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An extreme close-up of Philly cheesesteak soup in a dark rustic bowl, showing the texture of the tender steak and melted cheese.
FL Recipes

Philly Cheesesteak Soup: The Ultimate Creamy & Comforting Recipe

This Philly Cheesesteak Soup transforms the legendary sandwich into a rich, creamy, and satisfying meal with tender steak, caramelized onions, and a velvety provolone cheese broth. The ultimate comfort food!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs boneless ribeye or sirloin steak thinly sliced against the grain
  • 1 tbsp olive oil
  • 2 tbsp butter unsalted
  • 2 large yellow onions sliced
  • 1 large green bell pepper sliced
  • 4 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups beef broth low-sodium
  • 1 cup heavy cream
  • 4 oz cream cheese softened
  • 8 oz provolone cheese shredded from a block
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste

Equipment

  • 1 Large Dutch oven or heavy-bottomed pot
  • 1 Whisk

Method
 

  1. Season the thinly sliced steak with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the steak in batches for 1-2 minutes per side until browned. Remove from the pot and set aside.
  2. Reduce heat to medium. Add butter, sliced onions, and bell peppers to the pot. Cook for 8-10 minutes until soft and caramelized. Add minced garlic and cook for 1 minute more until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook off the raw flour taste.
  4. Slowly whisk in the beef broth, scraping the bottom of the pot to release any browned bits. Stir in the heavy cream and Worcestershire sauce. Bring to a simmer and cook for 15 minutes to thicken.
  5. Reduce heat to low. Whisk in the softened cream cheese until smooth. Gradually stir in the shredded provolone cheese until fully melted. Do not let the soup boil.
  6. Return the seared steak to the pot and stir to combine. Allow it to heat through for a couple of minutes. Season with salt and pepper to taste. Serve hot.

Nutrition

Calories: 650kcalProtein: 40gFat: 45gFiber: 2g

Notes

For easier slicing, place the steak in the freezer for 20-30 minutes until firm.
Shred your own cheese from a block for the creamiest, smoothest texture.
Serve with crusty bread or croutons for dipping.
Keyword cheesesteak soup,creamy soup recipe,Philly Cheesesteak Soup

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