Description
Rich, creamy soup featuring tender beef, sautéed peppers and onions, and plenty of melted cheese that captures all the flavors of a classic Philly cheesesteak sandwich.
Ingredients
1.5 lbs ribeye or sirloin steak, sliced paper-thin
2 large yellow onions, thinly sliced
2 large green bell peppers, julienned
8 oz baby bella mushrooms, sliced
2 celery stalks, diced
4 cloves garlic, minced
3 tablespoons olive oil
3 tablespoons all-purpose flour
4 cups beef broth
1 cup heavy cream
4 oz cream cheese, softened
1 cup shredded provolone cheese
1/2 cup shredded American cheese
2 teaspoons Worcestershire sauce
Salt and pepper to taste
Fresh parsley for garnish
Instructions
1. Freeze beef for 30 minutes, then slice paper-thin against the grain.
2. Season beef slices with salt and pepper, let sit 15 minutes.
3. Heat olive oil in large Dutch oven over medium-high heat.
4. Sear beef in batches for 1-2 minutes until browned, remove and set aside.
5. In same pot, sauté onions, peppers, celery, and mushrooms for 8-10 minutes.
6. Add garlic and cook 1 minute more.
7. Sprinkle flour over vegetables, cook 2 minutes stirring constantly.
8. Gradually whisk in beef broth, scraping up browned bits.
9. Bring to simmer, add beef back to pot.
10. Simmer 15 minutes until beef is tender and flavors meld.
11. Remove from heat, stir in softened cream cheese until smooth.
12. Gradually add heavy cream while stirring constantly.
13. Add provolone and American cheese, stir until melted and smooth.
14. Season with Worcestershire sauce, salt, and pepper to taste.
15. Serve immediately garnished with fresh parsley.
Notes
Slice beef paper-thin for best texture – freezing helps achieve thin slices.
Remove from heat before adding cheese to prevent graininess.
Use room temperature dairy to prevent curdling.
Store leftovers up to 4 days, reheat gently over low heat.
Can substitute other melting cheeses like Swiss or cheddar.
- Prep Time: 20
- Cook Time: 35
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 485
- Sugar: 8g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 125mg
Keywords: philly cheesesteak soup, creamy soup, comfort food, beef soup