Simple and Savory: The Best Philly Cheesesteak Soup Guide
A rich and velvety soup featuring tender sliced steak, sautéed peppers, and melted provolone cheese in a savory beef broth.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
1 lb ribeye or sirloin steak, thinly sliced
2 tbsp olive oil
1 large yellow onion, diced
1 green bell pepper, sliced
1 red bell pepper, sliced
8 oz cremini mushrooms, sliced
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups low-sodium beef broth
1 cup heavy cream
1 tbsp Worcestershire sauce
1.5 cups shredded provolone cheese
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
1. Sear sliced steak in oil; remove and set aside.
2. Sauté onion, peppers, and mushrooms until softened.
3. Stir in garlic, then sprinkle with flour and cook for 2 minutes.
4. Whisk in beef broth and Worcestershire sauce; simmer 10 minutes.
5. Stir in heavy cream and return steak to the pot.
6. Reduce heat and stir in provolone until melted and silky.
Notes
Freeze steak for 20 minutes before slicing for paper-thin pieces.
Use white American cheese for an even creamier texture.
Serve in toasted bread bowls for a true Philly experience.