Creamy Philly Cheese Steak Soup Recipe

Introduction

This Creamy Philly Cheese Steak Soup brings all the comfort of a classic sandwich into a warm, hearty bowl. Rich beef broth, tender sliced beef, and melty provolone make it perfect for cozy dinners.

Ingredients

• 1 pound thinly sliced beef
• 1 medium onion
• 1 bell pepper
• 2 cloves garlic
• 4 cups beef broth
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded provolone cheese
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

1. Step 1: In a large pot, heat olive oil over medium heat. Add the sliced onion and bell pepper, sautéing until softened.
2. Step 2: Add the garlic and cook for an additional minute. Stir in the beef and cook until browned.
3. Step 3: Pour in the beef broth and Worcestershire sauce, bringing the mixture to a simmer. Let it cook for about 10 minutes.
4. Step 4: Reduce the heat and stir in the heavy cream. Season with salt and black pepper.
5. Step 5: Add the shredded provolone cheese, stirring until melted and smooth.
6. Step 6: Serve hot, garnished with fresh parsley.

Tips & Variations

• Use roast beef or leftover steak as an alternative to thinly sliced fresh beef for convenience.
• For extra veggies, add mushrooms or sliced celery with the onions and peppers.
• Swap provolone for mozzarella or cheddar if preferred.
• To add a bit of spice, include a pinch of red pepper flakes while sautéing.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from curdling. Do not freeze, as the cream may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of heavy cream?

Heavy cream provides the rich, velvety texture essential to this soup. Using regular cream or milk may result in a thinner consistency and can curdle when heated.

Is it possible to make this soup in a slow cooker?

Yes, you can brown the beef and sauté the vegetables first, then combine all ingredients except cheese and cream in a slow cooker. Cook on low for 4-6 hours, adding the cream and cheese at the end to melt before serving.

Creamy Philly Cheese Steak Soup Recipe

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★★★★★

5 from 94 reviews

This Creamy Philly Cheese Steak Soup is a comforting, hearty meal inspired by the classic Philly cheesesteak sandwich. Featuring thinly sliced beef, sautéed onions and bell peppers, and rich provolone cheese melted into a velvety cream and beef broth base, this soup delivers all the bold flavors in a warm, cozy bowl. Perfect for chilly days or any time you crave a luxurious comfort food that’s quick and easy to prepare on the stovetop.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 pound thinly sliced beef
• 1 medium onion, sliced
• 1 bell pepper, sliced
• 2 cloves garlic, minced

Liquids and Seasonings

• 4 cups beef broth
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Cheese and Garnish

• 1 cup shredded provolone cheese
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

1. Sauté Vegetables: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the sliced onion and bell pepper, cooking and stirring occasionally until they are softened and slightly caramelized, about 5-7 minutes.
2. Add Garlic and Beef: Stir in the minced garlic and cook for an additional minute until fragrant. Then add the thinly sliced beef to the pot, cooking and stirring until the beef is browned evenly and no longer pink, about 5 minutes.
3. Add Broth and Simmer: Pour in 4 cups of beef broth and 1 tablespoon Worcestershire sauce. Bring the soup to a gentle simmer and let it cook uncovered for about 10 minutes to allow the flavors to meld and the beef to become tender.
4. Incorporate Cream and Season: Reduce the heat to low and stir in 1 cup of heavy cream. Season the soup with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste. Stir well to combine all ingredients.
5. Melt Cheese: Add 1 cup of shredded provolone cheese gradually, stirring constantly until the cheese is fully melted into the soup, creating a smooth and creamy texture.
6. Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve immediately for the best flavor and experience.

Notes

• You can substitute provolone with mozzarella or cheddar cheese for a different flavor profile.
• For a thicker soup, reduce the broth slightly or add a slurry of cornstarch and cold water before adding the cheese.
• Use fresh herbs like thyme or oregano for an additional aromatic boost.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• To make it spicier, add a pinch of red pepper flakes during the sautéing step.

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