BEST PHILLY CHEESESTEAK SOUP
This Philly Cheesesteak Soup transforms the classic flavors of a Philly cheesesteak into a comforting and hearty soup. Loaded with tender steak, caramelized onions, bell peppers, and a creamy provolone cheese sauce, this soup is a hug in a bowl and perfect for a weeknight dinner.
Equipment
- Large pot or Dutch oven
- saucepan
- Whisk
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 pound sirloin steak, thinly sliced
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
- Salt to taste
- Pepper to taste
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 8 ounces provolone cheese, shredded
- 4 ounces cream cheese, softened
- Fresh parsley, chopped for garnish
- Extra shredded provolone cheese for garnish
- Crusty bread, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the sliced onion and bell peppers and cook until softened, about 5-7 minutes, stirring occasionally.
- Add the thinly sliced steak to the pot and cook until browned, about 3-5 minutes. Work in batches if necessary to ensure even browning.
- Stir in the minced garlic and cook for another minute, until fragrant.
- Pour in the beef broth, diced tomatoes (with their juice), Worcestershire sauce, oregano, and red pepper flakes (if using).
- Season with salt and pepper to taste.
- Bring the soup to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes, or up to an hour, to allow the flavors to meld together.
- While the soup is simmering, prepare the cheese sauce. In a separate saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the milk, making sure to smooth out any lumps.
- Continue to whisk until the sauce thickens, about 5-7 minutes.
- Remove the saucepan from the heat and stir in the shredded provolone cheese and softened cream cheese until completely melted and smooth.
- Season with salt and pepper to taste.
- Pour the cheese sauce into the soup pot and stir gently to combine.
- Heat through for another 2-3 minutes, but do not boil.
- Ladle the Philly Cheesesteak Soup into bowls and garnish with fresh parsley and extra shredded provolone cheese, if desired.
- Serve immediately with crusty bread for dipping.
Notes
For tender steak, use sirloin, ribeye, or thinly sliced flank steak. Slice the steak very thinly against the grain. To prevent a grainy cheese sauce, warm the milk slightly before adding it to the roux and whisk constantly to prevent lumps. Remove the sauce from the heat before adding the cheese. The soup can be made ahead of time and stored in the refrigerator for up to 3 days. It's also suitable for slow cooker preparation: brown the steak and sauté the vegetables, then transfer to the slow cooker with broth, tomatoes, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cheese sauce during the last 30 minutes.