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Philly Cheese Steak Soup Recipe

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★★★★★

4.8 from 99 reviews

A rich and hearty Philly Cheese Steak Soup featuring tender roast beef, sautéed vegetables, and a creamy cheese-infused broth, perfect for a comforting meal that captures the flavors of the classic Philly cheesesteak sandwich in a warm bowl.

Ingredients

Scale

Vegetables and Aromatics

  • 1 cup diced yellow onion
  • 1 cup diced green bell peppers
  • 6 oz sliced white mushrooms
  • 1 tablespoon minced garlic
  • fresh chopped parsley (for garnish)

Dairy and Cheese

  • 1/4 cup butter
  • 3 cups half and half
  • 1 1/2 cups shredded provolone cheese
  • additional shredded provolone cheese for garnish (optional)

Meat

  • 8 oz deli roast beef slices, chopped into small pieces

Liquids and Broth

  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup water

Thickening Agents and Seasoning

  • 1/4 cup all purpose flour
  • 3 tablespoons cornstarch
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  1. Prepare the base: Drop the butter into a large pot or Dutch oven over medium heat and allow it to melt completely.
  2. Sauté vegetables: Add the diced onions, green peppers, and sliced mushrooms to the melted butter. Stir well and cook until the onions become translucent and the vegetables soften, about 5-7 minutes.
  3. Add roast beef: Stir in the chopped deli roast beef slices, distributing them evenly throughout the vegetables.
  4. Add garlic: Mix in the minced garlic and cook for 2 to 3 minutes until the garlic becomes fragrant but not browned.
  5. Make roux: Sprinkle the all-purpose flour over the mixture and stir thoroughly to combine. Cook this mixture for about 3 minutes to cook off the raw flour taste, stirring frequently.
  6. Incorporate liquids: Slowly pour in the beef broth while stirring constantly to avoid lumps. Then add the half and half, continuing to stir to create a smooth soup base.
  7. Season the soup: Add Worcestershire sauce, salt, and pepper to the pot, stirring well to distribute the flavors evenly.
  8. Simmer the soup: Bring the soup to a boil, then reduce heat to medium-low and let it simmer gently for 10 minutes, stirring occasionally to prevent sticking.
  9. Prepare thickening slurry: In a small bowl, blend the cornstarch with water until fully dissolved, creating a slurry.
  10. Thicken the soup: Return the soup to a boil and slowly add the cornstarch slurry while stirring continuously. Keep boiling and stirring for another 3 minutes to allow the soup to thicken properly.
  11. Remove from heat: Take the pot off the heat to prevent overcooking the cheese.
  12. Add cheese: Stir in the shredded provolone cheese until it melts completely into the hot soup, creating a creamy, cheesy texture.
  13. Garnish: Sprinkle fresh chopped parsley and additional shredded provolone on top for extra flavor and presentation, if desired.
  14. Serve: Ladle the soup into bowls and enjoy your hearty Philly Cheese Steak Soup!

Notes

  • This soup is best served hot with crusty bread or a side salad.
  • For a thicker soup, you can add a bit more cornstarch slurry, but add gradually to avoid over-thickening.
  • Using freshly shredded provolone rather than pre-shredded can improve melting and texture.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • If you prefer a lower fat option, substitute half and half with whole milk or a lighter cream alternative, though the soup may be less rich.

Keywords: Philly Cheese Steak Soup, Cheesy Beef Soup, Roast Beef Soup, Creamy Cheese Soup, Comfort Food Soup

Find it online: https://leofoster.com/philly-cheese-steak-soup-recipe/