Name: Philly Cheesesteak Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb (450g) thinly sliced ribeye steak or sirloin, cut into bite-sized pieces; 1 tablespoon olive oil or vegetable oil; 1 medium onion, diced; 1 green bell pepper, diced; 2 cloves garlic, minced; 4 cups (1 liter) beef broth; 2 cups (480 ml) milk or heavy cream; 2 cups potatoes, peeled and diced; 1 cup shredded provolone cheese (plus extra for garnish); 1 teaspoon Worcestershire sauce; 1/2 teaspoon salt (adjust to taste); 1/4 teaspoon black pepper; 1/4 teaspoon dried thyme (optional); 2 tablespoons all-purpose flour; 2 tablespoons butter; Fresh parsley, chopped (optional for garnish)

Description

Enjoy a warm bowl of Philly Cheesesteak Soup, inspired by the classic Philly cheesesteak sandwich. This comforting dish combines tender steak, hearty potatoes, and a rich, cheesy broth, perfect for chilly days.

Ingredients

Scale

1 lb (450g) thinly sliced ribeye steak or sirloin, cut into bite-sized pieces
1 tablespoon olive oil or vegetable oil
1 medium onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
4 cups (1 liter) beef broth
2 cups (480 ml) milk or heavy cream
2 cups potatoes, peeled and diced
1 cup shredded provolone cheese (plus extra for garnish)
1 teaspoon Worcestershire sauce
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1/4 teaspoon dried thyme (optional)
2 tablespoons all-purpose flour
2 tablespoons butter
Fresh parsley, chopped (optional for garnish)

Instructions

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the sliced steak and cook until browned but not fully cooked through, about 3-4 minutes. Remove the steak and set aside.
In the same pot, add the diced onion and green bell pepper. Cook until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Add the butter to the pot and let it melt. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly whisk in the beef broth and milk, making sure there are no lumps. Add the diced potatoes, Worcestershire sauce, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
Return the cooked steak to the pot. Stir in the shredded provolone cheese until melted and well combined. Taste and adjust seasoning if needed.
Ladle the soup into bowls. Garnish with extra shredded cheese and chopped parsley, if desired. Serve hot, ideally with crusty bread or rolls.

Notes

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 2g
Sodium: 900mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g
Cholesterol: 80mg

Keywords: philly cheesesteak, soup, comfort food, easy soup recipes