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Creamy Philly Cheese Steak Soup

Creamy Philly cheese steak soup in a white bowl with provolone and fresh parsley on top
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This Creamy Philly Cheese Steak Soup transforms the iconic sandwich into a rich, spoonable delight. Tender beef, sauteed peppers and onions swim in a velvety, cheesy broth. Ready in 35 minutes and made in one pot.

Ingredients

Scale
  • 1 lb beef sirloin, thinly sliced (or roast beef for a shortcut)
  • 1 tablespoon olive oil
  • 1 large yellow onion, sliced
  • 1 green bell pepper, sliced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups beef broth
  • 1 cup heavy cream
  • 1 cup provolone cheese, shredded from a block
  • 4 oz cream cheese, softened to room temperature
  • Salt and freshly ground black pepper to taste
  • Optional: shredded cheddar, croutons, fresh parsley

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add thinly sliced beef and cook until browned, about 2 to 3 minutes. Remove with a slotted spoon and set aside.
  2. Add sliced onion and green bell pepper to the same pot. Cook over medium heat for 5 to 7 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Gradually whisk in beef broth until smooth. Bring to a gentle simmer and cook for 5 to 7 minutes until slightly thickened.
  5. Reduce heat to low. Stir in heavy cream and softened cream cheese, whisking until fully smooth and melted. Do not boil.
  6. Return the cooked beef to the pot. Stir in shredded provolone until fully melted and incorporated.
  7. Season with salt and pepper to taste. Ladle into bowls and serve immediately with desired toppings.

Notes

  • Always shred provolone from a block. Pre-shredded cheese contains anti-caking agents that cause a grainy texture.
  • Do not boil the soup after adding cream or cheese. Keep heat on low to maintain a smooth, velvety consistency.
  • For a shortcut, use high-quality deli roast beef. Shred and stir in at the end without boiling.

Nutrition

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