Creamy Philly Cheese Steak Soup Recipe

Introduction

This Creamy Philly Cheese Steak Soup brings all the comforting flavors of a classic Philly cheesesteak into a rich, hearty bowl. Loaded with tender ribeye, melted provolone, and a smooth cheese-infused broth, it’s perfect for cozy evenings or entertaining guests.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 pound ribeye steak, thinly sliced
• 4 cups beef broth
• 1 cup heavy cream
• 1 cup whole milk
• 4 ounces cream cheese, softened
• 2 tablespoons Worcestershire sauce
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 2 cups provolone cheese, shredded
• 2 tablespoons all-purpose flour
• 4 tablespoons butter
• 1 baguette, sliced and toasted (optional, for serving)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes transparent.
2. Step 2: Add the diced green bell pepper and cook for another 2 minutes until softened.
3. Step 3: Add the thinly sliced ribeye steak to the pot and cook until browned evenly, about 5 minutes.
4. Step 4: Sprinkle the all-purpose flour over the steak mixture and stir well to coat all ingredients uniformly.
5. Step 5: Gradually pour in the beef broth while stirring continuously to avoid lumps. Let the soup simmer for about 10 minutes to thicken slightly.
6. Step 6: Stir in the heavy cream, whole milk, softened cream cheese, and Worcestershire sauce. Continue stirring occasionally until the cream cheese melts and the soup thickens.
7. Step 7: Season with kosher salt and black pepper, adjusting to your taste.
8. Step 8: Reduce the heat to low, then slowly add the shredded provolone cheese, stirring constantly until fully melted and incorporated into the soup.
9. Step 9: While the soup finishes, toast the sliced baguette as a perfect accompaniment.
10. Step 10: Serve the soup hot, with toasted baguette slices for dipping and enjoying.

Tips & Variations

• Use sirloin or another tender cut if ribeye is unavailable, slicing it as thinly as possible for the best texture.
• For extra depth, sauté mushrooms along with the bell pepper.
• Substitute provolone with mozzarella or Monterey Jack for a different cheese profile.
• If you prefer a thicker soup, add an extra tablespoon of flour when coating the meat or reduce the broth slightly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring often to prevent the cheese from separating. Adding a splash of milk or broth while reheating can help restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

While this recipe centers around ribeye steak and beef broth, you can substitute the beef broth with vegetable broth and omit the steak. Consider adding mushrooms or seitan for a meaty texture.

How do I prevent the cheese from clumping in the soup?

Adding cheese slowly over low heat and stirring constantly helps it melt smoothly. Avoid boiling the soup after adding cheese to prevent separation or clumping.

Creamy Philly Cheese Steak Soup Recipe

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4.7 from 584 reviews

This creamy Philly cheese steak soup is a rich and comforting dish that combines tender ribeye steak, sautéed vegetables, and a luscious blend of cheeses in a hearty beef broth. Perfect for a cozy meal, this soup captures the classic flavors of the Philly cheesesteak sandwich in a warm and satisfying bowl.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 pound ribeye steak, thinly sliced
• 4 cups beef broth
• 1 cup heavy cream
• 1 cup whole milk
• 4 ounces cream cheese, softened
• 2 tablespoons Worcestershire sauce
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 2 cups provolone cheese, shredded

Thickening Ingredients

• 2 tablespoons all-purpose flour
• 4 tablespoons butter

Optional

• 1 baguette, sliced and toasted (for serving)

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing them until the onions become translucent and fragrant.
2. Cook Bell Pepper: Add the diced green bell pepper to the pot and cook for an additional 2 minutes until the pepper softens slightly.
3. Brown the Steak: Add the thinly sliced ribeye steak to the pot and cook for approximately 5 minutes, stirring occasionally, until the meat is browned evenly.
4. Add Flour: Sprinkle the all-purpose flour over the steak and vegetable mixture, stirring well to coat all ingredients evenly, which will help thicken the soup.
5. Add Broth & Simmer: Gradually pour in the beef broth while continuously stirring to avoid lumps. Bring the mixture to a simmer and let it cook gently for about 10 minutes to meld the flavors and thicken the base.
6. Add Dairy & Worcestershire Sauce: Stir in the heavy cream, whole milk, softened cream cheese, and Worcestershire sauce. Continue stirring occasionally until the cream cheese fully melts into the soup and it achieves a creamy consistency.
7. Season: Add kosher salt and black pepper to taste, adjusting seasoning as desired.
8. Incorporate Provolone Cheese: Reduce the heat to low, then gradually add the shredded provolone cheese while stirring constantly to ensure the cheese melts smoothly into the soup without clumping.
9. Prepare Baguette: While the soup is finishing, toast the baguette slices until golden and crisp, perfect for dipping.
10. Serve: Ladle the hot soup into bowls and serve immediately, accompanied by the toasted baguette slices for dipping.

Notes

• For a thicker soup, you can add an extra tablespoon of flour during cooking.
• Use ribeye steak for best flavor and tenderness, but sirloin or another cut suitable for quick cooking can be substituted.
• If you prefer a spicier kick, add red pepper flakes along with the black pepper.
• To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
• Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the dairy.

Keywords: Philly cheese steak soup, creamy steak soup, beef soup, comfort food, cheesy soup, ribeye soup recipe