philly cheesesteak soup recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best philly cheesesteak soup recipe

I’m so excited to share with you my Philly Cheesesteak Soup recipe, a twist on the classic Philly cheesesteak sandwich. This hearty soup is a staple in our household, and I’m sure it will become one in yours too. The combination of tender beef, flavorful onions, and creamy cheese is absolute perfection.

My kids love it when I serve this soup with a side of crusty bread or over egg noodles. It’s a comforting meal that’s perfect for a chilly evening or a quick weeknight dinner. The best part?

It’s incredibly easy to make and requires minimal ingredients. I’ve included some helpful tips on how to achieve the perfect texture and flavor in the recipe below. Whether you’re a Philly cheesesteak fan or just looking for a new soup recipe, I hope you enjoy this one as much as we do!

One of the things I love about this recipe is how it brings back memories of my childhood. Growing up, my family would often visit Philadelphia and try all the different cheesesteak shops. My mom would always get us the works – with Whiz (that’s what we call Cheez Whiz in Philly) and provolone cheese on top of the steak.

It was always such a treat. And now, with this soup recipe, I can bring that same joy to my own family’s table. When I first started making this soup, I was determined to get it just right – tender beef, flavorful broth, and plenty of cheese.

After several trial runs, I finally achieved the perfect balance of flavors and textures that I know you’ll love too. One of the keys to this recipe is using high-quality ingredients – especially when it comes to the beef and cheese.

Philly Cheesesteak Soup

4.7 from 1071 votes

This hearty soup captures all the flavors of a classic Philly cheesesteak sandwich in a warm, comforting bowl. Tender beef, sautéed onions and peppers, and a rich beef broth are finished with melted provolone cheese for a satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 pound beef sirloin, thinly sliced
1 medium yellow onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 cups beef broth
1 cup heavy cream
2 tablespoons all-purpose flour
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices provolone cheese

👨‍🍳Directions

1Heat the olive oil in a large pot over medium-high heat until shimmering.
2Add the sliced beef and cook for 3 to 4 minutes, stirring occasionally, until browned on all sides.
3Remove the beef with a slotted spoon and set aside.
4In the same pot, add the sliced onion and bell pepper.
5Cook over medium heat for 5 to 6 minutes, stirring frequently, until the vegetables are softened and lightly browned.
6Add the minced garlic and cook for 1 minute until fragrant.
7Sprinkle the flour over the vegetables and stir to coat.
8Cook for 1 minute to remove the raw flour taste.
9Slowly pour in the beef broth while whisking constantly to prevent lumps.
10Bring the mixture to a boil over high heat, then reduce to a simmer.
11Stir in the heavy cream, Worcestershire sauce, salt, and black pepper.
12Return the cooked beef to the pot.
13Simmer for 10 to 12 minutes, stirring occasionally, until the soup thickens slightly and the flavors meld.
14The soup should be hot and bubbly.
15Ladle the soup into bowls and top each with a slice of provolone cheese.
16Let the cheese melt for 1 to 2 minutes before serving.
17Serve immediately with crusty bread if desired.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 15g❤️Cholesterol: 95mg🧂Sodium: 980mg🌾Total Carbs: 18g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 32g

📝Notes

For a richer flavor, use a combination of provolone and mozzarella cheese. You can also add sliced mushrooms along with the onions and peppers for extra depth.

Watch Video Of How Philly Cheesesteak Soup Works

This Philly cheesesteak soup is always a good idea for any occasion because it brings the taste of a classic sandwich into a warm, shareable meal. I make it for family gatherings and everyone goes back for seconds.

It is easy to store in the fridge for up to four days and reheats well on the stove or in the microwave. For serving, I like to top each bowl with extra cheese and fresh parsley, and I often put out crusty bread or rolls on the side for dipping.

You can also serve it with a simple side salad to balance the richness. This recipe is reliable, delicious, and always gets compliments.

❓ Frequently Asked Questions About Philly Cheesesteak Soup

Q: What type of beef should I use for this recipe?

I recommend using thinly sliced ribeye or top round for this recipe – it cooks quickly and remains tender throughout the soup-making process.

Q: Can I make this soup in advance?

Yes, you can prepare the soup base and refrigerate it overnight before adding the cheese and serving.

Q: How do I prevent the cheese from separating?

To avoid separating cheese, use a high-quality cheddar or mozzarella that melts well, and add it gradually while stirring constantly.

Q: Can I substitute other types of cheese?

While cheddar is recommended, you can also use other cheeses like provolone or American – just be aware that they may melt differently.

Q: How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Similar Posts