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Philly Cheesesteak Soup

A warm, creamy soup that captures the essence of a classic Philly cheesesteak.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound thinly sliced beef like ribeye or sirloin
  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 1 cup heavy cream
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper to taste
  • 1 cup shredded provolone cheese
  • Fresh parsley for garnish optional

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the thinly sliced beef and cook until browned, about 3-4 minutes.
  3. Stir in the diced onion, red and green bell peppers, and cook for another 5 minutes until they soften.
  4. Add the minced garlic and sauté for an additional minute until fragrant.
  5. Pour in the beef broth and bring the mixture to a boil.
  6. Reduce heat to medium-low and stir in the heavy cream, Worcestershire sauce, and Italian seasoning.
  7. Allow the soup to simmer for about 15 minutes, stirring occasionally.
  8. Stir in the shredded provolone cheese until melted and well incorporated.
  9. Season with salt and pepper to taste, then ladle into bowls.
  10. Top with fresh parsley if desired for a pop of color.

Notes

This soup pairs wonderfully with crusty bread or a side salad to round out the meal.