Introduction

Philly Cheese Steak Soup captures all the rich flavors of the classic sandwich in a warm, comforting bowl. Loaded with tender roast beef, sautéed vegetables, and creamy cheese, this soup is perfect for cozy dinners any time of year.

A close-up view of a thick creamy soup served in a dark bowl, showing a spoon lifting a portion filled with soft chunks of beige sausage, diced green bell peppers, and small pieces of pale potato in the rich, light cream base. Each spoonful displays a mix of slightly browned sausage pieces with smooth green vegetable bits scattered evenly throughout, all nestled in the velvety broth. The background is a white marbled texture with a blurred checkered cloth at the top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Fresh chopped parsley
1 1/2 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.
Step 2: Once the butter has melted, add the diced onions, green peppers, and mushrooms to the pot.
Step 3: Stir well and cook until the onions are translucent, about 5 minutes.
Step 4: Add the chopped roast beef to the pot and stir to combine.
Step 5: Add the minced garlic to the pot. Stir and cook for 2 to 3 minutes until the garlic is fragrant.
Step 6: Sprinkle the all purpose flour over the ingredients and stir well. Cook for 3 minutes to remove the raw flour taste.
Step 7: Slowly pour in the beef broth while stirring continuously to prevent lumps.
Step 8: Add the half and half and stir to combine.
Step 9: Stir in the Worcestershire sauce, salt, and pepper.
Step 10: Bring the soup to a boil. Then reduce the heat to medium-low and simmer, stirring occasionally, for 10 minutes.
Step 11: In a small bowl, mix the water and cornstarch until the cornstarch is completely dissolved.
Step 12: Return the soup to a boil and slowly pour in the cornstarch slurry while stirring.
Step 13: Continue boiling and stirring for 3 minutes until the soup thickens.
Step 14: Remove the pot from heat.
Step 15: Stir in the shredded provolone cheese until melted and smooth.
Step 16: Garnish with fresh chopped parsley and additional provolone cheese if desired.
Step 17: Serve hot and enjoy this hearty soup!

Tips & Variations

For a richer flavor, use a mix of provolone and mozzarella cheese.
Substitute the half and half with heavy cream for a creamier texture.
Add a pinch of crushed red pepper flakes if you prefer a bit of heat.
Leftover roast beef from sandwiches works great in this soup for convenience.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cheese from separating. This soup is not recommended for freezing as the dairy may curdle upon thawing.

How to Serve

A dark bowl filled with creamy, beige soup that has visible chunks of white and light brown ingredients, likely potatoes and bacon or meat, with some small bits of green, possibly herbs or vegetables, mixed throughout. The bowl sits on a wooden surface with a white marbled texture underneath, next to a white cloth with gray stripes. In the background, there is a large black pot partially filled with the same soup, with a wooden spoon resting inside. Green leafy herbs are placed beside the pot, adding a fresh touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, while provolone is traditional for Philly Cheese Steak flavors, you can use mozzarella or cheddar for different tastes. Just be aware that the flavor and melting properties may vary.

Is there a vegetarian version of this soup?

You can omit the roast beef and substitute vegetable broth instead of beef broth, then add hearty vegetables like potatoes or lentils to keep it filling and satisfying.