Introduction

This Philly Cheese Steak Soup packs all the rich, comforting flavors of the classic sandwich into a creamy, warm bowl. It’s perfect for chilly days when you want something hearty and satisfying without the mess. Loaded with tender roast beef, savory vegetables, and melted provolone cheese, this soup is sure to become a family favorite.

A close-up view of a creamy soup served in a white bowl, showing a thick, smooth off-white base with chunks of browned sausage and small pieces of light green vegetables mixed throughout, giving a hearty and rich texture. The sausage pieces have a slightly rough, browned surface, and the green vegetables add a touch of color contrast. The soup looks hot and steaming, with a shiny, glossy surface reflecting light, all placed on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Fresh chopped parsley

3 cups shredded provolone cheese, divided

1/4 cup butter

1 cup diced yellow onion

1 cup diced green bell peppers

6 oz sliced white mushrooms

8 oz deli roast beef slices, chopped into small pieces

1 tablespoon minced garlic

1/4 cup all purpose flour

4 cups beef broth

3 cups half and half

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 teaspoon pepper

1/4 cup water

3 tablespoons cornstarch

Instructions

Step 1: Drop the butter into a large pot or Dutch oven over medium heat and melt it completely.

Step 2: Add the diced onions, green peppers, and mushrooms to the pot. Stir well and cook until the onions become translucent.

Step 3: Add the chopped roast beef to the pot and stir to combine.

Step 4: Stir in the minced garlic and cook for 2 to 3 minutes until fragrant.

Step 5: Sprinkle the all purpose flour over the mixture, stirring constantly, and cook for about 3 minutes to eliminate the raw flour taste.

Step 6: Slowly pour in the beef broth while stirring continuously to prevent lumps.

Step 7: Add the half and half and stir to combine all ingredients evenly.

Step 8: Stir in Worcestershire sauce, salt, and pepper, then bring the soup to a boil.

Step 9: Reduce heat to medium-low and let the soup simmer for 10 minutes, stirring occasionally.

Step 10: In a small bowl, mix the water and cornstarch until the cornstarch is fully dissolved to create a slurry.

Step 11: Return the soup to a boil and slowly pour in the cornstarch slurry while stirring constantly.

Step 12: Continue boiling and stirring the soup for about 3 minutes until it thickens.

Step 13: Remove the pot from heat and stir in 1 1/2 cups of the shredded provolone cheese until melted.

Step 14: Garnish with fresh chopped parsley and additional shredded provolone cheese if desired.

Step 15: Serve hot and enjoy your cozy Philly Cheese Steak Soup!

Tips & Variations

For a richer flavor, use homemade beef broth or add a splash of heavy cream instead of half and half.

Substitute the roast beef with thinly sliced steak or leftover steak for a different texture.

Add a dash of hot sauce or red pepper flakes for a spicy kick.

Try different cheeses like mozzarella or cheddar if provolone isn’t available.

If you’d like a thicker soup, increase the cornstarch to 4 tablespoons or cook it a bit longer.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors meld. Just cool it completely before storing it in the fridge.

What can I use if I don’t have cornstarch?

You can substitute all-purpose flour to thicken the soup. Use about twice the amount (6 tablespoons) mixed with water to make a slurry and add it in the same way.