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

# Directions:

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 - Add butter to the same pot. 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 Advice:

01 -
  • Its basically a deconstructed sandwich swimming in the most velvety cheesy broth youve ever tasted
  • The tender beef strips and sweet peppers create that perfect cheesesteak harmony without needing any bread
  • Ready in under an hour but tastes like it simmered all day
02 -
  • Dont skip searing the beef first, even though it feels like an extra step, because those browned bits in the bottom of the pot are what make the broth taste deeply developed
  • Add the cheese at the very end over low heat, otherwise it can separate and turn grainy instead of smooth
03 -
  • If the soup feels too thick after sitting, thin it with a splash of broth rather than water to maintain that deep beefy flavor
  • Pre-shredded cheese contains anti-caking agents that can make the soup grainy, so grate your own cheese blocks for the silkiest results

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