Creamy Philly Cheese Steak Soup Recipe

Introduction

Creamy Philly Cheese Steak Soup is a comforting twist on the classic sandwich, featuring tender beef, sautéed vegetables, and a rich, cheesy broth. This hearty soup is perfect for chilly days when you want something warm and satisfying.

Ingredients

• 1 pound of thinly sliced beef (such as ribeye or sirloin)
• 1 medium onion, diced
• 1 bell pepper (green or red), diced
• 2 cloves of garlic, minced
• 4 cups of beef broth
• 1 cup of heavy cream
• 1 tablespoon of Worcestershire sauce
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 cup of shredded provolone or mozzarella cheese
• 2 tablespoons of olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and bell pepper, sautéing until tender, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
2. Step 2: Add the thinly sliced beef to the pot and season with salt and black pepper. Cook until the beef is browned, about 3-4 minutes, stirring occasionally to ensure even cooking.
3. Step 3: Pour in the beef broth and add the Worcestershire sauce. Bring to a gentle simmer and cook for 10 minutes to allow the flavors to meld.
4. Step 4: Reduce the heat to low and stir in the heavy cream and shredded cheese. Continue stirring until the cheese is melted and the soup is creamy, about 3-5 minutes. Adjust seasoning if needed.
5. Step 5: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or a side salad for a complete meal.

Tips & Variations

• For a healthier version, substitute the beef with lean turkey or chicken.
• Use half-and-half or plant-based cream instead of heavy cream for a lighter soup.
• Opt for low-sodium beef broth to better control the saltiness of the dish.

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 occasionally to prevent the cream from separating. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, provolone and mozzarella work best for their meltability, but you can try cheddar or fontina for a different flavor and texture.

Is it possible to make this soup dairy-free?

Absolutely. Use a plant-based cream substitute and omit the cheese or replace it with a dairy-free cheese alternative to keep the soup creamy without dairy.

Creamy Philly Cheese Steak Soup Recipe

Print Recipe

★★★★★

5 from 69 reviews

This Creamy Philly Cheese Steak Soup is a hearty and comforting dish combining tender slices of beef, sautéed vegetables, and a rich, cheesy broth. Inspired by the classic Philly cheesesteak sandwich, this soup offers all the delicious flavors in a warm, creamy bowl perfect for any occasion.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound thinly sliced beef (ribeye or sirloin)
• 1 medium onion, diced
• 1 bell pepper (green or red), diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded provolone or mozzarella cheese
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Optional Substitutions

• Lean turkey or chicken instead of beef for a healthier option
• Half-and-half or plant-based cream instead of heavy cream for a lighter version
• Low-sodium beef broth to control salt content

Instructions

1. Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and bell pepper, cooking until tender, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
2. Cook the Beef: Add the thinly sliced beef to the pot. Season with salt and black pepper. Cook until the beef is browned, about 3-4 minutes, stirring occasionally for even cooking.
3. Add the Broth and Simmer: Pour in the beef broth and add the Worcestershire sauce. Bring to a gentle simmer and cook for 10 minutes to meld the flavors.
4. Stir in the Cream and Cheese: Lower the heat to low and stir in the heavy cream and shredded cheese. Continue stirring until the cheese melts and the soup becomes creamy, about 3-5 minutes. Adjust seasoning if needed.
5. Serve and Garnish: Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or a side salad for a satisfying meal.

Notes

• For a lighter soup, substitute heavy cream with half-and-half or a plant-based alternative.
• Use lean turkey or chicken slices instead of beef for a healthier protein option.
• Low-sodium beef broth helps control salt levels in the soup.
• Shredded provolone adds a more authentic Philly cheesesteak flavor, but mozzarella works well too.
• This soup pairs well with crusty bread or a crisp green salad.

Keywords: Philly cheese steak soup, creamy cheese soup, beef soup, comfort food, easy soup recipe