Philly Cheesesteak Soup: The Ultimate Comfort Food Recipe

Philly Cheesesteak Soup: craving the iconic flavors of a Philly Cheesesteak but looking for a cozy, comforting twist? Imagine sinking your spoon into a bowl brimming with tender beef, sautéed onions and peppers, and a rich, cheesy broth that perfectly captures the essence of the beloved sandwich. This isn’t just soup; it’s a culinary hug in a bowl!

While the exact origins of the Philly Cheesesteak are well-documented (thanks, Pat Olivieri!), transforming it into a soup is a more modern interpretation. It takes the best elements of the original – the savory meat, the sweet peppers and onions, and that all-important cheese – and reimagines them in a way that’s perfect for chilly evenings or a satisfying lunch. It’s a delicious nod to a classic, offering a new way to enjoy those familiar flavors.

People adore this Philly Cheesesteak Soup because it delivers all the taste of the sandwich without the need for a crusty roll. It’s incredibly easy to make, often a one-pot wonder, and it’s endlessly customizable. Want to add mushrooms? Go for it! Prefer provolone over Cheez Whiz? The choice is yours! The creamy texture, the savory broth, and the satisfying combination of beef and vegetables make this soup a guaranteed crowd-pleaser. Plus, it’s a fantastic way to enjoy a taste of Philly, no matter where you are!

this Recipe

Ingredients:

• For the Soup Base:
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 pound sirloin steak, thinly sliced (or shaved steak)
• 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, for a little heat)
• Salt and black pepper to taste
• For the Cheese Sauce:
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• 8 ounces cream cheese, softened
• 8 ounces provolone cheese, shredded
• 4 ounces white American cheese, shredded (or Velveeta, for extra creaminess)
• 1/4 teaspoon garlic powder
• Salt and black pepper to taste
• Optional Toppings:
• Crusty rolls, for serving
• Chopped fresh parsley, for garnish
• Extra shredded provolone cheese
• Fried onions
• Banana peppers

Preparing the Soup Base:

1. Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning. We want them nice and tender before adding the steak.
2. Brown the Steak: Add the thinly sliced sirloin steak to the pot. Cook, breaking it up with a spoon, until browned. This usually takes about 5-7 minutes. Don’t overcrowd the pot; if necessary, brown the steak in batches to ensure even browning. Browning the steak adds a lot of flavor to the soup, so don’t skip this step!
3. Add the Broth and Tomatoes: Pour in the beef broth and add the diced tomatoes (undrained). Stir in the Worcestershire sauce, dried thyme, and red pepper flakes (if using). Bring the mixture to a simmer.
4. Simmer the Soup: Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. I usually aim for at least 45 minutes to really let the beef flavor infuse the broth.
5. Season to Taste: Season the soup with salt and black pepper to your liking. Remember that the cheese sauce will also add salt, so start with a little and adjust as needed.

Making the Cheese Sauce:

1. Make a Roux: In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the cheese sauce. Make sure to cook the roux long enough to get rid of the raw flour taste, but don’t let it brown too much.
2. Whisk in the Milk: Gradually whisk in the milk, a little at a time, ensuring that there are no lumps. Continue whisking until the mixture is smooth and starts to thicken. This should take about 3-5 minutes.
3. Add the Cream Cheese: Reduce the heat to low and add the softened cream cheese. Stir until the cream cheese is completely melted and the sauce is smooth.
4. Melt the Cheeses: Add the shredded provolone cheese and white American cheese (or Velveeta). Stir until the cheeses are completely melted and the sauce is smooth and creamy. If the sauce seems too thick, add a splash of milk to thin it out.
5. Season the Cheese Sauce: Stir in the garlic powder, salt, and black pepper to taste. Adjust the seasoning as needed.

Combining and Serving:

1. Combine Soup and Cheese Sauce: Pour the cheese sauce into the pot with the soup base. Stir gently to combine. Be careful not to over-stir, as this can make the soup too thick.
2. Heat Through: Heat the soup through, stirring occasionally, until it is heated through. Do not boil.
3. Serve: Ladle the Philly Cheesesteak Soup into bowls.
4. Add Toppings (Optional): Top with your favorite Philly Cheesesteak toppings, such as chopped fresh parsley, extra shredded provolone cheese, fried onions, and banana peppers.
5. Serve with Crusty Rolls: Serve the soup with crusty rolls for dipping. This is a must! The rolls are perfect for soaking up all that delicious cheesy broth.

