Introduction to Philly Cheesesteak Soup
As the sun begins to set and the hustle of the day winds down, there’s nothing quite like a warm bowl of soup to wrap you in comfort. That’s where my beloved Philly Cheesesteak Soup comes in. This creamy delight captures the hearty flavors of a classic Philly cheesesteak, but in a cozy, easy-to-eat form. It’s perfect for those busy nights when time is tight, yet you still want to impress your family. Dive into this bowl of goodness, and you’ll feel the love and flavors dance together in every spoonful.
Why You’ll Love This Philly Cheesesteak Soup
This Philly Cheesesteak Soup is the answer to your weeknight dinner dilemmas. It’s incredibly easy to whip up, taking just an hour from start to finish. The rich, creamy texture paired with the savory beef and colorful veggies creates a taste explosion in your mouth. Plus, it’s a fantastic way to sneak in some veggies for picky eaters. What’s not to love about a comforting meal that feels special yet is quick enough for a busy evening?
Ingredients for Philly Cheesesteak Soup
Gather around your kitchen counter because it’s time to assemble the essentials for this delicious Philly Cheesesteak Soup. Here’s what you’ll need:
- Olive oil: A drizzle of goodness for sautéing the veggies and adding a rich flavor.
- Onion: Chopped onions bring a sweet, fragrant base that enhances the soup’s depth.
- Green and red bell peppers: These colorful additions not only look great but add a burst of flavor and nutrition.
- Sirloin steak: The star of the show! Thinly sliced, it provides the authentic cheesesteak experience.
- Beef broth: This savory liquid is the soul of the soup, ensuring every sip warms you right up.
- Diced tomatoes: A can of these adds a touch of acidity and balances the creaminess.
- Worcestershire sauce: This tangy sauce is a secret ingredient that elevates the flavor profile.
- Dried thyme: A sprinkle of this herb adds earthiness and a touch of warmth.
- Red pepper flakes: If you’re looking for a kick, this optional spice will pack a punch!
- Butter: Used to create a silky roux for the creaminess you crave.
- All-purpose flour: Helps thicken the soup, creating that luscious, creamy texture.
- Milk: Adds richness and contributes to the comforting feel of the soup.
- Cream cheese: Soften and stir it in for an ultra-creamy experience that feels heavenly.
- Provolone and mozzarella cheese: These melty delights add that signature cheesiness we all love in a Philly cheesesteak.
- Garlic and onion powder: These spices enhance the overall flavor without overwhelming the dish.
- Crusty rolls: Perfect for dipping, they add another layer of deliciousness to each bowl.
- Chopped fresh parsley: A simple garnish that brings brightness and a pop of color.
- Extra cheese: Because more cheese is always better!
Want to know the exact measurements for each ingredient? You can find them at the bottom of the article, ready for you to print and take on your culinary adventure!
How to Make Philly Cheesesteak Soup
Ready to create a bowl of warmth? Making this Philly Cheesesteak Soup is a breeze! I’ll walk you through each step, ensuring you feel confident and ready to savor each flavor.
Step 1: Prepare the Base
Start by heating 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, along with the green and red bell peppers. As they sizzle, stir occasionally to get them slightly caramelized. This should take about 8-10 minutes. The aroma that wafts up is simply delightful!
Step 2: Cook the Steak
Next, toss in your thinly sliced sirloin steak. Cook it for about 5-7 minutes, stirring frequently until it’s nicely browned. You want that savory, rich flavor to develop. Don’t rush this part; those browned bits are packed with flavor!
Step 3: Add Liquids
Now it’s time to pour in 8 cups of beef broth and add the whole can of diced tomatoes (liquid and all!). Stir it all together, making sure to scrape the bottom of the pot to lift any delicious morsels. Add in 1 teaspoon of Worcestershire sauce, 1/2 teaspoon dried thyme, and red pepper flakes if you’re feeling adventurous. Season with salt and pepper to taste. Let it simmer for at least 30 minutes—this is where the flavors come alive!
Step 4: Make the Cheese Sauce
While the soup is simmering, grab a medium saucepan. Melt 4 tablespoons of butter over low heat, then whisk in 4 tablespoons of flour until you form a roux. Gradually pour in 3 cups of milk, whisking continuously until the sauce thickens. This creamy mixture will elevate your soup to the next level. Once thickened, reduce the heat and stir in 8 ounces of softened cream cheese followed by 8 ounces of shredded provolone cheese and 4 ounces of shredded mozzarella cheese. Mixing until melted and smooth is key!
Step 5: Combine and Heat
Now for the grand finale: slowly pour your creamy cheese sauce into the simmering soup. Stir well to combine it all, ensuring every drop of that cheesiness is distributed. Gently heat the whole pot without letting it boil. If you find the soup too thick, just add a bit more beef broth—easy peasy!
