Description
This Philly Cheesesteak Soup has all the flavors of the classic sandwich but in a warm, comforting bowl. Loaded with tender beef, sautéed peppers, onions, and a creamy, cheesy broth, it’s the ultimate cozy meal!
Ingredients
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- 2 tbsp butter
- 1 tbsp olive oil
- 1 lb ribeye steak, thinly sliced
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 cup mushrooms, sliced (optional)
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 2 tbsp all-purpose flour
- 1 1/2 cups shredded provolone cheese (or white American cheese)
- 1/2 cup shredded mozzarella cheese
- 1 small baguette or hoagie rolls, sliced (for serving)
Instructions
- Sear the Steak: Heat 1 tbsp butter and 1 tbsp olive oil in a large pot over medium-high heat. Add the thinly sliced ribeye steak and cook until browned. Remove from the pot and set aside.
- Sauté the Veggies: In the same pot, melt the remaining 1 tbsp butter. Add onions, bell peppers, and mushrooms. Cook for 5 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Thicken the Soup: Sprinkle flour over the vegetables, stirring to coat. Cook for 1 minute, then slowly add beef broth, stirring constantly.
- Simmer: Add Worcestershire sauce, salt, pepper, and smoked paprika. Bring to a simmer and let cook for 10 minutes.
- Add the Dairy & Cheese: Reduce heat to low and stir in heavy cream. Slowly add provolone and mozzarella, stirring until fully melted.
- Return the Steak: Add the cooked ribeye back to the pot. Simmer for 5 more minutes, then taste and adjust seasoning if needed.
- Serve: Ladle soup into bowls and top with toasted baguette slices or hoagie roll croutons for that classic cheesesteak feel!
Notes
- For a thicker soup, mix 1 tbsp cornstarch with 2 tbsp water and stir in before adding cheese.
- Swap ribeye for ground beef if needed.
- Want it extra cheesy? Top with more melted provolone before serving!