Description
Creamy Philly Cheese Steak Soup is a comforting and hearty dish that combines tender slices of beef, sautéed onions and bell peppers, and melted provolone cheese in a rich, creamy broth. This flavorful soup brings the classic Philly cheesesteak flavors into a cozy bowl, perfect for chilly days or anytime you need a satisfying meal.
Ingredients
Scale
Meat and Vegetables
- 1 pound thinly sliced beef
- 1 medium onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
Liquids and Seasonings
- 4 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Cheese and Garnish
- 1 cup shredded provolone cheese
- Fresh parsley for garnish
Instructions
- Sauté the Vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and bell pepper and sauté until they are softened and fragrant, about 5-7 minutes.
- Add Garlic and Beef: Stir in the minced garlic and cook for an additional minute to release its aroma. Then, add the thinly sliced beef to the pot, cooking and stirring until the beef is nicely browned on all sides.
- Simmer with Broth: Pour in 4 cups of beef broth and 1 tablespoon Worcestershire sauce. Bring the mixture to a gentle simmer and let it cook for about 10 minutes to allow the flavors to meld together.
- Incorporate Cream and Season: Reduce the heat to low and slowly stir in 1 cup of heavy cream. Season the soup with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.
- Add Cheese and Finish: Gradually add 1 cup of shredded provolone cheese, stirring continuously until the cheese is completely melted and the soup achieves a smooth, creamy consistency.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with freshly chopped parsley for a burst of color and fresh flavor. Serve immediately for best taste.
Notes
- Use thinly sliced beef such as ribeye or sirloin for authentic Philly cheesesteak flavor.
- If you prefer a thicker soup, simmer longer to reduce liquid or add a cornstarch slurry to thicken.
- Substitute provolone cheese with mozzarella or American cheese if desired.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the soup will be less rich.
- Garnish with fresh parsley or chives for added freshness and visual appeal.
- Serve with crusty bread or soft pretzels for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 85 mg
Keywords: Philly cheesesteak soup, creamy beef soup, cheese steak soup, comfort food, easy soup recipe
