Philly Cheese Steak Soup (Printable)
A hearty bowl of tender beef, colorful peppers and onions swimming in a rich, creamy cheese broth.
# What You Need:
→ Beef
01 - 1 lb sirloin steak or ribeye, thinly sliced
02 - 1 tbsp 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 tbsp unsalted butter
09 - 2 tbsp all-purpose flour
10 - 1 cup whole milk
11 - 1 cup shredded provolone cheese
12 - 1 cup shredded mozzarella cheese
→ Seasoning
13 - 1 tsp salt
14 - 1/2 tsp black pepper
15 - 1/2 tsp smoked paprika
16 - 1/2 tsp dried thyme
# How To Make It:
01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add thinly sliced steak and cook for 2–3 minutes until browned. Remove beef and set aside.
02 - Add butter to the same pot. Once melted, add onion and bell peppers. Sauté for 5–6 minutes until softened. Stir in garlic and cook for 1 minute more.
03 - Sprinkle flour over vegetables and stir well to coat. Cook for 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 for 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 Suggestions:
01 -
- Every spoonful tastes like a classic cheesesteak but warms you from the inside out
- The creamy broth comes together in under an hour with minimal hands on time
02 -
- Do not rush the roux step or your soup will taste like raw flour
- Low and slow melting keeps the cheese smooth instead of grainy
03 -
- Ask your butcher to slice the beef paper thin if you do not have steady knife skills
- Let the soup rest 5 minutes before serving so the cheese has time to thicken everything