Hearty Creamy Philly Cheese Steak Soup for Cozy Nights Recipe

Introduction

This Hearty Creamy Philly Cheese Steak Soup is perfect for cozy nights when you crave something rich and satisfying. Packed with tender beef, flavorful veggies, and melted provolone cheese, it’s a comforting twist on a classic sandwich in soup form.

Ingredients

• 1 pound beef sirloin flank steak (ribeye can also be used)
• 2 tablespoons olive oil (vegetable oil works as a substitute)
• 1 medium onion (yellow or white onions can be used)
• 1 medium green bell pepper (red or yellow bell peppers can be substituted)
• 3 cloves garlic (fresh cloves are best)
• 4 cups beef broth (ensure gluten-free if needed)
• 1 cup heavy cream (half-and-half can be used as a lighter option)
• 1 cup shredded provolone cheese (mozzarella or mild cheddar can be used alternatively)
• Salt, to taste
• Pepper, to taste

Instructions

1. Step 1: In a large pot over medium heat, warm the olive oil until shimmering.
2. Step 2: Add the beef sirloin to the pot and sauté until browned, about 5-7 minutes. Remove the beef and set aside.
3. Step 3: In the same pot, add the onions, bell pepper, and garlic. Sauté until the veggies are tender and fragrant, about 4-5 minutes.
4. Step 4: Return the browned beef to the pot. Pour in the beef broth and let the mixture simmer for 15 minutes.
5. Step 5: Stir in the heavy cream and shredded provolone cheese until melted and smooth, about 3-4 minutes.
6. Step 6: Taste and adjust seasoning with salt and pepper. Serve hot in bowls.

Tips & Variations

• For a pop of color and fresh flavor, top the soup with chopped parsley or chives before serving.
• Try swapping provolone for mozzarella or mild cheddar depending on your cheese preference.
• Use half-and-half instead of heavy cream for a lighter version with less fat.
• To keep the soup gluten-free, ensure your beef broth is labeled gluten-free.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from separating. This soup is not recommended for freezing, as the cream can separate and affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this soup?

Yes, ribeye or other tender cuts like sirloin work well. Avoid tougher cuts unless you plan to cook the soup longer to tenderize the meat.

Is there a dairy-free alternative for the cream and cheese?

You can use coconut cream or cashew cream as a substitute for heavy cream, and dairy-free cheese alternatives work in place of provolone. Keep in mind the flavor and texture will vary slightly.

Hearty Creamy Philly Cheese Steak Soup for Cozy Nights Recipe

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4.5 from 112 reviews

Hearty Creamy Philly Cheese Steak Soup is a comforting and flavorful dish featuring tender beef sirloin, sautéed vegetables, creamy heavy cream, and melty provolone cheese. Perfect for cozy nights, this rich and savory soup is an easy one-pot meal that satisfies cravings for classic Philly cheesesteak flavors with a creamy twist.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soups
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Soup

• 1 pound Beef Sirloin (flank steak or ribeye can also be used)
• 2 tablespoons Olive Oil (vegetable oil works as a substitute)
• 1 medium Onion (yellow or white onion can be used)
• 1 medium Green Bell Pepper (red or yellow bell peppers are optional)
• 3 cloves Garlic (fresh cloves preferred)
• 4 cups Beef Broth (ensure gluten-free if needed)
• 1 cup Heavy Cream (half-and-half can be used as a lighter option)
• 1 cup Shredded Provolone Cheese (mozzarella or mild cheddar as alternatives)
• Salt, to taste
• Pepper, to taste

Instructions

1. Heat Olive Oil: In a large pot over medium heat, warm the olive oil until it is shimmering and hot enough to sauté.
2. Sauté Beef: Add the beef sirloin to the pot and cook until browned on all sides, about 5 to 7 minutes. Once browned, remove the beef from the pot and set it aside.
3. Cook Vegetables: In the same pot, add the onions, bell pepper, and garlic. Sauté these vegetables until they become tender and aromatic, roughly 4 to 5 minutes.
4. Simmer Soup: Return the browned beef to the pot. Pour in the beef broth and bring the mixture to a simmer. Let it cook gently for 15 minutes to meld the flavors and tenderize the beef.
5. Add Cream and Cheese: Stir in the heavy cream and shredded provolone cheese. Continue stirring until the cheese has fully melted into the soup, about 3 to 4 minutes.
6. Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve the soup hot in bowls, optionally garnished with fresh parsley or chives.

Notes

• Optional: Top the soup with fresh parsley or chives for a touch of color and added freshness.
• Avoid freezing the soup as the cream can separate upon thawing, affecting texture.
• For a lighter version, substitute heavy cream with half-and-half.
• Beef sirloin is preferred for tenderness, but ribeye can be used for richer flavor.

Keywords: Philly cheese steak soup, creamy steak soup, comfort food soup, beef soup, easy stovetop soup, cozy winter soup