Description
Philly Cheesesteak Soup is the ultimate comfort food for chilly nights and cozy gatherings. This rich and creamy soup combines tender sirloin steak with sautéed vegetables, creating a satisfying bowl of goodness that’s perfect for family dinners or game day snacks. With its deep flavors derived from beef broth and melted cheese, this soup is sure to impress everyone at the table. Plus, it’s quick to prepare and easy to customize by adding your favorite vegetables or adjusting the spice level to suit your taste.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 pound sirloin steak, thinly sliced
- 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)
- Salt and freshly ground black pepper to taste
- 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
- Crusty rolls, for dipping
- Chopped fresh parsley, for garnish
- Extra shredded provolone or mozzarella cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers (both green and red). Cook until softened and slightly caramelized, about 8-10 minutes.
- Add the thinly sliced sirloin steak to the pot. Increase heat to medium-high and cook until browned, stirring frequently. Avoid overcrowding; do this in batches if necessary.
- Pour in the beef broth and add the diced tomatoes (with their juices). Stir well to combine while scraping up any browned bits from the bottom.
- Stir in Worcestershire sauce, dried thyme, and red pepper flakes (if using). Season with salt and pepper to taste. Bring to a simmer; then reduce heat to low. Cover and let it simmer for at least 30 minutes.
- While the soup simmers, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in milk about 1/2 cup at a time until smooth. Continue whisking until thickened.
- Reduce heat to low. Add softened cream cheese while stirring until melted. Then add provolone and mozzarella cheeses gradually until melted and creamy.
- Slowly pour cheese sauce into the soup base while stirring constantly to combine thoroughly.
- Gently heat through without boiling after adding cheese sauce. Adjust thickness by adding more beef broth if too thick or simmer uncovered if too thin.
- Ladle the soup into bowls. Top with extra shredded cheeses and chopped parsley if desired. Enjoy immediately with crusty rolls for dipping!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 365
- Sugar: 6g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg