Description
This creamy Philly Cheesesteak Soup is rich, cheesy, and ultra-comforting! Tender beef, sautéed onions and peppers, and a velvety provolone-infused broth turn the classic sandwich into a cozy, spoonable dinner everyone will crave.
Ingredients
1 lb beef sirloin or shaved steak, thinly sliced
2 tbsp butter
1 tbsp olive oil
1 small onion, diced
1 green bell pepper, diced
8 oz mushrooms, sliced
3 cloves garlic, minced
3 tbsp all-purpose flour (or GF flour)
4 cups beef broth
1 cup heavy cream
1 cup whole milk
1½ cups shredded provolone cheese
½ tsp paprika
½ tsp black pepper
Salt, to taste
Optional: toasted hoagie croutons for serving
Instructions
1. Heat olive oil and butter in a large pot over medium heat.
2. Add beef and cook quickly until just browned. Remove and set aside.
3. In the same pot, add onion, bell pepper, and mushrooms. Cook 5–6 minutes until softened.
4. Stir in garlic and cook 30 seconds until fragrant.
5. Sprinkle flour over vegetables and stir to coat. Cook 1 minute.
6. Slowly whisk in beef broth until smooth.
7. Add heavy cream, milk, paprika, pepper, and salt. Simmer 5–8 minutes until slightly thickened.
8. Reduce heat to low and stir in provolone cheese until melted and creamy.
9. Return beef to the pot and simmer 2–3 minutes until heated through.
10. Taste and adjust seasoning.
11. Serve hot with hoagie croutons if desired.
Notes
Slice beef very thin for the most tender texture.
Use white American cheese for a more classic Philly flavor.
Do not boil after adding cheese to keep the soup smooth.
Leftovers reheat best gently over low heat.