Slow Cooker Philly Cheese Steak Soup Recipe

Recipe By Slurrp

Slow Cooker Philly Cheese Steak Soup is a hearty and comforting soup that captures the flavors of the classic Philly cheese steak sandwich. Tender beef, onions, bell peppers, and mushrooms are slow-cooked in a flavorful broth, then topped with melted cheese. This easy-to-make soup is perfect for a cozy dinner on a cold day.

4.5
17 Rating -
Rate
Non Vegdiet
6hr 10minstotal
10minsPrep
6hr Cook
6hr 10m.total
10m.Prep
6hr Cook
Slow Cooker Philly Cheese Steak Soup
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Ingredients for Slow Cooker Philly Cheese Steak Soup Recipe

  • 0.17 pound Beef Sirloin, Thinly Sliced
  • 0.17 Onion, Thinly Sliced
  • 0.17 Bell Pepper, Thinly Sliced
  • 1.33 ounce Mushrooms, Sliced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.67 cup Beef Broth
  • 0.33 tablespoon Worcestershire Sauce
  • 0.17 teaspoon Dried Thyme
  • 0.17 teaspoon Dried Oregano
  • As required Salt And Pepper To Taste
  • 0.33 tablespoon Cornstarch
  • 0.33 tablespoon Water
  • 1.33 Slices Provolone Cheese

Directions: Slow Cooker Philly Cheese Steak Soup Recipe

Cooking Directions

  • STEP 1.In a slow cooker, combine beef, onions, bell peppers, mushrooms, garlic, beef broth, Worcestershire sauce, and seasonings.
  • STEP 2.Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
  • STEP 3.In a small bowl, whisk together cornstarch and water. Stir the mixture into the slow cooker.
  • STEP 4.Cook for an additional 30 minutes on high, until the soup has thickened.
  • STEP 5.Ladle the soup into bowls and top with slices of provolone cheese. Serve hot and enjoy!

Cooking Tips

  • For extra flavor, you can sauté the onions, bell peppers, and mushrooms before adding them to the slow cooker.
  • If you prefer a thicker soup, you can add more cornstarch-water mixture and cook for a few more minutes.
  • Serve the soup with crusty bread or rolls for a complete meal.

Storage and Serving

  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, simply heat it in a saucepan or microwave until heated through.
  • The soup can also be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition
value
351
calories per serving
14 g Fat37 g Protein16 g Carbs2 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    37g
  • Carbs
    16g
  • Fiber
    2g

MacroNutrients

  • Carbs
    16g
  • Protein
    37g
  • Fiber
    2g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    339mg
  • Iron
    1mg
  • Vitamin A
    100mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    87mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    35mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    48mg
  • Manganese
    < 1mg
  • Phosphorus
    359mg
  • Selenium
    34mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp