Irresistible Creamy Philly Cheesesteak Soup Recipe for Cozy Nights

This Irresistible Creamy Philly Cheesesteak Soup is perfect for cozy nights and brings the beloved flavors of a classic cheesesteak to your dinner table.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

For the Soup Base

1 lb Beef Chuck Roast Provides the main protein; tender and flavorful. Substitute with chicken or turkey for a lighter version.
4 cups Beef Broth Forms the soup base, enhancing the beef flavor. Use low-sodium broth for less salt.
1 medium Onion Adds sweetness and depth to the soup. Shallots can be a milder alternative.
3 cloves Garlic Enhances aroma and flavor. Shallots or garlic powder can be used alternatively.

For the Vegetables

2 medium Bell Peppers Provide color and sweetness; essential for achieving the cheesesteak flavor. Use any color bell pepper or add spicy peppers for heat.

For Creaminess

1 cup Heavy Cream Adds creaminess; essential for the soup's finishing touch. Cream cheese can be used as a lower-fat alternative.
1 cup Provolone Cheese For flavor and creaminess. Substitute with mozzarella or cheddar cheese based on preference.

For Seasoning

1 teaspoon Salt Enhances overall flavor. Add hot sauce for spiciness or Italian seasoning for complexity.
1 teaspoon Black Pepper

Equipment

Large pot

Method

Directions

Prepare Ingredients: Start by chopping the onion and bell peppers, then dice the beef chuck roast into bite-sized pieces. This prep work ensures a smooth, quick cooking process.
Sauté Vegetables: In a large pot, heat a splash of oil over medium heat. Add the onions and bell peppers, sautéing for about 5 minutes until they soften and become fragrant.
Brown the Beef: Introduce the diced beef to the pot, cooking for 6-8 minutes. Stir occasionally until the beef is nicely browned on all sides, enhancing the soup’s flavor.
Add Garlic and Broth: Stir in minced garlic and cook for 1 minute until it becomes aromatic. Next, pour in the beef broth and bring the mixture to a gentle boil, allowing all the flavors to combine.
Simmer Together: Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. This step is crucial for the flavors to meld beautifully.
Finish with Cream: Slowly stir in the heavy cream, allowing it to heat through for a few minutes. Be careful not to let it boil, as we want our soup creamy and smooth, not curdled.
Optional: Top with extra provolone cheese before serving for an extra cheesy delight!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove with a splash of beef broth if needed.