Philly Cheesesteak Soup Recipe – Hearty Comfort Food with Beef, Peppers & Cheese
This Philly Cheesesteak Soup Recipe transforms the iconic sandwich into a rich, comforting bowl of goodness. Loaded with tender beef, sautéed onions and peppers, and topped with melty provolone, it’s the perfect cold-weather dinner or game day favorite.
Equipment
- Large soup pot or Dutch oven
- Skillet (for searing beef)
- Cutting board and knife
- Measuring Cups and Spoons
- Ladle and whisk
Ingredients
- 1 lb top round or sirloin steak, thinly sliced
- 2 tbsp olive oil or butter
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced (optional)
- 2 cloves garlic, minced
- 2 tbsp flour (or 1 tbsp cornstarch for GF)
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- ½ tsp cracked black pepper
- ½ cup heavy cream (or half-and-half)
- 1 cup shredded provolone cheese
- ½ cup shredded cheddar cheese
- Optional: cream cheese, hot sauce, parsley
Instructions
- Sear beef in a hot skillet with oil until browned. Remove and set aside.
- In a soup pot, sauté onions, peppers, mushrooms, and garlic in butter until soft.
- Stir in flour and cook 1 minute to form a roux.
- Gradually add beef broth, whisking to avoid lumps.
- Add Worcestershire, pepper, and simmer 10 minutes.
- Stir in cream and cheeses off heat until melted and smooth.
- Return beef to pot and simmer 5 minutes.
- Garnish with parsley or extra cheese and serve hot.
Notes
- Freeze beef briefly for easier slicing.
- Add cheese off heat to prevent curdling.
- Use cornstarch for gluten-free thickening.
- Customize with jalapeños, spinach, or pepper jack.
- Store up to 4 days refrigerated; freeze without dairy.
- Reheat gently with splash of broth to loosen texture.