Philly Cheese Steak Soup (Printable)

Hearty soup with tender beef, peppers, onions in a rich, cheesy broth.

# What You’ll Need:

→ Beef

01 - 1 lb sirloin steak or ribeye, thinly sliced
02 - 1 tbsp 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 tbsp unsalted butter
09 - 2 tbsp all-purpose flour
10 - 1 cup whole milk
11 - 1 cup shredded provolone cheese
12 - 1 cup shredded mozzarella cheese

→ Seasoning

13 - 1 tsp salt
14 - ½ tsp black pepper
15 - ½ tsp smoked paprika
16 - ½ tsp dried thyme

# How-To Steps:

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 - In the same pot, add butter. 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 Tips:

01 -
  • It transforms everything you love about a Philly cheesesteak into a bowl of pure comfort
  • The creamy cheesy broth feels like a warm hug on a cold night
  • Comes together faster than waiting for delivery
02 -
  • Don't overcook the beef during the initial sear or it will become tough in the final soup
  • Whisk the broth in gradually to prevent lumps from forming
  • Add the cheese at the very end over low heat to prevent separating
03 -
  • Freeze the beef for 30 minutes before slicing to get those paper thin cuts easily
  • Grate your own cheese instead of buying pre shredded for better melting

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