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Philly Cheesesteak Soup

Philly Cheesesteak Soup: Cozy Comfort for Chilly Nights

Indulge in a comforting bowl of Philly Cheesesteak Soup, a creamy twist on the classic sandwich, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil extra virgin recommended
  • 1 medium onion diced, yellow or white
  • 1 medium green bell pepper chopped
  • 1 medium red bell pepper chopped
  • 1 pound sirloin steak thinly sliced against the grain
  • 4 cups beef broth low-sodium recommended
  • 1 can diced tomatoes undrained
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon red pepper flakes optional
  • to taste salt freshly ground
  • to taste pepper freshly ground
For the Cheese Sauce
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour gluten-free option available
  • 2 cups milk whole or dairy-free alternative
  • 4 ounces cream cheese or Neufchâtel cheese
  • 1 cup provolone cheese shredded
  • 1 cup mozzarella cheese shredded
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
To Serve
  • optional crusty rolls for dipping
  • to taste chopped fresh parsley for garnish

Equipment

  • large pot
  • saucepan
  • whisk

Method
 

Sautéing and Cooking
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced onion and green and red bell peppers. Sauté for 8-10 minutes until softened.
  2. Add 1 pound of thinly sliced sirloin steak, cooking for 4-5 minutes until browned.
  3. Pour in 4 cups of low-sodium beef broth and 1 can of undrained diced tomatoes. Bring to a boil, then simmer for 20 minutes.
  4. Stir in 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and optional red pepper flakes. Let simmer for an additional 30-60 minutes.
Cheese Sauce Preparation
  1. In a saucepan, melt 4 tablespoons of butter. Whisk in 1/4 cup of all-purpose flour for about 1-2 minutes until golden.
  2. Gradually add 2 cups of milk, whisking until thickened. Stir in 4 ounces of cream cheese, 1 cup of shredded provolone cheese, and 1 cup of shredded mozzarella cheese until melted.
Combine and Serve
  1. Pour the cheese sauce into the soup pot, stirring well to combine. Ladle into bowls and top with additional cheese and parsley.
  2. Serve immediately with crusty rolls for a cozy meal.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 22gSaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 60mgCalcium: 300mgIron: 3mg

Notes

This soup is perfect for meal prep and leftovers can be stored in the fridge for up to three days or frozen for up to three months.

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