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Philly Cheesesteak Soup Recipe

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★★★★

4 from 69 reviews

This hearty Philly Cheesesteak Soup is a comforting blend of tender shredded beef, sautéed bell peppers and onions, rich beef broth, and creamy provolone cheese. Slow-cooked to develop deep flavors, this soup captures the essence of a classic Philly cheesesteak sandwich in a warm, satisfying bowl, perfect for chilly days or whenever you crave a savory, cheesy soup.

Ingredients

Scale

Meat

  • 2 pounds chuck roast or shredded beef

Vegetables

  • 1 large onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 3 cloves garlic, minced

Liquids & Fats

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 4 cups beef broth
  • 1 cup heavy cream

Other

  • 1 tablespoon Worcestershire sauce
  • 6 slices provolone cheese (or 1 ½ cups shredded)
  • Salt and pepper to taste
  • Chopped parsley for garnish (optional)

Instructions

  1. Season and sear the beef: Season the chuck roast or shredded beef with salt and pepper. Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef on all sides until a deep crust forms, then remove and set aside.
  2. Sauté the vegetables: Add butter to the same pot. Sauté the sliced onion, red bell pepper, and green bell pepper until they are soft and lightly caramelized. Add the minced garlic and cook for an additional minute until fragrant.
  3. Simmer the beef: Pour in the beef broth and Worcestershire sauce. Return the seared beef to the pot. Bring the mixture to a simmer, then cover and cook on low heat for 2 to 3 hours, or until the beef is fork-tender and easily shreds.
  4. Shred the beef: Remove the beef from the pot and shred it using two forks. Return the shredded meat to the pot with the broth and vegetables.
  5. Add cream and thicken: Stir in the heavy cream and simmer gently over low heat until the soup slightly thickens. Be careful not to let it boil to prevent curdling.
  6. Melt the cheese: Add the provolone cheese slices or shredded provolone to the soup, stirring until fully melted. Alternatively, ladle the soup into bowls and top each serving with cheese for a melty finish.
  7. Season and serve: Taste the soup and adjust salt and pepper as needed. Garnish with chopped parsley if desired, and serve hot for a comforting meal.

Notes

  • Using chuck roast provides the best flavor and texture, but any good cut for slow cooking can be used.
  • Simmering the soup gently with cream prevents it from curdling and ensures a smooth texture.
  • Provolone cheese can be substituted with mozzarella or a cheese blend if preferred.
  • For a thicker soup, reduce the broth slightly before adding cream.
  • This soup freezes well; store in airtight containers for up to 3 months.

Keywords: Philly cheesesteak soup, beef soup, creamy beef soup, comfort food, slow cooker soup, cheesy soup, soup with peppers

Find it online: https://foodiecara.com/philly-cheesesteak-soup-recipe/