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–+ servings
Philly Cheesesteak Soup

Creamy Philly Cheesesteak Soup for Cozy Nights In

This Creamy Philly Cheesesteak Soup combines the flavors of a classic cheesesteak in a hearty, comforting bowl, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil can substitute vegetable oil
  • 1 onion chopped, yellow or white preferred
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 pound sirloin steak thinly sliced, ribeye or flank steak can be substituted
  • 4 cups low-sodium beef broth
  • 1 can diced tomatoes
  • 2 tablespoons Worcestershire sauce soy sauce can be a gluten-free alternative
  • 1 teaspoon dried thyme Italian seasoning makes a fine substitute
  • 1 pinch red pepper flakes omit if preferred
  • to taste salt
  • to taste black pepper
For the Cheese Sauce
  • 2 tablespoons butter can substitute margarine
  • 2 tablespoons all-purpose flour gluten-free flour blend can be used
  • 2 cups milk almond milk is a lighter alternative
  • 4 ounces cream cheese mascarpone can substitute
  • 1 cup provolone cheese use mozzarella for a milder taste
  • 1 cup mozzarella cheese extra provolone may be used
  • 1 teaspoon garlic powder fresh minced garlic can be substituted
  • 1 teaspoon onion powder optional
For Serving
  • 6 crusty rolls any type works
  • 1/4 cup chopped fresh parsley optional, for garnish
  • to taste extra shredded cheese more provolone or mozzarella

Equipment

  • Large pot
  • separate saucepan
  • whisk

Method
 

Step-by-Step Instructions
  1. In a large pot, heat olive oil over medium heat. Add chopped onion, diced green bell pepper, and diced red bell pepper. Sauté vegetables for about 8–10 minutes until softened.
  2. Add thinly sliced sirloin steak and cook for 5–7 minutes until browned.
  3. Pour in beef broth, diced tomatoes, Worcestershire sauce, dried thyme, and red pepper flakes. Season with salt and black pepper to taste. Simmer for 30-60 minutes on low heat.
  4. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes to form a roux. Gradually add milk, whisking until smooth.
  5. Stir in cream cheese, provolone cheese, and mozzarella cheese until melted and creamy.
  6. Pour cheese sauce into the soup pot, stirring to combine. Heat gently for 5 minutes, adjusting the consistency with more broth if needed.
  7. Ladle soup into bowls, garnishing with extra cheese and parsley if desired. Serve with crusty rolls.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 250mgIron: 3mg

Notes

Use high-quality beef and properly sauté vegetables for the best flavor. Letting the soup rest overnight improves flavor.

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