If you’re a fan of Philly cheesesteaks and love hearty soups, this Philly Cheese Steak Soup recipe is the perfect combination of both worlds! This creamy and comforting soup is a great way to enjoy the flavors of the classic Philly cheesesteak sandwich in a new, satisfying form. Packed with tender beef, sautéed vegetables, and melted cheese, it’s the ultimate winter comfort food that will leave you craving more.
Ingredients for Philly Cheese Steak Soup
To make this rich and creamy soup, you’ll need:
- 1 lb beef steak (rib-eye or sirloin), thinly sliced
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 large bell pepper, thinly sliced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 1 ½ cups shredded provolone cheese
- 1 ½ cups shredded mozzarella cheese
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Instructions
- Prepare the Beef:
- Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the thinly sliced beef steak and cook until browned and cooked through. Remove the beef from the pot and set it aside.
- Sauté the Vegetables:
- In the same pot, add the sliced onion, bell pepper, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened and the onions become translucent.
- Add the Broth:
- Pour in the beef broth and Worcestershire sauce, stirring to combine. Bring the soup to a simmer, and let it cook for about 10 minutes to allow the flavors to meld.
- Add the Cream and Cheese:
- Reduce the heat to low and stir in the heavy cream. Slowly add the shredded provolone and mozzarella cheese, stirring constantly until the cheese is fully melted and the soup is smooth and creamy.
- Combine the Beef:
- Return the cooked beef to the pot and stir to combine. Simmer the soup for an additional 5 minutes to reheat the beef and allow the flavors to blend together.
- Season to Taste:
- Taste the soup and season with salt and pepper as needed. If you prefer a bit more richness, you can add extra cheese or a splash more cream.
- Serve:
- Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve hot with crusty bread or toasted rolls for dipping!
Why You’ll Love Philly Cheese Steak Soup
- Flavorful: This soup captures the delicious flavors of a Philly cheesesteak sandwich, combining beef, cheese, and sautéed vegetables in a creamy broth.
- Comforting: Perfect for chilly days, this soup is warm, hearty, and full of comforting flavors.
- Quick & Easy: With just a few simple steps and easy-to-find ingredients, this soup can be made in under 30 minutes.
- Customizable: You can adjust the type of cheese, add extra veggies, or spice it up with some hot sauce to suit your taste.
Serving Tips and Variations
- Add Mushrooms: For an extra layer of flavor, sauté mushrooms along with the onions and peppers for a more traditional Philly cheesesteak experience.
- Make it Spicy: Add some sliced jalapeños or a dash of hot sauce for a spicy kick.
- Gluten-Free Option: Serve the soup with gluten-free bread or crackers for a gluten-free meal.
- Low-Carb Option: Skip the bread and serve the soup with a side of leafy greens for a low-carb version.
Conclusion
Philly Cheese Steak Soup is a fantastic way to enjoy the iconic flavors of a Philly cheesesteak sandwich in soup form. Whether you’re serving it for a cozy family dinner or as a crowd-pleasing appetizer, this creamy, cheesy soup will become a new favorite in your recipe rotation. With simple ingredients and minimal effort, you’ll have a rich and flavorful meal that’s sure to satisfy your cravings.
Serving and Storage Tips for Philly Cheese Steak Soup
To get the most out of your Philly Cheese Steak Soup, here are some helpful serving and storage tips:
Serving Tips
- Pair with Crusty Bread or Rolls:
- A classic way to serve Philly Cheese Steak Soup is with a side of crusty bread or toasted rolls. The bread is perfect for dipping into the creamy soup, making each bite even more satisfying.
- Garnish for Extra Flavor:
- For added flavor and visual appeal, sprinkle fresh parsley, chives, or a few extra shreds of cheese on top before serving. A drizzle of olive oil or a dash of hot sauce can also elevate the dish.
- Serve as a Complete Meal:
- This soup is hearty enough to serve as a main course. However, you can pair it with a light salad or some roasted vegetables for a more balanced meal.
- Customize the Toppings:
- Offer a variety of toppings like sautéed onions, mushrooms, or even jalapeño slices to let everyone customize their soup to their liking.
Storage Tips
- Refrigerating Leftovers:
- If you have leftovers, allow the soup to cool to room temperature before storing. Transfer the soup to an airtight container and refrigerate for up to 3 days.
- Freezing for Later:
- Philly Cheese Steak Soup can be frozen for up to 3 months. To freeze, allow the soup to cool completely and transfer it into freezer-safe containers or zip-top bags. Be sure to leave some space at the top of the container for expansion during freezing.
- Reheating:
- When reheating, thaw frozen soup in the refrigerator overnight before warming it on the stove. If the soup has thickened too much, you can add a bit more beef broth or cream to reach your desired consistency. Stir often to ensure it heats evenly.
- Avoid Reheating Multiple Times:
- To maintain the best texture and flavor, try to only reheat the amount of soup you plan to eat in one sitting. Reheating multiple times can affect the creaminess and texture of the soup.
By following these serving and storage tips, you’ll be able to enjoy Philly Cheese Steak Soup at its best, whether fresh or reheated!
- Can I use a different type of beef for this soup?
- Yes! While rib-eye or sirloin steak are ideal for this recipe, you can substitute with other tender cuts of beef, such as flank steak or skirt steak. Just be sure to thinly slice the beef for the best texture in the soup.
- Can I make this soup ahead of time?
- Absolutely! Philly Cheese Steak Soup can be made a day in advance. In fact, the flavors often meld together better after resting overnight in the refrigerator. Just be sure to store it in an airtight container and reheat gently before serving.
- How can I make this soup spicier?
- To add some heat, try incorporating sliced jalapeños, red pepper flakes, or a dash of hot sauce when making the soup. You can also top the soup with pickled jalapeños for an extra kick when serving.
- Can I make Philly Cheese Steak Soup gluten-free?
- Yes! To make this soup gluten-free, just serve it with gluten-free bread or crackers. Be sure to double-check that your beef broth and Worcestershire sauce are gluten-free as well, as some brands may contain gluten.
Philly Cheese Steak Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American
Description
Philly Cheese Steak Soup is a warm and hearty dish inspired by the iconic Philly cheesesteak sandwich. With tender beef, sautéed onions and peppers, and a creamy, cheesy broth, this comforting soup is perfect for chilly evenings or whenever you’re craving something indulgent.
Ingredients
Units
Scale
For the soup:
- 500 g (1 lb) thinly sliced beef (ribeye, flank steak, or deli-style roast beef)
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 1 cup mushrooms, sliced (optional)
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
For the cheesy topping:
- 1 1/2 cups shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
For garnish:
- Croutons or toasted bread slices
- Chopped parsley (optional)
Instructions
- Prepare the beef:
- If using raw beef, slice it thinly across the grain. If using deli roast beef, shred or chop it into bite-sized pieces.
- Sauté the vegetables:
- In a large pot, melt the butter over medium heat. Add the onions, bell peppers, and mushrooms (if using). Cook until the vegetables are soft, about 5–7 minutes.
- Add the garlic and cook for an additional 1–2 minutes until fragrant.
- Cook the beef:
- Add the sliced beef to the pot and cook until browned (about 3–4 minutes). If using pre-cooked deli beef, stir it in and proceed to the next step.
- Build the soup base:
- Sprinkle the flour over the mixture and stir well to coat the beef and vegetables. Cook for 1–2 minutes to remove the raw flour taste.
- Gradually pour in the beef broth while stirring to combine. Add the Worcestershire sauce, salt, and pepper. Bring to a simmer.
- Finish the soup:
- Lower the heat and stir in the heavy cream. Simmer gently for 10 minutes, stirring occasionally, until the soup thickens slightly.
- Add the cheese:
- Stir in the provolone and mozzarella cheeses, a little at a time, until fully melted and smooth. Taste and adjust the seasoning if necessary.
- Serve:
- Ladle the soup into bowls and garnish with croutons, toasted bread slices, or chopped parsley. Serve hot.
Notes
- For a lighter version, substitute half-and-half or whole milk for the heavy cream.
- You can use shredded cheddar cheese if you prefer a sharper flavor.
- This soup pairs wonderfully with a side salad or crusty bread for dipping.