Philly Cheese Steak Soup -

If you’re a fan of hearty, comforting meals, look no further than Philly Cheese Steak Soup. This delicious dish captures all the essential flavors of a classic Philly cheese steak but transforms them into a warm, savory soup that’s perfect for chilly evenings. With tender strips of beef, sautéed onions, bell peppers, mushrooms, and a luxuriously creamy broth, topped with gooey cheese, it’s a feast that your entire family will enjoy and request over and over again.

Why You Will Love This Recipe

This Philly Cheese Steak Soup is not only flavorful but also incredibly easy to prepare. In just about 50 minutes, you can have a piping hot pot that serves four, making it an ideal option for family dinners or meal prep. The combination of lean beef, fresh vegetables, and rich cheese makes it a nutritious choice packed with protein and flavor. Plus, with variations for lighter versions, it allows for flexibility in your cooking. Whether you’re a busy parent or someone who enjoys cooking on the weekends, this recipe fits right into any lifestyle.

Pro Tips for Making the Perfect Philly Cheese Steak Soup

To elevate this recipe further, consider the following tips:

Choose High-Quality Meat: The cut of beef makes a significant difference in flavor and tenderness. Opt for top round or flank steak for the best results.
Don’t Rush the Veggies: Sauté the onions, peppers, and mushrooms until they are nicely browned and caramelized to enhance their flavor.
Use Fresh Herbs: Fresh parsley as a garnish adds a burst of freshness that balances the richness of the soup.
Customize Your Cheese: While sharp cheddar and provolone are traditional, feel free to experiment with other melting cheeses like mozzarella or gouda for a unique twist.

Ingredients

Before you start, gather the following ingredients for this delightful Philly Cheese Steak Soup:

1 lb (450 g) thinly sliced beef (such as top round or steak strips)
1 tbsp olive oil
1 small onion, thinly sliced
1 green bell pepper, sliced
8 oz mushrooms, sliced
2 cloves garlic, minced
3 tbsp butter
3 tbsp all-purpose flour
4 cups (1 L) chicken or beef broth
1 cup heavy cream (or substitute with milk for a lighter version)
1 cup shredded sharp cheddar cheese
1 cup shredded provolone cheese
Salt and black pepper, to taste
Optional garnish: freshly chopped parsley, crusty croutons or toasted bread cubes

Directions

Step 1: In a large pot or Dutch oven, heat the olive oil over medium-high heat. When the oil is shimmering, add the sliced beef in a single layer, taking care not to overcrowd the pan. Season with salt and pepper. Sear the beef for about 3-4 minutes, or until browned on one side, then flip to brown the other side. Once seared, remove the beef from the pot and set it aside.

Step 2: In the same pot, reduce the heat to medium and add the butter. Once melted, add the thinly sliced onion, green bell pepper, and mushrooms. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften and start to caramelize. Add the minced garlic to the pot and cook for an additional minute until fragrant.

Step 3: Sprinkle the flour over the sautéed vegetables and stir constantly to form a roux. Cook for about 2 minutes, or until the mixture turns a light golden color and has thickened slightly.

Step 4: Gradually whisk in the chicken or beef broth, ensuring there are no lumps. After the broth is fully incorporated, pour in the heavy cream (or milk). Continue to stir the mixture until the soup is smooth and brings it to a gentle simmer.

Step 5: Return the seared beef back to the pot. Lower the heat and let the soup simmer for about 10 minutes, stirring occasionally to allow the flavors to marry and the beef to become tender.

Step 6: Stir in the shredded cheddar and provolone cheeses until fully melted and smooth. Taste and adjust seasoning with additional salt and pepper as needed.

Step 7: Serve the soup hot, garnished with freshly chopped parsley and optional croutons or toasted bread cubes for added texture.

FAQs

Can I make this soup in advance?

Absolutely! You can prepare this soup a day ahead. Just reheat it gently on the stove before serving. Properly stored in an airtight container in the fridge, it should last for up to 3 days.

Can I freeze Philly Cheese Steak Soup?

Yes, you can freeze the soup. Allow it to cool completely, then transfer it to an airtight freezer container. It can last for up to 2-3 months in the freezer. Just thaw in the fridge overnight and reheat on the stove.

What can I use instead of heavy cream?

If you’re looking for a lighter alternative, you can use milk or a combination of milk and Greek yogurt. Just remember that the soup might be slightly less creamy.

Is there a way to make this vegetarian?

Yes! You can replace the beef with sautéed mushrooms or a plant-based meat alternative and use vegetable broth instead of chicken or beef broth.

What are some good sides to serve with this soup?

This soup pairs wonderfully with a side of crusty bread, a fresh garden salad, or even classic garlic bread for dipping.

Conclusion

Philly Cheese Steak Soup is a delightful twist on a classic dish that’s perfect for cozy nights at home. With its rich flavors and creamy texture, it embodies comfort food at its finest. Gather your ingredients, follow these simple steps, and you’ll have a flavorful soup that warms the heart and fills the belly. Whether for a weeknight meal or a weekend gathering, this soup will surely earn a place in your recipe rotation!