Description
This Creamy Philly Cheese Steak Soup is a rich and flavorful twist on the classic Philly cheesesteak sandwich. Packed with tender slices of ribeye steak, sautéed bell peppers, onions, and mushrooms in a velvety cheese and cream broth, this comforting soup is perfect for a hearty meal any time of the year. It’s easy to prepare and combines all the delicious flavors of a cheesesteak in a warm, satisfying bowl.
Ingredients
Scale
Main Ingredients
- 1 pound ribeye or sirloin steak, thinly sliced
- 1 tablespoon olive oil
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (optional)
- 4 cups beef broth (low-sodium recommended)
- 1 cup heavy cream
- 6 ounces cream cheese, softened and cubed
- 1 cup provolone or mozzarella cheese, shredded
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Cook the Steak: In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the thinly sliced steak until browned and just cooked through. Remove the steak from the pot and set it aside.
- Sauté Vegetables: In the same pot, add the thinly sliced onions and diced green and red bell peppers. Cook for about 5 minutes until they soften.
- Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms. Sauté for another 2 to 3 minutes until fragrant and the mushrooms are tender.
- Add Beef Broth: Pour in the beef broth and bring the mixture to a gentle simmer on medium heat.
- Melt Cream Cheese: Add the cubed cream cheese gradually, stirring continuously until it is fully melted and the soup is smooth and creamy.
- Add Heavy Cream: Reduce the heat to low and stir in the heavy cream to enrich the soup’s texture.
- Return Steak & Simmer: Return the cooked steak slices into the pot and let the soup simmer gently for another 5 to 10 minutes, allowing flavors to meld.
- Season Soup: Season with salt and black pepper to taste, adjusting as needed.
- Add Shredded Cheese: Just before serving, stir in the shredded provolone or mozzarella cheese and let it melt smoothly into the soup.
- Garnish and Serve: Garnish with freshly chopped parsley and serve the soup hot, ideally alongside crusty bread or hoagie rolls for a complete meal.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Use low-sodium beef broth to control salt levels.
- Optional mushrooms add an earthy flavor but can be omitted if preferred.
- Ensure steak is sliced thinly for quicker cooking and tenderness.
- The soup thickens as it cools; reheat gently with a splash of broth or cream if needed.
- Leftovers can be stored in the refrigerator for up to 3 days.
