Philly Cheese Steak Soup (Printable)
Hearty soup with tender beef, peppers, onions in a rich cheesy broth
# What You'll Need:
→ Beef
01 - 1 pound sirloin steak or ribeye, thinly sliced
02 - 1 tablespoon olive oil
→ Vegetables
03 - 1 large yellow onion, diced
04 - 1 green bell pepper, diced
05 - 1 red bell pepper, diced
06 - 2 cloves garlic, minced
→ Broth & Dairy
07 - 4 cups beef broth
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons all-purpose flour
10 - 1 cup whole milk
11 - 1 cup shredded provolone cheese
12 - 1 cup shredded mozzarella cheese
→ Seasoning
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 1/2 teaspoon smoked paprika
16 - 1/2 teaspoon dried thyme
# How To Cook:
01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add thinly sliced steak and cook for 2-3 minutes until just browned. Remove beef from pot and set aside.
02 - Add butter to the same pot. Once melted, add onion and bell peppers. Sauté for 5-6 minutes until softened. Stir in garlic and cook for 1 minute more.
03 - Sprinkle flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.
04 - Gradually whisk in beef broth, scraping up any browned bits from the bottom. Bring to a gentle simmer.
05 - Add milk, salt, pepper, smoked paprika, and thyme. Simmer for 5 minutes.
06 - Reduce heat to low. Stir in the cooked beef, provolone, and mozzarella. Continue stirring until cheese is melted and soup is creamy.
07 - Taste and adjust seasoning if needed. Serve hot, garnished with extra cheese or chopped parsley if desired.
# Expert Suggestions:
01 -
- Everything you crave about a cheesesteak sandwich in spoon form
- The cheese melts into the broth creating the most luxurious texture
- Ready in under an hour but tastes like it simmered all day
02 -
- Resist the urge to dump all the beef back in at once or it will overcook and turn tough
- Grating your own cheese instead of buying pre shredded makes an enormous difference in how smoothly it melts
03 -
- Ask the butcher to slice your beef paper thin if you lack sharp knife skills
- Grate cheese while cold so it doesnt stick to the grater