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Creamy Philly Cheese Steak Soup Recipe

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★★★★★

5 from 146 reviews

This Creamy Philly Cheese Steak Soup is a comforting and flavorful twist on the classic Philly cheesesteak sandwich. Made with tender sirloin steak, sautéed onions and bell peppers, and finished with a rich blend of cream cheese, heavy cream, and melted provolone cheese, this soup delivers a hearty and satisfying meal perfect for any occasion. The Worcestershire sauce and dried thyme add a subtle depth of flavor, making this soup both creamy and savory.

Ingredients

Scale

Meat

  • 1 pound sirloin steak (can substitute with ribeye or flank steak)

Vegetables

  • 1 medium onion (or use shallots)
  • 1 medium bell pepper (any variety works)
  • 2 cloves garlic (or use garlic powder)

Liquids & Sauces

  • 2 tablespoons olive oil (can substitute with vegetable oil)
  • 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)

Herbs & Spices

  • 1 teaspoon dried thyme (or use fresh thyme)
  • 1 teaspoon salt (to taste)
  • 1 teaspoon black pepper (to taste)

Dairy & Cheese

  • 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 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: Add beef broth, Worcestershire sauce, and dried thyme. Bring to a gentle simmer.
  6. Return steak to pot: Stir the reserved steak back into the pot, and let it simmer for an additional 10 minutes to develop flavors.
  7. Melt cream cheese: Reduce heat to low; stir in cubed cream cheese until melted and smooth.
  8. Add heavy cream: Stir in heavy cream, mixing well and avoid boiling to prevent curdling.
  9. Melt shredded cheese: Stir in shredded provolone or mozzarella until melted. Adjust seasoning with salt and pepper if needed.
  10. Serve: Ladle the soup into bowls and serve hot. Optionally, top with extra cheese, chopped parsley, and sliced green onions.
  11. Enjoy: Enjoy your comforting bowl of Creamy Philly Cheese Steak Soup!

Notes

  • For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less rich.
  • Use ribeye or flank steak if sirloin is not available; adjust cooking times slightly depending on thickness.
  • If fresh garlic is unavailable, garlic powder can be used — about 1/2 teaspoon.
  • Vegetable broth can replace beef broth for a milder flavor or vegetarian-friendly option.
  • Ensure cream cheese is cubed and softened for easier melting and a smoother soup texture.
  • Do not boil the soup after adding heavy cream to prevent curdling.
  • Add extra herbs like parsley or green onions as garnish for color and freshness.

Keywords: Philly Cheese Steak Soup, Creamy Steak Soup, Comfort Food Soup, Cheese Soup, Beef Soup

Find it online: https://platedbyemma.com/creamy-philly-cheese-steak-soup-recipe/