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Philly Cheese Steak Soup Recipe with beef, peppers, onions, creamy broth, and melted provolone

Philly Cheese Steak Soup with Provolone Cheese

Philly Cheese Steak Soup is a creamy, hearty soup with tender beef and rich provolone flavor. It is an easy, comforting choice for a satisfying weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb beef sirloin, thinly sliced (454 g)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup heavy cream
  • 1 cup shredded provolone cheese
  • Salt, to taste
  • Black pepper, to taste

Method
 

Cooking
  1. Warm the olive oil in a large pot over medium heat. Add the thinly sliced beef sirloin and cook until browned. Transfer the beef to a plate and set aside.
  2. Place the onion, green bell pepper, and garlic in the same pot. Sauté until the vegetables are tender.
  3. Put the browned beef back into the pot and add the beef broth. Bring the soup to a simmer and cook for 15 minutes.
  4. Add the heavy cream and shredded provolone cheese. Stir and continue cooking until the cheese is fully melted and the soup is hot.
  5. Season with salt and black pepper to taste. Serve the soup hot.

Notes

For a smoother reheating texture, warm refrigerated portions gently and stir as the soup heats.