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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/creamy-philly-cheese-steak-soup-recipe/