Philly Cheesesteak Soup brings the iconic flavors of a classic sandwich into a comforting, soul-warming soup, perfect for a quick and satisfying meal. This recipe is a game-changer for busy weeknights, offering all the deliciousness of a cheesesteak without the fuss.
Key Ingredients for Philly Cheesesteak Soup:
- 1 tablespoon olive oil
- 1 pound thinly sliced ribeye steak (or sirloin steak), trimmed of excess fat
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 cup milk (whole or 2%)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 8 ounces provolone cheese, shredded (divided)
- 4 ounces cream cheese, softened
- Optional toppings: crusty bread slices, extra provolone cheese, chives, sliced jalapeños
How to Make Philly Cheesesteak Soup:
Get ready for a culinary delight that’s incredibly easy to make, bursting with the hearty flavors you crave. This Philly Cheesesteak Soup is a one-pot wonder, offering a rich, creamy broth loaded with tender steak, savory vegetables, and melted cheese. Preparation time is approximately 30 minutes, making it ideal for a weeknight meal.
Step-by-Step Instructions:
Sear the Steak: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the thinly sliced ribeye steak in a single layer (you may need to do this in batches to avoid overcrowding) and cook until browned, about 1-2 minutes per side. Remove the steak from the pot and set aside, leaving any rendered fat in the pot.
Sauté the Vegetables: Add the sliced yellow onion, green bell pepper, and red bell pepper to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Build the Base: Sprinkle the all-purpose flour over the vegetables and stir well, cooking for about 1 minute to cook out the raw flour taste. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, stirring constantly.
Simmer and Thicken: Once simmering, reduce the heat to low. Stir in the milk, salt, black pepper, dried oregano, and red pepper flakes (if using). Continue to simmer gently, stirring occasionally, for about 10-15 minutes, or until the soup has thickened slightly.
Melt the Cheese: Stir in the softened cream cheese until it’s fully melted and incorporated, creating a rich and creamy broth. Add half of the shredded provolone cheese to the pot and stir until it’s melted and smooth, adding to the soup’s indulgent texture.
Combine and Serve: Return the seared steak to the pot and stir to combine. Heat through for a few minutes. Ladle the hot Philly Cheesesteak Soup into bowls. Top each serving generously with the remaining shredded provolone cheese. Garnish with optional toppings like chopped chives, sliced jalapeños, or serve with toasted crusty bread for dipping.
Why You’ll Love This Philly Cheesesteak Soup:
You’ll absolutely adore this Philly Cheesesteak Soup because it perfectly captures the beloved essence of its sandwich namesake in an incredibly comforting soup form. Imagine tender, savory steak mingled with perfectly sautéed peppers and onions, all swimming in a rich, creamy broth that’s undeniably decadent and satisfying, much like a warm hug in a bowl. This is a delightful twist on a classic, offering all the bold flavors without the bread.
The best part? You get all this deliciousness for a fraction of the cost of dining out, making it a wonderfully budget-friendly meal that screams comfort and flavor. The melting provolone cheese creates a gooey, irresistible topping that elevates every spoonful, transforming a simple soup into a gourmet experience right in your own kitchen. So, ditch the takeout menus and whip up this easy, incredibly flavorful Philly Cheesesteak Soup tonight!
Storing and Reheating Tips:
Storing:
- Refrigeration: Allow the Philly Cheesesteak Soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. Ensure the container is sealed tightly to prevent flavor loss and contamination.
Reheating:
- Stovetop: The best method for reheating is on the stovetop over medium-low heat. Stir frequently to prevent sticking and ensure even heating. Add a splash of milk or broth if the soup has become too thick.
- Microwave: You can also reheat individual servings in the microwave. Place the soup in a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring between each, until heated through. Be mindful not to overheat, as this can alter the texture.
Freezing:
- Freezing Option: While delicious fresh, this soup freezes well for future enjoyment. Let the soup cool completely. Transfer to freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace for expansion. Freeze for up to 2-3 months.
- Thawing and Reheating from Frozen: Thaw frozen soup overnight in the refrigerator. Reheat using the stovetop method, stirring occasionally and adding a little extra liquid if needed.
Final Thoughts:
This Philly Cheesesteak Soup is a truly delightful and comforting meal that’s surprisingly easy to prepare. Gather your ingredients, follow these simple steps, and you’ll be rewarded with a bowl of pure deliciousness. Give it a try – your taste buds will thank you!
Philly Cheesesteak Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the thinly sliced ribeye steak in a single layer (you may need to do this in batches to avoid overcrowding) and cook until browned, about 1-2 minutes per side. Remove the steak from the pot and set aside, leaving any rendered fat in the pot.1 tablespoon olive oil, 1 pound thinly sliced ribeye steak (or sirloin steak)
- Add the sliced yellow onion, green bell pepper, and red bell pepper to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.1 large yellow onion, 1 green bell pepper, 1 red bell pepper, 2 cloves garlic
- Sprinkle the all-purpose flour over the vegetables and stir well, cooking for about 1 minute to cook out the raw flour taste. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, stirring constantly.1/4 cup all-purpose flour, 4 cups beef broth
- Once simmering, reduce the heat to low. Stir in the milk, salt, black pepper, dried oregano, and red pepper flakes (if using). Continue to simmer gently, stirring occasionally, for about 10-15 minutes, or until the soup has thickened slightly.1 cup milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon dried oregano, 1/4 teaspoon red pepper flakes
- Stir in the softened cream cheese until it’s fully melted and incorporated, creating a rich and creamy broth. Add half of the shredded provolone cheese to the pot and stir until it’s melted and smooth, adding to the soup’s indulgent texture.4 ounces cream cheese, 8 ounces provolone cheese
- Return the seared steak to the pot and stir to combine. Heat through for a few minutes. Ladle the hot Philly Cheesesteak Soup into bowls. Top each serving generously with the remaining shredded provolone cheese. Garnish with optional toppings like chopped chives, sliced jalapeños, or serve with toasted crusty bread for dipping.1 pound thinly sliced ribeye steak (or sirloin steak), 8 ounces provolone cheese, chives, sliced jalapeños, crusty bread slices