Description
Philly Cheese Steak Soup transforms the beloved sandwich into a creamy, comforting bowl that’s rich, cheesy, and ready in about 40 minutes. Loaded with tender steak, sautéed onions, peppers, mushrooms, and melty provolone, this cozy recipe brings the heart of Philadelphia right to your kitchen.
Ingredients
1 lb (450 g) sirloin steak, thinly sliced
1 onion, diced
1 green bell pepper, diced
8 oz (225 g) baby bella mushrooms, sliced
4 cups (960 ml) beef broth
1 cup (240 ml) heavy cream
1 cup (100 g) shredded provolone cheese (or mozzarella)
1 tablespoon (15 ml) olive oil
1 teaspoon (2.5 g) garlic powder
1 teaspoon (1 g) dried thyme
Salt and pepper, to taste
2 tablespoons (28 g) butter
2 tablespoons (15 g) flour (optional, for thickening)
Fresh parsley, chopped (for garnish)
Crusty bread or rolls (optional, for serving)
Instructions
Sauté the vegetables
Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and mushrooms. Cook for 5–7 minutes until softened.Brown the steak
Push vegetables aside and add thinly sliced steak. Cook for 3–4 minutes until browned. Season with garlic powder, thyme, salt, and pepper.Add broth & simmer
Pour in beef broth. Bring to a simmer and cook uncovered for 10 minutes.(Optional) Thicken the soup
In another pan, melt butter, stir in flour, and cook for 1–2 minutes to make a roux. Whisk in some hot broth until smooth, then add back to the soup. Simmer to thicken.Add cream & cheese
Lower heat. Stir in heavy cream and provolone cheese until melted and creamy.Serve
Garnish with parsley and serve hot with crusty bread or gluten-free rolls if desired.
Notes
Slice the steak thinly for tender bites.
Use freshly shredded cheese for smoother melting.
Skip flour for a lighter or gluten-free version; use cornstarch if desired.
Keep the heat low after adding dairy to prevent curdling.
Soup thickens as it cools—add extra broth or cream when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American