Description
This Philly Cheese Steak Soup is a hearty, creamy, and savory dish that captures the essence of the classic Philly Cheesesteak sandwich in a comforting bowl of soup. Loaded with tender roast beef, sautéed onions, bell peppers, and mushrooms, all simmered in a rich, cheesy broth thickened with cornstarch and finished with shredded provolone cheese and fresh parsley garnish. Perfect for a satisfying lunch or dinner.
Ingredients
Scale
Vegetables and Herbs
- 1 cup diced yellow onion
- 1 cup diced green bell peppers
- 6 oz sliced white mushrooms
- 1 tablespoon minced garlic
- Fresh chopped parsley (for garnish)
Proteins and Dairy
- 8 oz deli roast beef slices, chopped into small pieces
- 1 1/2 cups shredded provolone cheese (divided)
- 3 cups half and half
- 1/4 cup butter
Liquids and Broth
- 4 cups beef broth
- 1/4 cup water
Thickening Agents and Seasonings
- 1/4 cup all-purpose flour
- 3 tablespoons cornstarch
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Melt Butter: Drop the butter into a large pot or Dutch oven over medium heat until fully melted.
- Sauté Vegetables: Add the diced onions, green bell peppers, and mushrooms to the melted butter. Stir well and cook until the onions become translucent, releasing their aromatic flavors.
- Add Roast Beef: Stir in the chopped deli roast beef slices to the pot, mixing thoroughly with the vegetables.
- Add Garlic: Incorporate the minced garlic, stir well, and cook for an additional 2 to 3 minutes until the garlic becomes fragrant, enhancing the soup’s aroma.
- Make Roux: Sprinkle the all-purpose flour over the mixture and stir continuously for about 3 minutes, allowing the flour to cook and form a roux that will thicken the soup.
- Add Broth: Slowly pour in the beef broth while stirring constantly to avoid lumps and ensure a smooth base.
- Add Half and Half: Pour in the half and half and stir gently to combine, creating a creamy texture.
- Season Soup: Add Worcestershire sauce, salt, and pepper; stir to evenly distribute the seasonings throughout the soup.
- Simmer: Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 10 minutes, stirring occasionally to meld the flavors.
- Prepare Cornstarch Slurry: In a small bowl, mix the water and cornstarch until fully dissolved to create a slurry that will thicken the soup further.
- Thicken Soup: Return the soup to a boil and slowly pour in the cornstarch slurry while stirring continuously to avoid lumps.
- Continue Boiling: Allow the soup to boil and stir for 3 minutes so it thickens to a hearty consistency.
- Remove from Heat: Take the pot off the stove to prevent further cooking.
- Add Cheese: Stir in the shredded provolone cheese until it melts completely, enriching the soup with cheesy goodness.
- Garnish: Sprinkle fresh chopped parsley and additional shredded provolone cheese on top, if desired, for a fresh and cheesy finish.
- Serve: Ladle the soup into bowls and enjoy this comforting Philly Cheese Steak Soup while hot.
Notes
- You can substitute the half and half with heavy cream for an even richer soup.
- Use freshly sliced roast beef from your deli for the best flavor and texture.
- Adjust the salt and pepper to your taste preference—be careful as beef broth and Worcestershire sauce add saltiness.
- If you want a thicker soup, increase the cornstarch to 4 tablespoons, mixing with water accordingly.
- For a lower-fat version, use low-fat half and half and reduce the butter by half.
- Leftovers store well in the fridge for up to 3 days and reheat gently over medium heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 12g
- Fiber: 1.5g
- Protein: 18g
- Cholesterol: 70mg
Keywords: Philly Cheese Steak Soup, Roast Beef Soup, Creamy Cheese Soup, Comfort Food Soup, Cheese Steak Recipe
