Description
A rich, creamy twist on the classic sandwich—this Philly Cheesesteak Soup is loaded with shredded beef, sweet bell peppers, provolone cheese, and a savory beef broth. It’s hearty, comforting, and perfect for chilly nights or game day gatherings.
Ingredients
2 pounds chuck roast or shredded beef
1 tablespoon olive oil
2 tablespoons butter
1 large onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
4 cups beef broth
1 tablespoon Worcestershire sauce
1 cup heavy cream
6 slices provolone cheese (or 1 ½ cups shredded)
Salt and pepper to taste
Chopped parsley for garnish (optional)
Instructions
1. Season the beef with salt and pepper. In a heavy pot or Dutch oven, sear it in olive oil until browned on all sides. Remove and set aside.
2. Add butter to the same pot. Sauté onions and bell peppers until soft and lightly caramelized. Add garlic and cook for another minute.
3. Pour in the beef broth and Worcestershire sauce. Return the beef to the pot and bring to a simmer. Cover and cook for 2–3 hours, or until beef is fork-tender.
4. Remove beef and shred it using two forks. Return shredded meat to the pot.
5. Stir in the heavy cream. Simmer gently on low heat until slightly thickened—do not boil.
6. Add provolone cheese and stir until fully melted, or top each bowl with cheese after ladling for a melty finish.
7. Taste and adjust with salt and pepper. Garnish with parsley and serve hot.
Notes
For a shortcut version, use leftover roast beef or thinly sliced steak.
To thicken the soup more, mix 1 tablespoon cornstarch with cold water and stir it in before adding cream.
For a low-carb version, skip the bread and double-check your beef broth label.
- Prep Time: 15 minutes
- Cook Time: 2.5 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 4g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 115mg