Description
Philly Cheesesteak Soup is a creamy and hearty dish that combines the rich flavors of a classic cheesesteak sandwich, perfect for chilly nights.
Ingredients
- 1 lb shredded beef or sirloin steak (shredded or thinly sliced)
- 1 large onion, diced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 4 cups beef broth (low-sodium)
- 1 cup milk or heavy cream
- 2 tablespoons butter
- 1 cup shredded provolone or American cheese
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- French bread or hoagie rolls for serving
Instructions
- If using fresh sirloin, slice it thinly against the grain. Cook in a hot skillet until browned, then set aside. If using pre-cooked shredded beef, chop into smaller pieces and warm through.
- In a large pot, melt the butter over medium heat.
- Add the diced onion, sliced green pepper, and minced garlic. Sauté for about 5–7 minutes until the vegetables are softened and fragrant.
- Pour in the beef broth along with Worcestershire sauce. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes for flavors to meld.
- Reduce heat further and stir in milk or heavy cream. Gradually add the shredded cheese, stirring constantly until fully melted and smooth.
- Return the cooked shredded beef to the pot and stir to combine. Heat through.
- Taste and adjust seasoning with salt and fresh-cracked pepper as needed.
- Serve hot, garnished with extra cheese on top, chopped parsley, or a few dashes of hot sauce.
Notes
For a complete experience, serve alongside crusty French bread or warm hoagie rolls. Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American