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Philly Cheese Steak Soup Recipe

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4.1 from 9 reviews

  • Author: Lea
  • Total Time: 33 minutes
  • Yield: 6 servings

Description

A creamy and comforting Philly Cheese Steak Soup packed with tender roast beef, sautéed vegetables, and plenty of provolone cheese, perfect for a hearty meal any time of year.

Ingredients

Vegetables

  • 1 cup diced yellow onion
  • 1 cup diced green bell peppers
  • 6 oz sliced white mushrooms
  • Fresh chopped parsley (for garnish)

Meat

  • 8 oz deli roast beef slices, chopped into small pieces

Dairy & Fats

  • 1/4 cup butter
  • 3 cups half and half
  • 1 1/2 cups shredded provolone cheese
  • Shredded provolone cheese for garnish (optional)

Liquids

  • 4 cups beef broth
  • 1/4 cup water

Pantry

  • 1 tablespoon minced garlic
  • 1/4 cup all purpose flour
  • 3 tablespoons cornstarch
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  1. Heat Butter and Sauté Vegetables: Drop the butter into a large pot or Dutch oven over medium heat. Once melted, add the diced onions, green peppers, and mushrooms. Stir well and cook until the onions are translucent.
  2. Add Roast Beef: Add the chopped roast beef to the pot and stir to combine with the vegetables.
  3. Add Garlic and Cook: Add the minced garlic, stir well, and cook for 2 to 3 minutes until the garlic becomes fragrant.
  4. Add Flour: Sprinkle the all purpose flour into the pot, stir well and cook for 3 minutes to create a roux and thicken the soup later.
  5. Add Broth and Half and Half: Slowly pour in the beef broth while stirring continuously, then add the half and half and stir to combine.
  6. Season Soup: Add Worcestershire sauce, salt, and pepper, stirring to distribute all seasonings evenly.
  7. Simmer Soup: Bring the soup to a boil, then reduce the heat to medium-low and let it simmer, stirring occasionally, for 10 minutes to develop flavors.
  8. Prepare Cornstarch Slurry: In a small bowl, combine water and cornstarch, stirring until the cornstarch is completely dissolved to create a slurry.
  9. Thicken Soup: Return the soup to a boil and pour the cornstarch slurry in while stirring continuously. Continue boiling and stirring for 3 minutes to thicken the soup.
  10. Add Cheese: Remove the pot from heat. Stir in the shredded provolone cheese until fully melted and incorporated into the soup.
  11. Garnish and Serve: Garnish the soup with freshly chopped parsley and additional shredded provolone cheese if desired. Serve hot and enjoy!

Notes

  • Use freshly shredded provolone cheese for better melting and flavor.
  • Adjust the salt and pepper level based on your taste preference.
  • For a thicker soup, you can increase the cornstarch by 1 tablespoon.
  • To make it spicier, add some crushed red pepper flakes along with the garlic.
  • Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently to prevent cheese from separating.
  • Prep Time: 8 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesbylea.com/philly-cheese-steak-soup-recipe/