Philly Cheesesteak Soup Recipe


  • 8 slices baguette
  • 1/3 cup butter
  • 1 large onion diced
  • 3 ribs celery sliced
  • 1 1/2 cups mushrooms sliced
  • 1 green pepper sliced
  • 1/3 cup flour
  • 1 1/2 tablespoons Worcestershire sauce
  • 4 dashes hot sauce such as tabasco
  • 4 cups beef broth
  • 1 cup light cream
  • 8 ounces provolone cheese shredded, divided
  • 6 ounces cheddar cheese shredded
  • 1 pound top round steak thinly sliced (see note below)


  1. Place steak in the freezer (for about 15 minutes before slicing).
  2. Top each baguette slice with about 1 tablespoon of provolone cheese. Broil until bubbly and set aside.
  3. Cook onion, celery and mushrooms in butter until tender. Add flour and cook 1 to 2 minutes
  4. Stir in beef broth a little at a time stirring until smooth after each addition. Add Worcestershire sauce, hot sauce and green peppers. Simmer until vegetables are soft, about 10 minutes.
  5. Add cream and simmer an additional 5 minutes. Remove from heat and stir in cheeses until melted.
  6. Meanwhile, thinly slice steak. Heat 1 tablespoon of olive oil over medium-high heat. Add beef and cook until browned.
  7. Place beef in the bottom of each bowl and top with hot soup. Serve with cheese toasts.

Nutrition Facts

Calories: 502

Carbohydrates: 25g

Protein: 32g

Fat: 30g

Saturated Fat: 18g

Cholesterol: 113mg

Sodium: 952mg

Potassium: 742mg

Fiber: 2g

Sugar: 3g

Vitamin A: 973IU

Vitamin C: 15mg

Calcium: 433mg

Iron: 3mg

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