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Hearty Creamy Philly Cheese Steak Soup

A creamy homage to the classic Philly cheesesteak, this hearty soup features tender beef, sautéed vegetables, and a rich cheese-infused broth, perfect for cozy nights.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil
  • 1 medium onion, diced (about 1 cup)
  • 1 piece bell pepper (red or green), diced
  • 2 cloves garlic, minced
  • 1 pound beef sirloin or flank steak, thinly sliced Use high-quality beef for the best flavor.
  • 4 cups beef broth
  • 1 cup heavy cream Consider low-fat cream cheese or Greek yogurt as a substitute for a lighter version.
  • 1 cup cream cheese, cubed
For Seasoning
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper (adjust to taste)
  • 1 teaspoon dried Italian herbs
For Toppings
  • Shredded provolone cheese (for garnish)
  • Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until they soften and become translucent, about 5 minutes.
  2. Incorporate the minced garlic and sliced beef into the pot. Stir occasionally until the beef is browned on all sides, about 3-4 minutes.
  3. Add the beef broth to the pot, stirring well to combine all the ingredients.
  4. Stir in the Worcestershire sauce, salt, pepper, and dried Italian herbs. Bring the soup to a gentle simmer.
Cooking
  1. Lower the heat and add the cubed cream cheese and heavy cream. Stir until the cheese has melted completely and the soup is creamy and smooth, about 5 minutes.
  2. Taste the soup to adjust seasonings as needed.
Serving
  1. Ladle the soup into bowls, garnish with shredded provolone cheese and parsley, then serve warm.

Notes

For a chunkier soup, reserve some of the cooked beef and vegetables before adding cream and blend the rest until smooth, then combine. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to maintain the creamy texture. For a spicy kick, consider adding a pinch of red pepper flakes during cooking. This soup pairs well with warm crusty bread or soft rolls.