Philly Cheese Steak Soup

A hearty and comforting soup that combines the classic flavors of a Philly cheese steak sandwich into a creamy and flavorful dish, perfect for cozy nights or gatherings.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb ribeye steak, thinly sliced Use high-quality beef for better flavor.
1 tablespoon olive oil For sautéing vegetables.
1 onion, diced Adds flavor base.
1 green bell pepper, diced For sweetness and texture.
1 cup mushrooms, sliced Adds earthiness.
4 cups beef broth For soup base.
1 cup heavy cream Makes the soup rich and creamy.
1 teaspoon garlic powder Enhances flavor.
to taste Salt and pepper For seasoning.
8 oz provolone cheese, shredded Traditional cheese for this recipe.
to garnish Fresh parsley For presentation.

Method

Preparation

In a large pot, heat olive oil over medium heat.
Add the diced onion, green bell pepper, and mushrooms. Sauté until softened, about 5-7 minutes.
Add the thinly sliced ribeye steak and cook until browned.
Pour in the beef broth and bring to a simmer.
Stir in garlic powder, salt, and pepper.
Reduce the heat and add heavy cream, mixing well.
Stir in the provolone cheese until melted and creamy.
Serve hot, garnished with fresh parsley.

Notes

For extra cheese lovers, consider sprinkling more provolone or mozzarella on top before serving. This soup can be served with crusty bread or a fresh side salad for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.