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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
