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Philly Cheesesteak Soup Recipe

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4.8 from 9 reviews

This Philly Cheesesteak Soup captures the classic flavors of the beloved sandwich in a rich, creamy, and comforting soup. Tender slices of sirloin steak, sautéed onions and bell peppers, and a cheesy sauce made with provolone, mozzarella, and cream cheese come together in a hearty beef broth base. Perfect for dipping crusty rolls, this soup is a delicious twist on a classic Philly favorite.

Ingredients

Soup Base

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 pound sirloin steak, thinly sliced (against the grain)
  • 8 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • Salt and freshly ground black pepper to taste

Cheese Sauce

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups milk
  • 8 ounces cream cheese, softened
  • 8 ounces shredded provolone cheese
  • 4 ounces shredded mozzarella cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and freshly ground black pepper to taste

To Serve

  • Crusty rolls, for dipping
  • Chopped fresh parsley, for garnish
  • Extra shredded provolone or mozzarella cheese

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and green and red bell peppers. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 10 minutes.
  2. Cook Steak: Add the thinly sliced sirloin steak to the pot. Increase the heat to medium-high and cook, stirring frequently, until the steak is browned. To avoid steaming, cook in batches if necessary.
  3. Add Broth and Seasonings: Pour in the beef broth and add the diced tomatoes with their juices. Stir to combine and scrape any browned bits from the bottom of the pot. Stir in Worcestershire sauce, dried thyme, and red pepper flakes if using. Season with salt and pepper to taste.
  4. Simmer Soup: Bring the soup to a simmer, then reduce heat to low, cover, and let simmer for 30 minutes to 1 hour to develop flavors.
  5. Make Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk in 1/2 cup increments, stirring continuously until smooth and thickened.
  6. Add Cream Cheese and Shredded Cheeses: Reduce heat to low. Stir in the softened cream cheese until fully melted. Add shredded provolone and mozzarella cheeses a handful at a time, stirring until fully melted and smooth.
  7. Season Cheese Sauce: Stir in garlic powder, onion powder, salt, and pepper to taste. Adjust seasonings as desired.
  8. Combine Soup and Cheese Sauce: Slowly pour the cheese sauce into the soup pot, stirring constantly to combine.
  9. Heat Through: Warm the combined soup gently, stirring occasionally, without boiling to prevent cheese separation. Adjust consistency by adding beef broth to thin or simmering uncovered to thicken if needed.
  10. Serve: Ladle soup into bowls. Garnish with extra shredded provolone or mozzarella cheese and chopped fresh parsley. Serve immediately with crusty rolls for dipping.

Notes

  • Slice the steak thinly against the grain for tenderness.
  • Cook steak in batches if needed to ensure proper browning.
  • If the soup is too thick after adding cheese sauce, thin with additional beef broth.
  • To deepen flavor, you can simmer the soup longer before adding the cheese sauce.
  • Use full-fat cream cheese and cheeses for best creamy texture.
  • For a spicier soup, increase red pepper flakes according to taste.
  • Crusty rolls or French bread work well for dipping.

Find it online: https://sweetworldtastes.com/philly-cheesesteak-soup-recipe/