Philly Cheese Steak Soup
Dive into a bowl of hearty, creamy comfort with this Philly Cheese Steak Soup, a bold twist on the classic sandwich everyone loves. Packed with tender, thinly sliced ribeye steak, sautéed onions, green bell peppers, and earthy mushrooms, this rich soup perfectly balances savory flavors in every spoonful. A velvety broth made with beef stock, heavy cream, and a touch of Worcestershire sauce is thickened to perfection and infused with gooey, melted provolone cheese for that irresistible Philly-style taste. Ready in just 45 minutes, this one-pot wonder is an effortless way to serve up a crowd-pleasing meal. Pair it with crusty baguette slices for dipping, and you’ve got a satisfying dish that’s perfect for cozy weeknights or casual gatherings. Whether you're craving comfort food or looking to impress with a unique recipe, Philly Cheese Steak Soup is guaranteed to deliver.
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Recipe Information
Ingredients
- 1 pound ribeye steak, thinly sliced
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 2 tablespoons all-purpose flour
- 2 cups provolone cheese, shredded
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 loaf baguette, sliced for serving (optional)
Instructions
In a large soup pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat.
Add the sliced ribeye steak to the pot, season with salt and black pepper, and sear for about 3-4 minutes until browned. Remove the steak and set aside.
Melt the remaining 2 tablespoons of butter in the same pot. Add the diced onion, green bell pepper, and mushrooms. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly to create a roux.
Slowly pour in the beef broth while stirring to avoid lumps, then add the Worcestershire sauce. Bring to a simmer and cook for 5 minutes to thicken the soup base.
Reduce the heat to low and stir in the heavy cream. Simmer for another 5 minutes, stirring occasionally.
Add the shredded provolone cheese a handful at a time, stirring until melted and fully incorporated into the soup.
Return the seared steak to the pot and stir to combine. Let the soup heat through for 2-3 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot with slices of baguette on the side for dipping, if desired.
Nutrition Facts
Calories |
4200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.6 g | 388% | |
| Saturated Fat | 158.2 g | 791% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 8329 mg | 362% | |
| Total Carbohydrate | 174.6 g | 63% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 20.0 g | ||
| Protein | 186.5 g | 373% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1837 mg | 141% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3124 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
