Hearty Creamy Philly Cheese Steak Soup for Cozy Nights Recipe

Introduction

This Hearty Creamy Philly Cheese Steak Soup is the perfect comfort food for chilly evenings. Packed with tender beef, sautéed vegetables, and melted cheese, it captures all the flavors of a classic Philly cheese steak in a warm, creamy bowl.

Ingredients

• 1 pound Beef Sirloin (flank steak or ribeye can also be used)
• 2 tablespoons Olive Oil (vegetable oil works as a substitute)
• 1 medium Onion (can swap in yellow or white onions)
• 1 medium Green Bell Pepper (can use red or yellow bell peppers)
• 3 cloves Garlic (fresh cloves are best)
• 4 cups Beef Broth (ensure it’s gluten-free if needed)
• 1 cup Heavy Cream (half-and-half can be used as a lighter option)
• 1 cup Shredded Provolone Cheese (mozzarella or mild cheddar can be used as alternatives)
• Salt, to taste
• Pepper, to taste

Instructions

1. Step 1: In a large pot over medium heat, warm the olive oil until shimmering.
2. Step 2: Add the beef sirloin to the pot and sauté until browned, about 5-7 minutes. Remove the beef and set aside.
3. Step 3: In the same pot, add the onions, bell pepper, and garlic. Sauté until the vegetables are tender and fragrant, roughly 4-5 minutes.
4. Step 4: Return the browned beef to the pot. Pour in the beef broth and let the mixture simmer for 15 minutes.
5. Step 5: Stir in the heavy cream and shredded provolone cheese until melted, about 3-4 minutes.
6. Step 6: Taste and adjust seasoning with salt and pepper, then serve hot in bowls.

Tips & Variations

• For a lighter soup, substitute heavy cream with half-and-half or whole milk.
• Try swapping provolone cheese with mozzarella or mild cheddar for a different flavor profile.
• Add mushrooms or sliced jalapeños for extra texture and a hint of spice.
• Use gluten-free beef broth to keep the soup suitable for gluten-sensitive diets.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat to prevent the cream from curdling. For longer storage, freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, flank steak or ribeye are excellent alternatives to sirloin and will keep the soup tender and flavorful.

Is there a vegetarian version of this soup?

You can make a vegetarian version by substituting the beef with mushrooms or plant-based meat alternatives and using vegetable broth instead of beef broth.

Hearty Creamy Philly Cheese Steak Soup for Cozy Nights Recipe

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★★★★★

4.8 from 89 reviews

A comforting and rich Philly Cheese Steak Soup featuring tender beef sirloin, sautéed vegetables, and a creamy blend of provolone cheese and heavy cream. Perfect for cozy nights, this hearty soup combines the flavors of a classic Philly cheesesteak in a warm, satisfying bowl.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 1 pound Beef Sirloin (flank steak or ribeye can also be used)

Vegetables

• 1 medium Onion (yellow or white onions can be substituted)
• 1 medium Green Bell Pepper (can use red or yellow bell peppers)
• 3 cloves Garlic (fresh cloves preferred)

Liquids and Dairy

• 2 tablespoons Olive Oil (vegetable oil as substitute)
• 4 cups Beef Broth (ensure gluten-free if needed)
• 1 cup Heavy Cream (half-and-half for lighter option)
• 1 cup Shredded Provolone Cheese (mozzarella or mild cheddar as alternatives)

Seasonings

• Salt, to taste
• Pepper, to taste

Instructions

1. Warm the oil: In a large pot over medium heat, warm the olive oil until it shimmers, ensuring the pan is hot enough to sauté the ingredients properly.
2. Cook the beef: Add the beef sirloin to the pot and sauté until browned on all sides, approximately 5-7 minutes. Once browned, remove the beef and set it aside to prevent overcooking.
3. Sauté the vegetables: In the same pot, add the onion, bell pepper, and garlic. Cook and stir for 4-5 minutes until the vegetables are tender and aromatic, using the beef’s residual flavors to build the soup’s base.
4. Simmer with broth: Return the browned beef to the pot, then pour in the beef broth. Bring the mixture to a simmer and let it cook gently for 15 minutes to meld the flavors and tenderize the beef.
5. Add cream and cheese: Stir in the heavy cream and shredded provolone cheese. Continue stirring until the cheese has melted and the soup achieves a creamy consistency, about 3-4 minutes.
6. Season and serve: Taste the soup and adjust with salt and pepper as needed. Serve hot in bowls for a warm, hearty meal.

Notes

• For a lighter soup, substitute heavy cream with half-and-half.
• Flank steak or ribeye are great alternatives to beef sirloin.
• Use gluten-free beef broth to keep the soup safe for gluten-sensitive diets.
• Mozzarella or mild cheddar cheese can replace provolone for different flavor variations.
• Adding a splash of Worcestershire sauce can enhance the umami flavor.

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