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Bowl of Philly Cheesesteak Soup garnished with herbs and cheese

Philly Cheesesteak Soup

This creamy and savory soup combines the flavors of a classic Philly cheesesteak, featuring tender beef, vibrant bell peppers, and melted cheese, all in a comforting bowl perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded beef Tender and juicy, this forms the soup's hearty foundation.
  • 1 large yellow onion, sliced Provides the essential aromatic background.
  • 1 red bell pepper, sliced Adds a sweet crunch and vibrant color.
  • 1 yellow bell pepper, sliced Complements the red pepper for a visually appealing dish.
  • 1 green bell pepper, sliced Introduces a slight bitterness balancing the sweet notes.
  • 3 cloves garlic, minced Heightens the flavor profile.
  • 3 cups beef broth Serves as the rich, savory base for the soup.
  • 1 cup heavy cream Delivers a luxurious, smooth texture.
  • 4 oz cream cheese Ensures a velvety consistency.
  • 1 cup provolone or mozzarella cheese, shredded or sliced Elevates the cheesiness factor.
  • 2 tablespoons butter or olive oil Used for sautéing.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Adds a spicy kick.
  • 1/2 teaspoon smoked paprika (optional) Introduces a smoky depth.

Method
 

Preparation
  1. If using raw beef, season it liberally with salt and pepper. Sear the beef in a hot pan until browned. Cook in a slow cooker or pressure cooker until tender, approximately 1-2 hours. Shred the beef and set it aside.
  2. In a large pot, melt butter or heat olive oil over medium heat. Add sliced onions and sauté until they are soft and golden.
  3. Stir in the sliced bell peppers and minced garlic. Cook until the peppers are tender, about 5 minutes.
  4. Pour in the beef broth and bring the mixture to a simmer. Add the shredded beef back into the pot and let it simmer for about 10 minutes.
  5. Lower the heat and slowly stir in the heavy cream and cream cheese, mixing until the cheese is melted and the soup is smooth.
  6. Add the provolone or mozzarella cheese, stirring until melted and well incorporated into the soup.
  7. Season your soup with salt, black pepper, and smoked paprika if desired. Allow it to simmer for another 5 minutes.
  8. Serve hot, garnishing with extra cheese or fresh herbs if desired.

Notes

For deeper flavor, roast the peppers before adding. For a quicker version, use pre-cooked beef. Add diced jalapeños for some heat or swap cheese for sharp cheddar or Gouda.