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Philly Cheese Steak Soup

  • Author: Marty Boyd
  • Yield: 4 1x



  • 1 lb skirt steak, thinly sliced
  • 2 green bell peppers, thinly sliced
  • 1 onion. halved and thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 1/2 cups of beef stock
  • 1 1/2 cups chicken stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 bay leaf
  • 1/2 teaspoon each, Salt and Fresh black pepper
  • 1 tablespoon fresh thyme
  • Ciabatta bread sliced and toasted
  • 46 slices of provolone cheese


  1. Heat oil in a large dutch oven over medium heat.
  2. Add onions and peppers to the dutch oven. Cook until they start to soften.
  3. Add steak to the dutch oven, stir, and cook until steak is about half way done. Steak and peppers will given out a nice amount of juice.
  4. Add salt, pepper and thyme. Mix well.
  5. Add stock, bay leaf, Worcestershire, and soy sauce.Bring to a boil, reduced heat to simmer for about 30 minutes.
  6. Preheat broiler.
  7. Divide soup among oven-save bowls. Place toasted slices of bread on top, and top with two slices of cheese ( more if you prefer).
  8. Place under broiler until the cheese is melty and beginning to brown.
  9. Serve immediately.