Philly Cheese Steak Soup (Printable)
A comforting bowl loaded with thinly sliced steak, colorful peppers, and melted provolone and mozzarella in a creamy broth.
# What You'll Need:
→ Beef
01 - 1 pound sirloin steak or ribeye, thinly sliced
02 - 1 tablespoon 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 tablespoons unsalted butter
09 - 2 tablespoons all-purpose flour
10 - 1 cup whole milk
11 - 1 cup shredded provolone cheese
12 - 1 cup shredded mozzarella cheese
→ Seasoning
13 - 1 teaspoon salt
14 - ½ teaspoon black pepper
15 - ½ teaspoon smoked paprika
16 - ½ teaspoon 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 browned. Remove beef 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 1 minute more.
03 - Sprinkle flour over vegetables, stirring well to coat. Cook for 1 minute to eliminate raw flour taste.
04 - Gradually whisk in beef broth, scraping up browned bits from bottom. Bring to a gentle simmer.
05 - Add milk, salt, pepper, smoked paprika, and thyme. Simmer for 5 minutes to blend flavors.
06 - Reduce heat to low. Stir in cooked beef, provolone, and mozzarella. Continue stirring until cheese melts completely and soup becomes creamy.
07 - Taste and adjust seasoning if needed. Serve hot, garnished with extra cheese or chopped parsley if desired.
# Expert Tips:
01 -
- The beef stays tender because you sear it first, then let it swim in that velvety broth instead of toughening up like it does in some long simmered soups
- Its basically a deconstructed cheesesteak but nobody has to fight over the best sandwich in the paper wrapper
02 -
- If your soup seems too thick, add more broth a little at a time, but remember it will thicken slightly as it cools, and nobody wants soup you can stand a spoon up in
- The flour needs that full minute of cooking or your soup will taste like raw paste, which I learned the embarrassing way when I was rushing once
03 -
- Ask your butcher to slice the ribeye paper thin if you don't have sharp knives or good knife skills, it saves so much time and frustration
- Grating your own cheese makes a huge difference in how smoothly it melts, and the pre shredded stuff has anti caking agents that can make your soup slightly grainy