Creamy Philly Cheese Steak Soup Recipe

Introduction

This Creamy Philly Cheese Steak Soup brings the bold flavors of a classic Philly cheesesteak into a comforting bowl of warmth. Packed with tender beef, sautéed veggies, and melty provolone cheese, it’s an easy dinner perfect for cooler nights.

Ingredients

• 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 (can swap in yellow or white onions)
• 1 medium Green Bell Pepper (can use red or yellow bell peppers)
• 3 cloves Garlic (fresh cloves are best)
• 4 cups Beef Broth (ensure it’s 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 as alternatives)
• 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 vegetables are tender and fragrant, roughly 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, about 3-4 minutes.
6. Step 6: Taste and adjust seasoning with salt and pepper, then serve hot in bowls.

Tips & Variations

• For a lighter soup, substitute half-and-half for the heavy cream without losing creaminess.
• Swap provolone cheese for mozzarella or mild cheddar for a different yet delicious flavor.
• Try adding sliced mushrooms or a pinch of crushed red pepper for extra depth and heat.

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 cheese from separating. Avoid freezing as the cream and cheese may change texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef in this soup?

Yes, flank steak or ribeye can be used as alternatives to sirloin. Just be sure to slice thinly and cook until browned for the best texture.

Is it possible to make this soup dairy-free?

To make a dairy-free version, substitute the heavy cream with coconut milk and use a dairy-free cheese alternative or nutritional yeast for a cheesy flavor.

Creamy Philly Cheese Steak Soup Recipe

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★★★★★

4.5 from 92 reviews

This Creamy Philly Cheese Steak Soup is a rich, comforting dish inspired by the classic Philly cheesesteak sandwich. Featuring tender sautéed beef sirloin, sautéed onions and bell peppers, and a creamy broth enhanced with provolone cheese, this soup delivers all the flavors of the iconic sandwich in a warm, hearty bowl perfect for any chilly day.

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

Ingredients

Scale 1x2x3x

Meat

• 1 pound Beef Sirloin (flank steak or ribeye can also be used)

Vegetables & Aromatics

• 1 medium Onion (can swap in yellow or white onions)
• 1 medium Green Bell Pepper (can use red or yellow bell peppers)
• 3 cloves Garlic (fresh cloves are best)

Liquids & Dairy

• 2 tablespoons Olive Oil (vegetable oil works as a substitute)
• 4 cups Beef Broth (ensure it’s 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 as alternatives)

Seasonings

• Salt, to taste
• Pepper, to taste

Instructions

1. Heat Oil: In a large pot over medium heat, warm the olive oil until it shimmers, indicating it is hot and ready for cooking.
2. Sauté Beef: Add the beef sirloin to the pot and cook for 5-7 minutes, stirring occasionally, until the beef is browned on all sides. Remove the beef from the pot and set it aside.
3. Cook Vegetables: In the same pot, add the chopped onion, diced bell pepper, and minced garlic. Sauté the vegetables for 4-5 minutes until they are tender and fragrant, scraping up any browned bits from the beef for extra flavor.
4. Simmer Soup Base: Return the browned beef to the pot with the vegetables. Pour in the beef broth and bring the mixture to a simmer. Allow it to simmer gently for 15 minutes so the flavors meld together.
5. Add Cream and Cheese: Stir in the heavy cream and the shredded provolone cheese. Continue stirring for 3-4 minutes until the cheese is fully melted and the soup is creamy and smooth.
6. Season and Serve: Taste the soup and season with salt and pepper as desired. Serve the soup hot in bowls, perfect for a comforting meal.

Notes

• You can substitute flank steak or ribeye for the beef sirloin based on preference and availability.
• Vegetable oil is a suitable alternative to olive oil if preferred.
• Yellow or white onions can be used instead of the medium onion.
• Red or yellow bell peppers provide a slightly sweeter flavor if green bell peppers are not available.
• For a lighter version, replace heavy cream with half-and-half.
• If avoiding dairy, substitute provolone cheese with a dairy-free cheese alternative.
• Ensure your beef broth is gluten-free if you need to accommodate dietary restrictions.
• This soup pairs well with crusty bread or a fresh green salad.

Keywords: Philly Cheese Steak Soup, creamy beef soup, comfort food soup, provolone cheese soup, easy stovetop soup