Description
A rich, cheesy, and comforting soup packed with tender steak, sautéed peppers, and onions, inspired by the classic Philly cheesesteak sandwich. Perfect for cozy meals and easy to customize.
Ingredients
- 1 pound ribeye or sirloin steak, thinly sliced
- 1 large yellow onion, diced (about 7 oz)
- 1 medium green bell pepper, diced (about 5.3 oz)
- 3 cloves garlic, minced (about 1 tablespoon)
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups low-sodium beef broth
- 1 cup whole milk
- 1 1/2 cups shredded provolone cheese
- Salt and pepper, to taste
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Prep your ingredients: thinly slice the steak against the grain (freezing for 20 minutes helps), dice onion and bell pepper, mince garlic, and shred provolone cheese if not pre-shredded.
- Heat butter in a large heavy-bottomed pot over medium heat until melted and foamy. Add diced onion and bell pepper and cook until softened and translucent, about 5 minutes. Add minced garlic and red pepper flakes (if using) and sauté for another minute until fragrant.
- Push veggies to one side of the pot. Add sliced steak in a single layer on the other side and brown without stirring for about 2 minutes. Stir steak and veggies together and cook until steak is just cooked through, about 2-3 more minutes.
- Sprinkle flour evenly over meat and veggies. Stir constantly for 2-3 minutes until flour loses its raw taste and coats everything.
- Slowly pour in beef broth while stirring to avoid lumps. Add Worcestershire sauce, salt, and pepper. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes.
- Lower heat to medium-low. Slowly add milk, stirring gently. Gradually add shredded provolone cheese, stirring constantly until melted and soup is silky smooth. Adjust seasoning as needed.
- Give soup a final stir and ladle into bowls. Optionally top with extra provolone or chopped fresh parsley. Serve hot with crusty bread or a green salad.
Notes
[‘Freeze steak for about 20 minutes before slicing for easier thin slices.’, ‘Cook flour with butter and meat to avoid raw flour taste and properly thicken soup.’, ‘Add cheese off heat or on very low heat to prevent clumping and grainy texture.’, ‘Use fresh shredded provolone instead of pre-shredded for better melting.’, ‘Use low-sodium broth and season at the end to control saltiness.’, ‘Reheat leftovers gently on stovetop with splash of milk to restore creaminess.’, ‘For gluten-free version, substitute all-purpose flour with gluten-free flour blend or cornstarch slurry and ensure broth and Worcestershire sauce are gluten-free.’, ‘Optional add-ins: mushrooms, spinach, kale, or diced potatoes for heartier soup.’]
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 410
- Sugar: 4
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 12
- Fiber: 2
- Protein: 30
Keywords: Philly cheese steak soup, creamy soup, comfort food, steak soup, cheesy soup, easy dinner, cozy meal