Philly Cheesesteak Soup

The Philly cheesesteak sandwich is an iconic American dish that hails from Philadelphia, Pennsylvania. Legend has it that the sandwich was invented in the 1930s by Pat Olivieri, who started selling them from a food truck. The original creation was simple but delicious: thinly sliced beefsteak grilled on an electric grill, served on a hoagie roll, and topped with cheese, usually Cheez Whiz or provolone. Over the years, the sandwich evolved, with numerous variations emerging, including the addition of sautéed onions, peppers, and other toppings.

Warm up with a comforting bowl of Philly Cheesesteak Soup, a delicious twist on a beloved classic. This hearty dish features tender beef sirloin, fresh veggies, and creamy provolone cheese, delivering all the savory flavors of the traditional sandwich in a nourishing soup form. Perfect for chilly nights or gatherings, this easy recipe is sure to satisfy your cravings and bring a taste of Philly right into your kitchen. Enjoy a delightful meal that warms both the heart and soul!

Print Recipe Pin Recipe

Ingredients

1 tablespoon olive oil

1 medium onion, diced

1 medium green bell pepper, diced

2 cloves garlic, minced

1 pound beef sirloin, thinly sliced

4 cups beef broth

1 cup heavy cream

2 teaspoons Worcestershire sauce

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon smoked paprika

½ cup cornstarch mixed with ¼ cup cold water (for thickening)

8 ounces provolone cheese, shredded

Fresh parsley, chopped (for garnish)

Optional: Crusty bread, for serving

Instructions

Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and green bell pepper, cooking until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Brown the Beef: Increase the heat to medium-high and add the sliced beef sirloin to the pot. Cook for 4-5 minutes until browned. Stir occasionally to ensure even cooking.

Add Broth and Seasoning: Pour in the beef broth, and add Worcestershire sauce, salt, black pepper, and smoked paprika. Bring the mixture to a simmer and let it cook for about 10-15 minutes to allow the flavors to meld.

Add Cream and Thicken: Stir in the heavy cream and bring the soup back to a gentle simmer. Gradually add the cornstarch mixture, stirring constantly, until the soup thickens, about 3-5 minutes.

Add Cheese: Remove the pot from heat and stir in the shredded provolone cheese until melted and well combined. Adjust seasoning to your taste.

Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with optional crusty bread for dipping.

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4-6