Description
Looking for a cozy, crave-worthy dish that transforms a beloved sandwich into a creamy, spoonable delight? This Creamy Philly Cheese Steak Soup captures all the flavors of the classic Philly cheesesteak—tender steak, sautéed peppers and onions, and melty provolone—in one warm and comforting bowl. Perfect for chilly nights or when you need a hearty, satisfying meal fast, this easy dinner recipe delivers bold taste in every bite. Great for busy weeknights or relaxed weekend cooking, it’s a go-to for quick comfort food, dinner ideas, and food lovers searching for a warm, hearty, and easy recipe that still impresses.
Ingredients
1 lb ribeye or sirloin steak, thinly sliced
2 tablespoons olive oil
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 cups mushrooms, sliced
3 cloves garlic, minced
4 cups beef broth
1 cup heavy cream
1 cup whole milk
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and black pepper to taste
1 1/2 cups provolone cheese, shredded
Optional garnish: chopped parsley, extra shredded cheese, toasted baguette or croutons
Instructions
1. Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Add the thinly sliced steak and cook until browned, about 3–4 minutes. Season lightly with salt and pepper. Remove the steak from the pot and set aside.
2. In the same pot, add the remaining tablespoon of olive oil. Toss in the diced onion, bell peppers, and mushrooms. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized. Add the minced garlic and cook for another 30 seconds.
3. Sprinkle the flour over the vegetables and stir to coat. Cook for 1–2 minutes. Slowly pour in the beef broth while stirring to prevent lumps. Add Worcestershire sauce, thyme, smoked paprika, and a pinch of salt and pepper. Bring to a gentle simmer.
4. Lower heat to medium. Stir in heavy cream and milk. Simmer for 10 minutes, stirring occasionally to thicken the broth.
5. Return the seared steak to the pot and stir to combine. Let it heat through for 5 minutes. Taste and adjust seasoning.
6. Reduce heat to low. Add shredded provolone cheese gradually, stirring until fully melted and smooth. Do not let the soup boil at this stage.
7. Ladle into bowls and garnish with parsley, more cheese, or toasted baguette. Serve immediately.
Notes
For the smoothest texture, always use freshly shredded cheese rather than pre-shredded.
Avoid overcooking the steak during searing—it will cook more in the soup later.
For a thicker soup, reduce the broth slightly or add more flour during the roux stage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 17g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 105mg