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Philly Steak & Cheese Soup

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Philly Steak & Cheese Soup
2008-07-25 Side Dish
5 74

Rich and hearty--steak, onions, peppers, Swiss and Monterey Jack Cheese, in a nicely seasoned cream soup base.

  • Servings: 8-10


4 lbs New York Steak Thin Sliced
2 Large Onions Sliced
2 Large Green Bell Peppers
½ cup Butter
4 cups Heavy Whipping Cream
2½ cups Water
2 cups Monterey Jack Cheese
4 cups Swiss Cheese
2 Tbsp Steak Seasoning
1 Tbsp Seasoning Salt
2 Tbsp Fresh Parsley, chopped
2 Tbsp Corn Starch


In a large sauce pan on medium high heat, melt butter, add steak, onions, bell peppers, and seasonings, saute until meat is browned and onions and peppers are tender.

Add 2 cups water, reserving 1/2 cup for later.

Simmer for 20 minutes, reduce heat to medium-low, and add heavy cream. Simmer for about 20 minutes, stiring every 5 minutes.

Add Monterey Jack cheese and 3 cups Swiss cheese, reserving 1 cup for topping.

Simmer on low for 10 minutes.

Mix 1/2 cup water with cornstarch, stir into soup for thickening.

Top with Swiss cheese when served.

Helpful Tips:

For thicker soup add more corn starch if you don't have corn starch, flour will work. This soup is great served in bread bowls.