Philly Cheese Steak Soup – A Cozy Twist on a Classic!

This creamy Philly Cheese Steak Soup brings the flavors of a classic Philly sandwich into a comforting, hearty bowl. Perfect for chilly nights or anytime you crave a warm, cheesy delight!

Ingredients:

2 tbsp butter
1 lb beef sirloin or ribeye steak, thinly sliced
Salt and pepper to taste
1 medium onion, diced
1 green bell pepper, diced
1 cup mushrooms, sliced
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups beef broth
1 cup heavy cream or half-and-half
1 1/2 cups shredded provolone cheese (or mozzarella, if preferred)
1/2 cup shredded cheddar cheese (optional, for extra richness)
Fresh parsley, chopped (for garnish)

Instructions:

Prepare the Beef:
Season the sliced steak with salt and pepper. In a large pot, melt 1 tbsp of butter over medium-high heat. Add the steak and cook until browned, about 3-4 minutes. Remove from the pot and set aside.

Cook the Vegetables:
Add the remaining 1 tbsp butter to the pot. Sauté the diced onion, bell pepper, mushrooms, and garlic until softened, about 5 minutes.

Create the Base:
Sprinkle the flour over the vegetables, stirring to coat evenly. Cook for 2 minutes, then slowly add the beef broth while stirring to prevent lumps.

Simmer the Soup:
Bring the soup to a simmer and let it cook for 10 minutes to thicken slightly. Return the cooked steak to the pot.

Add the Cream and Cheese:
Lower the heat to medium-low. Stir in the heavy cream, then gradually add the shredded provolone (and cheddar, if using). Stir until the cheese melts and the soup is creamy.

Serve:
Garnish with fresh parsley and serve hot, ideally with crusty bread or toasted baguette slices for dipping.