Philly Cheesesteak Soup

Philly Cheesesteak Soup is an easy and creative dinner idea. After just a few minutes of prep, it takes around 35 minutes to cook to creamy, cheesy perfection.

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Course: Main Course, Soup

Cuisine: American

Keyword: cheesesteak soup, philly cheesesteak soup, philly steak soup

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: -8 servings

Calories: 494kcal

Author: Lyn Croyle

Equipment

Dutch oven

Ingredients

2 tablespoons avocado oil or olive oil, divided
½ teaspoon salt plus more to taste
¼ teaspoon black pepper plus more to taste
1 pound shaved steak or very thinly sliced sirloin, skirt, or flank steak
1 yellow onion chopped
1 green bell pepper chopped
1 red bell pepper chopped
8 oz sliced mushrooms, white or cremini about 3 cups
3 garlic cloves minced or pressed
1 quart low-sodium beef broth 4 cups
1 ½ teaspoon Better than Bouillon beef paste
¼ cup unsalted butter
¼ cup all-purpose flour
2 cups 2% milk
8 oz provolone cheese cut into small cubes or shredded, plus additional to serve
Salt and pepper to taste
Chopped parsley optional to serve
Croutons optional to serve

Instructions

Season the steak evenly with salt and pepper.
Heat 1 tablespoon of oil in a Dutch oven or large pot over medium-high heat. Add the steak and cook for 5-6 minutes or until the meat is browned and cooked through. Remove the steak from the pan, transfer it to a bowl, and set it aside.
Return the pot to the heat and reduce the heat to medium. Add the remaining tablespoon of oil, onions, peppers, and mushrooms. Cook, stirring regularly, for 10 minutes or until the onions turn translucent and the mushroom moisture has evaporated.
Add the garlic and cook for 1-2 minutes or until the garlic is golden and fragrant.
Stir in the beef broth and Better than Bouillon paste. Increase the heat to medium-high, bring to a simmer, and cook for 10-12 minutes.
While the soup simmers, make the roux. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture starts to sizzle and get puffy.
Whisk the milk into the roux and cook for 4-5 minutes, whisking occasionally until it thickens. Remove the pan from the heat and stir in the cheese until smooth and melted.
Stir the roux and cooked steak into the soup until well combined. Return to a simmer and cook for 2-3 minutes, stirring occasionally, until thickened and creamy.
Season the soup to taste with salt and pepper. Serve the soup hot, topped with chopped parsley, croutons, and/or shredded provolone cheese.

Recipe Tips

Ensure that your steak is shaved or sliced VERY thin to prevent it from becoming tough and chewy in the soup.
Shred or chop the provolone cheese instead of using prepackaged cheese to further help prevent it from clumping.
Don’t add the diary too early to keep it from curdling and separating.

Nutrition