, a little at a time, until fully melted and smooth. Taste and adjust the seasoning if necessary.
- Serve:
- Ladle the soup into bowls and garnish with croutons, toasted bread slices, or chopped parsley. Serve hot.
Notes
- For a lighter version, substitute half-and-half or whole milk for the heavy cream.
- You can use shredded cheddar cheese if you prefer a sharper flavor.
- This soup pairs wonderfully with a side salad or crusty bread for dipping.