Hearty Creamy Philly Cheese Steak Soup for Cozy Nights Recipe

Introduction

This Hearty Creamy Philly Cheese Steak Soup is perfect for cozy nights when you want something warm and comforting. Packed with tender beef, flavorful peppers, and melted provolone, it brings all the classic Philly cheesesteak flavors into a rich, creamy soup.

Ingredients

• 1 pound Beef Sirloin (flank steak or ribeye can also be used)
• 2 tablespoons Olive Oil (vegetable oil works as a substitute)
• 1 medium Onion (yellow or white onions can be swapped)
• 1 medium Green Bell Pepper (red or yellow bell peppers can be used)
• 3 cloves Garlic (fresh cloves are best)
• 4 cups Beef Broth (ensure it’s gluten-free if needed)
• 1 cup Heavy Cream (half-and-half can be used as a lighter option)
• 1 cup Shredded Provolone Cheese (mozzarella or mild cheddar can be used as alternatives)
• Salt, to taste
• Pepper, to taste

Instructions

1. Step 1: In a large pot over medium heat, warm the olive oil until shimmering.
2. Step 2: Add the beef sirloin to the pot and sauté until browned, about 5-7 minutes. Remove the beef and set aside.
3. Step 3: In the same pot, add the onions, bell pepper, and garlic. Sauté until the vegetables are tender and fragrant, about 4-5 minutes.
4. Step 4: Return the browned beef to the pot. Pour in the beef broth and let the mixture simmer for 15 minutes.
5. Step 5: Stir in the heavy cream and shredded provolone cheese until melted, about 3-4 minutes.
6. Step 6: Taste and adjust seasoning with salt and pepper, then serve hot in bowls.

Tips & Variations

• For a lighter version, substitute heavy cream with half-and-half or whole milk, keeping in mind the soup will be less rich.
• Add mushrooms or sliced jalapeños with the peppers for extra flavor and texture.
• Use leftover steak or roast beef if you want to save time on cooking the beef from scratch.
• To make it gluten-free, double-check your beef broth and cheese labels for hidden gluten ingredients.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove or in the microwave, stirring occasionally to keep the cheese from separating. For longer storage, freeze the soup in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese in this soup?

Yes, mozzarella or mild cheddar are great substitutes for provolone and will give the soup a slightly different but delicious flavor.

Is this soup suitable for meal prep?

Absolutely! This soup reheats well and can be made ahead in large batches, making it a great option for meal prep and busy weeknights.

Hearty Creamy Philly Cheese Steak Soup for Cozy Nights Recipe

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★★★★★

4.6 from 88 reviews

This Hearty Creamy Philly Cheese Steak Soup combines tender beef sirloin with sautéed onions, bell peppers, and garlic in a rich, creamy broth topped with melted provolone cheese. Perfect for cozy nights, this comforting soup delivers all the flavors of a classic Philly cheesesteak in a warm, wholesome bowl.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef

• 1 pound Beef Sirloin (flank steak or ribeye can also be used)

Vegetables

• 1 medium Onion (yellow or white onion can be substituted)
• 1 medium Green Bell Pepper (red or yellow bell peppers can be used)
• 3 cloves Garlic (fresh cloves preferred)

Liquids & Dairy

• 2 tablespoons Olive Oil (vegetable oil works as substitute)
• 4 cups Beef Broth (ensure gluten-free if needed)
• 1 cup Heavy Cream (half-and-half can be used for a lighter option)
• 1 cup Shredded Provolone Cheese (mozzarella or mild cheddar as alternatives)

Seasoning

• Salt, to taste
• Pepper, to taste

Instructions

1. Heat Oil: In a large pot over medium heat, warm the olive oil until it shimmers, preparing the base for sautéing the beef and vegetables.
2. Sauté Beef: Add the beef sirloin to the pot and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside to retain its juices.
3. Sauté Vegetables: In the same pot, add the chopped onions, green bell pepper, and minced garlic. Cook until the vegetables are tender and fragrant, approximately 4-5 minutes, absorbing the flavors left from the beef.
4. Simmer Soup: Return the browned beef to the pot. Pour in the beef broth, stir, and bring the soup to a simmer. Allow it to cook gently for 15 minutes so the flavors meld perfectly.
5. Add Cream and Cheese: Stir in the heavy cream and shredded provolone cheese. Continue cooking and stirring for 3-4 minutes until the cheese melts fully, creating a rich and creamy texture.
6. Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot in bowls for a comforting meal.

Notes

• You can substitute ribeye or flank steak if sirloin is not available.
• Use vegetable oil instead of olive oil if preferred.
• Yellow or white onions, as well as red or yellow bell peppers, can be used instead of green and medium onion.
• For a lighter soup, half-and-half can replace heavy cream.
• Shredded mozzarella or mild cheddar cheese can be used instead of provolone.
• Ensure beef broth is gluten-free if you require a gluten-free recipe.
• Adjust salt and pepper according to your taste preferences.

Keywords: Philly cheesesteak soup, creamy beef soup, hearty soup, comfort food, easy soup recipe