Tips for the Best Philly Cheesesteak Soup:

• Use Good Quality Steak: The quality of the steak will greatly impact the flavor of the soup. I recommend using sirloin steak, but you can also use ribeye or even flank steak. Make sure to slice it very thinly for the best results. Shaved steak from the deli is also a great option and saves you the slicing time!
• Don’t Skip the Browning Step: Browning the steak and vegetables adds depth of flavor to the soup. Don’t rush this step!
• Adjust the Cheese to Your Liking: Feel free to adjust the types and amounts of cheese to your liking. If you prefer a sharper cheese, you can use cheddar or pepper jack. If you want a creamier soup, use more cream cheese or Velveeta.
• Make it Ahead of Time: This soup can be made ahead of time and reheated. In fact, the flavors will meld together even more if you make it a day or two in advance. Store the soup in an airtight container in the refrigerator.
• Freeze for Later: Philly Cheesesteak Soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
• Spice it Up: If you like a little heat, add more red pepper flakes or a dash of hot sauce to the soup.
• Add Mushrooms: For a heartier soup, add sliced mushrooms to the pot along with the onions and bell peppers.
• Use Different Broth: While beef broth is traditional, you can also use chicken broth or vegetable broth if you prefer.
• Customize the Toppings: Get creative with the toppings! Some other great options include sautéed mushrooms, roasted red peppers, and pickled jalapeños.

Variations:

• Spicy Philly Cheesesteak Soup: Add a diced jalapeño pepper to the pot along with the onions and bell peppers. You can also add a dash of hot sauce to the soup.
• Mushroom Philly Cheesesteak Soup: Add sliced mushrooms to the pot along with the onions and bell peppers.
• Pizza Philly Cheesesteak Soup: Add a can of pizza sauce to the soup along with the beef broth and diced tomatoes. Top with pepperoni and mozzarella cheese before serving.
• Low-Carb Philly Cheesesteak Soup: Omit the flour from the cheese sauce and use a low-carb thickener, such as xanthan gum, to thicken the sauce. Serve without the crusty rolls.

Serving Suggestions:

• Serve with a side salad for a complete meal.
• Serve as an appetizer for a party or gathering.
• Pack it in a thermos for a warm and comforting lunch.
• Serve it in bread bowls for a fun and festive presentation.

Conclusion:

This Philly Cheesesteak Soup isn’t just another soup recipe; it’s a flavor explosion that captures the essence of the iconic sandwich in a warm, comforting bowl. Trust me, you absolutely need this in your life! The rich, savory broth, the tender pieces of steak, the perfectly melted cheese – it all comes together to create a truly unforgettable culinary experience. It’s the perfect way to enjoy all the flavors you love about a Philly cheesesteak without the bread, making it a surprisingly light yet satisfying meal.

But what truly makes this soup a must-try is its versatility. Looking for serving suggestions? A crusty baguette, perfect for dipping and soaking up every last drop of that delicious broth, is an absolute must. Or, for a heartier meal, consider serving it over a bed of creamy mashed potatoes. The contrast in textures is simply divine!

And don’t be afraid to experiment with variations! If you’re a fan of mushrooms, sauté some sliced cremini mushrooms and add them to the soup during the last 15 minutes of cooking. They’ll add an earthy depth of flavor that complements the beef beautifully. For a spicier kick, incorporate some diced jalapeños or a dash of hot sauce. And if you’re watching your carb intake, you can easily omit the potatoes altogether without sacrificing any of the flavor.

Serving Suggestions and Variations

* Classic: Serve with a crusty baguette for dipping.
* Hearty: Ladle over creamy mashed potatoes.
* Mushroom Lover’s Delight: Add sautéed cremini mushrooms.
* Spicy: Incorporate diced jalapeños or hot sauce.
* Low-Carb: Omit the potatoes.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a guaranteed crowd-pleaser, perfect for weeknight dinners, cozy weekends, or even potlucks. It’s also a fantastic way to use up leftover steak, transforming it into something truly special.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create some magic in the kitchen. I promise, this Philly Cheesesteak Soup will become a new family favorite.

Once you’ve tried it, I’d absolutely love to hear about your experience! Did you make any variations? What did you serve it with? Share your photos and comments – let’s create a community of Philly Cheesesteak Soup enthusiasts! Your feedback is invaluable, and it helps me continue to improve and share even more delicious recipes with you. Happy cooking! I can’t wait to hear what you think! Don’t hesitate to adjust the seasoning to your liking, and remember, the key to a great soup is patience – let those flavors meld together for the best possible result. Enjoy!