Introduction

This Philly Cheese Steak Soup captures all the hearty flavors of the classic sandwich in a creamy, comforting bowl. Made with tender beef, sautéed vegetables, and melted provolone, it’s perfect for a cozy meal any time of year.

A black bowl filled with a creamy soup topped with shredded beef pieces, melted yellow and white cheese, and sprinkled green herbs sits on a dark plate. Two pieces of toasted bread, golden brown with a rough crust and soft, airy insides, are placed to dip in the soup, one partially inserted into the soup showing the texture. In the background, blurred chunks of bread lie on a plate, all set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb beef sirloin, thinly sliced
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
4 cups beef broth
1 cup heavy cream
1 cup shredded provolone cheese
Salt and pepper to taste

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add the sliced beef and cook until browned. Remove the beef from the pot and set aside.
Step 2: In the same pot, add the chopped onion, green bell pepper, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.
Step 3: Return the browned beef to the pot. Pour in the beef broth and bring the mixture to a simmer. Cook for 15 minutes to allow flavors to meld.
Step 4: Stir in the heavy cream and shredded provolone cheese. Continue cooking until the cheese has melted and the soup is heated through.
Step 5: Season the soup with salt and pepper to taste. Serve hot and enjoy.

Tips & Variations

For extra depth, add a splash of Worcestershire sauce while simmering the broth.
Try using mozzarella or fontina cheese as a substitute for provolone if desired.
Add mushrooms or sliced jalapeños to the vegetables for an extra flavor boost.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cheese from separating. Avoid freezing, as the cream and cheese may change texture.

How to Serve

The image shows a close-up of a thick soup served in a round wooden bowl placed on a white marbled surface. The soup contains visible chunks of brown meat and bright orange carrot pieces mixed with small pieces of green celery in a creamy pale yellow broth. The soup is topped with melted white cheese and sprinkled with fresh green herbs, creating a textured and colorful surface. In the blurred background, there is a white plate with two warm golden-brown bread rolls, adding a soft contrast to the hearty soup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this soup?

Yes, you can use other tender cuts like ribeye or flank steak, but be sure to slice the meat thinly for quick cooking and tenderness.

Is this soup suitable for meal prep?

Absolutely. It reheats well and can be portioned out for quick lunches or dinners throughout the week.

Philly Cheese Steak Soup Recipe

Print Recipe

★★★★★

4.4 from 100 reviews

A comforting and creamy Philly Cheese Steak Soup featuring tender slices of beef sirloin, sautéed onions, bell peppers, and melted provolone cheese in a rich, flavorful broth.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Beef and Vegetables

1 lb beef sirloin, thinly sliced
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced

Liquids and Cheese

1 tablespoon olive oil
4 cups beef broth
1 cup heavy cream
1 cup shredded provolone cheese
Salt and pepper to taste

Instructions

Brown the Beef: Heat the olive oil in a large pot over medium heat. Add the thinly sliced beef sirloin and cook until browned on all sides. Once browned, remove the beef from the pot and set aside.
Sauté Vegetables: In the same pot, add the chopped onion, green bell pepper, and minced garlic. Sauté these vegetables over medium heat until they are tender and fragrant, about 5-7 minutes.
Simmer Soup: Return the browned beef to the pot with the sautéed vegetables. Pour in the beef broth and bring the mixture to a simmer. Let it cook gently for 15 minutes to blend the flavors.
Add Cream and Cheese: Stir in the heavy cream and shredded provolone cheese. Continue cooking until the cheese is completely melted and the soup is heated through, stirring occasionally to prevent sticking.
Season and Serve: Taste the soup and season with salt and freshly ground black pepper as desired. Serve the soup hot, garnished if preferred.

Notes

For a thicker soup, you can add a tablespoon of cornstarch mixed with water before adding the heavy cream.
Use thinly sliced beef sirloin or ribeye for the best texture and flavor.
Provolone cheese can be substituted with mozzarella or cheddar for a different twist.
Serve with toasted bread or crusty rolls for a hearty meal.
This soup can be easily doubled for larger servings.

Keywords: Philly Cheese Steak Soup, beef soup, creamy soup, provolone cheese soup, easy soup recipe, comfort food