Description
This creamy Philly Cheesesteak Soup combines tender beef steak, green bell peppers, onions, savory beef broth, heavy cream, white cheddar, and provolone. Topped with crispy homemade baguette croutons, it’s a comforting, cheesesteak-inspired meal perfect for cozy dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium green bell pepper (thinly sliced)
- 1 pound beef steak (thinly sliced)
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 1 medium carrot (chopped)
- 2 stalks celery (chopped)
- 3 cloves garlic (minced)
- 1/3 cup all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- Salt and pepper to taste
- 6 cups beef broth
- 1 cube beef bouillon (optional)
- 1 cup heavy cream
- 8 ounces white cheddar cheese (shredded)
- 8 ounces provolone cheese (shredded)
- 2 tablespoons fresh parsley (chopped)
- 1/2 baguette (cubed)
- 1/4 cup olive oil
Instructions
- Heat 2 tablespoons of olive oil in a large soup pot over medium-high heat. Add the thinly sliced green bell pepper and cook until it begins to soften.
- Add the thinly sliced beef steak and cook, stirring occasionally, until browned and cooked through. Transfer the beef and peppers to a plate and set aside.
- Add the remaining 1 tablespoon of olive oil to the same pot. Stir in the chopped onion, carrot, and celery. Cook until the vegetables begin to soften.
- Add the minced garlic and cook briefly until fragrant.
- Sprinkle the flour over the vegetables and stir until they are evenly coated.
- Gradually pour in the beef broth, stirring or whisking to prevent lumps. Add the optional beef bouillon cube, Worcestershire sauce, hot sauce, and salt and pepper to taste.
- Bring the soup to a gentle simmer and cook until the vegetables are tender and the broth has thickened slightly, stirring occasionally.
- Return the cooked beef and green bell pepper to the pot. Stir in the heavy cream and warm gently.
- Reduce the heat to low. Gradually add the shredded white cheddar and provolone, stirring until the cheeses melt and the soup becomes creamy. Avoid boiling.
- Preheat the oven to 375°F (190°C). Place the cubed baguette on a baking sheet and toss with 1/4 cup olive oil.
- Spread the baguette cubes in a single layer and bake until golden and crisp, turning as needed for even browning.
- Ladle the soup into bowls. Garnish with chopped fresh parsley and top with the crispy baguette croutons. Serve immediately.
Notes
- Shred the cheeses yourself for smoother melting.
- Keep the soup at a gentle heat after adding the cream and cheese to prevent separation.
- Add the baguette croutons just before serving to keep them crisp.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6
- Calories: 750 kcal
- Sugar: 6 g
- Sodium: 1,100 mg
- Fat: 52 g
- Saturated Fat: 24 g
- Unsaturated Fat: 25 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg
Keywords: Philly Cheesesteak Soup, creamy cheesesteak soup, beef and cheese soup, steak soup recipe, cheesy beef soup