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A delicious bowl of Philly Cheesesteak Soup is shown as the featured image for the recipe.

Easy Philly Cheesesteak Soup

This Easy Philly Cheesesteak Soup captures the iconic flavors of a classic cheesesteak in a comforting bowl. Featuring tender ribeye, caramelized onions and peppers, and creamy melted provolone, it's a hearty and satisfying meal perfect for chilly days.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 pound thinly sliced ribeye steak, chopped
  • 4 cups beef broth
  • 2 cups water
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 8 ounces provolone cheese, shredded
  • Optional: Hoagie rolls, toasted and cut into croutons
  • Optional: Fresh parsley, chopped, for garnish

Equipment

  • large pot
  • Dutch oven
  • knife
  • cutting board
  • Spoon
  • Ladle

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the sliced onions and bell peppers and cook until softened and slightly caramelized, about 8-10 minutes.
  3. Add the chopped ribeye steak to the pot and cook until browned, breaking it up with a spoon.
  4. Pour in the beef broth and water. Stir in the Worcestershire sauce, garlic powder, salt, and pepper.
  5. Bring to a simmer.
  6. Reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld together.
  7. Gradually stir in the shredded provolone cheese until it is melted and creamy.
  8. Ladle the soup into bowls.
  9. Garnish with chopped fresh parsley and toasted hoagie roll croutons, if desired.
  10. Serve hot.

Notes

For a more traditional Philly Cheesesteak flavor, substitute the provolone cheese with Cheez Whiz. Serve with toasted hoagie rolls for dipping. You can add a dollop of sour cream or a swirl of hot sauce for extra flavor. A sprinkle of red pepper flakes can add a touch of heat. Store leftovers in an airtight container in the refrigerator for up to 3 days.