Philly Cheesesteak Soup: The Ultimate Comfort Food Recipe

Philly Cheesesteak Soup: Imagine all the glorious, cheesy, meaty goodness of a classic Philly Cheesesteak, but in a warm, comforting bowl. Yes, you read that right! We’ve transformed the iconic sandwich into a soup that’s guaranteed to become a new family favorite.

The Philly Cheesesteak itself is a relatively modern invention, born in the early 20th century in Philadelphia. Legend has it that a hot dog vendor, Pat Olivieri, decided to grill some beef and put it on an Italian roll. A cab driver saw it, wanted one, and suggested he add cheese. And thus, a legend was born! While this soup isn’t steeped in the same historical tradition, it pays homage to that delicious creation, offering a new and exciting way to enjoy those classic flavors.

What makes a Philly Cheesesteak Soup so irresistible? It’s the perfect blend of savory beef, tender onions and peppers, and that creamy, cheesy broth that just melts in your mouth. It’s hearty, satisfying, and surprisingly easy to make, making it ideal for busy weeknights or cozy weekends. Plus, it’s a fantastic way to enjoy the flavors of a Philly Cheesesteak without the bread, making it a lighter (though no less delicious!) option. Get ready to experience a taste of Philadelphia in every spoonful!

Ingredients:

• For the Soup Base:
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 pound sirloin steak, thinly sliced (against the grain)
• 8 cups beef broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper to taste
• For the Cheese Sauce:
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• 8 ounces cream cheese, softened
• 8 ounces shredded provolone cheese
• 4 ounces shredded mozzarella cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and freshly ground black pepper to taste
• For Serving (Optional):
• Crusty rolls, for dipping
• Chopped fresh parsley, for garnish
• Extra shredded provolone or mozzarella cheese

Preparing the Soup Base:

1. Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers (both green and red). Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes. This step is crucial for building a deep, flavorful base for the soup. Don’t rush it! You want those veggies to release their natural sweetness.
2. Brown the Steak: Add the thinly sliced sirloin steak to the pot. Increase the heat to medium-high and cook, stirring frequently, until the steak is browned. Be careful not to overcrowd the pot; you may need to do this in batches to ensure the steak browns properly instead of steaming. Browning the steak adds a rich, savory element to the soup that you don’t want to miss.
3. Add Broth and Tomatoes: Pour in the beef broth and add the diced tomatoes (with their juices). Stir to combine, scraping up any browned bits from the bottom of the pot. Those browned bits are packed with flavor and will add depth to the soup.
4. Season and Simmer: Stir in the Worcestershire sauce, dried thyme, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. I usually aim for at least 45 minutes.

Making the Cheese Sauce:

1. Make a Roux: While the soup is simmering, prepare the cheese sauce. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. The roux is the base of the cheese sauce and helps to thicken it. Make sure to cook it long enough to get rid of the raw flour taste, but don’t let it brown too much.
2. Add Milk Gradually: Gradually whisk in the milk, about 1/2 cup at a time, ensuring each addition is fully incorporated before adding more. This will help prevent lumps from forming. Continue whisking until the sauce is smooth and thickened.
3. Incorporate the Cheeses: Reduce the heat to low. Add the softened cream cheese and stir until it is completely melted and smooth. Then, add the shredded provolone and mozzarella cheeses, a handful at a time, stirring until each addition is melted and the sauce is creamy and smooth.
4. Season the Cheese Sauce: Stir in the garlic powder, onion powder, salt, and pepper to taste. Adjust the seasonings as needed to your preference. Taste the cheese sauce and make sure it’s seasoned well – it should be flavorful enough to complement the soup.

Combining and Serving:

1. Combine Soup and Cheese Sauce: Once the cheese sauce is ready, slowly pour it into the pot with the soup base, stirring constantly to combine. Make sure the cheese sauce is evenly distributed throughout the soup.
2. Heat Through: Heat the soup through, stirring occasionally, until it is heated through. Be careful not to boil the soup after adding the cheese sauce, as this can cause the cheese to separate.
3. Adjust Consistency (If Needed): If the soup is too thick, you can add a little more beef broth to thin it out. If it’s too thin, you can simmer it uncovered for a few minutes to allow some of the liquid to evaporate.
4. Serve and Garnish: Ladle the Philly Cheesesteak Soup into bowls. If desired, top with extra shredded provolone or mozzarella cheese and chopped fresh parsley. Serve immediately with crusty rolls for dipping. The rolls are perfect for soaking up all that delicious cheesy broth!

