Description
Craving a quick, cozy dinner idea that’s loaded with flavor? This Philly Cheesesteak Soup captures all the savory magic of the iconic sandwich in a creamy, spoonable form. Perfect for busy weeknights or comforting weekend meals, this easy recipe delivers tender slices of beef, sweet peppers, and melty provolone cheese in a rich, velvety broth. It’s the kind of dish that feels like a warm hug and tastes like your favorite comfort food—without the sandwich bun. Great for those looking for quick dinners, easy recipes, or cozy food ideas the whole family will love.
Ingredients
Scale
- 1 lb ribeye steak (or sirloin), thinly sliced
- 1 green bell pepper, diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 1 cup heavy cream
- 1 1/2 cups provolone cheese, freshly shredded
- Salt and pepper to taste
- Optional: chopped fresh parsley, toasted bread cubes
Instructions
- Heat 1 tablespoon of butter in a large pot over medium-high heat. Sear the steak slices until just browned. Remove and set aside.
- Add remaining butter to the pot. Sauté onions and bell peppers for 6–8 minutes until soft and caramelized. Add garlic and cook for 1 more minute.
- Stir in flour and cook for 1–2 minutes, stirring constantly to form a roux.
- Slowly pour in beef broth, stirring to combine. Bring to a simmer and cook for 10 minutes to thicken.
- Reduce heat and stir in heavy cream. Warm through without boiling.
- Add shredded provolone cheese gradually, stirring until fully melted.
- Return beef to the pot and simmer for another 5 minutes. Season with salt and pepper.
- Serve hot, topped with parsley and toasted bread cubes if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes