Description
Rich Pennsylvania-style cheesesteak soup delivers restaurant comfort directly to your kitchen. Hearty beef, melted provolone, and caramelized peppers blend seamlessly in this quick, satisfying meal you’ll crave again and again.
Ingredients
Scale
Meat:
- 1 pound (454 grams) sirloin steak, thinly sliced
Vegetables:
- 1 onion, diced
- 1 green bell pepper, diced
- 8 ounces (226 grams) baby bella mushrooms, sliced
Dairy and Liquid Base:
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone or mozzarella cheese
- 2 tablespoons butter
Seasonings and Oils:
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Optional Thickener and Garnish:
- 2 tablespoons flour
- Fresh parsley, chopped
Serving Suggestion:
- Crusty bread or rolls
Instructions
- Prepare a large pot or Dutch oven, warming olive oil over medium heat to create a flavorful foundation for the culinary journey.
- Introduce diced onions, sliced green bell peppers, and mushroom slices into the heated oil, allowing vegetables to soften and release their natural essence for 5-7 minutes.
- Create a space in the pot and add thinly sliced sirloin steak, searing each piece until achieving a rich, golden-brown exterior. Enhance with garlic powder, dried thyme, kosher salt, and freshly ground black pepper.
- Pour beef broth (32 fluid ounces / 946 milliliters) into the pot, gently combining all elements and allowing the mixture to simmer for 10-12 minutes, melding flavors harmoniously.
- For a more luxurious texture, craft a quick roux by melting unsalted butter in a separate pan. Whisk in all-purpose flour, cooking for 1-2 minutes until golden.
- Gradually incorporate hot broth into the roux, whisking continuously to prevent lumps. Reintroduce this velvety mixture back into the main pot, stirring to integrate completely.
- Reduce heat and slowly pour in heavy cream (/ 120 milliliters), then fold in shredded cheese (1 / 170 grams), stirring until achieving a smooth, creamy consistency.
- Taste and adjust seasoning with additional salt and black pepper as needed. Ladle the decadent soup into serving bowls.
- Garnish with freshly chopped parsley and serve alongside crusty artisan bread or warm dinner rolls for a complete, comforting meal.
Notes
- Effortless One-Pot Wonder: This cheesesteak soup combines classic sandwich flavors into a comforting, hearty meal that’s ready in under 30 minutes.
- Smart Meat Technique: Thinly slicing sirloin ensures quick cooking and tender texture, preventing tough or chewy beef in your soup.
- Flavor-Building Strategy: Sautéing vegetables first releases natural sugars, creating a deeper, more complex taste profile before adding other ingredients.
- Texture-Perfecting Tip: Creating a roux helps thicken the soup naturally, giving it a luxurious, silky consistency that coats every spoonful.
- Cheese Melting Wisdom: Adding cheese off direct high heat prevents separation and ensures smooth, creamy integration throughout the soup.
- Versatile Serving Suggestion: Pair with crusty bread or rolls to soak up the rich, beefy broth and transform this dish into a complete, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 390 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg