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–+ servings
Philly Cheesesteak Soup

Cozy Up with Hearty Philly Cheesesteak Soup Tonight

Enjoy a comforting bowl of Philly Cheesesteak Soup, a hearty twist on the classic sandwich, filled with rich flavors and creamy goodness.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with canola or avocado oil.
  • 1 medium Onion Use yellow or sweet onions for best flavor.
  • 1 medium Green Bell Pepper Any color bell pepper works.
  • 1 medium Red Bell Pepper Can substitute with yellow or orange bell pepper.
  • 1 pound Sirloin Steak Ribeye or flank steak also works when sliced thinly.
  • 4 cups Beef Broth Opt for low-sodium broth for better control of saltiness.
  • 1 can Diced Tomatoes Fresh or crushed tomatoes can be used.
  • 2 tablespoons Worcestershire Sauce Soy sauce is a good substitute.
  • 1 teaspoon Dried Thyme Fresh thyme or Italian seasoning can be used.
  • 1/2 teaspoon Red Pepper Flakes Optional for heat, adjust to preference.
  • to taste Black Pepper Freshly ground is best.
  • to taste Salt Essential for depth of flavor.
For the Cheese Sauce
  • 4 tablespoons Butter Can use margarine or a dairy-free alternative.
  • 1/4 cup All-Purpose Flour Use a gluten-free flour blend for gluten-free option.
  • 2 cups Milk Any plant-based milk works for dairy-free version.
  • 8 ounces Cream Cheese Softened cashew cream or mascarpone can be substituted.
  • 1 cup Provolone Cheese Mozzarella or cheddar can also be used.
  • 1 cup Mozzarella Cheese Any cheese that melts well will suffice.
  • 1 teaspoon Garlic Powder Fresh garlic offers a stronger taste.
  • 1 teaspoon Onion Powder Fresh onions can be used for more flavor.
For Garnish and Serving
  • 1/4 cup Chopped Fresh Parsley Chives or green onions can be used as alternatives.
  • 6 rolls Crusty Rolls Gluten-free rolls or crusty bread also work great.

Equipment

  • Large Pot
  • Saucepan

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onions, green bell pepper, and red bell pepper. Sauté for 8–10 minutes until softened and fragrant.
  2. Increase heat to medium-high, add the thinly sliced sirloin steak, and sear for about 3-4 minutes until uniformly browned.
  3. Pour in 4 cups of beef broth and add the can of diced tomatoes. Stir and let simmer for about 2 minutes.
  4. Mix in 2 tablespoons of Worcestershire sauce, 1 teaspoon of dried thyme, and season generously with salt and black pepper. Cover the pot and let simmer for 30–60 minutes.
  5. In a separate saucepan, melt 4 tablespoons of butter. Whisk in 1/4 cup of all-purpose flour to create a roux.
  6. Gradually whisk in 2 cups of milk, stirring until thickened, then mix in 8 ounces of cream cheese until melted, followed by 1 cup of provolone and 1 cup of mozzarella.
  7. Pour the cheese sauce into the pot with the soup and stir until combined. Heat through for about 5 minutes.
  8. Adjust thickness with more broth if needed. Ladle soup into bowls and top with extra cheese and fresh chopped parsley. Serve with crusty rolls.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 28gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 1200IUVitamin C: 70mgCalcium: 400mgIron: 3mg

Notes

Use high-quality ingredients for better flavors. Adjust the spice levels and experiment with toppings to personalize your soup.

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