Philly Cheese Steak Soup (Printable Version)
Creamy beef soup with peppers, onions, and melted cheese inspired by the classic Philadelphia sandwich.
# What You Need:
→ Beef
01 - 1 pound sirloin steak or ribeye, thinly sliced
02 - 1 tablespoon olive oil
→ Vegetables
03 - 1 large yellow onion, diced
04 - 1 green bell pepper, diced
05 - 1 red bell pepper, diced
06 - 2 cloves garlic, minced
→ Broth & Dairy
07 - 4 cups beef broth
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons all-purpose flour
10 - 1 cup whole milk
11 - 1 cup shredded provolone cheese
12 - 1 cup shredded mozzarella cheese
→ Seasoning
13 - 1 teaspoon salt
14 - ½ teaspoon black pepper
15 - ½ teaspoon smoked paprika
16 - ½ teaspoon dried thyme
# Directions:
01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add thinly sliced steak and cook 2–3 minutes until just browned. Remove beef and set aside.
02 - Add butter to the same pot. Once melted, add onion and bell peppers. Sauté 5–6 minutes until softened. Stir in garlic and cook 1 minute more.
03 - Sprinkle flour over vegetables and stir well to coat. Cook 1 minute to remove raw flour taste.
04 - Gradually whisk in beef broth, scraping up browned bits from bottom. Bring to a gentle simmer.
05 - Add milk, salt, pepper, smoked paprika, and thyme. Simmer 5 minutes.
06 - Reduce heat to low. Stir in cooked beef, provolone, and mozzarella. Continue stirring until cheese is melted and soup is creamy.
07 - Taste and adjust seasoning if needed. Serve hot, garnished with extra cheese or chopped parsley if desired.
# Expert Advice:
01 -
- It transforms sandwich night into soup weather without losing any of those beloved flavors
- The cheese melts into this incredibly silky broth that makes everyone dip their bread for seconds
02 -
- Pat the beef dry before searing or it will steam instead of getting that nice brown crust
- Add the cheese off the heat or it might separate and turn grainy instead of staying smooth
03 -
- Cutting against the grain makes each bite of beef tender instead of chewy
- Grate your own cheese instead of buying pre-shredded for that restaurant quality melt