Big Daddy's Cheesesteak Soup

Get ready to indulge in ultimate comfort with Big Daddy's Cheesesteak Soup—a hearty, creamy bowl that captures the bold flavors of a classic Philly cheesesteak in soup form! Tender bites of seared ribeye steak are nestled in a rich, velvety broth infused with sautéed onions, bell peppers, garlic, and gooey melted provolone and cheddar cheeses. A splash of Worcestershire sauce adds depth, while a touch of heavy cream creates pure, luxurious texture. Perfect for cozy nights, this one-pot wonder is quick to prepare, making it an ideal choice for weeknight dinners or game-day gatherings. Serve it piping hot with crusty French bread or hoagie rolls for dipping, and don't forget a sprinkle of fresh parsley for a pop of color. Whether you're a cheesesteak lover or a soup enthusiast, this irresistible dish is bound to become a family favorite.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound Ribeye steak
• 1 teaspoon Salt
• 1 teaspoon Ground black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 large Onion, diced
• 1 medium Green bell pepper, diced
• 1 medium Red bell pepper, diced
• 3 cloves Garlic, minced
• 4 cups Beef broth
• 1.5 cups Heavy cream
• 1 cup Provolone cheese, shredded
• 1 cup Cheddar cheese, shredded
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Cornstarch
• 2 tablespoons Water
• 4 pieces French bread or hoagie rolls, sliced
• 1 tablespoon Fresh parsley, chopped (optional)

Directions

Step 1

Season the ribeye steak with salt and black pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak for about 3-4 minutes per side or until cooked to your desired doneness. Remove the steak from the skillet, let it rest for 5 minutes, then slice into thin strips or bite-sized pieces. Set aside.

Step 2

In a large soup pot or Dutch oven, heat the remaining 1 tablespoon of olive oil and the unsalted butter over medium heat. Add the diced onion, green bell pepper, and red bell pepper. Sauté for 6-8 minutes until softened and fragrant.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Pour in the beef broth and bring the mixture to a gentle boil. Reduce the heat to low and simmer uncovered for 10 minutes to allow the flavors to meld.

Step 5

Stir in the heavy cream, Worcestershire sauce, and add the cooked steak back into the pot. Allow the soup to return to a gentle simmer.

Step 6

In a small bowl, whisk together the cornstarch and water to form a slurry. Slowly stir the slurry into the soup to thicken it slightly. Let it cook for 2-3 minutes.

Step 7

Remove the pot from the heat and gradually stir in the shredded provolone and cheddar cheeses until they are fully melted and the soup is creamy.

Step 8

Taste the soup and adjust the seasoning with salt and black pepper, if needed.

Step 9

Serve hot, garnished with chopped parsley if desired. Pair each bowl with a slice of French bread or hoagie roll for dipping.

Nutrition Facts

Serving size	(1431.0g)

Amount per serving	% Daily Value*
Calories	3144.7

Total Fat 189.5g	0%
Saturated Fat 88.9g	0%
Polyunsaturated Fat 5.8g
Cholesterol 620.3mg	0%
Sodium 7114.7mg	0%
Total Carbohydrate 169.0g	0%
Dietary Fiber 12.0g	0%
Total Sugars 25.8g
Protein 201.3g	0%

Vitamin D 66.1IU	0%
Calcium 1832.9mg	0%
Iron 21.7mg	0%
Potassium 2575.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.5%

Protein: 25.3%

Carbs: 21.2%