Cheese Steak Soup Recipe

Name: Cheese Steak Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 lb. thin-sliced top round for sandwiches; OR 1 box frozen minute steak; 1 large sweet onion, sliced along the vertical, divided; 1 carton white button mushrooms, sliced thin along the vertical, including stems; 2 T. butter or olive oil; 1 red bell pepper, roasted, peeled, and sliced into long thin strips; OR 1/2 jar roasted sweet peppers, drained, seeded, and sliced thin; 4 oz. container hot pepper slices, drained; 14.5 oz. can diced tomatoes, undrained; 32 oz. beef stock; 8 oz. sliced provolone cheese

Servings: persons

1.5 lb. thin-sliced top round for sandwiches
OR 1 box frozen minute steak
1 large sweet onion, sliced along the vertical, divided
1 carton white button mushrooms, sliced thin along the vertical, including stems
2 T. butter or olive oil
1 red bell pepper, roasted, peeled, and sliced into long thin strips
OR 1/2 jar roasted sweet peppers, drained, seeded, and sliced thin
4 oz. container hot pepper slices, drained
14.5 oz. can diced tomatoes, undrained
32 oz. beef stock
8 oz. sliced provolone cheese

1
In a wide and deep nonstick skillet, cook 1/2 the onion and all of the mushrooms slowly over low heat until the onion is soft and caramelized and all of the excess moisture has been cooked out of the mushrooms, upwards of 20 minutes. Remove from pan and set aside.
2
In the same utensil, melt the butter or heat the oil and then cook the remaining onion quickly over medium-high heat until translucent and browned on the edges. Remove from pan and set aside.
3
Cook the beef over medium to high heat, turning often, until cooked through, less than five minutes. Remove from pan and pour off fat. Pull or cut into strips with spatulas or kitchen scissors.
4
Return onions, mushrooms, and beef to pan. Add remaining ingredients, except cheese, and bring to a boil. Reduce heat and simmer 10 - 15 minutes, or until flavors blend nicely.
5
Ladle soup into ovenproof bowls and set the bowls onto a foil-lined rimmed cookie sheet. Top each with sliced cheese and broil close to heat source until bubbly, 1 - 2 minutes. Serve with crisp salad for contrast and tasty bread for end of bowl broth sopping.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1.5 lb. thin-sliced top round for sandwiches, OR 1 box frozen minute steak, 1 large sweet onion, sliced along the vertical, divided, 1 carton white button mushrooms, sliced thin along the vertical, including stems, and more.

Yes, Cheese Steak Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese Steak Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions