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Philly Cheese Steak Soup 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.

Ingredients

Scale

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

Find it online: https://miarosetti.com/philly-cheese-steak-soup-recipe/