Description

This Philly Cheese Steak Soup is a warm, comforting dish that brings the classic flavors of a Philly cheesesteak sandwich into a creamy, hearty soup form. Featuring tender sirloin steak, sautéed vegetables, and melted provolone cheese in a rich beef and cream broth, this soup is perfect for a cozy meal. Ready in just 40 minutes, it’s ideal for busy weeknights or any time you crave a satisfying and flavorful soup.

Ingredients

Meat

1 lb sirloin steak, thinly sliced

Vegetables

1 onion, diced
1 green bell pepper, diced
8 oz baby bella mushrooms, sliced
Fresh parsley, chopped (for garnish)

Liquids and Dairy

4 cups beef broth
1 cup heavy cream
1 cup shredded provolone cheese (or mozzarella)

Fats and Oils

1 tablespoon olive oil
2 tablespoons butter (optional, for thickening)

Spices and Seasonings

1 teaspoon garlic powder
1 teaspoon dried thyme
Salt and pepper, to taste

Other

2 tablespoons flour (optional, for thickening)
Crusty bread or rolls (optional, for serving)

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Instructions

Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, green bell pepper, and sliced mushrooms. Cook for about 5-7 minutes until the vegetables are softened and the mushrooms release their moisture.
Cook the Steak: Push the vegetables to one side of the pot and add the thinly sliced sirloin steak. Cook for 3-4 minutes until the steak is browned on all sides. Season with garlic powder, dried thyme, salt, and pepper.
Make the Soup Base: Add the beef broth to the pot and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
Thicken the Soup (optional): If you’d like a thicker soup, melt the butter in a separate pan over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux. Gradually add some of the hot soup broth to the roux, whisking to prevent lumps. Pour the mixture back into the soup and stir to combine. Simmer for a few more minutes to thicken the soup.
Add the Cream and Cheese: Stir in the heavy cream and shredded provolone cheese. Continue to cook over low heat, stirring occasionally, until the cheese is melted and the soup is creamy.
Serve: Taste the soup and adjust seasoning as needed with salt and pepper. Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread or rolls for dipping.

Notes

You can substitute provolone with mozzarella or another mild melting cheese if desired.
For a thicker soup, be sure to whisk the roux mixture well to avoid lumps.
Leftover soup can be stored in the fridge for up to 3 days and reheated gently.
For added spice, consider adding a pinch of crushed red pepper flakes when sautéing vegetables.
Use thinly sliced sirloin steak for the best texture; you can ask your butcher to slice it thin or freeze the steak slightly before slicing.