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–+ servings
Philly Cheesesteak Soup

Warm and Comforting Philly Cheesesteak Soup for Cozy Nights

Indulge in a hearty bowl of Philly Cheesesteak Soup, a comforting twist on the classic sandwich perfect for chilly nights.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil can substitute with vegetable oil
  • 1 large Onion diced; yellow or white onions work best
  • 1 large Green Bell Pepper chopped; can substitute with any sweet bell pepper
  • 1 large Red Bell Pepper chopped; can substitute with yellow or orange bell peppers
  • 1 pound Sirloin Steak can use ribeye or flank steak
  • 6 cups Beef Broth low-sodium preferred
  • 1 can Diced Tomatoes with juices; fresh tomatoes can be used if preferred
  • 2 tablespoons Worcestershire Sauce can use soy sauce as an alternative
  • 1 teaspoon Dried Thyme can use Italian seasoning as a substitute
  • 1 pinch Red Pepper Flakes optional for heat
  • to taste Salt essential seasoning
  • to taste Black Pepper essential seasoning
For the Cheese Sauce
  • 2 tablespoons Butter can be replaced with margarine
  • 2 tablespoons All-Purpose Flour can use cornstarch as a gluten-free option
  • 2 cups Milk use whole milk or heavy cream for a richer sauce
  • 4 ounces Cream Cheese can use Neufchâtel cheese as a lower-fat option
  • 1 cup Provolone Cheese can substitute with cheddar
  • 1 cup Mozzarella Cheese can swap with another melting cheese
  • 1 teaspoon Garlic Powder can use fresh garlic
  • 1 teaspoon Onion Powder can use fresh onion
For Serving
  • 4 rolls Crusty Rolls for dipping; can substitute with other bread
  • 1/4 cup Chopped Fresh Parsley can be replaced with chives or cilantro

Equipment

  • Large pot
  • saucepan

Method
 

Step-by-Step Instructions
  1. Sauté the Vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 1 chopped green bell pepper, and 1 chopped red bell pepper. Sauté for about 8-10 minutes until softened.
  2. Cook the Steak: Add 1 pound of thinly sliced sirloin steak to the pot. Increase to medium-high and cook for 5-7 minutes until nicely browned.
  3. Add Broth and Tomatoes: Pour in 6 cups of beef broth and add 1 can of diced tomatoes. Stir and bring to a gentle boil, then simmer for 5 minutes.
  4. Season the Soup: Stir in 2 tablespoons of Worcestershire sauce, 1 teaspoon of dried thyme, and a pinch of red pepper flakes. Season with salt and black pepper, and let simmer on low for 30-60 minutes.
  5. Prepare the Cheese Sauce: In a separate saucepan, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour to create a roux, cooking for about 1 minute.
  6. Create a Creamy Base: Gradually whisk in 2 cups of milk to the roux, stirring until it thickens. Lower heat, add 4 ounces of cream cheese, and mix until smooth.
  7. Combine the Sauces: Pour the cheese sauce into the soup and stir to combine. Heat through on low for an additional 5 minutes, adjusting consistency with more broth if needed.
  8. Serve and Garnish: Ladle soup into bowls and top with additional shredded provolone and mozzarella cheese. Sprinkle with parsley and serve with crusty rolls.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 890mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 70mgCalcium: 30mgIron: 20mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat gently on the stove.

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