Description
Hearty Philly Cheese Steak Soup delivers classic sandwich flavors in a comforting bowl of rich, meaty goodness. Melted provolone and tender beef create a delicious culinary experience you’ll savor to the last spoonful.
Ingredients
Scale
Proteins:
- 8 ounces (226 grams) deli roast beef slices, chopped
- 1 1/2 cups shredded provolone cheese
- Optional: Chopped parsley & extra provolone for garnish
Vegetables and Aromatics:
- 1 cup diced yellow onion
- 1 cup diced green bell peppers
- 6 ounces (170 grams) sliced white mushrooms
- 1 tablespoon minced garlic
Liquids, Thickeners, and Seasonings:
- 1/4 cup butter
- 4 cups beef broth
- 3 cups half and half
- 1/4 cup water
- 1/4 cup all-purpose flour
- 3 tablespoons cornstarch
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Initiate the flavor foundation by melting butter in a spacious pot over medium-high heat, creating a golden base for the aromatic vegetables.
- Introduce diced onions, vibrant green bell peppers, and earthy mushrooms, sautéing until the onions become translucent and release their sweet essence, approximately 4-5 minutes.
- Elevate the soup’s depth by incorporating tender chopped roast beef and minced garlic, stirring and cooking for 2-3 minutes until the garlic becomes wonderfully fragrant.
- Dust the mixture with flour, creating a roux by stirring thoroughly and allowing it to cook for 3 minutes, which will help thicken the soup’s luxurious texture.
- Gradually stream beef broth into the pot, whisking continuously to prevent lumps, then incorporate half and half, Worcestershire sauce, salt, and pepper for a rich, complex flavor profile.
- Bring the mixture to a rolling boil, then reduce heat and allow the soup to simmer gently for 10 minutes, occasionally stirring to prevent sticking and ensure even cooking.
- Create a cornstarch slurry by blending water and cornstarch in a separate bowl until completely smooth and lump-free.
- Return the soup to a boil, pour in the cornstarch mixture, and stir consistently for 3 minutes to achieve the desired velvety consistency.
- Remove from heat and fold in shredded provolone cheese, stirring until it melts completely and creates a creamy, indulgent finish.
- Garnish with freshly chopped parsley and an optional sprinkle of additional cheese to enhance visual appeal and provide an extra layer of flavor.
Notes
- Ensure vegetables are finely diced for even cooking and better texture in the soup.
- Use high-quality roast beef from the deli counter for more authentic Philly cheesesteak flavor.
- Control soup thickness by adjusting cornstarch slurry – add gradually to prevent over-thickening.
- For a lighter version, substitute half and half with milk or low-fat cream alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 1.5 g
- Protein: 18 g
- Cholesterol: 65 mg