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Philly Cheese Steak Soup

Cozy Up with Creamy Philly Cheese Steak Soup Delight

Indulge in a warm bowl of Philly Cheese Steak Soup, a comforting blend of steak, cheese, and veggies perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons vegetable oil substitute with olive oil or canola for different flavor
  • 2 pounds chuck roast can be swapped for sirloin
  • 1 teaspoon kosher salt adjust quantity for table salt
  • 1 teaspoon freshly ground black pepper pre-ground works in a pinch
  • 1 medium onion shallots for milder taste if preferred
  • 1 medium red bell pepper can substitute with yellow or orange
  • 1 medium green bell pepper omit if desired
  • 2 cloves garlic 1 tsp garlic powder for substitute
  • 1/4 cup all-purpose flour replace with cornstarch for gluten-free option
  • 6 cups low-sodium beef broth vegetable broth works for lighter take
  • 1 cup heavy cream substitute with half-and-half or coconut milk
For the Finishing Touches
  • 2 cups shredded provolone Swiss or mozzarella works in a pinch
  • 4 sourdough boules for serving can use ciabatta or hearty bread
  • 1/4 cup freshly chopped parsley can be replaced with chives or omitted

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat vegetable oil over medium heat until shimmering. Season chuck roast with kosher salt and freshly ground black pepper, then add to pot. Brown beef for 4-5 minutes on each side until a rich crust forms. Remove roast and set aside to rest.
  2. In the same pot, add chopped onions, diced red bell pepper, and diced green bell pepper, stirring often. Sauté over medium heat for 5-7 minutes until tender and translucent. Add minced garlic and cook for an additional minute until fragrant.
  3. Sprinkle all-purpose flour over the sautéed vegetables and stir well to coat. Cook this mixture for about 2 minutes to form a roux.
  4. Gradually pour in beef broth while stirring continuously. Return the browned chuck roast to the pot, submerging it in the liquid. Increase heat to medium-high, bringing to a gentle simmer; let bubble for 20-25 minutes.
  5. Remove the roast, shred it with forks, and return to the pot. Stir in heavy cream and shredded provolone cheese, continuing to stir until melted and soup thickens.
  6. Serve by hollowing out sourdough boules and ladling the soup generously into each. Garnish with additional shredded provolone and parsley.

Nutrition

Serving: 1bowlCalories: 520kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 850mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 35mgCalcium: 20mgIron: 15mg

Notes

This soup can be customized with jalapeños for spice or made vegetarian by using mushrooms instead of beef. Great for using up leftovers!

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