Philly Cheese Steak Soup Recipe

Introduction

This Philly Cheese Steak Soup combines the rich flavors of tender beef, sautéed peppers and onions, and creamy provolone cheese into a comforting bowl. It’s a delicious twist on the classic sandwich that’s perfect for chilly evenings.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup heavy cream
• 1 cup shredded provolone cheese
• Salt and pepper to taste

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the sliced beef and cook until browned. Remove the beef from the pot and set aside.
2. Step 2: In the same pot, add the chopped onion, green bell pepper, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.
3. Step 3: Return the browned beef to the pot. Pour in the beef broth and bring to a simmer. Let the soup cook for 15 minutes to develop the flavors.
4. Step 4: Stir in the heavy cream and shredded provolone cheese. Cook gently until the cheese has melted and the soup is heated through, about 3–5 minutes.
5. Step 5: Season the soup with salt and pepper to taste. Serve hot for a comforting meal.

Tips & Variations

• Use thinly sliced ribeye instead of sirloin for an even richer flavor.
• For extra depth, sauté mushrooms along with the onions and peppers.
• Swap provolone for mozzarella or cheddar if preferred.
• Add a pinch of crushed red pepper flakes for a subtle kick.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream. This soup can also be frozen for up to 1 month, but expect some slight texture changes in the cream when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground beef instead of sirloin?

Yes, ground beef can be used, but the texture will be different. Thinly sliced beef better replicates the traditional Philly cheesesteak experience.

Is this soup suitable for meal prep?

Absolutely. It stores well in the fridge and can be reheated easily. Just add the cheese and cream after reheating for best texture.

Philly Cheese Steak Soup Recipe

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★★★★★

4.5 from 79 reviews

This Philly Cheese Steak Soup is a hearty and comforting dish inspired by the classic sandwich. Featuring tender slices of beef sirloin, sautéed onions, and bell peppers in a rich beef broth, blended with creamy provolone cheese, this soup delivers all the flavors of a Philly cheesesteak in a warm, creamy bowl. Perfect for cozy dinners, it’s both satisfying and easy to make.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Vegetables

• 1 lb beef sirloin, thinly sliced
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced

Liquids and Cheese

• 4 cups beef broth
• 1 cup heavy cream
• 1 cup shredded provolone cheese
• 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 aside to prevent overcooking.
2. Sauté the vegetables: In the same pot, add chopped onion, green bell pepper, and minced garlic. Cook, stirring occasionally, until the vegetables have softened and are fragrant, about 5-7 minutes.
3. Simmer the soup: Return the browned beef to the pot with the sautéed vegetables. Pour in 4 cups of beef broth and bring the mixture to a simmer. Allow it to cook gently for 15 minutes to meld the flavors together.
4. Add cream and cheese: Stir in 1 cup of heavy cream and 1 cup of shredded provolone cheese. Continue cooking the soup over low heat, stirring frequently, until the cheese has melted completely and the soup is heated through without boiling.
5. Season and serve: Taste the soup and season with salt and pepper as desired. Ladle the hot soup into bowls and serve immediately for a comforting meal.

Notes

• Use thinly sliced beef sirloin for the best texture and quick cooking.
• Sauté vegetables until tender to enhance their sweetness and flavor.
• Do not boil the soup after adding cream and cheese to avoid curdling.
• For a thicker soup, you can blend a portion of the soup before adding the cream.
• Feel free to substitute provolone cheese with mozzarella or fontina for a different flavor profile.

Keywords: Philly Cheese Steak Soup, Beef Soup, Creamy Soup, Provologne Cheese Soup, Comfort Food, Easy Soup Recipe