Tips for the Best Philly Cheesesteak Soup:

• Use Good Quality Steak: The quality of the steak will significantly impact the flavor of the soup. I recommend using sirloin steak, but you can also use ribeye or flank steak. Make sure to slice it thinly against the grain for the most tender results.
• Don’t Skip the Sautéing: Sautéing the onions and bell peppers is essential for developing a deep, rich flavor in the soup. Take your time and let them caramelize slightly for the best results.
• Use a Good Quality Beef Broth: The beef broth is the base of the soup, so using a good quality broth will make a big difference in the overall flavor. I prefer to use a low-sodium broth so I can control the amount of salt in the soup.
• Adjust the Cheese to Your Liking: Feel free to adjust the amount and type of cheese in the cheese sauce to your liking. You can use all provolone, all mozzarella, or a combination of other cheeses like cheddar or Monterey Jack.
• Make it Ahead: This soup is even better the next day, as the flavors have had time to meld together. You can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently before serving.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the soup or a dash of hot sauce to your bowl.
• Add Mushrooms: For an even more authentic Philly Cheesesteak flavor, add sliced mushrooms to the pot along with the onions and bell peppers.
• Customize Your Toppings: Get creative with your toppings! Some other great options include sautéed onions, peppers, and mushrooms, or even a dollop of sour cream.

Variations:

• Spicy Philly Cheesesteak Soup: Add a diced jalapeño pepper to the pot along with the onions and bell peppers for a spicy kick.
• Mushroom Philly Cheesesteak Soup: Add 8 ounces of sliced mushrooms to the pot along with the onions and bell peppers.
• Chicken Philly Cheesesteak Soup: Substitute the sirloin steak with cooked, shredded chicken.
• Slow Cooker Philly Cheesesteak Soup: Brown the steak and sauté the vegetables as directed. Then, transfer everything to a slow cooker. Add the beef broth, diced tomatoes, Worcestershire sauce, thyme, red pepper flakes (if using), salt, and pepper. Cook on low for 6-8 hours or on high for 3-4 hours. Prepare the cheese sauce as directed and stir it into the soup during the last 30 minutes of cooking time.

Conclusion:

This Philly Cheesesteak Soup isn’t just another soup recipe; it’s a flavor explosion that captures the essence of the iconic sandwich in a warm, comforting bowl. I truly believe this is a must-try recipe for anyone who loves a hearty, satisfying meal, especially during those chilly evenings. The combination of tender beef, sautéed onions and peppers, and that creamy, cheesy broth is simply irresistible. It’s a surprisingly easy recipe to make, and the results are far beyond what you’d expect from a simple soup.

What makes this soup so special is how it perfectly mimics the taste and texture of a classic Philly cheesesteak, but in a format that’s both easier to eat and incredibly comforting. Forget struggling with a messy sandwich – this soup delivers all the flavor without the fuss! The rich, savory broth is the perfect base for the tender beef and vegetables, and the melted provolone cheese adds that signature cheesesteak creaminess that we all crave.

But the best part? This recipe is incredibly versatile! Feel free to experiment with different toppings and variations to make it your own. For a truly authentic experience, I highly recommend serving it with a crusty roll or some toasted garlic bread for dipping. You can also add a dollop of sour cream or a sprinkle of fresh parsley for extra flavor and visual appeal.

Here are a few serving suggestions and variations to get you started:

• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little extra heat.
• Mushroom Lovers: Sauté some sliced mushrooms along with the onions and peppers for an earthy flavor boost.
• Cheesy Goodness: Experiment with different types of cheese, such as mozzarella or pepper jack, to create your own unique flavor profile.
• Low-Carb Option: Skip the bread and serve the soup with a side of cauliflower rice for a healthier, low-carb meal.
• Deluxe Topping Bar: Set up a topping bar with various options like chopped green onions, crispy fried onions, banana peppers, and different cheeses so everyone can customize their bowl.

I’m confident that this Philly Cheesesteak Soup will become a new family favorite. It’s perfect for a weeknight dinner, a cozy weekend lunch, or even a potluck gathering. It’s a crowd-pleaser that’s sure to impress everyone who tries it.

So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to create a culinary masterpiece! I promise you won’t be disappointed. I’ve poured my heart into perfecting this recipe, and I’m so excited for you to try it.

Once you’ve made this delicious soup, I would absolutely love to hear about your experience! Did you make any modifications? What toppings did you use? What did your family and friends think? Please share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me continue to create and share recipes that you’ll love. Happy cooking, and enjoy every spoonful of this amazing Philly Cheesesteak Soup! I can’t wait to hear from you!

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