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Philly Cheesesteak Soup

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Creamy, hearty soup capturing all the flavors of a classic Philly cheesesteak—tender beef, sautéed peppers and onions, and melty cheese in a savory broth.

Ingredients

Scale
  • 1 lb (450 g) ribeye or sirloin steak, thinly sliced
  • Salt and pepper, to taste
  • 2 tbsp vegetable oil
  • 1 medium onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 4 cups (960 ml) beef broth
  • 1 cup (240 ml) heavy cream
  • 1 cup (about 120 g) shredded provolone or cheddar cheese
  • 2 tbsp all-purpose flour
  • 2 tbsp unsalted butter
  • 1 tsp Worcestershire sauce (optional)

Instructions

  1. Season sliced steak with salt and pepper.
  2. In a large pot or Dutch oven, heat oil over medium-high heat. Sear steak slices just until browned, about 1–2 minutes. Remove and set aside.
  3. Add butter to pot, reduce heat to medium. Sauté onions and bell peppers until softened, about 5–6 minutes.
  4. Add garlic and cook 1 minute more until fragrant.
  5. Sprinkle flour over vegetables, stir to coat and cook for 1 minute.
  6. Gradually whisk in beef broth and Worcestershire sauce, scraping browned bits off bottom.
  7. Bring to a simmer, then stir in cream. Continue simmering gently for 5 minutes.
  8. Add seared steak back into pot. Stir in cheese slowly until melted and smooth. Adjust seasoning.
  9. Serve hot, garnished with extra cheese or chopped parsley if desired.

Notes

  • Use thinly sliced deli-style steak or ribeye suet for convenience.
  • Substitute half-and-half for cream to lighten the soup, or use sharp cheddar instead of provolone.
  • Make it on the stove or in a slow cooker—sauté first, then combine everything and cook on low for 4 hours.
  • Leftovers refrigerate up to 3 days; reheat gently to prevent cheese from breaking.

Nutrition

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