Description

Craving something rich, hearty, and absolutely comforting? This Philly Cheesesteak Soup transforms the iconic sandwich into a warm, cheesy, and satisfying bowl of goodness. Perfect for cozy nights, quick lunch ideas, or easy dinner options, this soup is packed with savory beef, melty provolone cheese, sautéed peppers, and onions, all in a velvety cream-based broth. Topped with crunchy croutons, it hits every note of the original cheesesteak while adding a new level of comfort. Whether you’re looking for quick comfort food, dinner ideas, or a new easy recipe to impress guests, this one delivers big flavor and big smiles.

Ingredients

1 lb beef chuck roast or ribeye, cooked and shredded

2 tablespoons butter

1 medium onion, diced

1 green bell pepper, chopped

2 cloves garlic, minced

2 tablespoons flour

4 cups beef broth

1 cup heavy cream

1 cup shredded provolone cheese (or cheese of choice)

Salt and pepper to taste

Fresh parsley, chopped (optional garnish)

Croutons or toasted bread cubes for topping

Instructions

In a large pot, melt the butter over medium heat. Add onions and green peppers; cook until soft, about 5–6 minutes.
Stir in garlic and cook for 1 more minute until fragrant.
Sprinkle flour over the vegetables and stir to combine; cook for 1–2 minutes.
Slowly whisk in beef broth until smooth. Bring to a simmer and cook for 10 minutes.
Add heavy cream and shredded beef to the pot. Stir and heat through, about 5–7 minutes.
Reduce heat and stir in provolone cheese until fully melted and the soup is smooth.
Season with salt and pepper to taste.
Serve hot, topped with croutons and chopped parsley.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup