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–+ servings

Philly Cheesesteak Soup

Philly Cheesesteak Soup takes the classic sandwich flavors—beef, peppers, onions, and cheese—and turns them into a warm, hearty one-pot meal. It’s simple, filling, and built for real-life cooking without a lot of extra effort.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings 6 servings

Ingredients
  

  • 2 tbsp butter or olive oil
  • 1 lb thinly sliced beef steak sirloin or shaved beef works great
  • 1 large onion thinly sliced
  • 1 green bell pepper thinly sliced
  • 8 oz mushrooms sliced
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 2 cups whole milk or half & half
  • 2 tbsp all-purpose flour
  • 1 tsp Worcestershire sauce
  • ½ tsp black pepper
  • 1 tsp salt adjust as needed
  • 2 cups provolone cheese shredded (or half provolone/half mozzarella for mozzarella for
  • Croutons or toasted hoagie roll pieces for garnish

Instructions
 

  • In a large soup pot, melt butter over medium-high heat. Add thinly sliced beef and cook until browned. Remove and set aside.
  • Sauté veggies:
  • Add onion, peppers, and mushrooms (if to the pot. Cook 6–7 minutes until softened and lightly caramelized. Stir in garlic for 1 minute.
  • Thicken base:
  • Sprinkle flour over vegetables, stirring to coat. Slowly whisk in beef broth until smooth. Add Worcestershire, salt, and pepper.
  • Add creaminess:
  • Stir in milk or half & half. Bring to a gentle simmer (do not boil).
  • Bring it all together:
  • Return beef to the pot. Stir in shredded Return beef to the pot. Stir in shredded provolone until melted and smooth. Taste and adjust seasoning.
  • Serve:
  • Ladle into bowls and top with croutons or toasted hoagie roll pieces for that cheesesteak vibe.

Notes

Refrigerates for 3 days.
Freezes up to 2 months (best without cheese; stir cheese when reheating).