Bowl of rich and creamy Philly cheese steak soup topped with cheese and peppers

Philly Cheese Steak Soup

ByTheo Calderon
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Philly Cheese Steak Soup

Introduction

There’s something truly magical about a cozy bowl of soup, especially on chilly evenings when the wind howls outside. I first stumbled upon the idea of Philly Cheese Steak Soup while experimenting in my kitchen one Sunday afternoon, longing for the comfort of a classic cheesesteak without the fuss of a sandwich. The warmth of sautéed onions and bell peppers mixed with the rich aroma of beef broth whisked me away to a bustling street corner in Philadelphia, where the smell of gooey cheese and sizzling beef wafts through the air. This hearty soup combines all the beloved flavors of the classic dish while providing a unique twist that has become a staple in my home. It’s a recipe that not only satisfies cravings but also brings family and friends together for laughter and good conversation.

Why Make This Recipe

Philly Cheese Steak Soup is a delightful blend of flavors and textures that make it an instant favorite. Here are a few reasons why you will love this recipe:

  • Comforting and Satisfying: The rich, creamy broth envelops tender beef and crunchy vegetables, creating a dish that’s both hearty and flavorful.
  • Faster than the Traditional Sandwich: This recipe allows you to experience the classic Philly cheesesteak in a fraction of the time, perfect for busy weeknights.
  • Family-Approved: Kids and adults alike devour this soup, and it’s a great way to sneak in veggies without them noticing!

Ingredients Section

For your convenience, I’ve divided the ingredients into logical subcategories to make gathering everything a breeze.

For the Soup Base

  • 1 lb ribeye steak, thinly sliced (for a leaner option, consider sirloin)
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 tablespoon olive oil
  • 4 cups beef broth (homemade or store-bought, low-sodium recommended)
  • 1 cup heavy cream (for a lighter version, you can use half-and-half or almond milk)
  • Salt and pepper to taste

For the Toppings

  • 1 cup provolone cheese, shredded
  • ½ cup mozzarella cheese, shredded (feel free to mix it up with your favorite melting cheese)
  • Fresh parsley, chopped (for garnish)

Instructions Section (Step-by-Step)

Follow these detailed steps to create a comforting bowl of Philly Cheese Steak Soup that will warm your heart and soul.

Step 1: Heat the olive oil in a large pot over medium-high heat. Add the diced onions and sauté for about 3-4 minutes until translucent, stirring occasionally.

Step 2: Add the green bell pepper and continue to cook for another 2-3 minutes, allowing the peppers to soften and absorb the flavors.

Step 3: Toss in the sliced ribeye steak, ensuring all pieces are evenly coated with the onion and pepper mixture. Cook for about 4-5 minutes, or until the beef is browned but not overcooked.

Step 4: Pour in the beef broth, stirring to combine. Bring the mixture to a simmer and then reduce the heat to medium-low. Allow it to simmer for about 10-15 minutes, letting the flavors meld beautifully.

Step 5: Stir in the heavy cream and let the soup cook for an additional 5 minutes. You’re looking for a rich, creamy texture that coats the back of a spoon. If the soup is too thick, feel free to add a little more beef broth.

Step 6: Season with salt and pepper to taste, adjusting according to your preference.

Step 7: Remove from heat and stir in the provolone and mozzarella cheese until melted and gooey.

Pro Tips and Variations

  • Expert Advice: Always slice your steak against the grain to ensure tenderness.
  • Avoid Common Mistakes: Don’t rush the sautéing process; this step brings out the sweetness in the onions and peppers.
  • Creative Variations:
    • For a vegetarian option, try using mushrooms and textured vegetable protein (TVP) instead of beef.
    • For a low-carb version, skip the cream and use cauliflower puree for thickness.
  • Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth as needed.

Serving Suggestions

This extraordinary soup deserves the perfect accompaniments! Consider pairing it with:

  • Crusty Bread: A side of toasted baguette or French bread for dipping.
  • Salad: A light, green salad with a zesty vinaigrette to balance the richness of the soup.
  • Beverage: A cold glass of iced tea or lemonade to refresh your palate.
  • Plating Tip: Garnish with a sprinkle of fresh parsley for a pop of color and added freshness.

FAQ Section

Can I make this recipe ahead of time?
Yes! The flavors deepen beautifully when allowed to sit. Just reheat gently before serving.

Can I freeze the leftovers?
Absolutely! Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

What can I use instead of ribeye?
Sirloin or flank steak are great alternatives. You could also try chicken for a different flavor profile!

How do I prevent the dish from becoming watery?
Ensure you simmer long enough for the broth to reduce and thicken. The cream will also help achieve a richer texture.

Can I make this vegetarian or dairy-free?
Yes! Substitute beef with your favorite plant-based protein and use coconut cream or cashew cream for the creamy element.

Conclusion

Philly Cheese Steak Soup is more than just a meal; it’s a warm embrace in a bowl that brings joy and togetherness. Every time I serve it, I’m reminded of how food has the power to create cherished memories and connect us with loved ones. I hope you give this recipe a try and that it brings your family as much happiness as it has brought mine. Share your results or any questions in the comments below; I’d love to hear your thoughts! Enjoy your cooking adventure!

Philly Cheese Steak Soup

A comforting and creamy soup that captures the beloved flavors of a classic Philly cheesesteak, perfect for chilly evenings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 lb ribeye steak, thinly sliced For a leaner option, consider sirloin.
  • 1 medium onion, diced
  • 1 tablespoon olive oil
  • 4 cups beef broth Homemade or store-bought, low-sodium recommended.
  • 1 cup heavy cream For a lighter version, you can use half-and-half or almond milk.
  • to taste Salt and pepper
For the Toppings
  • 1 cup provolone cheese, shredded
  • ½ cup mozzarella cheese, shredded Feel free to mix it up with your favorite melting cheese.
  • to taste Fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the diced onions and sauté for about 3-4 minutes until translucent, stirring occasionally.
  3. Add the green bell pepper and continue to cook for another 2-3 minutes, allowing the peppers to soften and absorb the flavors.
  4. Toss in the sliced ribeye steak, ensuring all pieces are evenly coated with the onion and pepper mixture.
  5. Cook for about 4-5 minutes, or until the beef is browned but not overcooked.
  6. Pour in the beef broth, stirring to combine.
  7. Bring the mixture to a simmer and then reduce the heat to medium-low.
  8. Allow it to simmer for about 10-15 minutes, letting the flavors meld beautifully.
  9. Stir in the heavy cream and let the soup cook for an additional 5 minutes.
  10. Season with salt and pepper to taste, adjusting according to your preference.
  11. Remove from heat and stir in the provolone and mozzarella cheese until melted and gooey.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth as needed.
Theo Calderon
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