When you think of a Philly cheesesteak, you likely envision a hot, melty sandwich filled with savory beef, gooey cheese, and caramelized onions all sandwiched between a soft hoagie roll. It’s a classic comfort food beloved across the U.S., especially in Philadelphia, where it was born. But have you ever considered transforming this iconic sandwich into a hearty, satisfying soup? If not, you’re in for a treat. Philly Cheesesteak Soup brings all the flavors of the traditional cheesesteak, but in a warm, creamy, and incredibly comforting bowl. It’s the perfect dish for cold weather, casual dinners, or when you want to impress friends and family with something a little different. Plus, it’s surprisingly easy to make!
In this post, we’ll break down the recipe in great detail, exploring everything from the ingredients to the final spoonful of deliciousness. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is sure to make you feel like a culinary genius.
Philly Cheesesteak Soup Recipe
This creamy, flavorful soup mimics all the components of a Philly cheesesteak sandwich, from the tender beef to the rich, velvety cheese, and those sweet sautéed onions. It’s a cozy, comforting dish that combines the best parts of the classic sandwich into one bowl.
Prep time: 15 minutes
Cook time: 30-40 minutes
Serving size: 4-6 servings
Ingredients Needed
To make this decadent soup, you’ll need some basic ingredients you probably already have in your kitchen, as well as a few others to bring out the signature Philly cheesesteak flavor. Here’s what you’ll need:
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1 Lb Of Beef (ribeye Or Sirloin Recommended)
- Tender cuts of beef are key to recreating that melt-in-your-mouth experience you get in a Philly cheesesteak. Ribeye or sirloin works best since they have just the right balance of tenderness and flavor.
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2 Tablespoons Of Butter
- For sautéing the beef and vegetables and adding richness to the broth.
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1 Large Onion, Thinly Sliced
- Caramelizing onions brings out their natural sweetness, adding layers of flavor that make the soup truly delicious.
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2 Cloves Of Garlic, Minced
- Garlic adds that savory kick that really brings the flavor profile together.
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3 Cups Of Beef Broth
- This will form the base of your soup, providing depth and a rich umami flavor.
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1 Cup Of Heavy Cream
- The creaminess of the soup is what makes it so comforting. Heavy cream is essential to achieving the smooth texture that mimics the melted cheese from a cheesesteak.
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2 Tablespoons Of Flour
- For thickening the soup and giving it that creamy, satisfying consistency.
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1 Cup Of Provolone Cheese, Shredded
- Provolone cheese is a classic choice for Philly cheesesteaks. It melts beautifully and adds that gooey texture that is the hallmark of a great cheesesteak.
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Salt And Pepper To Taste
- Basic seasonings, but they help balance the richness of the dish and enhance all the flavors.
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1/2 Cup Of Sliced Bell Peppers (optional)
- Some variations of the Philly cheesesteak include bell peppers, so feel free to add these for extra flavor and texture.
Cooking Instructions
Now that you’ve gathered your ingredients, let’s get into the cooking process. Don’t worry-it’s relatively simple and will have you enjoying your Philly Cheesesteak Soup in no time.
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Prepare The Beef
- Slice the beef into thin strips. If you’ve chosen ribeye, you may want to freeze it for about 20 minutes before slicing, as this will help you get perfectly thin slices.
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Sauté The Onions And Garlic
- In a large pot, melt 1 tablespoon of butter over medium heat. Add the onions and cook until they’re soft and golden, about 5-7 minutes. Add the garlic and cook for another minute or until fragrant.
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Cook The Beef
- Add the remaining tablespoon of butter to the pot. