Philly Cheesesteak Soup
Philly Cheesesteak Soup is a comforting, hearty dish that combines the beloved flavors of a classic cheesesteak into a creamy bowl. This savory soup features tender beef, sweet caramelized onions, and vibrant bell peppers, all enveloped in a rich broth topped with melted cheese. Perfect for chilly evenings or casual gatherings, it’s easy to make and guaranteed to impress family and friends in just under an hour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main Course
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 1 lb beef chuck roast (or pre-sliced steak)
- 1 medium onion, diced
- 1 cup green bell pepper, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 8 oz cream cheese, softened
- 1 cup shredded provolone cheese (or Cheez Whiz)
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, brown the beef chuck roast for about 5 minutes until seared on all sides.
- Add the diced onion and chopped bell pepper; sauté for another 5 minutes until softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the beef broth; bring to a gentle boil. Reduce heat and let simmer for about 20 minutes.
- Add the softened cream cheese during the last 5 minutes of cooking, stirring until fully combined and creamy.
- Before serving, sprinkle shredded cheese on top to melt.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg
Keywords: For added depth of flavor, consider using ribeye or sirloin steak instead of chuck roast. Feel free to customize by adding mushrooms or jalapeños for an extra kick. Leftovers can be stored in an airtight container for up to three days.