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Creamy Philly Cheese Steak Soup

Bowl of creamy philly cheese steak soup with melted provolone cheese and tender beef strips
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This Creamy Philly Cheese Steak Soup combines all the classic flavors of a Philly cheesesteak sandwich in a warm, comforting soup. Tender beef, sautéed vegetables, and melted provolone cheese come together in a rich, creamy broth.

Ingredients

Scale
  • 1 lb beef sirloin, thinly sliced
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 4 cloves garlic, minced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 4 cups beef broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 8 ounces provolone cheese, shredded
  • 4 ounces cream cheese, softened
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • Optional: 1/4 teaspoon dried thyme

Instructions

  1. Heat olive oil in a large 5-6 quart pot or Dutch oven over medium-high heat. Add thinly sliced beef and cook until browned, about 3-4 minutes. Remove beef from pot and set aside.
  2. Add sliced onion and green bell pepper to the same pot and cook until softened and slightly caramelized, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Push vegetables to one side of the pot and add butter. Once melted, stir in flour and cook for 1-2 minutes until lightly golden and nutty-smelling to create a roux.
  4. Gradually whisk in beef broth, scraping up browned bits from bottom of pot. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  5. Reduce heat to medium-low and stir in milk, heavy cream, Worcestershire sauce, and dried thyme if using. Simmer for 5 minutes, stirring occasionally.
  6. Add softened cream cheese and shredded provolone cheese, stirring continuously over medium-low heat until melted and soup is smooth.
  7. Return cooked beef to pot and season with salt and black pepper to taste. Simmer for another 5 minutes to allow flavors to meld together.
  8. Serve hot, garnished with additional shredded provolone cheese if desired.

Notes

  • Freeze beef for 30 minutes before slicing to make cutting into thin strips (about 1/4 inch thick) easier.
  • Remove cream cheese from refrigerator 30 minutes before cooking to soften.
  • Can substitute ribeye for more traditional Philly cheesesteak flavor.
  • If soup is too thick, add additional beef broth until desired consistency is reached.
  • Recipe yields approximately 9 cups of soup total.
  • Don’t skip cream cheese as it creates the creamy texture and adds tanginess.

Nutrition

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