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The Philly cheesesteak is more than just a sandwich; it is an iconic American dish that originated in Philadelphia in the early 20th century. Known for its combination of thinly sliced ribeye steak, melted cheese, and a soft hoagie roll, this classic meal has gained a devoted following far beyond the City of Brotherly Love. From food trucks to fine dining establishments, the Philly cheesesteak has become a beloved staple in American cuisine, celebrated for its rich flavors and satisfying experience.

Philly Cheesesteak Soup

Indulge in the ultimate comfort food with this Cheesy Philly Cheesesteak Soup recipe, a delightful twist on the classic sandwich. Packed with tender ribeye steak, sautéed veggies, and a trio of creamy cheeses, this hearty soup is perfect for cozy evenings. With easy-to-follow instructions, you'll create a rich, velvety dish that warms both the heart and the belly. Gather your ingredients and enjoy a bowl of this flavorful goodness that’s sure to impress!
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Ingredients
  

1 lb ribeye steak, thinly sliced

2 tablespoons olive oil

1 medium onion, diced

1 green bell pepper, diced

2 cloves garlic, minced

4 cups beef broth

2 cups heavy cream

2 tablespoons Worcestershire sauce

1 teaspoon dried oregano

Salt and pepper, to taste

8 oz cream cheese, cut into cubes

2 cups shredded provolone cheese

1 cup shredded mozzarella cheese

1 tablespoon fresh parsley, chopped (for garnish)

Crusty bread, for serving (optional)

Instructions
 

Sear the Steak: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the thinly sliced ribeye steak in batches to avoid overcrowding. Sear for 2-3 minutes until browned, then remove from the pot and set aside.

    Sauté Vegetables: In the same pot, add diced onion and green bell pepper. Sauté for about 5 minutes, or until the vegetables are softened. Add minced garlic and cook for an additional 1 minute until fragrant.

      Combine Ingredients: Return the seared steak to the pot. Pour in the beef broth, heavy cream, and Worcestershire sauce. Stir in the dried oregano, salt, and pepper.

        Simmer: Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for about 15-20 minutes, allowing the flavors to meld together.

          Add Cheese: Stir in the cream cheese cubes until fully melted and incorporated. Then, gradually add the provolone and mozzarella cheeses, stirring continuously until the soup is creamy and smooth.

            Garnish and Serve: Taste and adjust seasoning if needed. Ladle the soup into bowls, garnish with fresh chopped parsley, and serve with crusty bread on the side for dipping if desired.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4-6