Description
Philly Cheesesteak Soup is a creamy, cheesy, and savory soup recipe packed with thinly sliced ribeye steak, bell peppers, onions, and provolone cheese. This easy weeknight dinner idea delivers all the flavor of a cheesesteak sandwich in comforting soup form. Perfect for chilly nights and family meals.
Ingredients
4 tablespoons butter
1 large yellow onion, chopped
1 green bell pepper, diced
3 cloves garlic, minced
1 pound thinly sliced ribeye steak
4 cups beef broth
1 cup heavy cream
1 tablespoon Worcestershire sauce
6 slices provolone cheese, torn
Salt and pepper to taste
Instructions
1. In a large pot, melt butter over medium heat.
2. Add onions and green peppers; cook until soft and caramelized, about 8 minutes.
3. Stir in garlic and cook for another minute.
4. Push vegetables to the side and add ribeye steak. Sear until just browned.
5. Pour in beef broth, add Worcestershire sauce, and bring to a simmer.
6. Stir in heavy cream and let simmer on low for 10–15 minutes.
7. Turn off heat and stir in provolone cheese until melted.
8. Season with salt and pepper to taste.
9. Serve hot with crusty bread or toasted baguette slices.
Notes
Let soup rest for 5 minutes before serving for flavors to settle.
Thinly slice steak while it’s slightly frozen for easier handling.
Add extra cheese on top when serving for more richness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4g
- Sodium: 780mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 115mg