Philly Cheesesteak Soup: The Ultimate Comfort Food Recipe

Philly Cheesesteak Soup: craving the iconic flavors of a Philly Cheesesteak but want something warm and comforting? Look no further! Imagine sinking your spoon into a bowl brimming with tender steak, 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. However, the spirit remains the same: celebrating simple, satisfying ingredients. The cheesesteak, born in Philadelphia, has become a national treasure, and this soup pays homage to that legacy.

People adore this dish because it offers all the deliciousness of a Philly Cheesesteak without the bread! It’s a fantastic way to enjoy those classic flavors in a lighter, more comforting format. The creamy, cheesy broth is incredibly satisfying, and the combination of savory steak and sweet peppers is simply irresistible. Plus, this Philly Cheesesteak Soup is surprisingly easy to make, making it perfect for a weeknight dinner or a cozy weekend lunch. Get ready to experience a taste of Philadelphia, one spoonful at a time!

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 (partially frozen steak is easier to slice thinly)
• 8 cups beef broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and freshly ground 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 shredded provolone cheese
• 4 ounces shredded mozzarella cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and freshly ground black pepper to taste
• Optional Toppings:
• Crusty bread, for serving
• Chopped fresh parsley, for garnish
• Extra shredded provolone or mozzarella cheese
• Pickled jalapenos, sliced (for extra heat)

Preparing the Steak and Vegetables

1. Prep the Vegetables: First things first, let’s get our veggies ready. Chop the onion, green bell pepper, and red bell pepper into bite-sized pieces. I like to keep them roughly the same size so they cook evenly. Set them aside for now.
2. Slice the Steak: This is a crucial step for that authentic Philly Cheesesteak feel. The key is to slice the sirloin steak as thinly as possible. I find it easiest to do this when the steak is partially frozen. It firms up the meat and makes it much easier to get those paper-thin slices. If you don’t have partially frozen steak, you can pop it in the freezer for about 30 minutes before slicing. Use a sharp knife and slice against the grain for the most tender results.
3. Sear the Steak: Now, let’s get some color on that steak! Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced steak in batches, being careful not to overcrowd the pot. Overcrowding will lower the temperature and cause the steak to steam instead of sear. Sear each batch for about 1-2 minutes per side, until nicely browned. Remove the seared steak from the pot and set aside. Don’t worry about cooking it all the way through at this point; it will finish cooking in the soup.
4. Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, green bell pepper, and red bell pepper. Sauté over medium heat for about 5-7 minutes, or until the vegetables are softened and slightly caramelized. Stir occasionally to prevent them from burning. This step is important because it builds a flavorful base for our soup.

Building the Soup Base

1. Add the Broth and Tomatoes: Pour the beef broth into the pot with the sautéed vegetables. Add the can of diced tomatoes (undrained – we want all that juicy goodness!). Stir to combine.
2. Season the Soup: Add the Worcestershire sauce, dried thyme, dried oregano, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust as needed.
3. Simmer the Soup: Bring the soup to a simmer over medium heat. Reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes. This allows the flavors to meld together beautifully. The longer it simmers, the more flavorful the soup will become. I sometimes let it simmer for an hour or more if I have the time.
4. Add the Steak Back In: After the soup has simmered for at least 30 minutes, add the seared steak back into the pot. Stir to combine and continue to simmer for another 10-15 minutes, or until the steak is cooked through and tender.

Making the Cheese Sauce

1. Melt the Butter: While the soup is simmering with the steak, let’s make the cheese sauce. In a medium saucepan, melt the butter over medium heat.
2. Make a Roux: Once the butter is melted, whisk in the all-purpose flour. Cook, whisking constantly, for about 1-2 minutes. This creates a roux, which will help to thicken the cheese sauce. Be careful not to burn the roux; you want it to be a light golden color.
3. 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 creamy.
4. Add the Cream Cheese: Add the softened cream cheese to the saucepan. Whisk until the cream cheese is completely melted and incorporated into the sauce. The sauce should be smooth and creamy.
5. Melt the Cheeses: Reduce the heat to low. Add the shredded provolone cheese and shredded mozzarella cheese to the saucepan. Stir constantly until the cheeses are completely melted and the sauce is smooth and cheesy.
6. Season the Cheese Sauce: Add the garlic powder, onion powder, salt, and freshly ground black pepper to taste. Stir to combine. Taste and adjust the seasoning as needed.