Step 6: Serve with Garnishes
When you’re ready to serve, ladle the soup into bowls. Top each bowl with a sprinkle of extra cheese and some chopped fresh parsley for a touch of color. And don’t forget those crusty rolls for dipping! They’re just the icing on the cake, or in this case, soup!
Tips for Success
- Always slice the steak against the grain for tender bites.
- Let the soup simmer longer for richer flavors—it’s worth the wait!
- Make the cheese sauce separately for a creamy consistency that won’t curdle.
- For meal prep, store the cheese sauce and soup separately and combine when ready to serve.
- Add chopped jalapeños for an extra kick if you love spice!
Equipment Needed
- Large pot or Dutch oven: Perfect for simmering the soup. A deep skillet can work in a pinch.
- Medium saucepan: Essential for making the cheese sauce; a small pot works well too.
- Whisk: For smooth cheese sauce; a fork can also do the trick.
- Cutting board and knife: To chop the veggies and steak; a food processor is handy if you’re short on time.
- Soup ladle: For serving; a measuring cup can also do the job nicely.
Variations of Philly Cheesesteak Soup
- Vegetarian option: Swap the sirloin steak for mushrooms or lentils for a hearty plant-based soup.
- Spicy twist: Add diced jalapeños or more red pepper flakes for an extra kick.
- Cheese overload: Experiment with different cheese combinations like cheddar or Gouda to enhance the flavor.
- Low-carb version: Use cauliflower instead of potatoes for a lighter meal that’s still satisfying.
- Herb infusion: Add fresh basil or oregano to brighten up the flavor profile.
Serving Suggestions for Philly Cheesesteak Soup
- Crusty rolls: A must-have for dipping in the rich soup; toasted is extra special!
- Simple salad: A light green salad with vinaigrette balances the meal perfectly.
- Cold drinks: Pair with iced tea or lemonade for a refreshing contrast.
- Cheese platter: Serve extra cheese and crackers on the side for a fun touch.
- Present with love: A sprinkle of parsley adds color and warmth to your table setting.
FAQs about Philly Cheesesteak Soup
Can I make Philly Cheesesteak Soup ahead of time?
Absolutely! This Philly Cheesesteak Soup can be made ahead and stored in the fridge. Just make sure to keep the cheese sauce separate if you can. This helps maintain that creamy texture when you reheat it.
Can I freeze this soup?
Yes, you can freeze it! However, the texture of the cheese sauce may change slightly upon thawing. To avoid this, consider freezing the soup without the cheese and adding it later when reheating.
What if my family doesn’t like spicy food?
No worries! You can easily omit the red pepper flakes and any spicy additions. The soup will still be flavorful without the heat. Taste-testing before serving is always a good strategy!
Can I use chicken instead of steak?
Definitely! You can substitute the sirloin with cooked shredded chicken. It’ll give you a different but delicious flavor profile while making the soup lighter.
What are some great side dishes to pair with this soup?
Alongside your Philly Cheesesteak Soup, serve a fresh side salad or some crispy potato chips. They complement the creamy richness of the soup beautifully!
Final Thoughts
As the last spoonful of this glorious Philly Cheesesteak Soup warms your belly, you’ll realize it’s more than just a meal—it’s a celebration of flavors and comfort. The joy of creating a dish that brings smiles around the dinner table is unmatched. Whether you’re enjoying it with loved ones on a chilly evening or savoring it solo with a good book, this soup is sure to wrap you in a delightful embrace. So grab that pot, embrace your inner chef, and let this creamy delight bring warmth to your home and heart!
Print
Philly Cheesesteak Soup
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A creamy and comforting Philly Cheesesteak Soup that brings the flavors of a classic Philly cheesesteak into a delicious bowl of soup.
Ingredients
- 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)
- Salt and freshly ground black pepper to taste
- 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
- Crusty rolls, for dipping
- Chopped fresh parsley, for garnish
- Extra shredded provolone or mozzarella cheese
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers. Cook, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes.
- Add the thinly sliced sirloin steak and cook, stirring frequently, until browned.
- Pour in the beef broth and add the diced tomatoes. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Add the Worcestershire sauce, dried thyme, and red pepper flakes. Season with salt and pepper. Simmer for at least 30 minutes.
- In a medium saucepan, melt the butter and whisk in the flour to form a roux.
- Gradually whisk in the milk until the sauce is smooth and thickened.
- Reduce the heat and add the softened cream cheese, stirring until melted and smooth. Add the shredded cheeses, stirring until melted.
- Stir in the garlic powder, onion powder, salt, and pepper. Adjust seasonings to taste.
- Slowly pour the cheese sauce into the soup base, stirring to combine.
- Heat through gently without boiling. Adjust thickness with more beef broth if needed.
- Ladle the soup into bowls, topping with extra cheese and parsley. Serve with crusty rolls.
Notes
- This soup can be made ahead of time and reheated.
- For a spicier soup, add more red pepper flakes.
- Can substitute beef broth with chicken broth for a lighter flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
