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Philly Cheese Steak Soup

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This Philly cheese steak soup transforms the classic sandwich into a cozy, cheesy, and hearty bowl of comfort food. Packed with tender beef, caramelized onions, peppers, mushrooms, and melty provolone, it’s the ultimate fall dinner for the whole family.

Ingredients

Scale
  • 12 oz (340g) sirloin or ribeye steak, thinly sliced (or flank steak/deli roast beef)
  • 1 large yellow onion, sliced
  • 1 large green bell pepper, diced
  • 1 cup (about 3.5 oz) mushrooms, sliced
  • 3 cloves garlic, minced
  • 6 cups (1.4 liters) beef broth (preferably low-sodium)
  • 2 tbsp Worcestershire sauce
  • Salt and black pepper, to taste
  • 2 tbsp (28g) butter
  • 2 tbsp (16g) all-purpose flour (or gluten-free flour)
  • 8 slices (6 oz/170g) provolone cheese, shredded or sliced
  • Crusty bread (baguette or hoagie roll slices), for topping
  • Optional garnishes: fresh parsley, extra cheese, hot sauce

Instructions

  1. Place steak in the freezer for 20 minutes, then slice thinly against the grain (about 1/8-inch thick). If using deli roast beef, shred or slice into bite-sized pieces.
  2. Slice onion and green pepper into thin strips. Clean and slice mushrooms. Mince garlic.
  3. Heat 1 tablespoon butter in a large soup pot or Dutch oven over medium-high heat. Add sliced beef and sear for 2-3 minutes until just browned. Remove to a plate.
  4. Add remaining 1 tablespoon butter to the pot. Add onions, peppers, and mushrooms. Sauté for 5-7 minutes until softened and onions start to caramelize. Add garlic and cook 1 more minute.
  5. Sprinkle flour over the veggies and stir for 1 minute to thicken.
  6. Pour in beef broth, Worcestershire sauce, salt, and pepper. Stir well, scraping up any brown bits. Bring to a gentle boil, then reduce to a simmer for 10 minutes.
  7. Return the seared beef to the pot. Simmer gently for 5-7 minutes, just until the beef is cooked through and tender.
  8. Stir in half of the provolone cheese until melted and creamy.
  9. Ladle soup into bowls and top each with another slice or handful of provolone. Let it melt from the heat of the soup, or broil bowls for 1-2 minutes for a bubbly, golden top.
  10. Slice bread and toast under the broiler until crisp, 1-2 minutes per side. Float on top of the soup or serve on the side.
  11. Garnish with fresh parsley or extra cheese if desired. Serve hot.

Notes

For best results, slice beef very thinly and avoid overcooking. Caramelize the onions and peppers for extra flavor. Stir cheese into the soup for creaminess, then top each bowl with more cheese and broil for a bubbly finish. Use gluten-free flour and bread for a GF version. Leftovers keep well for up to 4 days in the fridge.

Nutrition

Keywords: Philly cheese steak soup, comfort food, fall soup, beef soup, provolone, easy dinner, one pot, hearty soup, sandwich soup, weeknight meal

Find it online: https://bitefuljoy.com/philly-cheese-steak-soup-recipe-easy-fall-comfort-food-youll-love/