Philly Cheesesteak Soup Recipe
Enjoy the classic flavors of a Philly cheesesteak in a warm and comforting soup! This creamy and savory soup is packed with tender beef, onions, peppers, and a cheesy broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound thinly sliced sirloin steak, cut into bite-sized pieces
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 8 ounces cream cheese, softened
- 1 cup milk
- 1 cup shredded provolone cheese
- Salt to taste
- Optional toppings: chopped green onions, extra provolone cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook until browned, about 5-7 minutes. Remove the beef from the pot and set aside.
- Add the onion and bell peppers to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Pour in the beef broth and Worcestershire sauce. Stir in the thyme and black pepper. Bring to a simmer.
- Reduce heat to low and stir in the cream cheese until melted and smooth.
- Stir in the milk and provolone cheese until melted and well combined.
- Add the cooked beef back to the pot and heat through.
- Season with salt to taste.
- Serve hot, garnished with chopped green onions and extra provolone cheese, if desired.
Notes
For a richer flavor, use bone broth instead of regular beef broth. You can also add mushrooms to the soup for extra flavor and texture.