Description
Hearty Philly Cheesesteak Soup delivers classic sandwich flavors in a comforting bowl packed with tender beef, melted provolone, and rich broth. Warm, satisfying spoonfuls bring Philadelphia’s iconic sandwich to life with minimal cleanup and maximum deliciousness.
Ingredients
Scale
Main Proteins:
- 1 lb (450 g) shaved beef or thinly sliced steak (such as ribeye)
Vegetables:
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 cups diced potatoes (or cauliflower for a low-carb option)
Remaining Ingredients:
- 2 tablespoons olive oil
- 3 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- Salt, to taste
- 1 tablespoon Worcestershire sauce
- Fresh parsley (optional, for garnish)
Instructions
- Warm olive oil in a spacious pot over medium-high temperature, creating a sizzling cooking surface.
- Introduce shaved beef to the heated oil, allowing the meat to caramelize and develop a rich, golden-brown exterior by searing for approximately 2-3 minutes on each side.
- Carefully extract the browned beef from the pot, transferring it to a separate holding plate while maintaining its succulent texture.
- In the same pot, incorporate diced onions and bell peppers, sautéing until the vegetables become translucent and slightly softened, releasing their aromatic essence.
- Sprinkle flour over the vegetables, stirring thoroughly to create a light, even coating that will help thicken the soup’s base.
- Gradually pour in beef broth and milk, whisking continuously to prevent lumps and ensure a smooth, creamy consistency.
- Introduce minced garlic, Worcestershire sauce, and seasonings, allowing the flavors to meld and intensify during the simmering process.
- Return the previously seared beef to the pot, gently folding it into the developing soup base.
- Let the mixture simmer, stirring occasionally, until the liquid slightly reduces and the flavors harmonize, approximately 10-12 minutes.
- Strategically layer sliced provolone cheese across the soup’s surface, creating a molten, gooey topping that will melt seamlessly into the rich broth.
- Cover the pot momentarily to facilitate complete cheese melting and create a luxurious, indulgent finish.
- Serve immediately in warm bowls, garnishing with optional fresh parsley for a vibrant touch of color and additional flavor dimension.
Notes
- Choose high-quality thin-sliced beef for faster cooking and more tender texture.
- Pat beef dry before searing to achieve better browning and prevent steaming.
- Use a cast-iron or heavy-bottomed pot to distribute heat evenly and create delicious caramelization.
- For a leaner version, swap beef with ground turkey or plant-based protein alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 490
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg