Description
Discover the delicious and hearty Philly Cheesesteak Soup, a comforting and flavorful bowl inspired by the classic Philadelphia cheesesteak sandwich. Perfect for chilly evenings, this cozy soup combines tender shredded beef, fresh vegetables, and melty provolone cheese for a satisfying meal everyone will love.
Ingredients
Scale
- 1 lb (450 g) shredded beef or flank steak
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup sliced mushrooms (optional)
- 1 cup shredded provolone or provolone cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning (optional)
- French bread or buns for serving
Instructions
- Start by slicing the onions, green peppers, and garlic. Prepare mushrooms if using, and cook and shred beef if not pre-cooked.
- In a large pot or Crock-Pot, heat olive oil over medium heat. Sauté onions, peppers, and garlic until soft. Add shredded beef and cook until heated through.
- Pour in beef broth, season with salt, pepper, and Italian seasoning. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in shredded provolone cheese until melted and smooth. Optional: add a splash of cream or milk for richness.
- Serve hot in bowls, garnished with extra cheese or herbs. Pair with crusty bread or buns.
Notes
- Store in airtight containers in the refrigerator for up to 3 days.
- Reheat on the stove over medium heat, stirring occasionally.
- Freeze for up to 2 months; thaw overnight before reheating thoroughly.
- Customize with sautéed mushrooms, caramelized onions, or Worcestershire sauce for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Method: Stovetop, Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 330 kcal Kcal
- Sugar: 5 g
- Sodium: 940 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 70 mg