Description
This Philly Cheese Steak Soup is a creamy, hearty take on the classic sandwich, featuring tender sirloin steak, sautéed vegetables, and melted provolone cheese in a rich beef broth. Perfect for a comforting meal, this soup combines savory flavors with a luscious texture that’s sure to satisfy any craving for a Philly cheesesteak in a bowl.
Ingredients
Scale
Meat and Dairy
- 1 lb sirloin steak, thinly sliced
- 1 cup heavy cream
- 1 cup shredded provolone cheese (or mozzarella)
- 2 tablespoons butter
Vegetables
- 1 onion, diced
- 1 green bell pepper, diced
- 8 oz baby bella mushrooms, sliced
- Fresh parsley, chopped (for garnish)
Liquids and Broth
- 4 cups beef broth
Pantry Staples and Seasonings
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons flour (optional, for thickening)
Optional
- Crusty bread or rolls (for serving)
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.
- Add broth and simmer: Pour the beef broth into the pot and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
- Make the roux for thickening (optional): If you prefer 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 from the pot to the roux, whisking constantly to prevent lumps. Pour the mixture back into the soup and stir to combine. Simmer for a few more minutes to thicken.
- Add 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 and smooth.
- Season and serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread or rolls for dipping if desired.
Notes
- Thinly slicing the sirloin steak ensures quicker cooking and tender bites.
- Using provolone cheese gives the soup an authentic Philly cheesesteak flavor; mozzarella is a milder substitute.
- The flour roux is optional but recommended for a thicker, creamier soup texture.
- For a lower-fat version, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
- Slicing the mushrooms thinly helps them soften and blend well into the soup.
- Serve with crusty bread or rolls to soak up the delicious broth.
