Description
A comforting and savory Philly Cheese Steak Soup that captures the flavors of the classic sandwich in a creamy, hearty soup form. Made with tender roast beef, sautéed peppers, onions, mushrooms, and melted provolone cheese, this delicious soup is perfect for a cozy meal.
Ingredients
Scale
Vegetables and Herbs
- 1 cup diced yellow onion
- 1 cup diced green bell peppers
- 6 oz sliced white mushrooms
- fresh chopped parsley, for garnish
Meat and Cheese
- 8 oz deli roast beef slices, chopped into small pieces
- 1 1/2 cups shredded provolone cheese, divided
Liquids and Dairy
- 4 cups beef broth
- 3 cups half and half
Other Ingredients
- 1/4 cup butter
- 1 tablespoon minced garlic
- 1/4 cup all purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup water
- 3 tablespoons cornstarch
Instructions
- Prepare the Base: Drop the butter into a large pot or Dutch oven over medium heat and let it melt completely.
- Sauté the Vegetables: Add the diced onions, green bell peppers, and sliced mushrooms to the melted butter. Stir well and cook until the onions become translucent, about 5-7 minutes.
- Add the Roast Beef: Stir the chopped roast beef into the pot to combine with the sautéed vegetables.
- Add Garlic: Stir in the minced garlic and cook for 2 to 3 minutes until fragrant, stirring occasionally to prevent burning.
- Make the Roux: Sprinkle the all purpose flour over the mixture. Stir well to coat everything and cook for 3 minutes to eliminate raw flour flavor.
- Add Broth: Slowly pour in the beef broth while stirring continuously to avoid lumps, creating a smooth base.
- Add Dairy and Seasonings: Pour in the half and half, then add Worcestershire sauce, salt, and pepper. Stir to fully combine all ingredients.
- Simmer: Bring the soup to a boil, then reduce heat to medium-low. Let it simmer gently for 10 minutes, stirring occasionally to meld the flavors.
- Prepare Thickener: In a small bowl, mix the water and cornstarch together until the cornstarch is completely dissolved, creating a slurry.
- Thicken the Soup: Bring the soup back to a boil and slowly pour in the cornstarch slurry while stirring constantly. Continue boiling and stirring for 3 minutes until the soup thickens to a creamy consistency.
- Finish with Cheese: Remove the pot from heat. Add the shredded provolone cheese and stir until it melts fully into the soup.
- Garnish and Serve: Sprinkle fresh chopped parsley and additional shredded provolone cheese on top if desired. Serve hot and enjoy your Philly Cheese Steak Soup!
Notes
- Use freshly shredded provolone for better melting and flavor.
- If you prefer a thicker soup, adjust the cornstarch amount accordingly.
- For added authentic flavor, use thinly sliced ribeye steak instead of deli roast beef.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a lower-fat option, substitute half and half with reduced-fat milk or a dairy alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Philly cheese steak soup, creamy beef soup, provolone cheese soup, beef and cheese soup, comforting soup recipe
