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–+ servings
Creamy Philly Cheese Steak Soup

Creamy Philly Cheese Steak Soup That Hugs Your Soul

This Creamy Philly Cheese Steak Soup is a warm and hearty dish perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Sirloin Steak Can substitute with ribeye or flank steak.
  • 2 tablespoons Olive Oil Substitute with vegetable oil if needed.
  • 1 medium Onion May use shallots for a milder flavor.
  • 1 medium Bell Pepper Any variety works; use colors for visual appeal.
  • 3 cloves Garlic Can substitute with garlic powder, using 1/2 teaspoon.
  • 4 cups Beef Broth Vegetable broth can be used as a lighter option.
  • 1 teaspoon Dried Thyme Fresh thyme can be used for a fresher taste.
  • to taste Salt Always adjust to taste.
  • to taste Pepper Always adjust to taste.
For the Creaminess
  • 1 cup Heavy Cream Can substitute with half-and-half.
  • 8 ounces Cream Cheese Mascarpone can be used as a substitute.
  • 1 cup Shredded Provolone or Mozzarella Cheese Cheddar can substitute for a sharper flavor.
For Extra Flavor
  • 2 tablespoons Worcestershire Sauce Can swap with soy sauce.

Equipment

  • Large pot

Method
 

Directions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
  2. Carefully add 1 pound of thinly sliced sirloin steak seasoned with salt and pepper. Sear for 3-4 minutes until browned. Remove the steak from the pot and set aside.
  3. In the same pot, add a diced onion and a sliced bell pepper. Sauté over medium heat for about 5 minutes until softened and translucent.
  4. Stir in 3 minced cloves of garlic, cooking for just 1 minute until fragrant.
  5. Add 4 cups of beef broth, 2 tablespoons of Worcestershire sauce, and 1 teaspoon of dried thyme. Bring to a gentle simmer for about 5 minutes.
  6. Return the seared steak to the pot and let it simmer for an additional 10 minutes.
  7. Reduce heat to low, then stir in 8 ounces of cubed cream cheese until melted and the soup is creamy and smooth.
  8. Slowly mix in 1 cup of heavy cream, stirring carefully to combine.
  9. Stir in 1 cup of shredded provolone or mozzarella cheese until melted fully into the soup.
  10. Taste and adjust the seasoning with salt and pepper as needed before serving hot.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 10gProtein: 30gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 25mgIron: 15mg

Notes

Slice sirloin steak thinly for even cooking. Keep heat low when adding cream to avoid curdling. Customize with your favorite veggies, but watch for water-rich options. Store soup in an airtight container in the fridge for up to 3 days or freeze for up to 3 months without cream.

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