Philly Cheese Steak Soup Recipe

Introduction

Philly Cheese Steak Soup brings the bold flavors of a classic sandwich into a comforting bowl. Packed with tender roast beef, sautéed vegetables, and melted provolone, this creamy soup is perfect for a cozy meal any day of the week.

Ingredients

• Fresh chopped parsley
• Shredded provolone cheese
• 1/4 cup butter
• 1 cup diced yellow onion
• 1 cup diced green bell peppers
• 6 oz sliced white mushrooms
• 8 oz deli roast beef slices, chopped into small pieces
• 1 tablespoon minced garlic
• 1/4 cup all purpose flour
• 4 cups beef broth
• 3 cups half and half
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup water
• 3 tablespoons cornstarch
• 1 1/2 cups shredded provolone cheese

Instructions

1. Step 1: Drop the butter into a large pot or Dutch oven over medium heat.
2. Step 2: Once the butter is melted, add the diced onions, green peppers, and mushrooms to the pot.
3. Step 3: Stir well and cook until the onions are translucent.
4. Step 4: Add the chopped roast beef to the pot and stir well.
5. Step 5: Add the minced garlic to the pot. Stir well and cook for 2 to 3 minutes until the garlic is fragrant.
6. Step 6: Add the all purpose flour to the pot. Stir well and cook for 3 minutes.
7. Step 7: Slowly pour in the beef broth while stirring continuously.
8. Step 8: Add the half and half to the pot and stir.
9. Step 9: Add the Worcestershire sauce, salt, and pepper to the pot and stir.
10. Step 10: Bring the soup to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 10 minutes.
11. Step 11: Pour the water and cornstarch into a small bowl and stir until the cornstarch is completely dissolved.
12. Step 12: Return the soup to a boil. Pour the cornstarch slurry into the soup while stirring.
13. Step 13: Continue boiling and stirring the soup for 3 minutes to allow it to thicken.
14. Step 14: Remove the pot from the heat.
15. Step 15: Add the shredded provolone to the pot and stir until it’s melted.
16. Step 16: Garnish with chopped parsley and additional shredded provolone if desired.
17. Step 17: Serve and enjoy!

Tips & Variations

• For extra richness, substitute half and half with heavy cream.
• Use leftover roast beef or steak strips if you want to save prep time.
• Add sautéed onions and peppers for a more authentic Philly cheesesteak flavor.
• If you prefer a thicker soup, increase the cornstarch to 4 tablespoons.
• Top with freshly cracked black pepper or red pepper flakes for a bit of heat.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent curdling. This soup is not recommended for freezing as the dairy base may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of provolone?

Yes, you can substitute with mozzarella or fontina for a similar melt and milder flavor. Avoid hard cheeses which won’t melt smoothly.

Is it possible to make this soup vegetarian?

You can replace the roast beef and beef broth with mushrooms and vegetable broth, respectively, to create a vegetarian version. Add smoked paprika or liquid smoke to mimic the savory, smoky taste of the roast beef.

Philly Cheese Steak Soup Recipe

Print Recipe

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4.9 from 66 reviews

Philly Cheese Steak Soup is a hearty and creamy soup inspired by the classic Philly cheesesteak sandwich. It combines sautéed bell peppers, onions, mushrooms, and tender roast beef in a rich, cheesy broth made with beef broth, half and half, and provolone cheese. Easy to prepare on the stovetop, this comforting soup is perfect for chilly days or whenever you crave the flavors of a Philly cheesesteak in a warming bowl.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Garnish

• 1 cup diced yellow onion
• 1 cup diced green bell peppers
• 6 oz sliced white mushrooms
• fresh chopped parsley (for garnish)

Meat and Cheese

• 8 oz deli roast beef slices, chopped into small pieces
• 1 1/2 cups shredded provolone cheese
• Additional shredded provolone cheese (for garnish, optional)

Liquids and Dairy

• 4 cups beef broth
• 3 cups half and half

Fats and Seasonings

• 1/4 cup butter
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon minced garlic

Thickening Agents

• 1/4 cup all purpose flour
• 3 tablespoons cornstarch
• 1/4 cup water (to dissolve cornstarch)

Instructions

1. Melt Butter and Sauté Vegetables: Drop the butter into a large pot or Dutch oven over medium heat. Once melted, add the diced onions, green bell peppers, and sliced mushrooms. Stir well and cook until the onions become translucent, about 5 minutes.
2. Add Roast Beef and Garlic: Add the chopped roast beef slices to the pot and stir to combine. Then add the minced garlic, stirring well and cooking for 2 to 3 minutes until fragrant.
3. Incorporate Flour: Sprinkle the all purpose flour over the mixture and stir well. Cook for 3 minutes to eliminate the raw flour taste and help thicken the soup later.
4. Add Liquids: Slowly pour in the beef broth while stirring continuously to prevent lumps. Then add the half and half and stir to combine.
5. Season and Simmer: Stir in Worcestershire sauce, salt, and pepper. Bring the soup to a boil, then reduce heat to medium-low and let it simmer, stirring occasionally, for 10 minutes to allow flavors to meld.
6. Prepare Cornstarch Slurry: In a small bowl, mix the cornstarch with water until fully dissolved. Return the soup to a boil and slowly pour the slurry in while stirring continuously.
7. Thicken Soup: Continue boiling and stirring for an additional 3 minutes to let the soup thicken to a creamy consistency.
8. Add Cheese: Remove the pot from heat and stir in the shredded provolone cheese until fully melted and incorporated into the soup.
9. Garnish and Serve: Ladle the hot soup into bowls and garnish with fresh chopped parsley and extra shredded provolone cheese if desired. Serve immediately and enjoy your cozy Philly Cheese Steak Soup!

Notes

• Use freshly shredded provolone cheese for best melting and flavor.
• You can substitute half and half with whole milk and a little heavy cream for a lighter version.
• For a thicker or thinner soup consistency, adjust the amount of cornstarch slurry accordingly.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• For a gluten-free option, use a gluten-free flour blend instead of all purpose flour.

Keywords: Philly Cheese Steak Soup, beef soup, creamy soup, provolone cheese soup, comfort food, stovetop soup, easy soup recipes