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–+ servings
Philly Cheesesteak Soup

Comforting Philly Cheesesteak Soup for Cozy Evenings

This hearty Philly Cheesesteak Soup is a comforting meal packed with flavors and perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil substitute with vegetable oil if preferred
  • 1 large onion, chopped use shallots for a milder taste
  • 1 green bell pepper, chopped can swap for yellow or orange bell pepper
  • 1 red bell pepper, chopped replace with another green pepper if desired
  • 1 pound sirloin steak, thinly sliced ribeye or flank steak work as alternatives
  • 8 cups beef broth low-sodium broth is recommended
  • 1 can (14.5 oz) diced tomatoes, undrained fresh tomatoes can also be used
  • 1 teaspoon Worcestershire sauce omit if avoiding sauces or use tamari for gluten-free
  • 1/2 teaspoon dried thyme substitute with Italian seasoning if necessary
  • 1/4 teaspoon red pepper flakes optional; can use cayenne pepper
  • salt and black pepper essential for seasoning; adjust to taste
For the Cheese Sauce
  • 4 tablespoons butter can substitute with margarine
  • 4 tablespoons all-purpose flour swap with cornstarch for gluten-free
  • 3 cups milk alternatives like almond milk can be used
  • 8 ounces cream cheese, softened Neufchâtel cheese is a lighter substitute
  • 8 ounces shredded provolone cheese mozzarella serves as a good alternative
  • 4 ounces shredded mozzarella cheese can be replaced with Monterey Jack
  • 1/4 teaspoon garlic powder fresh minced garlic can be used for intensity
  • 1/4 teaspoon onion powder complements the onion flavor; can skip if not on hand
For Serving
  • crusty rolls for dipping and added texture
  • chopped fresh parsley for garnish and freshness

Equipment

  • Large Pot
  • Saucepan

Method
 

Step‑By‑Step Instructions
  1. In a large pot over medium heat, add 2 tablespoons of olive oil and let it warm for about 1 minute. Toss in 1 large chopped onion, 1 chopped green bell pepper, and 1 chopped red bell pepper. Sauté these vibrant vegetables, stirring occasionally for 8-10 minutes.
  2. Next, add 1 pound of thinly sliced sirloin steak to the pot. Cook for about 4-5 minutes, stirring occasionally until the beef is browned and no longer pink.
  3. Pour in 8 cups of beef broth and one 14.5-ounce can of undrained diced tomatoes. Stir well and allow the mixture to come to a gentle simmer for about 5 minutes.
  4. Add 1 teaspoon of Worcestershire sauce, 1/2 teaspoon of dried thyme, and 1/4 teaspoon of red pepper flakes. Season with salt and black pepper to taste. Let simmer on low heat for 30-60 minutes.
  5. In a separate saucepan over medium-low heat, melt 4 tablespoons of butter. Whisk in 4 tablespoons of all-purpose flour and stir continuously for about 2 minutes to form a light roux.
  6. Gradually whisk in 3 cups of milk, stirring until the mixture thickens slightly, about 5-7 minutes. Add 8 ounces of softened cream cheese, 8 ounces of shredded provolone cheese, and 4 ounces of shredded mozzarella cheese. Stir until fully melted.
  7. Slowly pour the cheese sauce into the pot with your simmering soup base, stirring constantly to blend evenly.
  8. Allow the combined soup to heat through for an additional 5-10 minutes on low. Ladle into bowls and garnish with parsley. Serve with crusty rolls.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 32gProtein: 38gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 1200mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 1200IUVitamin C: 90mgCalcium: 400mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze in portions for up to 3 months. Reheat gently to avoid cheese separation.

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