Philly Cheesesteak Soup is a comforting dish that brings the classic flavors of a Philly cheesesteak into a warm and hearty soup. It’s perfect for chilly days, and it’s a fun way to enjoy a favorite sandwich in a new form. The mix of tender beef, fresh vegetables, creamy cheese, and flavorful broth makes this soup satisfying and delicious. Plus, it’s easy to make and great for family dinners or gatherings with friends.
how to make Philly Cheesesteak Soup
Ingredients:
- 2 tablespoons olive oil
- 1 medium green bell pepper (thinly sliced)
- 1 pound beef steak (or top round, thinly sliced)
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 1 medium carrot (chopped)
- 2 stalks celery (chopped)
- 3 cloves garlic (minced)
- ⅓ cup all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- Salt and pepper (to taste)
- 6 cups beef broth
- 1 cube beef bouillon (optional)
- 1 cup heavy cream
- 8 ounces white cheddar cheese (shredded)
- 8 ounces provolone cheese (shredded)
- 2 tablespoons fresh parsley (chopped)
- ½ baguette (cut into 1-inch cubes)
- ¼ cup olive oil
- Salt and pepper (to taste)
Directions:
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the sliced green bell pepper and cook until tender, about 5 minutes.
Add the thinly sliced beef steak to the pot. Cook until browned, stirring frequently.
Stir in 1 tablespoon of olive oil, chopped onion, chopped carrot, chopped celery, and minced garlic. Cook for about 3-4 minutes until the vegetables are softened.
Sprinkle in the flour, and stir to coat the meat and vegetables. Cook for another minute to eliminate the raw flour taste.
Pour in the Worcestershire sauce, hot sauce, salt, and pepper. Stir well.
Add the beef broth and the optional beef bouillon cube. Bring to a simmer and cook for about 15 minutes.
Stir in the heavy cream, white cheddar cheese, and provolone cheese. Mix until the cheese is melted and the soup is creamy.
For the croutons, preheat the oven to 350°F (175°C). Toss the baguette cubes with ¼ cup olive oil, salt, and pepper. Spread them on a baking sheet and bake for about 10-15 minutes or until crispy.
Serve the soup hot, topped with fresh parsley and croutons.
how to serve Philly Cheesesteak Soup
Serve the soup hot in bowls, topped with croutons for crunch. You can also sprinkle extra cheese on top if you love cheesy goodness. Pair it with a side salad or some crusty bread for a complete meal.
how to store this recipe
To store leftovers, let the soup cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to keep it longer, you can freeze the soup for about 2-3 months. Just make sure to thaw it in the refrigerator before reheating.
tips to make it
- For a richer flavor, use a combination of beef and chicken broth.
- If you like a bit of spice, increase the amount of hot sauce or add some crushed red pepper flakes.
- For a more textured soup, you can add sautéed mushrooms or spinach.
variation
You can change the meat in this recipe. Try chicken or turkey for a lighter option. You can also use different cheeses like mozzarella or American cheese, depending on your preference.
FAQs
Can I use leftover steak for this soup?
Yes, leftover steak works great! Just cut it into smaller pieces and add it to the soup towards the end of cooking to heat it through.
Is there a vegetarian version of this soup?
Yes, you can use vegetable broth and replace the beef with mushrooms or tempeh for a vegetarian-friendly option.
Can I make this soup in advance?
Absolutely! This soup can be made in advance and tastes even better the next day as the flavors meld together. Just reheat it on the stove when you’re ready to serve.