Combining and Serving

1. Combine the Soup and Cheese Sauce: This is where the magic happens! Slowly 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 over low heat, stirring occasionally. Do not boil. You just want to make sure everything is heated evenly.
3. Serve and Enjoy: Ladle the Philly Cheesesteak Soup into bowls. Top with your favorite toppings, such as crusty bread, chopped fresh parsley, extra shredded provolone or mozzarella cheese, and pickled jalapenos (if you like a little heat). Serve immediately and enjoy!

Tips and Variations:

• Steak Options: While sirloin is the classic choice, you can also use ribeye or even shaved steak for this recipe. Just adjust the cooking time accordingly.
• Cheese Variations: Feel free to experiment with different cheeses in the cheese sauce. Gruyere, fontina, or even a sharp cheddar would be delicious additions.
• Vegetable Additions: You can add other vegetables to the soup, such as mushrooms or banana peppers, for extra flavor and texture.
• Spicy Kick: If you like a spicier soup, add more red pepper flakes or a dash of hot sauce to the soup base.
• Slow Cooker Option: You can easily adapt this recipe for the slow cooker. Sear the steak and sauté the vegetables as directed, then transfer everything to the slow cooker. Add the beef broth, tomatoes, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours. Make the cheese sauce separately and stir it into the soup during the last 30 minutes of cooking.
• Make Ahead: The soup base can be made ahead of time and stored in the refrigerator for up to 3 days. Make the cheese sauce just before serving for the best results.

Conclusion:

Okay, friends, let’s be honest: you’ve scrolled this far because you’re intrigued, right? And you should be! This Philly Cheesesteak Soup isn’t just another soup recipe; it’s a flavor explosion, a comforting hug in a bowl, and a guaranteed crowd-pleaser all rolled into one. I know, I know, bold claims! But trust me, the rich, savory broth, the tender steak, the perfectly melted cheese – it all comes together in a symphony of deliciousness that will have you craving it again and again.

Why is this a must-try? Because it captures the essence of a classic Philly cheesesteak without the messy bun! It’s quicker to make than the sandwich, easier to eat (especially for the little ones!), and honestly, sometimes you just want that cheesesteak flavor in a warm, comforting soup form. It’s the perfect weeknight meal, a fantastic option for game day, or even a cozy weekend lunch. Plus, it’s surprisingly versatile!

Serving Suggestions and Variations:

Now, let’s talk about how you can make this soup your own. I love serving it with a crusty baguette for dipping – soaking up all that delicious broth is a must! You could also top it with some crispy fried onions for added texture and flavor. For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce.

Feeling adventurous? Here are a few variations to try:

• Mushroom Mania: Add sliced mushrooms to the soup for an earthy flavor boost.
• Pepper Power: Use a mix of bell peppers (red, green, yellow) for a colorful and flavorful twist.
• Cheesy Goodness Overload: Stir in a little extra provolone or mozzarella cheese at the end for an even cheesier experience.
• Low-Carb Delight: Skip the flour for thickening and add a little cream cheese at the end for richness.

Honestly, the possibilities are endless! Don’t be afraid to experiment and find what works best for you and your family. I’ve even heard of people adding a dollop of sour cream or a sprinkle of fresh parsley on top – go wild!

But seriously, the most important thing is to give this recipe a try. I poured my heart into perfecting this Philly Cheesesteak Soup, and I truly believe you’ll love it as much as I do. It’s a simple recipe with big flavor, and it’s guaranteed to become a new favorite in your household.

So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! And most importantly, don’t forget to come back and share your experience. I’d love to hear what you think, what variations you tried, and how much your family enjoyed it. Leave a comment below, tag me in your photos on social media – let’s spread the Philly Cheesesteak Soup love! Happy cooking!