Philly Cheesesteak Soup
This comforting Philly Cheesesteak Soup captures the classic flavors of the beloved sandwich in a creamy, hearty soup. Packed with tender steak, onions, bell peppers, and a rich cheese blend, it's perfect for a hearty meal.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 ladle
- 1 cheese grater
Ingredients
- 1 lb ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper (red or green), diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 cup shredded provolone cheese
- 1 cup shredded cheddar cheese
- to taste salt
- for garnish fresh parsley optional
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Add the thinly sliced ribeye steak to the pot and cook until browned, around 5-7 minutes. Stir occasionally to ensure even cooking.
- Pour in the beef broth, followed by the heavy cream, Worcestershire sauce, dried thyme, and black pepper. Stir to combine.
- Bring the soup to a simmer, then reduce the heat and let it cook for 15 minutes, stirring occasionally.
- Add the shredded provolone and cheddar cheeses to the pot, stirring until melted and smooth. Taste and adjust seasoning with salt if needed.
- Serve the soup hot, garnished with fresh parsley if desired. Enjoy!
Notes
For a spicier kick, consider adding sliced jalapeños or a dash of hot sauce when cooking the onions and peppers.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Serve with crusty bread or rolls for dipping!