Irresistibly Creamy Philly Cheese Steak Soup Recipe

Introduction

This irresistibly creamy Philly Cheese Steak Soup is a comforting twist on the classic sandwich. Packed with tender sirloin, melty cheese, and savory broth, it’s perfect for cozy nights or when you crave intense flavor in a bowl. Easy to make and deeply satisfying.

Ingredients

• 1 pound sirloin steak (can substitute with ribeye or flank steak)
• 2 tablespoons olive oil (can substitute with vegetable oil)
• 1 medium onion (or use shallots)
• 1 medium bell pepper (any variety works)
• 2 cloves garlic (or use garlic powder)
• 4 cups beef broth (can use vegetable broth)
• 1 cup heavy cream (or use half-and-half)
• 2 tablespoons Worcestershire sauce (or use soy sauce)
• 1 teaspoon dried thyme (or use fresh thyme)
• 1 teaspoon salt (to taste)
• 1 teaspoon black pepper (to taste)
• 8 ounces cream cheese (or substitute with mascarpone)
• 1 cup shredded provolone or mozzarella cheese (can substitute with cheddar)

Instructions

1. Step 1: Heat olive oil in a large pot over medium-high heat until shimmering.
2. Step 2: Add thinly sliced sirloin steak, seasoned with salt and pepper. Sear for about 3-4 minutes until browned, then remove and set aside.
3. Step 3: In the same pot, add chopped onion and sliced bell pepper. Sauté for about 5 minutes until softened.
4. Step 4: Stir in minced garlic and cook for about 1 minute until fragrant.
5. Step 5: Add beef broth, Worcestershire sauce, and dried thyme. Bring to a gentle simmer.
6. Step 6: Stir the reserved steak back into the pot, and let it simmer for an additional 10 minutes.
7. Step 7: Reduce heat to low; stir in cubed cream cheese until melted and smooth.
8. Step 8: Add heavy cream, mixing well and avoiding boiling.
9. Step 9: Stir in shredded provolone or mozzarella until melted. Adjust seasoning if needed.
10. Step 10: Ladle the soup into bowls and serve hot. Optionally, top with extra cheese, chopped parsley, and sliced green onions.

Tips & Variations

• Use ribeye or flank steak if you prefer a fattier or leaner cut for different textures and flavors.
• Swap heavy cream with half-and-half for a lighter version, though cream gives the richest texture.
• Add chopped mushrooms or spinach for extra vegetables and nutrition.
• Serve with crusty bread or a fresh side salad to complement the creamy soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream cheese and heavy cream from separating. Avoid boiling during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors meld. Just store it properly and reheat gently before serving.

What can I substitute for cream cheese if I don’t have any?

Mascarpone cheese works well as a substitute, offering a similarly creamy texture and mild flavor.

Irresistibly Creamy Philly Cheese Steak Soup Recipe

Print Recipe

★★★★★

4.4 from 118 reviews

A rich and creamy Philly Cheese Steak Soup that combines tender sirloin steak, sautéed vegetables, and a luscious cheese-infused broth for a comforting and flavorful meal perfect for chilly days.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Soup Base

• 1 pound sirloin steak (can substitute with ribeye or flank steak)
• 2 tablespoons olive oil (can substitute with vegetable oil)
• 1 medium onion (or use shallots)
• 1 medium bell pepper (any variety works)
• 2 cloves garlic (or use garlic powder)

For Creaminess and Flavor

• 4 cups beef broth (can use vegetable broth)
• 1 cup heavy cream (or use half-and-half)
• 2 tablespoons Worcestershire sauce (or use soy sauce)
• 1 teaspoon dried thyme (or use fresh thyme)
• 1 teaspoon salt (to taste)
• 1 teaspoon black pepper (to taste)

For Extra Creaminess

• 8 ounces cream cheese (or substitute with mascarpone)
• 1 cup shredded provolone or mozzarella cheese (can substitute with cheddar)

Instructions

1. Heat the Oil: Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
2. Sear the Steak: Add thinly sliced sirloin steak, seasoned with salt and pepper. Sear for about 3-4 minutes until browned.
3. Sauté Vegetables: In the same pot, add chopped onion and sliced bell pepper. Sauté for about 5 minutes until softened.
4. Add Garlic: Stir in minced garlic and cook for about 1 minute until fragrant.
5. Add Broth and Seasonings: Pour in beef broth, Worcestershire sauce, and dried thyme. Bring to a gentle simmer.
6. Simmer Steak: Stir the reserved steak back into the pot, and let it simmer for an additional 10 minutes to meld flavors.
7. Melt Cream Cheese: Reduce heat to low; stir in cubed cream cheese until melted and smooth.
8. Add Heavy Cream: Slowly add heavy cream, mixing well but avoiding boiling the soup.
9. Incorporate Cheese: Stir in shredded provolone or mozzarella until melted and well combined. Adjust seasoning as needed.
10. Serve: Ladle the soup into bowls and serve hot. Optionally, top with extra cheese, chopped parsley, and sliced green onions.

Notes

• Serve with crusty bread for dipping or a refreshing side salad.
• Variations: You can substitute different cheeses such as cheddar for a sharper flavor.
• For a lighter option, use half-and-half instead of heavy cream.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Philly Cheese Steak Soup, creamy soup, steak soup, comfort food, hearty soup