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Philly Cheesesteak Soup

Creamy Philly Cheesesteak Soup for Ultimate Comfort Food

This creamy Philly cheesesteak soup is the ultimate comfort food, combining rich flavors and hearty ingredients for a satisfying meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive oil Can substitute with avocado or canola oil.
  • 1 medium Onion Preferably sweet.
  • 1 medium Green bell pepper Can substitute with yellow or orange.
  • 1 medium Red bell pepper
  • 1 pound Sirloin steak Can substitute with ribeye or flank steak.
  • 4 cups Beef broth Low-sodium recommended.
  • 1 can Diced tomatoes Undrained.
  • 2 tablespoons Worcestershire sauce Vegan versions available.
  • 1 teaspoon Dried thyme Can use Italian seasoning as a substitute.
  • 1 pinch Red pepper flakes Optional for heat.
  • to taste Salt
  • to taste Black pepper
For the Cheese Sauce
  • 4 tablespoons Butter
  • 1/4 cup All-purpose flour Can substitute with cornstarch for gluten-free.
  • 2 cups Milk Half-and-half or non-dairy alternatives can be used.
  • 8 ounces Cream cheese Can substitute with mascarpone or non-dairy cream.
  • 1 cup Shredded provolone cheese Substitute with Monterey Jack for a different flavor.
  • 1 cup Shredded mozzarella cheese
  • 1 teaspoon Garlic powder For flavor.
  • 1 teaspoon Onion powder
For Serving
  • as needed Crusty rolls For dipping.
  • as needed Fresh parsley For garnish.

Equipment

  • Large Pot
  • Saucepan

Method
 

Cooking Instructions
  1. Heat the olive oil in a large pot over medium heat. Add diced onion, sliced green bell pepper, and sliced red bell pepper. Sauté for about 8-10 minutes until softened.
  2. Add the sirloin steak to the pot and cook for 3-5 minutes until browned. Don't overcrowd the pot.
  3. Pour in the beef broth and diced tomatoes. Scrape the bottom of the pot to loosen browned bits and bring to a gentle simmer.
  4. Stir in Worcestershire sauce, dried thyme, and red pepper flakes (if desired). Season with salt and pepper. Cover and let simmer for 30-60 minutes.
  5. In a separate saucepan, melt the butter over low heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
  6. Gradually whisk in milk, stirring until thickened, about 3-5 minutes.
  7. Add cream cheese, provolone cheese, and mozzarella cheese to the milk mixture. Stir until creamy.
  8. Pour the cheese sauce into the soup and stir gently to combine. Simmer for an additional 5-10 minutes.
  9. Adjust the consistency with more broth if needed, and taste for seasoning adjustments.
  10. Serve hot, garnished with parsley and accompanied by crusty rolls.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 27gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 1200mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 15IUVitamin C: 60mgCalcium: 20mgIron: 15mg

Notes

For best results, use high-quality ingredients and avoid overcrowding the pot when browning the steak.

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