Creamy Philly Cheese Steak Soup Recipe

Introduction

This Creamy Philly Cheese Steak Soup turns the beloved sandwich into a warm, comforting bowl of cheesy goodness. Tender beef, sautéed peppers, and onions mingle in a rich, velvety broth that’s perfect for cozy nights. You’ll have this delicious soup ready in just 35 minutes using only one pot.

Ingredients

• 1 lb beef sirloin, thinly sliced (or roast beef for a shortcut)
• 1 tablespoon olive oil
• 1 large yellow onion, sliced
• 1 green bell pepper, sliced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups beef broth
• 1 cup heavy cream
• 1 cup provolone cheese, shredded from a block
• 4 oz cream cheese, softened to room temperature
• Salt and freshly ground black pepper to taste
• Optional: shredded cheddar, croutons, fresh parsley

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the thinly sliced beef and cook until browned, about 2 to 3 minutes. Remove the beef with a slotted spoon and set aside.
2. Step 2: Add the sliced onion and green bell pepper to the same pot. Cook over medium heat for 5 to 7 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Step 3: Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
4. Step 4: Gradually whisk in the beef broth until smooth. Bring the soup to a gentle simmer and cook for 5 to 7 minutes until slightly thickened.
5. Step 5: Reduce heat to low. Stir in the heavy cream and softened cream cheese, whisking until fully smooth and melted. Avoid boiling the soup at this stage.
6. Step 6: Return the cooked beef to the pot. Stir in the shredded provolone cheese until fully melted and incorporated.
7. Step 7: Season with salt and freshly ground black pepper to taste. Ladle the soup into bowls and serve immediately with your favorite toppings, such as shredded cheddar, croutons, or fresh parsley.

Tips & Variations

• Always shred provolone from a block as pre-shredded cheese contains anti-caking agents that can cause a grainy texture.
• For a shortcut, use high-quality deli roast beef. Simply shred and stir it in at the end without boiling.
• Keep the heat low after adding cream and cheeses to maintain a smooth, velvety consistency without curdling.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to avoid curdling. If needed, add a splash of broth or cream to thin it out while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can use other tender cuts like ribeye or thinly sliced roast beef. Just adjust cooking times so the meat remains tender and doesn’t overcook.

Is it necessary to add cream cheese?

Cream cheese adds richness and helps create the smooth, creamy texture of the soup, but you can substitute it with an equal amount of additional heavy cream or a mild cream cheese alternative if preferred.

Creamy Philly Cheese Steak Soup Recipe

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★★★★★

4.8 from 63 reviews

• Author: Matteo
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Creamy Philly Cheese Steak Soup reimagines the classic sandwich as a rich, comforting soup featuring tender beef, sautéed peppers and onions, and a velvety, cheesy broth. Perfect for a cozy meal, it comes together quickly in one pot and serves four.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb beef sirloin, thinly sliced (or roast beef for a shortcut)
• 1 tablespoon olive oil
• 1 large yellow onion, sliced
• 1 green bell pepper, sliced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups beef broth
• 1 cup heavy cream
• 1 cup provolone cheese, shredded from a block
• 4 oz cream cheese, softened to room temperature
• Salt and freshly ground black pepper to taste

Optional Toppings

• Shredded cheddar cheese
• Croutons
• Fresh parsley

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Instructions

1. Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the thinly sliced beef and cook for about 2 to 3 minutes until browned. Use a slotted spoon to remove the beef and set aside.
2. Sauté Vegetables: In the same pot, add the sliced onion and green bell pepper. Cook over medium heat for 5 to 7 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
3. Add Flour: Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste and create a roux base for the soup.
4. Incorporate Broth: Gradually whisk in the beef broth until the mixture is smooth. Bring it to a gentle simmer and cook for 5 to 7 minutes, allowing the soup to slightly thicken.
5. Add Cream and Cream Cheese: Reduce the heat to low. Stir in the heavy cream and softened cream cheese, whisking continuously until the mixture is fully smooth and the cheese is melted. Avoid boiling to maintain the velvety texture.
6. Combine Beef and Provolone: Return the cooked beef to the pot. Stir in the shredded provolone cheese, mixing until fully melted and incorporated into the soup.
7. Season and Serve: Season with salt and freshly ground black pepper to taste. Ladle the soup into bowls and serve immediately topped with your choice of shredded cheddar, croutons, or fresh parsley if desired.

Notes

• Always shred provolone from a block, as pre-shredded cheese contains anti-caking agents that can make the soup grainy.
• Do not boil the soup after adding cream or cheese to ensure a smooth, velvety consistency.
• For a shortcut, use high-quality deli roast beef; simply shred and stir in at the end without boiling.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Philly Cheese Steak Soup, Creamy Soup, Beef Soup, Comfort Food, One Pot Soup, American Soup