Cheese Steak Soup

Cheesesteak in a Bowl combines all the tasty elements of a Philly sandwich turned into a smooth, filling soup. This cozy dish mixes tender beef, cooked veggies, and gooey provolone in a thick, velvety base. It's just what you need when the weather turns cold or you're just wanting something totally satisfying that's packed with cheese and flavor.

INGREDIENTS

• Yellow onion: 1 cup chopped, adds sweet flavor
• White mushrooms: 6 oz sliced, gives meaty texture
• Butter: 1/4 cup, for cooking veggies
• Green bell peppers: 1 cup diced, brings traditional taste
• Chopped deli roast beef: 8 oz, main protein
• Garlic: 1 tbsp minced, for aroma
• All-purpose flour: 1/4 cup, helps thicken
• Half and half: 3 cups, makes it silky
• Beef broth: 4 cups, forms the base
• Worcestershire sauce: 1 tbsp, adds depth
• Pepper: 1 tsp, seasons it right
• Salt: 1 tsp, brings out flavors
• Cornstarch: 3 tbsp, for extra thickness
• Water: 1/4 cup, mixes with cornstarch
• Provolone cheese: 1 1/2 cups shredded, creates cheesy goodness
• Extra cheese & parsley: optional, for topping

INSTRUCTIONS

Step 1:

Heat butter in a large pot on medium. Toss in diced onions, bell peppers, and mushrooms. Cook until onions turn clear.

Step 2:

Add the beef pieces and minced garlic. Let them cook together for 2-3 minutes until you can smell the garlic.

Step 3:

Sprinkle in flour, mix thoroughly, and let cook for about 3 minutes.

Step 4:

Pour in beef broth slowly while constantly stirring. Add the half and half, Worcestershire sauce, salt, and pepper.

Step 5:

Let the mixture bubble up, then lower heat and simmer for 10 minutes. Stir now and then.

Step 6:

Mix water and cornstarch in a small bowl until smooth. Bring soup back to a boil, pour in cornstarch mixture, and stir for 3 minutes as it thickens.

Step 7:

Turn off heat and mix in shredded provolone until it's completely melted. If you want, sprinkle with parsley and more cheese before serving.

Serving and Storage Tips

• Keep any leftover soup in the fridge in a sealed container for up to 3 days.
• When warming up, use low heat on the stove and add a bit of milk if it's too thick.

Helpful Notes

• Want more kick? Throw in some hot sauce or red pepper flakes.
• Try using fresh sliced ribeye or leftover steak instead of deli meat for even better flavor.

Tips from Well-Known Chefs

• Chef Mark thinks adding a bit of beer to the mix brings out extra flavor notes.

Why You'll Love Cheesesteak in a Bowl

This soup brings together rich, cheesy goodness with hearty meat in every spoonful. It captures what makes a classic Philly sandwich so good but in a warm, comforting soup form. Grab some crusty bread for dipping and you've got the perfect meal for when you need something truly satisfying.

FAQs

Can I make this soup ahead of time?

Absolutely. You can cook it up to 3 days before and keep it in the fridge. Just warm it on the stove when you're ready to eat.

Can I use a different cheese?

Sure thing. Mozzarella or white American work too, though provolone gives that authentic Philly taste.

Can I make this soup gluten-free?

You can swap regular flour for a gluten-free mix and make sure your beef broth doesn't contain gluten.

What can I serve with this soup?

It goes great with a chunk of crusty bread, a simple green salad, or some warm garlic bread to round out your meal.

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Conclusion

Cozy up with a bowl of this creamy Cheese Steak Soup! Packed with tender beef, fresh veggies, and plenty of melty provolone, it captures the taste of a cheese steak sandwich in hearty soup form. Easy to prepare and perfect for any chilly day or meal. Sprinkle with extra cheese or parsley for that tasty finishing touch.