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### Instructions:
#### Step 1: Sauté the Vegetables and Beef
1. **Heat the oil**: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. **Cook the steak**: Add the thinly sliced steak to the pot and cook for about 3-4 minutes until it’s browned and cooked through. Remove the beef from the pot and set it aside.
3. **Sauté the vegetables**: In the same pot, add the onions and bell peppers. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened and are starting to caramelize. Add the minced garlic and cook for an additional 1 minute, until fragrant.
#### Step 2: Make the Soup Base
1. **Add the flour**: Sprinkle the flour over the cooked vegetables and stir to combine. This will help thicken the soup.
2. **Add the broth and cream**: Slowly pour in the beef broth while stirring to avoid any lumps. Stir in the heavy cream and bring the mixture to a simmer. Continue stirring occasionally to ensure everything is well incorporated.
3. **Season the soup**: Add the Worcestershire sauce, Dijon mustard (if using), salt, and pepper. Taste the soup and adjust the seasoning if necessary.
#### Step 3: Add the Beef and Cheese
1. **Return the beef to the pot**: Add the cooked steak back into the pot. Stir to combine, and allow the soup to simmer for about 5-7 minutes, so the flavors meld together.
2. **Melt the cheese**: Gradually stir in the shredded provolone cheese, a handful at a time, until fully melted and incorporated into the soup. Add the grated Parmesan cheese if you like an extra creamy texture and richer flavor.
#### Step 4: Serve and Enjoy!
1. **Serve**: Ladle the soup into bowls and top with any extra cheese if desired. Garnish with fresh parsley or chives for a pop of color and flavor.
2. **Pair with crusty bread**: This soup is absolutely delicious when served with a side of crusty bread. You can use it to soak up the creamy, cheesy goodness of the soup—just like a classic Philly cheesesteak sandwich!
### Tips for the Best Philly Cheesesteak Soup:
– **Use quality beef**: Ribeye steak gives the soup a tender, juicy texture that’s perfect for a cheesesteak-inspired dish. Flank steak also works well if you want a leaner option.
– **Customize the cheese**: While provolone is traditional for a Philly cheesesteak, feel free to experiment with other cheeses like cheddar or mozzarella to suit your taste.
– **Make it spicier**: For a little heat, try adding a pinch of red pepper flakes or a dash of hot sauce when cooking the vegetables.
– **For a thicker soup**: If you prefer a thicker consistency, add a little more flour or reduce the soup by simmering it longer. You can also use an immersion blender to purée part of the soup and make it creamier.
– **Add mushrooms**: If you’re a fan of mushrooms, they’re a great addition to this soup! Simply sauté them along with the onions and bell peppers.
### Why You’ll Want to Make This Philly Cheesesteak Soup Again and Again
This **Philly Cheesesteak Soup** is the perfect way to enjoy the bold flavors of a Philly cheesesteak in a comforting, soup form. It’s rich, cheesy, and full of tender steak and vegetables, making it a dish that will leave you craving more. Whether you’re enjoying it on a cold winter day or serving it for a family dinner, this soup is a guaranteed crowd-pleaser.
So, the next time you’re in the mood for a hearty, cheesy, and delicious meal, give this Philly cheesesteak soup a try. It’s quick, easy, and guaranteed to be a new favorite in your recipe collection!
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