Print

Comfort in a Bowl Recipe

Comfort in a Bowl Recipe
Print Recipe

★★★★★

5 from 30 reviews

This Philly Cheese Steak Soup brings the nostalgic flavors of a classic Philly cheesesteak sandwich into a comforting, hearty soup. Loaded with tender ribeye steak, sautéed onions and peppers, creamy cheese, and a rich broth, it’s a perfect dish for cozy nights or when you crave a filling, indulgent meal in a bowl.

Ingredients

Scale

Meat and Vegetables

  • 1 pound thinly sliced ribeye steak
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced

Liquids and Dairy

  • 1 tablespoon olive oil
  • 4 cups beef broth
  • 2 cups heavy cream
  • 8 ounces provolone cheese, shredded

Seasoning and Serving

  • Salt and pepper to taste
  • Crusty bread for serving

Instructions

  1. Heat the olive oil: Warm the olive oil in a large pot over medium-high heat to prepare for cooking the steak and vegetables.
  2. Cook the ribeye steak: Add the thinly sliced ribeye steak to the pot and cook until browned on all sides. Once cooked, remove the steak from the pot and set it aside to retain its tenderness.
  3. Sauté the vegetables: In the same pot, add the diced onion and green bell pepper. Cook until the vegetables have softened and become fragrant, about 5-7 minutes.
  4. Add the garlic: Stir in the minced garlic and cook for an additional minute, allowing its aroma to infuse the mixture without burning.
  5. Pour in beef broth: Add the beef broth to the pot, scraping the bottom gently to loosen any browned bits, which add depth to the soup’s flavor. Bring the mixture to a simmer.
  6. Return the steak to the pot: Add the cooked ribeye back into the pot, stirring to combine, and allow it to heat through in the simmering broth.
  7. Add the heavy cream: Reduce the heat to low and stir in the heavy cream, creating a rich, creamy base for the soup.
  8. Melt in the provolone cheese: Gradually add the shredded provolone cheese, stirring constantly until the cheese has fully melted and the soup has a smooth, velvety texture.
  9. Season and serve: Taste the soup and season with salt and pepper as desired. Serve hot, accompanied by crusty bread for dipping and added texture.

Notes

  • For a lighter version, substitute half-and-half for heavy cream.
  • You can add mushrooms or tomatoes for extra flavor and texture.
  • Thinly slicing the ribeye steak ensures it cooks quickly and remains tender.
  • Using freshly shredded provolone melts better than pre-shredded cheese.
  • This soup is best enjoyed fresh but can be refrigerated for up to 3 days.
  • Reheat gently on low heat to prevent the dairy from curdling.

Nutrition

Keywords: Philly Cheese Steak Soup, Cheesesteak Soup, Creamy Beef Soup, Comfort Food Soup, Ribeye Steak Soup

Find it online: https://nataliereeve.com/comfort-in-a-bowl-recipe/