Go Back

Philly Cheese Steak Soup

A comforting and creamy soup that captures the beloved flavors of a classic Philly cheesesteak, perfect for chilly evenings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 lb ribeye steak, thinly sliced For a leaner option, consider sirloin.
  • 1 medium onion, diced
  • 1 tablespoon olive oil
  • 4 cups beef broth Homemade or store-bought, low-sodium recommended.
  • 1 cup heavy cream For a lighter version, you can use half-and-half or almond milk.
  • to taste Salt and pepper
For the Toppings
  • 1 cup provolone cheese, shredded
  • ½ cup mozzarella cheese, shredded Feel free to mix it up with your favorite melting cheese.
  • to taste Fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the diced onions and sauté for about 3-4 minutes until translucent, stirring occasionally.
  3. Add the green bell pepper and continue to cook for another 2-3 minutes, allowing the peppers to soften and absorb the flavors.
  4. Toss in the sliced ribeye steak, ensuring all pieces are evenly coated with the onion and pepper mixture.
  5. Cook for about 4-5 minutes, or until the beef is browned but not overcooked.
  6. Pour in the beef broth, stirring to combine.
  7. Bring the mixture to a simmer and then reduce the heat to medium-low.
  8. Allow it to simmer for about 10-15 minutes, letting the flavors meld beautifully.
  9. Stir in the heavy cream and let the soup cook for an additional 5 minutes.
  10. Season with salt and pepper to taste, adjusting according to your preference.
  11. Remove from heat and stir in the provolone and mozzarella cheese until melted and gooey.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth as needed.