Hey everyone, Jason Griffith here! We all love the iconic Philly Cheesesteak with its thinly sliced beef, caramelized onions and peppers, and gooey melted cheese. But what if you could enjoy all those incredible flavors in a warm, comforting bowl of soup? Today, I’m bringing you a culinary marvel: Philly Cheese Steak Soup. This isn’t just soup; it’s a rich, creamy, and incredibly satisfying concoction that takes all the savory goodness of the classic sandwich and transforms it into the ultimate comfort food. It’s pure delight in every spoonful and guaranteed to warm you from the inside out!
Why I Love This Recipe
What’s not to love about a soup that perfectly captures the essence of a beloved sandwich? I’m absolutely obsessed with Philly Cheese Steak Soup because it delivers all the familiar, robust flavors of a cheesesteak in a comforting, easy-to-eat format. The tender, thinly sliced beef, sweet caramelized onions and peppers, and the luscious, cheesy broth create a harmonious blend that is deeply satisfying. It’s fantastic for a cozy weeknight dinner, perfect for feeding a hungry family, or an absolute must for chilly evenings. Plus, it’s easily customizable with your favorite toppings, making it a versatile and deeply satisfying meal for everyone. The aroma of simmering beef and cheese filling your kitchen is simply divine!
The Evolution of “Sandwich” Soups
The concept of transforming a classic sandwich into a soup has gained immense popularity, offering a creative way to enjoy familiar flavors in a new, comforting format. The Philly Cheesesteak, with its distinct combination of thinly sliced beef, sautéed onions and peppers, and melted cheese (often provolone or Cheez Whiz), is a prime candidate for this kind of culinary innovation.
“Cheesesteak soup” takes those beloved components and translates them into a hearty, spoonable dish. The soup version retains the savory richness of the beef and cheese while allowing the flavors to meld more deeply during simmering. The creamy broth acts as the perfect vehicle, binding all the elements together and creating a satisfying warmth. This Philly Cheese Steak Soup recipe embodies that creative spirit, offering a wholesome, hearty, and flavorful soup that brings a touch of warmth and comfort to any table, proving that iconic flavors can transcend their original form.
Ingredients
Here’s what you’ll need to create this incredibly savory and satisfying Philly Cheese Steak Soup:
- 1 tablespoon olive oil
- 1 lb shaved beef steak (like steak-ums, or thinly sliced sirloin/ribeye)
- 1 medium yellow onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 6 cups beef broth (low sodium recommended)
- 1 (10.5 ounce) can condensed cream of mushroom soup (or cream of chicken)
- 1 cup milk (whole or 2%)
- 1/2 cup heavy cream (optional, for extra richness)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 6 slices provolone cheese, cut into small pieces (about 1.5 cups shredded)
- 1/2 cup shredded mozzarella cheese (optional, for extra melt)
- Optional Garnishes: Sliced green onions, extra shredded cheese, toasted croutons made from crusty bread, thinly sliced pickles
Swaps and Notes
- Shaved Beef: Look for pre-shaved beefsteak at your grocery store. If unavailable, thinly slice sirloin or ribeye steak against the grain and chop it roughly. Ground beef can be a substitute, but the texture will be different.
- Vegetables: Thinly sliced yellow onion and green bell pepper are classic for a cheesesteak flavor. You can omit the bell pepper if preferred, or add other finely diced vegetables like mushrooms (which would complement the cream of mushroom soup) during the initial sauté.
- Broth: Low-sodium beef broth is recommended to control the saltiness. Chicken or vegetable broth can be used as alternatives, though beef broth will give a more authentic cheesesteak flavor.
- Condensed Soup: Cream of mushroom soup provides a quick, creamy base and enhances the savory flavors. Cream of chicken soup is a good substitute.
- Dairy: Milk provides the initial creaminess, and heavy cream can be added for extra decadence. You can adjust the ratio or use all milk for a lighter soup.
- Provolone Cheese: This is crucial for that authentic cheesesteak flavor. Use good quality, mild provolone. Shredding it yourself from a block will give the best melting results.
- Worcestershire Sauce: This adds a crucial savory, umami punch that deepens the “cheesesteak” flavor.
- Spices: Salt, pepper, and a touch of thyme (optional) are all you need here, letting the core ingredients shine.
Steps for the Recipe
Let’s get this comforting Philly Cheese Steak Soup simmering!
- Sauté Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the thinly sliced onion and green bell pepper (if using). Sauté for 5-7 minutes until softened and lightly caramelized. Add the minced garlic and cook for 1 minute until fragrant. Remove the vegetables from the pot and set aside.
