Description
This creamy Philly cheese steak soup recipe brings together tender shaved steak, sautéed peppers and onions, provolone cheese, and a rich broth for the ultimate comfort food. Perfect for cold nights, easy dinners, and meal prep!
Ingredients
4 tablespoons butter
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 tablespoon Worcestershire sauce
1 cup heavy cream
1 1/2 cups shredded provolone cheese
1 pound shaved steak
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Instructions
1. In a large pot, melt butter with olive oil over medium heat.
2. Add onions and green pepper and sauté until soft and golden, about 7 to 10 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Sprinkle flour over the veggies and stir for 1 to 2 minutes to form a roux.
5. Slowly whisk in beef broth, scraping up browned bits and stirring until smooth.
6. Add Worcestershire sauce and bring to a simmer.
7. Reduce heat and pour in heavy cream. Stir well.
8. Add shredded provolone cheese and stir until fully melted and creamy.
9. Fold in shaved steak and simmer for 5 to 10 minutes until cooked through.
10. Season with salt, pepper, and optional red pepper flakes. Serve hot.
Notes
Let soup cool before storing to maintain texture.
Use ribeye, sirloin, or deli shaved beef for best results.
Reheat slowly on stove and stir to keep the cream from separating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 4g
- Sodium: 940mg
- Fat: 45g
- Saturated Fat: 23g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 145mg