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Philly Cheesesteak Soup Recipe

Philly Cheesesteak Soup Recipe
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★★★★★

5.3 from 11 reviews

A rich and comforting Philly Cheesesteak Soup that combines tender sirloin steak, sautéed peppers and onions, and a creamy, cheesy broth for an indulgent twist on the classic sandwich.

Ingredients

Scale

Soup Base

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 pound sirloin steak, thinly sliced (against the grain)
  • 8 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Cheese Sauce

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups milk
  • 8 ounces cream cheese, softened
  • 8 ounces shredded provolone cheese
  • 4 ounces shredded mozzarella cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and freshly ground black pepper to taste

Garnish & Serving

  • Crusty rolls, for dipping
  • Chopped fresh parsley, for garnish
  • Extra shredded provolone or mozzarella cheese

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers. Cook, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes.
  2. Brown the Steak: Add the thinly sliced sirloin steak. Increase heat to medium-high and cook, stirring frequently, until browned. Work in batches if needed to avoid steaming.
  3. Add Broth and Tomatoes: Pour in the beef broth and diced tomatoes with their juices. Stir well, scraping any browned bits from the pot bottom.
  4. Season and Simmer: Stir in Worcestershire sauce, dried thyme, and optional red pepper flakes. Season with salt and pepper. Bring to a simmer, reduce heat, cover, and simmer 30 to 60 minutes.
  5. Make Roux: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1-2 minutes stirring constantly to form a roux.
  6. Add Milk Gradually: Slowly whisk in milk, about ½ cup at a time, until smooth and thickened.
  7. Melt Cheeses: Lower heat to low. Stir in cream cheese until smooth. Gradually add provolone and mozzarella, stirring until melted and creamy.
  8. Season Cheese Sauce: Add garlic powder, onion powder, salt, and pepper. Adjust seasoning to taste.
  9. Combine Soup and Cheese Sauce: Slowly pour cheese sauce into soup pot, stirring constantly to combine.
  10. Heat Through: Warm soup gently, stirring occasionally, avoiding boiling to prevent cheese separation.
  11. Adjust Consistency: Thin with beef broth if too thick or simmer uncovered briefly if too thin.
  12. Serve: Ladle soup into bowls. Garnish with extra shredded cheese and parsley. Serve immediately with crusty rolls for dipping.

Notes

  • Slice steak thinly against the grain for tender bites.
  • For a spicy kick, increase the red pepper flakes to your preference.
  • Use freshly shredded cheese for better melting than pre-shredded varieties.
  • Do not boil the soup after adding the cheese sauce to avoid curdling.
  • This soup can be made ahead; reheat gently before serving.

Nutrition

Keywords: Philly Cheesesteak Soup, Beef and Cheese Soup, Comfort Food Soup, Cheesy Soup Recipe, Sirloin Steak Soup

Find it online: https://trendytasterecipes.com/philly-cheesesteak-soup-recipe/