Description
A rich and comforting soup that transforms the classic Philly cheesesteak sandwich into a creamy, savory bowl perfect for cozy meals. Tender strips of beef, sautéed peppers and onions, and a velvety cheese base make this soup a satisfying comfort food.
Ingredients
Scale
- 1 pound thinly sliced ribeye or sirloin steak
- 1 cup shredded sharp cheddar cheese (about 100g)
- 4 oz cream cheese, softened (about 115g)
- 1 medium green bell pepper, sliced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup sliced baby bella mushrooms (optional, about 70g)
- 4 cups beef broth (960 ml)
- 1 cup whole milk (240 ml) (can substitute almond milk)
- 2 tablespoons unsalted butter (28g)
- 2 tablespoons all-purpose flour (16g) (can substitute gluten-free flour blend)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon Worcestershire sauce
- Pinch of red pepper flakes (optional)
Instructions
- Prep the ingredients: Slice the steak into thin strips against the grain (about 1/4 inch thick). Dice the onion, slice the green bell pepper and mushrooms, and mince the garlic cloves. Set aside.
- Sauté the beef: Heat 1 tablespoon of butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the steak strips and cook until browned but not fully cooked through, about 3-4 minutes. Remove and set aside. Avoid overcrowding the pan; brown in batches if needed.
- Sauté the veggies: In the same pot, add the remaining butter. Add diced onion, sliced bell pepper, mushrooms, and garlic. Cook until veggies soften and onions turn translucent, about 5-6 minutes, stirring occasionally.
- Make the roux: Sprinkle the flour over the softened veggies and stir constantly with a whisk or spoon for 2-3 minutes to cook out the raw flour taste.
- Add liquids and simmer: Slowly pour in the beef broth while whisking to avoid lumps. Add the milk and Worcestershire sauce. Bring to a gentle boil, then reduce heat to simmer uncovered for about 15 minutes, stirring occasionally until slightly thickened.
- Add cheese and beef: Lower heat to medium-low. Stir in cream cheese until melted and smooth. Gradually add shredded cheddar cheese, stirring until fully incorporated. Return sautéed steak to the pot and warm through without overcooking.
- Season and serve: Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired. Serve hot with crusty bread or warm biscuits.
Notes
Slice steak very thin for tenderness; brown beef in batches to avoid steaming; cook roux well to avoid raw flour taste; add cheese slowly on low heat to prevent grainy texture; stir frequently to prevent milk scorching; can substitute gluten-free flour and dairy-free alternatives for dietary needs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 320
- Sodium: 650
- Fat: 20
- Carbohydrates: 10
- Fiber: 2
- Protein: 25
Keywords: Philly cheese steak soup, creamy soup, comfort food, beef soup, easy soup recipe, cheesy soup, weeknight dinner