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Philly Cheese Steak Soup Recipe

Philly Cheese Steak Soup Recipe
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★★★★★

4.9 from 19 reviews

A rich and creamy soup inspired by the classic Philly Cheese Steak sandwich. This hearty soup features tender slices of sirloin steak, sautéed onions, bell peppers, and mushrooms in a flavorful beef broth base, enriched with heavy cream and melted provolone cheese. Perfect for a cozy meal, served with crusty bread for dipping.

Ingredients

Scale

Meat and Vegetables

  • 1 lb sirloin steak, thinly sliced
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 8 oz baby bella mushrooms, sliced

Liquids and Dairy

  • 4 cups beef broth
  • 1 cup heavy cream
  • 1 cup shredded provolone cheese (or mozzarella)

Seasonings and Others

  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 2 tablespoons butter
  • 2 tablespoons flour (optional, for thickening)
  • Fresh parsley, chopped (for garnish)
  • Crusty bread or rolls (optional, for serving)

Instructions

  1. Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, green bell pepper, and sliced mushrooms. Cook for about 5-7 minutes or until the vegetables are softened and the mushrooms have released their moisture, creating a flavorful base for the soup.
  2. Cook the Steak: Push the cooked vegetables to one side of the pot. Add the thinly sliced sirloin steak to the empty side and cook for 3-4 minutes until browned on all sides. Season with garlic powder, dried thyme, salt, and pepper to enhance the flavor.
  3. Make the Soup Base: Pour the beef broth into the pot and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to allow the flavors of the meat and vegetables to meld together beautifully.
  4. Thicken the Soup (optional): For a thicker soup, melt the butter in a separate pan over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in some hot soup broth to the roux to prevent lumps, then pour the mixture back into the soup pot. Stir well and simmer for a few more minutes until the soup thickens.
  5. Add the Cream and Cheese: Stir in the heavy cream and shredded provolone cheese. Cook over low heat, stirring occasionally, until the cheese has fully melted and the soup has developed a creamy, smooth texture.
  6. Serve: Taste and adjust seasoning with additional salt and pepper if needed. Ladle the hot soup into bowls, garnish with chopped fresh parsley, and serve immediately with crusty bread or rolls on the side for dipping.

Notes

  • For a lower-fat version, substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
  • Use provolone cheese for the most authentic Philly Cheese Steak flavor, but mozzarella works well as a milder alternative.
  • If you prefer a gluten-free option, skip the flour or use a gluten-free thickener like cornstarch or arrowroot powder.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stove, adding extra broth or cream as needed.
  • For extra flavor, consider adding a splash of Worcestershire sauce or a pinch of crushed red pepper when cooking the steak.

Nutrition

Keywords: Philly cheese steak soup, steak soup, creamy beef soup, comfort food, provolone cheese soup, mushroom soup, bell pepper soup

Find it online: https://todayquickmeals.com/philly-cheese-steak-soup-recipe/