Description
This creamy Philly cheese steak soup is packed with roast beef, provolone, peppers, and mushrooms. A hearty, low-carb comfort food perfect for cozy dinners.
Ingredients
2 tablespoons butter
1 medium onion, diced
1 green bell pepper, diced
1 cup mushrooms, sliced
¾ lb deli roast beef, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
4 cups beef broth
1 cup heavy cream
Salt and black pepper, to taste
1½ cups provolone cheese, shredded
Instructions
In a large pot, melt the butter over medium heat.
Add onion, bell pepper, and mushrooms. Sauté until onions are translucent.
Stir in the chopped roast beef and garlic. Cook for 2–3 minutes.
Sprinkle flour over the mixture and stir well. Cook for 1 minute.
Slowly pour in beef broth while stirring. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add the heavy cream, salt, and pepper. Stir to combine.
Add provolone cheese and stir until melted and soup is creamy.
Serve hot, garnished with extra cheese or croutons, if desired.
Notes
Cheese Swap: Try mozzarella, cheddar, or pepper jack for different flavor profiles.
Steak Substitute: Use thinly sliced steak instead of deli meat for a fresher, more authentic texture.
Vegetarian Option: Replace beef with mushrooms and use vegetable broth.
Spicy Boost: Add red pepper flakes or a dash of hot sauce for heat.
Make-Ahead Tip: This soup freezes well—just reheat gently to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
