Description
This rich and cozy Philly Cheesesteak Soup is everything you love about the classic sandwich—beefy, cheesy, and loaded with peppers and onions—reimagined in a creamy, comforting bowl. It’s an easy recipe that works great as a quick dinner, a hearty lunch, or part of your weeknight dinner ideas. Perfectly seasoned shredded beef, sautéd vegetables, and melted provolone come together for the ultimate comfort food. Plus, it’s naturally low-carb and packed with protein. Whether you’re after easy food ideas, a healthy-ish indulgence, or a way to use up leftover roast, this soup will quickly become a favorite.
Ingredients
2 cups cooked shredded beef
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 large yellow onion, sliced
3 cloves garlic, minced
3 cups beef broth
1 cup heavy cream
4 oz cream cheese
1 cup provolone or mozzarella cheese, shredded or sliced
2 tablespoons butter or olive oil
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
Instructions
1. If using raw beef, season and sear it, then cook in a slow cooker or pressure cooker until tender. Shred and set aside.
2. In a large pot, heat butter or oil over medium heat. Sauté sliced onions until soft and golden.
3. Add bell peppers and garlic. Cook until tender and fragrant, about 5 minutes.
4. Pour in the beef broth and bring to a simmer. Add the shredded beef and simmer for 10 minutes.
5. Reduce heat to low. Stir in heavy cream and cream cheese. Mix until the cream cheese is melted and smooth.
6. Add shredded or sliced provolone and stir until melted and well incorporated.
7. Season with salt, pepper, and smoked paprika. Let simmer for another 5 minutes.
8. Serve hot, topped with extra cheese or herbs if desired.
Notes
Use high-quality cheese for the best melt and flavor—avoid pre-shredded if possible.
This soup gets better the next day, so feel free to make it ahead.
For a lower-carb version, skip the flour and let the cream and cheese thicken the broth naturally.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4g
- Sodium: 820mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg
Keywords: philly cheesesteak soup, creamy soup, easy dinner, comfort food, beef soup, low carb soup