- Cook Shaved Beef: Add the shaved beef to the same pot. Cook over medium-high heat, breaking it up with a spoon or spatula, until browned and cooked through (about 3-5 minutes). Season with a pinch of salt and pepper. Drain any excess grease and return the cooked beef to the pot.
- Build Broth Base: Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the condensed cream of mushroom soup, milk, heavy cream (if using), and Worcestershire sauce. Stir well until smooth and combined.
- Simmer: Bring the mixture to a gentle simmer. Reduce heat to low, cover the pot, and let it simmer for 15-20 minutes, allowing the flavors to meld.
- Add Cheese & Vegetables: Stir the sautéed onion and bell pepper mixture back into the soup. Add the cut provolone cheese pieces and optional shredded mozzarella cheese. Stir constantly until all the cheese is completely melted and the soup is smooth and creamy. If the soup seems too thick, you can add a splash more beef broth or milk until desired consistency is reached.
- Serve & Garnish: Taste and adjust seasoning (salt, pepper) if needed. Ladle into bowls, top with sliced green onions, extra shredded cheese, crispy croutons, or even thinly sliced pickles for that authentic cheesesteak vibe. Serve hot.
Tips for Success
- Sear Veggies & Beef Separately: This ensures you get good browning on both, which builds layers of flavor. Drain grease from beef to avoid a greasy soup.
- Thinly Slice Ingredients: The key to a good cheesesteak is thinly sliced meat and veggies; this translates well to the soup, allowing them to cook quickly and integrate seamlessly.
- Shred Your Own Cheese: For the creamiest, smoothest cheese melt, shred cheese from blocks. Pre-shredded often contains anti-caking agents that can make the soup grainy or clump.
- Gentle Simmer with Dairy: Once you add milk and cream, keep the heat low and maintain a gentle simmer to prevent the dairy from scorching or curdling.
- Top Generously: Just like a cheesesteak, toppings are crucial for this soup! Don’t skimp on the extra cheese, fresh greens, or even a side of pickles.
Serving Suggestions and Pairings
Philly Cheese Steak Soup is a hearty meal on its own, but it pairs beautifully with:
- Crusty Bread or Dinner Rolls: Perfect for dipping and soaking up all that delicious creamy broth.
- Garlic Bread: A side of warm garlic bread would be a fantastic addition.
- French Fries or Potato Chips: A fun, meta pairing with the “cheeseburger” theme.
- Side Salad: A light green salad with a simple vinaigrette dressing provides a refreshing contrast.
- Other Comfort Foods: This soup complements other hearty dishes well, such as my This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit.
- Beverage Pairings: A simple glass of water, iced tea, or a crisp lager would complement this soup nicely.
Storage and Leftover Tips
Philly Cheese Steak Soup makes fantastic leftovers, and the flavors often deepen even more the next day!
- Refrigerate: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken considerably upon chilling.
- Reheat: To reheat, gently warm portions in a saucepan on the stovetop over low heat, adding a splash of beef broth or milk to thin out the soup and bring it back to your desired creamy consistency. Stir frequently. You can also microwave individual portions, stirring halfway through.
- Freezing: Freezing is possible, but the texture of the cream and cheese can sometimes change slightly upon thawing. If freezing, use freezer-safe containers and leave some headspace. Thaw overnight in the refrigerator, then reheat gently, adding liquid as needed.
More Recipes You Will Love
If you enjoyed the comfort and savory flavors of this soup, you might also like these other hearty and easy-to-make meals:
- For another fantastic cheesy slow cooker dip that’s always a hit, check out This Crockpot Nacho Dip Is The Reason I Never Have Leftovers.
- If you love deep, comforting bowls of flavor, my This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort is a must-try.
- For truly simple, satisfying comfort food that lets your oven do the work, you’ll love These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays.
- And for a classic comforting pasta dish, you can’t go wrong with my Classic Spaghetti Recipe with Homemade Sauce.
Final Thoughts
Philly Cheese Steak Soup is a true triumph of comfort food – it offers all the rich, savory, and cozy flavors you crave in a hearty bowl. It’s perfect for chilly evenings, easy meal prepping, or simply indulging in pure, cheesy comfort. This recipe is a game-changer that will quickly become a beloved staple in your kitchen.
I hope you give this amazing soup a try and enjoy every comforting spoonful! Let me know in the comments below if this becomes your new go-to soup recipe, or what your favorite sandwich-inspired dishes are. I always love hearing from you! Happy cooking!
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