Go Back
A delicious bowl of creamy Philly cheesesteak soup, featuring tender beef, melted cheese, and savory seasonings.

Creamy Philly Cheesesteak Soup

This Creamy Philly Cheesesteak Soup is a delightful fusion of savory beef, melted cheese, and a velvety, creamy texture that will satisfy your cravings for a hearty and comforting dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb. thinly sliced beef sirloin
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 green bell peppers, diced
  • 8 oz. sliced mushrooms
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 cups whole milk
  • 8 oz. cream cheese, softened
  • 1 cup shredded provolone cheese
  • 1/4 cup all-purpose flour
  • Salt and black pepper to taste

Equipment

  • Large pot or Dutch oven
  • cutting board
  • Chef's knife
  • measuring cups and spoons
  • whisk
  • Spoon

Method
 

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  2. Add the sliced beef and cook until browned, about 5-7 minutes. Remove the beef from the pot and set aside.
  3. In the same pot, add the diced onion, bell peppers, and mushrooms. Sauté until the vegetables are tender, about 8-10 minutes.
  4. Stir in the minced garlic and cook for an additional minute, until fragrant.
  5. Sprinkle the all-purpose flour over the vegetables and stir to coat. Cook for 2-3 minutes to allow the flour to toast.
  6. Gradually whisk in the beef broth and milk, stirring constantly to prevent lumps from forming.
  7. Bring the mixture to a simmer and cook for 10-15 minutes, or until the soup has thickened.
  8. Reduce the heat to low and stir in the softened cream cheese and shredded provolone cheese until melted and well combined.
  9. Add the cooked beef back to the pot and season with salt and black pepper to taste.
  10. Serve hot, garnished with additional shredded provolone cheese, if desired.

Notes

For a thicker soup, you can add an extra 2 tablespoons of all-purpose flour. For a lighter version, you can use low-fat milk and reduced-fat cream cheese. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.