Description

Creamy Philly Cheese Steak Soup is a rich and comforting soup inspired by the classic Philly cheesesteak sandwich, featuring tender sirloin steak, sautéed peppers and onions, and a luscious creamy broth enriched with cream cheese and provolone. Perfect for chilly evenings, this savory soup combines hearty flavors and creamy texture to warm you up from the inside out.

Ingredients

Scale

For the Soup Base

1 pound sirloin steak (can substitute with ribeye or flank steak)
2 tablespoons olive oil (can substitute with vegetable oil)
1 medium onion (or use shallots)
1 medium bell pepper (any variety works)
2 cloves garlic (or use garlic powder)

For Creaminess and Flavor

4 cups beef broth (can use vegetable broth)
1 cup heavy cream (or use half-and-half)
2 tablespoons Worcestershire sauce (or use soy sauce)
1 teaspoon dried thyme (or use fresh thyme)
1 teaspoon salt (to taste)
1 teaspoon black pepper (to taste)

For Extra Creaminess

8 ounces cream cheese (or substitute with mascarpone)
1 cup shredded provolone or mozzarella cheese (can substitute with cheddar)

Cook Mode Prevent your screen from going dark

Instructions

Heat Oil and Sear Steak: Heat olive oil in a large pot over medium-high heat until shimmering. Add thinly sliced sirloin steak seasoned with salt and pepper. Sear for about 3-4 minutes until browned.
Sauté Vegetables: In the same pot, add chopped onion and sliced bell pepper. Sauté for about 5 minutes until softened.
Add Garlic: Stir in minced garlic and cook for about 1 minute until fragrant.
Add Broth and Seasonings: Add beef broth, Worcestershire sauce, and dried thyme to the pot. Bring the mixture to a gentle simmer.
Simmer Steak in Soup: Stir the reserved steak back into the pot and let it simmer for an additional 10 minutes to meld flavors.
Add Cream Cheese: Reduce heat to low and stir in cubed cream cheese until melted and smooth, creating a creamy base.
Incorporate Heavy Cream: Add heavy cream, mixing well. Be careful to avoid boiling to maintain the creaminess.
Melt Cheese: Stir in shredded provolone or mozzarella cheese until fully melted. Adjust seasoning with salt and pepper if needed.
Serve: Ladle the soup into bowls and serve hot. Optionally, top with extra cheese, chopped parsley, and sliced green onions for garnish.

Notes

Use thinly sliced steak for best texture and flavor infusion.
Substitute cream cheese with mascarpone for a slightly different creamy texture.
Vegetable broth can be used instead of beef broth for a lighter taste.
To reduce fat, substitute heavy cream with half-and-half but expect a slightly thinner soup.
Adding extra herbs like fresh thyme or parsley can brighten the flavors.
For a spicier kick, consider adding a pinch of red pepper flakes.