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Philly Cheesesteak Soup: The Ultimate Comfort Food Recipe

Philly Cheesesteak Soup: The Ultimate Comfort Food Recipe
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★★★★★

4.8 from 23 reviews

This Philly Cheesesteak Soup is the ultimate comfort food, combining tender thinly sliced sirloin steak, vibrant bell peppers, and onions in a rich, creamy broth loaded with provolone and mozzarella cheeses. Perfect for chilly days, this hearty soup captures the iconic flavors of a Philly cheesesteak sandwich in a warm, satisfying bowl that’s easy to prepare and delightful to enjoy.

Ingredients

Scale

Meat and Vegetables

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 pound sirloin steak, thinly sliced (against the grain)

Soup Base

  • 8 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • Salt and freshly ground black pepper to taste

Cheese Sauce

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups milk
  • 8 ounces cream cheese, softened
  • 8 ounces shredded provolone cheese
  • 4 ounces shredded mozzarella cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and freshly ground black pepper to taste

Garnish and Serving

  • Crusty rolls, for dipping
  • Chopped fresh parsley, for garnish
  • Extra shredded provolone or mozzarella cheese

Instructions

  1. Prepare the Vegetables and Meat: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, green bell pepper, and red bell pepper. Sauté gently until the vegetables are softened and fragrant, about 5-7 minutes. Remove the vegetables from the pot and set aside.
  2. Cook the Steak: Increase the heat to medium-high. Add the thinly sliced sirloin steak to the pot and cook quickly, stirring occasionally, until just browned but still tender, about 3-4 minutes. Remove the steak and set aside with the vegetables.
  3. Make the Soup Base: In the same pot, add the beef broth, diced tomatoes with juices, Worcestershire sauce, dried thyme, and red pepper flakes if using. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes to allow the flavors to meld.
  4. Prepare the Cheese Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook, whisking constantly, for 2-3 minutes until bubbly but not browned. Gradually add the milk, whisking until the mixture is smooth and thickened, about 5-6 minutes. Stir in the cream cheese, provolone, and mozzarella until fully melted and smooth. Season with garlic powder, onion powder, salt, and pepper.
  5. Combine All Ingredients: Add the cooked vegetables and steak back into the pot with the soup base. Slowly stir in the cheese sauce until fully incorporated. Heat gently over low heat until the soup is hot throughout, but do not boil to prevent cheese from separating.
  6. Serve: Ladle the soup into bowls, garnish with chopped fresh parsley and extra shredded cheese if desired. Serve immediately with crusty rolls for dipping to enjoy the full Philly cheesesteak experience.

Notes

  • For a spicier kick, increase the red pepper flakes according to your taste.
  • You can substitute sirloin with ribeye or flank steak for more tenderness, but slice thinly.
  • If dairy-free or lactose intolerant, consider using lactose-free milk and vegan cream cheese alternatives, but expect a different texture and flavor.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • To make this soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.

Nutrition

Keywords: Philly cheesesteak soup, comfort food soup, creamy beef soup, cheese soup, steak soup, provolone cheese soup

Find it online: https://kitchenbynora.com/philly-cheesesteak-soup-the-ultimate-comfort-food-recipe/