Description
Philly Cheese Steak Soup is the ultimate comfort food, bringing together the flavors of the beloved Philly cheesesteak sandwich in a warm, creamy soup form. Loaded with tender beef, colorful bell peppers, onions, and melted cheese, this soup is perfect for chilly days, family dinners, or when you’re craving something hearty. It’s creamy, cheesy, and incredibly easy to make, with just the right blend of savory flavors. This soup will quickly become a favorite in your home!
Ingredients
Scale
- 1 lb ribeye or sirloin beef, thinly sliced
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 1½ cups shredded provolone or mozzarella cheese
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- 2 tbsp cornstarch, mixed with 2 tbsp cold water (for thickening)
Optional Toppings:
- Extra shredded cheese
- Croutons
- Fresh parsley, chopped
Instructions
- Prepare the Beef
In a large pot, heat 2 tbsp of olive oil over medium-high heat. Add the sliced beef, season with salt and pepper, and sear until browned on both sides, about 5-7 minutes. Remove the beef from the pot and set aside. - Sauté the Vegetables
In the same pot, add more olive oil if necessary. Sauté the chopped onions, green and red bell peppers, and minced garlic until softened and fragrant, around 5 minutes. - Add Beef and Broth
Return the seared beef to the pot. Pour in the beef broth and bring the mixture to a gentle simmer. Allow it to cook for about 20 minutes to meld the flavors. - Thicken the Soup
In a small bowl, mix the cornstarch with cold water to create a slurry. Stir this slurry into the soup, thickening it to your desired consistency. - Add the Cream and Cheese
Lower the heat to medium-low. Gradually stir in the heavy cream, followed by the shredded cheeses. Stir continuously until the cheese has fully melted and incorporated into the soup. - Season and Serve
Adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with extra cheese, croutons, and fresh parsley if desired.
Notes
- Make-Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat slowly on the stovetop, adding a little broth or cream to adjust consistency if needed.
- Vegetarian Option: Substitute the beef with mushrooms and use vegetable broth for a veggie-friendly version. Add soy sauce to enhance the umami flavor.
- Thickening Options: If you prefer a thicker soup, add an extra tablespoon of cornstarch or reduce the broth amount slightly.
- Cheese Options: Feel free to experiment with different cheeses for varied flavor. Gouda or Swiss add unique tastes, while mozzarella gives a milder, creamier finish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: dinner,Comfort Food
- Cuisine: American
Nutrition
- Calories: 380 kcal
- Sugar: 3g
- Fat: 30g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 20g