Philly Cheese Steak Soup (Print-Friendly Version)
Savor a comforting bowl packed with beef, onions, peppers, mushrooms, and melty provolone cheese.
# What You’ll Need to Make This:
→ Main Ingredients
01 -
60 g unsalted butter
02 -
130 g yellow onion, diced
03 -
130 g green bell pepper, diced
04 -
170 g white mushrooms, sliced
05 -
225 g deli roast beef, chopped into small pieces
06 -
1 tablespoon minced garlic
→ Soup Base
07 -
35 g all-purpose flour
08 -
950 ml beef broth
09 -
710 ml half and half
10 -
1 tablespoon Worcestershire sauce
11 -
1 teaspoon salt
12 -
1 teaspoon ground black pepper
→ Thickener & Finish
13 -
60 ml water
14 -
24 g cornstarch
15 -
150 g provolone cheese, shredded
→ Optional Garnish
16 -
Freshly chopped parsley
17 -
Additional shredded provolone cheese
# How to Prepare:
01 -
Melt butter in a large pot or Dutch oven over medium heat. Add diced onions, green bell peppers, and sliced mushrooms. Stir frequently and cook until onions become translucent.
02 -
Incorporate chopped roast beef and minced garlic into the pot. Stir well and cook for 2 to 3 minutes until garlic is fragrant.
03 -
Add all-purpose flour and stir constantly. Cook for 3 minutes to remove the raw flour taste.
04 -
Gradually pour in beef broth while stirring to prevent lumps. Add half and half, Worcestershire sauce, salt, and pepper. Stir to combine evenly.
05 -
Bring the mixture to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.
06 -
Combine water and cornstarch in a small bowl until dissolved. Return soup to a boil and stir in cornstarch slurry. Continue boiling and stirring for 3 minutes until soup thickens.
07 -
Remove pot from heat. Add shredded provolone and stir until melted and fully incorporated.
08 -
Ladle soup into bowls and garnish with fresh parsley and additional shredded provolone if desired. Serve immediately.
# Extra Tips:
01 -
Chop the roast beef into small, bite-sized pieces for even distribution.
02 -
Gradually incorporate liquids to achieve a smooth soup consistency.