Ingredients
Scale
- 1 pound thinly sliced ribeye steak (or sirloin as a budget-friendly substitute)
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced (substitute with red or orange bell pepper for sweetness)
- 3 cloves garlic, minced
- 4 cups beef broth (homemade or low-sodium store-bought)
- 2 cups whole milk (or use half-and-half for creamier texture)
- 3 tablespoons all-purpose flour
- 1 cup shredded provolone cheese (mozzarella or fontina can work as alternatives)
- Salt and freshly cracked black pepper, to taste
- 1/2 teaspoon smoked paprika (optional, for a subtle smoky depth)
- Fresh parsley for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the thinly sliced ribeye steak and cook until browned but still tender, about 3-4 minutes. Remove the beef from the pot and set it aside. I find that quick searing helps keep the beef juicy, something Mama Lou always emphasized when cooking meats.
- In the same pot, add the remaining tablespoon of olive oil. Toss in the sliced onions and bell peppers. Sauté for about 5-7 minutes until they soften and start to caramelize. This step fills the kitchen with such a lovely, nostalgic scent—it always reminds me of the afternoons spent peeling peppers with Ouma, chatting about everything and nothing.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
- Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for 2 minutes to get rid of the raw flour taste. This little trick thickens the soup later without any lumps.
- Slowly pour in the beef broth while stirring continuously to avoid clumps. Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing the soup to thicken slightly and the flavors to meld beautifully.
- Reduce the heat to low and stir in the milk gradually, warming the soup without boiling it. Add the browned beef back into the pot. Mama Lou always said that gentle heat keeps dairy from curdling and I’ve never forgotten that.
- Stir in the shredded provolone cheese until it melts into the soup, creating a creamy, cheesy texture that’s utterly irresistible. Season with salt, pepper, and smoked paprika to taste.
- Simmer for another 5 minutes, stirring occasionally. The soup should be thick, rich, and full of those classic Philly cheesesteak flavors we all adore.
- Serve hot, garnished with fresh parsley. I love how this final touch adds a burst of color and freshness, reminding me of Mama Lou’s garden where she picked herbs for every meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International