Philly Cheese Steak Soup Recipe (Printer-Friendly Version)
# What You'll Need:
→ Soup
01 -
500 g (1 lb) thinly sliced beef (ribeye, flank steak, or deli-style roast beef)
02 -
2 tablespoons butter
03 -
1 medium onion, finely chopped
04 -
1 green bell pepper, diced
05 -
1 cup mushrooms, sliced (optional)
06 -
2 cloves garlic, minced
07 -
4 cups beef broth
08 -
1 cup heavy cream
09 -
2 tablespoons all-purpose flour (or cornstarch for gluten-free)
10 -
1 teaspoon Worcestershire sauce
11 -
1 teaspoon salt (adjust to taste)
12 -
1/2 teaspoon black pepper
→ Cheesy Topping
13 -
1 1/2 cups shredded provolone cheese
14 -
1/2 cup shredded mozzarella cheese
→ Garnish
15 -
Croutons or toasted bread slices
16 -
Chopped parsley (optional)
# Let's Cook!:
01 -
Slice raw beef thinly across the grain or shred deli roast beef into bite-sized pieces.
02 -
Melt butter in a pot, add onions, bell peppers, and mushrooms. Cook until soft, then add garlic and cook until fragrant.
03 -
Add beef to the pot and cook until browned. If using pre-cooked beef, stir it in.
04 -
Sprinkle flour over the mixture, stir, and cook briefly. Pour in beef broth, Worcestershire sauce, salt, and pepper. Bring to a simmer.
05 -
Stir in heavy cream and simmer gently until the soup thickens slightly.
06 -
Stir in provolone and mozzarella cheeses until melted and smooth. Adjust seasoning if needed.
07 -
Ladle the soup into bowls and garnish with croutons, toasted bread, or chopped parsley. Serve hot.
# Cook's Notes:
01 -
Substitute half-and-half or milk for a lighter version.
02 -
Use cheddar cheese for a sharper flavor.
03 -
Pair with a side salad or crusty bread for dipping.