Description
This Philly Cheesesteak Soup recipe is a rich, creamy twist on the classic sandwich, packed with tender ribeye, bell peppers, onions, and provolone cheese. Perfect for cozy dinners, this cheesy beef soup is hearty, flavorful, and easy to make. Great for weeknight meals, comfort food lovers, and anyone craving soup with steak.
Ingredients
1 lb ribeye steak, thinly sliced
1 green bell pepper, diced
1 yellow onion, chopped
2 cloves garlic, minced
2 large russet potatoes, peeled and diced
4 cups beef broth
1 tablespoon Worcestershire sauce
1 cup heavy cream
2 cups shredded provolone cheese
4 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. In a large pot, melt butter over medium heat. Add onions, peppers, and garlic. Sauté until softened and fragrant.
2. Add ribeye slices and cook until just browned. Season with salt and pepper.
3. Stir in diced potatoes. Pour in beef broth and Worcestershire sauce. Bring to a boil, then reduce to simmer until potatoes are tender.
4. In a small saucepan, melt remaining butter. Whisk in flour and cook for 1 minute. Slowly add heavy cream, whisking until smooth and thickened.
5. Stir cream mixture into soup pot. Reduce heat and add shredded provolone. Stir until cheese melts completely and soup is creamy.
6. Taste and adjust seasoning as needed. Serve hot with optional toppings like more cheese or crispy onions.
Notes
This soup can be made with ground beef for a quicker version.
Add sautéed mushrooms for a twist.
Use sharp provolone or mix with mozzarella for more flavor depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 980mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 105mg