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Philly Cheese Steak Soup

A rich and hearty soup that captures all the beloved flavors of a classic Philly cheese steak in a comforting bowl. This creamy soup features tender beef, sautéed vegetables, and melty provolone cheese for the ultimate comfort food experience.  
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main-course
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 1/4 cup butter
  • 1 cup diced yellow onion
  • 1 cup diced green bell peppers
  • 6 oz sliced white mushrooms
  • 8 oz deli roast beef slices chopped
  • 1 tbsp minced garlic
  • 1/4 cup all-purpose flour
  • 4 cups beef broth
  • 3 cups half and half
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 cup water
  • 3 tbsp cornstarch
  • 1 1/2 cups shredded provolone cheese
  • Optional: Chopped parsley & extra provolone for garnish

Method
 

  1. Sauté Vegetables
  2. Melt butter in a large pot over medium heat. Add diced onions, green bell peppers, and mushrooms. Cook until onions are translucent, about 5-7 minutes. This creates the aromatic base of your soup and softens the vegetables to the perfect texture.
  3. Add Meat and Garlic
  4. Stir in chopped roast beef and minced garlic. Cook for 2-3 minutes until the garlic is fragrant. This step helps to release the flavors of the garlic and slightly warm the beef without overcooking it.
  5. Create a Roux
  6. Add flour to the pot, stir well, and cook for 3 minutes. This creates a roux that will help thicken your soup and give it a velvety texture. Be sure to cook the flour long enough to remove any raw taste.
  7. Add Liquids and Seasonings
  8. Gradually add beef broth while stirring continuously to prevent lumps. Add half and half, Worcestershire sauce, salt, and pepper. Stirring constantly during this step ensures a smooth, creamy soup base.
  9. Simmer the Soup
  10. Bring the soup to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. This allows the flavors to meld together and the soup to begin thickening naturally.
  11. Thicken with Cornstarch
  12. Mix water and cornstarch in a bowl until dissolved to create a slurry. Return the soup to a boil, add the cornstarch slurry, and stir for 3 minutes to thicken. The cornstarch gives the soup additional body and a silky consistency.
  13. Add Cheese and Serve
  14. Remove from heat and stir in shredded provolone until melted. Garnish with chopped parsley and extra cheese, if desired. The residual heat will melt the cheese perfectly without making it stringy or tough.

Notes

  • For an authentic Philly cheese steak flavor, consider using thinly sliced ribeye steak instead of deli roast beef. You can also add a few dashes of hot sauce for a spicy kick. Serve with toasted hoagie rolls on the side for dipping. The soup can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.