Cozy Philly Cheese Steak Soup

Loaded with juicy roast beef and gooey provolone, this Philly Cheese Steak Soup brings the famous sandwich to your spoon. Velvety broth, buttery veggies, and plenty of cheese all cozy up in one bowl. I whip this up whenever I want something hearty but don't feel like grilling out.

The first time I cooked this was during a football game and it disappeared by halftime. Now my family begs for it on cold days cause it gets everyone eating together fast.

Tasty Ingredients

• Fresh parsley: To top things off for color, goes great if you want some green on top—pick leaves that look fresh
• Shredded provolone cheese: Gives that classic melty stretch—if you shred your own, it melts the best
• Cornstarch and water: Whisk together till totally smooth—don't use old cornstarch or it can get lumpy
• Black pepper and salt: Season to your liking—freshly ground and kosher works well
• Worcestershire: Gives a nice deep boost—classic bottle does the trick
• Half and half: For a creamy finish—always grab the freshest one you find
• Beef broth: Makes everything beefy—use low sodium if you want more control
• All-purpose flour: Thickens things up—go for unbleached for a cleaner taste
• Minced garlic: Adds a punch—fresh is best if you can
• Deli roast beef: Chop it tiny so every spoonful is tender—choose a favorite brand since it’s the main part
• White mushrooms: Sliced up for a meaty bite—should be firm and dry, never mushy
• Green bell pepper: Chopped for crunch—pick shiny, firm ones
• Yellow onion: Dice for flavor—go for heavy, hard onions
• Butter: Sautées the veggies and adds richness—unsalted is best

Simple Step Guide

Dish it Up and Eat:

Scoop into bowls, pile on some extra provolone, and top with a little parsley for color. Enjoy while it's piping hot and maybe grab good bread for dunking.

Melt in Cheese:

Take the pot off the burner and stir in a generous bit of provolone cheese till everything is super smooth and melty.

Thicken with Slurry:

Whisk up water with cornstarch in a bowl, then crank up the heat on your soup. Slowly pour in the slurry while mixing so you get a silky thick soup. Let it bubble for a few minutes.

Turn Up the Flavor:

Next, add Worcestershire along with salt and pepper. Let the whole thing come up to a gentle bubble, then lower the heat to a slow simmer. Give it about ten minutes and stir every so often.

Add Liquids:

Pour in beef broth gradually, stirring all the way so you skip any clumps. Mix in the half and half and keep stirring until it feels creamy.

Thicken with Flour:

Dust flour over all your veggies and beef. Mix really well to coat. Let it cook about three minutes so it loses that raw flour flavor and thickens up.

Beef and Garlic Time:

In goes minced garlic and the roast beef. Give everything a good toss for a couple minutes so garlic smells awesome and the beef gets well mixed in.

Get Veggies Started:

Add butter to your big pot over medium heat. Toss in onion, mushrooms, and green pepper once it melts. Stir and cook till the onions are see-through and peppers get softer—should take about six minutes for great flavor.

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The gooey provolone is my favorite part—it's what really pulls everything together and makes it taste just like Philly. It wins over everyone at our get-togethers, from little ones to the oldest in the family.

Storing Leftovers

Keep extra soup in the fridge for up to four days. Let it cool first, then pour into a lidded container. Warm it up slowly and give it a good stir so the cheese stays creamy. Freezing isn't the best option since the texture changes, but it's fine for a quick bite if you don't mind it being a bit less smooth.

Swap Ideas

If you'd rather not use beef, grab turkey or chicken deli slices instead. Mozzarella or swiss can stand in for provolone if you're feeling different, though provolone nails that classic vibe. Try baby bellas if you want mushrooms that taste earthier.

How to Serve

This dish fills you up on its own, but I love pairing it with toasted hoagie rolls or a buttery soft pretzel for dipping. A crisp green salad with punchy vinaigrette cuts the creaminess. For full Philly flavor, pile on more sautéed peppers while serving.

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Philly Food Vibes

This cozy bowl turns the famous Philly cheese steak, which started out in Philly’s busy sandwich shops, into a family-friendly meal. You get all the famous flavors in spoonfuls instead of bites, so it’s great for parties where folks just want good food and comfort, no plate needed.

Common Questions

→ Can I use leftover steak instead of deli roast beef?

Definitely! Thinly slice your leftover steak before tossing it in. Gives you extra flavor and a nice bite.

→ What can I substitute for half and half?

Go with heavy cream for a richer soup, or whole milk if you want it a bit lighter. Adjust until it’s just right for you.

→ Which mushrooms work best for this soup?

Creamy baby bella or cremini mushrooms work great, but white mushrooms are awesome too and make the soup taste earthy and rich.

→ How can I make the soup gluten-free?

Just switch regular flour for any gluten-free flour mix you like, and the soup keeps its thickness and body.

→ Can I freeze leftovers for later?

Yep, you can pop leftovers in the freezer. Just remember dairy soups might get a little funky when reheated—give it a good stir and you’re set.

→ Are additional toppings recommended?

Toss on more provolone shreds and a sprinkle of fresh parsley if you want. Toasted bread on the side is awesome for dunking too.