BEST PHILLY CHEESESTEAK SOUP

Imagine diving into a bowl of warm, savory broth, loaded with tender steak, caramelized onions, and melted provolone cheese, all the flavors of a classic Philly cheesesteak transformed into a comforting soup. This isn’t just any soup; it’s an experience, a hug in a bowl, and the answer to your weeknight dinner dreams. I promise, this Philly Cheesesteak Soup will become a new family favorite!

Ingredients You’ll Need

For the Soup:

• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 pound sirloin steak, thinly sliced
• 4 cloves garlic, minced
• 6 cups beef broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

For the Cheese Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• 8 ounces provolone cheese, shredded
• 4 ounces cream cheese, softened
• Salt and pepper to taste

Toppings (optional):

• Fresh parsley, chopped
• Extra shredded provolone cheese
• Crusty bread, for serving

Let’s Make Some Magic: Step-by-Step Instructions

Getting Started: The Veggies and Steak

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the sliced onion and bell peppers and cook until softened, about 5-7 minutes. Stir them occasionally to prevent burning.
3. Add the thinly sliced steak to the pot and cook until browned, about 3-5 minutes. Be careful not to overcrowd the pot; work in batches if necessary to ensure even browning.
4. Stir in the minced garlic and cook for another minute, until fragrant.

Building the Broth: The Heart of the Soup

1. Pour in the beef broth, diced tomatoes (with their juice), Worcestershire sauce, oregano, and red pepper flakes (if using).
2. Season with salt and pepper to taste. Remember, you can always add more seasoning later!
3. Bring the soup to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes, or up to an hour, to allow the flavors to meld together beautifully. The longer it simmers, the richer the taste.

Crafting the Cheese Sauce: The Creamy Dream

1. While the soup is simmering, prepare the cheese sauce. In a separate saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce.
3. Gradually whisk in the milk, making sure to smooth out any lumps.
4. Continue to whisk until the sauce thickens, about 5-7 minutes.
5. Remove the saucepan from the heat and stir in the shredded provolone cheese and softened cream cheese until completely melted and smooth.
6. Season with salt and pepper to taste.

Bringing It All Together: The Grand Finale

1. Pour the cheese sauce into the soup pot and stir gently to combine.
2. Heat through for another 2-3 minutes, but do not boil. Boiling can cause the cheese to separate.
3. Ladle the Philly Cheesesteak Soup into bowls and garnish with fresh parsley and extra shredded provolone cheese, if desired.
4. Serve immediately with crusty bread for dipping. That bread is essential for soaking up every last drop of cheesy goodness!

Tips and Tricks for the Perfect Philly Cheesesteak Soup

Okay, let’s be real, making soup isn’t *always* as easy as it looks. Here are a few pointers to ensure your Philly Cheesesteak Soup is a resounding success:

• Steak Selection: The key to tender steak in your soup is to use a cut that’s suitable for quick cooking. Sirloin is a great option, but you could also use ribeye or even thinly sliced flank steak. Make sure to slice the steak very thinly, against the grain, for maximum tenderness. If you’re short on time, pre-sliced steak from the grocery store works perfectly fine!
• Cheese Sauce Consistency: Nobody wants a grainy cheese sauce! Make sure your milk is warmed slightly before adding it to the roux. Whisk constantly to prevent lumps from forming. And remember to remove the sauce from the heat before adding the cheese; the residual heat will melt it perfectly. Don’t crank up the heat to rush the process; low and slow is the way to go!
• Customization is Key: This recipe is just a starting point! Feel free to adjust the ingredients to your liking. Add mushrooms for extra flavor, or use a different type of cheese, like white cheddar or Monterey Jack. If you like a little heat, add a pinch of cayenne pepper or a dash of hot sauce. Want to make it even heartier? Stir in some cooked pasta or rice.
• Make Ahead Magic: This Philly Steak Soup is even better the next day, as the flavors have had a chance to meld together even more. You can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Crockpot Conversion: Want to make this a hands-off meal? You can easily adapt this recipe for your slow cooker! Brown the steak and sauté the vegetables as directed in the recipe, then transfer everything to your Cheesesteak Soup Crockpot. Add the beef broth, tomatoes, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cheese sauce during the last 30 minutes of cooking.

Exploring the World of Different Soups Recipes

Once you’ve mastered this amazing Philly Cheesesteak Soup, why stop there? The world of soup is vast and delicious! There are so many Different Soups Recipes to explore, from creamy bisques to hearty stews. If you’re a fan of potato soup, you should definitely try Outback Potato Soup. For another cheesy delight, check out Creamy Crockpot Cheeseburger Soup or the classic Cheeseburger Soup. And if you’re craving more Philly flavors, you’ll love Philly Cheesesteak Mac and Philly Cheesesteak Pasta! Don’t forget the robust flavors of Beef Potato Soup, which always hits the spot.

Recreating Restaurant Soup Recipes at Home

One of the best things about cooking is being able to recreate your favorite Restaurant Soup Recipes in your own kitchen. Not only is it often more affordable, but you also have complete control over the ingredients and flavors. This Philly Cheesesteak Soup tastes just like something you’d order at a fancy restaurant, but it’s surprisingly easy to make at home. Knowing exactly what goes into your food and having the ability to customize it to your tastes is a fantastic feeling, and this recipe makes it easy to achieve restaurant-quality results!

Serving Suggestions: Beyond the Bowl

While a bowl of warm Philly Steak Soup is pretty perfect on its own, there are a few things you can do to elevate the experience even further:

• Bread is Your Best Friend: Serve the soup with a side of crusty bread, garlic bread, or even toasted baguette slices. Dipping the bread into the cheesy broth is an absolute must!
• Garnish Galore: Don’t underestimate the power of a good garnish! Fresh parsley, chopped green onions, a dollop of sour cream, or a sprinkle of extra shredded cheese can add visual appeal and enhance the flavor of the soup.
• Side Salad: A light and refreshing side salad is a great complement to the rich and hearty soup.
• Grilled Cheese Croutons: Cut grilled cheese sandwiches into cubes and float them on top of the soup for the ultimate comfort food experience.

Conclusion: Your New Go-To Soup

So there you have it – the ultimate Philly Cheesesteak Soup recipe! This isn’t just another soup recipe; it’s a flavor explosion, a crowd-pleaser, and a guaranteed way to warm up on a chilly evening. I hope you enjoy making and sharing this delicious soup with your loved ones as much as I do. Happy cooking!

BEST PHILLY CHEESESTEAK SOUP

Amelia Chen-Morrison

This Philly Cheesesteak Soup transforms the classic flavors of a Philly cheesesteak into a comforting and hearty soup. Loaded with tender steak, caramelized onions, bell peppers, and a creamy provolone cheese sauce, this soup is a hug in a bowl and perfect for a weeknight dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Large pot or Dutch oven
• saucepan
• Whisk
• Cutting board
• Knife
• Measuring spoons
• Measuring cups
• Ladle

Ingredients

  

• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 pound sirloin steak, thinly sliced
• 4 cloves garlic, minced
• 6 cups beef broth
• 1 teaspoon Worcestershire sauce
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes optional
• Salt to taste
• Pepper to taste
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• 8 ounces provolone cheese, shredded
• 4 ounces cream cheese, softened
• Fresh parsley, chopped for garnish
• Extra shredded provolone cheese for garnish
• Crusty bread, for serving

Instructions

 

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the sliced onion and bell peppers and cook until softened, about 5-7 minutes, stirring occasionally.
• Add the thinly sliced steak to the pot and cook until browned, about 3-5 minutes. Work in batches if necessary to ensure even browning.
• Stir in the minced garlic and cook for another minute, until fragrant.
• Pour in the beef broth, diced tomatoes (with their juice), Worcestershire sauce, oregano, 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 cook for at least 15 minutes, or up to an hour, to allow the flavors to meld together.
• While the soup is simmering, prepare the cheese sauce. In a separate saucepan, melt the butter over medium heat.
• Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
• Gradually whisk in the milk, making sure to smooth out any lumps.
• Continue to whisk until the sauce thickens, about 5-7 minutes.
• Remove the saucepan from the heat and stir in the shredded provolone cheese and softened cream cheese until completely melted and smooth.
• Season with salt and pepper to taste.
• Pour the cheese sauce into the soup pot and stir gently to combine.
• Heat through for another 2-3 minutes, but do not boil.
• Ladle the Philly Cheesesteak Soup into bowls and garnish with fresh parsley and extra shredded provolone cheese, if desired.
• Serve immediately with crusty bread for dipping.

Notes

For tender steak, use sirloin, ribeye, or thinly sliced flank steak. Slice the steak very thinly against the grain. To prevent a grainy cheese sauce, warm the milk slightly before adding it to the roux and whisk constantly to prevent lumps. Remove the sauce from the heat before adding the cheese. The soup can be made ahead of time and stored in the refrigerator for up to 3 days. It’s also suitable for slow cooker preparation: brown the steak and sauté the vegetables, then transfer to the slow cooker with broth, tomatoes, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cheese sauce during the last 30 minutes.