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Irresistibly Creamy Philly Cheese Steak Soup You’ll Love Recipe

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★★★★★

4.7 from 88 reviews

This Irresistibly Creamy Philly Cheese Steak Soup is a rich and comforting twist on the classic sandwich, featuring tender seared sirloin, sautéed peppers and onions, and a velvety blend of cream cheese and shredded provolone. Perfect for chilly days, this hearty soup combines savory flavors and creamy textures for a deliciously satisfying meal.

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

  • 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)

Seasonings and Herbs

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

Dairy

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

Instructions

  1. Heat the Oil: In a large pot over medium-high heat, add the olive oil and heat until shimmering to prepare for searing the steak.
  2. Sear the Steak: Thinly slice the sirloin steak and season it with salt and pepper. Add it to the hot pot and sear for 3-4 minutes until browned but not fully cooked through. Remove and set aside.
  3. Sauté Vegetables: In the same pot, add chopped onion and sliced bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
  4. Add Garlic: Stir in the minced garlic and cook for about 1 minute until it becomes fragrant, taking care not to burn it.
  5. Combine Broth and Seasonings: Pour in the beef broth, Worcestershire sauce, and sprinkle dried thyme into the pot. Stir well and bring the mixture to a gentle simmer.
  6. Reintroduce Steak and Simmer: Return the reserved seared steak slices to the pot, stirring to combine. Let everything simmer together for an additional 10 minutes to meld flavors.
  7. Melt Cream Cheese: Reduce the heat to low and add cubed cream cheese to the soup. Stir continuously until the cream cheese has fully melted and incorporated into a smooth, creamy base.
  8. Add Heavy Cream: Slowly pour in the heavy cream while stirring to combine. Avoid bringing the soup to a boil after adding the cream to prevent curdling.
  9. Incorporate Shredded Cheese: Stir in the shredded provolone or mozzarella cheese until melted and smooth. Taste and adjust seasoning with salt and pepper if needed.
  10. Serve the Soup: Ladle the creamy Philly cheese steak soup into bowls while hot. Optionally, top with extra shredded cheese, chopped parsley, and sliced green onions for garnish.
  11. Enjoy: Serve immediately and savor your comforting and richly flavored Creamy Philly Cheese Steak Soup.

Notes

  • You can substitute sirloin steak with ribeye or flank steak for different flavor and tenderness.
  • Vegetable broth can replace beef broth for a lighter or vegetarian-friendly option.
  • If you don’t have fresh garlic, garlic powder works as a convenient alternative.
  • Heavy cream can be replaced with half-and-half for a lighter soup, but the soup will be less rich.
  • To make the soup even creamier, mascarpone cheese can substitute cream cheese.
  • Adjust seasoning after adding cheeses to balance saltiness as cheese can be salty.
  • Serve with crusty bread or rolls for a complete meal.

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

Find it online: https://jedentaglecker.com/irresistibly-creamy-philly-cheese-steak-soup-youll-love-recipe/