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Philly Cheesesteak Soup

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This Philly cheesesteak soup transforms the beloved sandwich into a rich, creamy, and comforting bowl packed with tender beef, sweet peppers, and melty cheese.

Ingredients

  • 1 pound thinly sliced beef (ribeye or sirloin)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 1 green bell pepper, sliced
  • 1 cup sliced mushrooms (optional)
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 4 ounces cream cheese
  • 1 cup heavy cream
  • 1 1/2 cups shredded provolone cheese
  • Salt and pepper, to taste

Instructions

  1. In a large pot over medium heat, heat butter and olive oil.
  2. Add sliced onions, green bell pepper, and mushrooms. Cook until soft and slightly caramelized, about 6–8 minutes.
  3. Stir in minced garlic and cook for another minute.
  4. Push the vegetables to the side of the pot and add the thinly sliced beef. Sear until just browned, then stir everything together.
  5. Pour in beef broth and bring to a simmer.
  6. Reduce heat and stir in cream cheese until melted and fully incorporated.
  7. Add heavy cream and shredded provolone, stirring until smooth and creamy.
  8. Simmer for another 5–10 minutes until the soup thickens slightly.
  9. Season with salt and pepper to taste, then serve hot.

Notes

  • Use ribeye or sirloin for the best texture and flavor.
  • Top with toasted hoagie croutons or extra provolone for an authentic touch.
  • A cornstarch slurry can be added at the end for a thicker consistency.

Nutrition

Find it online: https://recipesbyliza.com/philly-cheesesteak-soup/