Ingredients
Scale
- 1 pound thinly sliced ribeye steak or sirloin (you can substitute with thinly sliced chicken breast for a lighter option)
- 2 tablespoons olive oil or avocado oil
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced (red or orange bell pepper also works for a sweeter touch)
- 3 cloves garlic, minced
- 4 cups beef broth (homemade or low sodium for best flavor)
- 2 cups whole milk or half-and-half (for a richer soup, use cream or a dairy-free alternative like oat milk)
- 3 tablespoons all-purpose flour (can substitute with gluten-free flour or cornstarch for thickening)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 cup shredded provolone cheese (mozzarella or fontina make great substitutes)
- Optional: 1/2 teaspoon crushed red pepper flakes for a little heat
- Fresh parsley, chopped (for garnish)
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the thinly sliced steak in batches, seasoning lightly with salt and pepper. Sear each batch for about 1-2 minutes, just until browned but not fully cooked through. Remove the steak and set aside. This quick sear locks in the flavor and tenderness—something my Nonna Rosa always emphasized when working with meat.
- Add the remaining tablespoon of oil to the pot. Toss in the sliced onions and bell peppers. Sauté for about 5-7 minutes, stirring occasionally until they soften and caramelize slightly, releasing their sweetness. This step fills the kitchen with aromas that remind me of my mother Elena improvising dinner with whatever vegetables were fresh from the garden.
- Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic as it can turn bitter.
- Sprinkle the flour over the vegetables and stir well to coat. This helps thicken the soup later, giving it that creamy texture I adore.
- Gradually pour in the beef broth while stirring constantly to avoid lumps. Add the smoked paprika, dried thyme, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes. This simmering melds the flavors beautifully, much like the slow-cooked sauces my family treasures.
- Pour in the milk or half-and-half, stirring continuously. Let the soup heat through, but avoid boiling to prevent curdling. The creaminess here is key to recreating the indulgence of a Philly cheesesteak in soup form.
- Return the seared steak to the pot and let it cook gently for another 5 minutes, ensuring it’s tender and infused with the soup’s rich flavors.
- Remove the pot from heat and stir in the shredded provolone cheese until melted and smooth. If you like a little kick, add crushed red pepper flakes now.
- Garnish with fresh parsley before serving. I love this touch of green—it brightens the soup and adds a little freshness that balances the richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
