Description
Philly Cheese Steak Soup is a comforting and hearty dish that brings the classic flavors of a cheesesteak into a delicious soup form. Perfect for chilly evenings or gatherings, this creamy delight features tender roast beef, vibrant vegetables, and gooey provolone cheese. With every spoonful, you’ll experience a warm embrace of rich flavors and textures that will quickly make this recipe a staple in your kitchen.
Ingredients
Scale
- 1/4 cup butter
- 1 cup diced yellow onion
- 1 cup diced green bell peppers
- 6 oz sliced white mushrooms
- 8 oz deli roast beef slices, chopped
- 1 tablespoon minced garlic
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 3 cups half-and-half
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons cornstarch
- 1 1/2 cups shredded provolone cheese
- Fresh chopped parsley for garnish
Instructions
- Melt butter in a large pot over medium heat.
- Sauté diced onions, green bell peppers, and mushrooms until onions are translucent.
- Add chopped roast beef, stirring to heat through.
- Incorporate minced garlic, cooking until fragrant.
- Sprinkle flour over the mixture and cook for about three minutes.
- Gradually add beef broth while stirring to avoid lumps.
- Pour in half-and-half and stir until combined.
- Add Worcestershire sauce, salt, and pepper; mix well.
- Bring to a boil, then reduce heat to simmer for about ten minutes.
- Mix cornstarch with water in a small bowl; add to boiling soup while stirring constantly.
- Continue boiling for three more minutes until thickened.
- Remove from heat and stir in provolone cheese until melted.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 2g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg