Philly Cheesesteak Soup (Print Version)

Savory beef and peppers in a creamy three-cheese broth, capturing all the flavors of Philadelphia's famous sandwich in soup form.

# Ingredients:

→ Soup Base

01 - 2 tablespoons olive oil
02 - 1 large onion, chopped
03 - 1 green bell pepper, chopped
04 - 1 red bell pepper, chopped
05 - 1 pound sirloin steak, thinly sliced (against the grain)
06 - 8 cups beef broth
07 - 1 (14.5 ounce) can diced tomatoes, undrained
08 - 1 teaspoon Worcestershire sauce
09 - 1/2 teaspoon dried thyme
10 - 1/4 teaspoon red pepper flakes (optional)
11 - Salt and freshly ground black pepper to taste

→ Cheese Sauce

12 - 4 tablespoons butter
13 - 4 tablespoons all-purpose flour
14 - 3 cups milk
15 - 8 ounces cream cheese, softened
16 - 8 ounces shredded provolone cheese
17 - 4 ounces shredded mozzarella cheese
18 - 1/4 teaspoon garlic powder
19 - 1/4 teaspoon onion powder
20 - Salt and freshly ground black pepper to taste

→ For Serving (Optional)

21 - Crusty rolls, for dipping
22 - Chopped fresh parsley, for garnish
23 - Extra shredded provolone or mozzarella cheese

# Steps to Follow:

01 - Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers (green and red). Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes.
02 - Add the thinly sliced sirloin steak to the pot. Increase the heat to medium-high and cook, stirring frequently, until the steak is browned. Avoid overcrowding the pot to ensure proper browning.
03 - Pour in the beef broth and add the diced tomatoes with their juices. Stir to combine, scraping up any browned bits from the bottom of the pot.
04 - Stir in Worcestershire sauce, dried thyme, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour.
05 - In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
06 - Gradually whisk in the milk, about 1/2 cup at a time, ensuring each addition is fully incorporated before adding the next. Continue whisking until the sauce is smooth and thickened.
07 - Reduce the heat to low. Stir in the softened cream cheese until melted. Add shredded provolone and mozzarella cheeses, a handful at a time, stirring until creamy and smooth.
08 - Stir in garlic powder, onion powder, salt, and pepper to taste. Adjust seasoning to your preference.
09 - Slowly pour the cheese sauce into the soup base, stirring constantly to combine. Ensure the cheese sauce is evenly distributed.
10 - Heat the soup through, stirring occasionally, until thoroughly heated. If needed, adjust consistency by adding more beef broth or simmering to thicken.
11 - Ladle the soup into bowls. Garnish with extra shredded cheese and chopped parsley if desired. Serve immediately with crusty rolls for dipping.

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