Description

This Philly Cheese Steak Soup brings all the comforting flavors of the classic Philly cheesesteak sandwich into a hearty, creamy soup. Featuring tender slices of beef sirloin, sautéed onions and green peppers, and a rich blend of beef broth, cream, and melted provolone cheese, this recipe is a cozy bowl perfect for chilly days or whenever you're craving a deliciously savory meal.

Ingredients

Meat

1 lb beef sirloin, thinly sliced

Vegetables

1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced

Liquids & Dairy

1 tablespoon olive oil
4 cups beef broth
1 cup heavy cream
1 cup shredded provolone cheese

Seasonings

Salt and pepper to taste

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Instructions

Cook 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. Once browned, remove the beef from the pot and set it aside to keep warm.
Sauté the vegetables: In the same pot, add the chopped onion, green bell pepper, and minced garlic. Sauté the vegetables until they are tender and fragrant, which usually takes about 5 to 7 minutes.
Simmer the soup: Return the browned beef to the pot with the sautéed vegetables. Pour in the beef broth and stir to combine. Bring the mixture to a gentle simmer and let it cook uncovered for 15 minutes to allow the flavors to meld together.
Add cream and cheese: Reduce the heat to low and stir in the heavy cream and shredded provolone cheese. Continue stirring until the cheese has fully melted and the soup is heated through, creating a creamy, velvety texture.
Season and serve: Taste the soup and season with salt and pepper as needed. Serve the soup hot for a comforting and satisfying meal.

Notes

For a thicker soup, you can add a tablespoon of flour to the vegetables when sautéing to create a roux before adding the broth.
Feel free to substitute provolone with mozzarella or cheddar for a different cheese flavor profile.
Use fresh herbs like thyme or oregano to enhance the flavor if desired.
Leftover soup keeps well refrigerated for up to 3 days and freezes nicely for up to 2 months.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American