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Philly Cheese Steak Soup Recipe

Philly Cheese Steak Soup Recipe
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★★★★★

4.7 from 11 reviews

This Philly Cheese Steak Soup recipe brings the iconic flavors of a Philly cheesesteak sandwich into a comforting, creamy soup form. Featuring tender slices of beef sirloin, sautéed onions and bell peppers, melted provolone cheese, and a rich beef broth base, this dish offers a hearty and satisfying meal perfect for chilly days or anytime you crave the classic combination with a twist.

Ingredients

Scale

Meat

  • 1 lb beef sirloin, thinly sliced

Vegetables

  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced

Liquids & Dairy

  • 1 tablespoon olive oil
  • 4 cups beef broth
  • 1 cup heavy cream
  • 1 cup shredded provolone cheese

Seasoning

  • Salt and pepper to taste

Instructions

  1. Brown the beef: Heat olive oil in a large pot over medium heat. Add the thinly sliced beef sirloin and cook until browned on all sides. Remove the beef from the pot and set it aside to keep warm.
  2. Sauté the vegetables: In the same pot, add the chopped onion, green bell pepper, and minced garlic. Sauté the vegetables until they are tender and fragrant, about 5 to 7 minutes.
  3. Simmer with broth: Return the cooked beef to the pot with the sautéed vegetables. Pour in the beef broth and bring the mixture to a gentle simmer. Let it cook uncovered for approximately 15 minutes to meld the flavors.
  4. Add cream and cheese: Stir in the heavy cream and shredded provolone cheese. Continue cooking the soup over low heat until the cheese melts fully and the soup is heated through, creating a creamy, smooth texture.
  5. Season and serve: Taste the soup and season with salt and pepper according to your preference. Serve the soup hot, optionally with crusty bread for dipping.

Notes

  • For a thicker soup, you can add a slurry made of 1 tablespoon cornstarch mixed with 2 tablespoons cold water before adding the cream and cheese.
  • Use thinly sliced ribeye or flank steak as alternatives to sirloin for a more tender texture.
  • To make the soup lower in fat, substitute the heavy cream with half-and-half or whole milk, though the soup will be less rich.
  • Freshly shredded provolone cheese melts better than pre-shredded due to lack of anti-caking agents.
  • Leftover soup can be refrigerated in an airtight container for up to 3 days and reheated gently on the stove.

Nutrition

Keywords: Philly cheesesteak soup, beef soup, creamy soup, comfort food, provolone cheese soup, easy dinner recipe

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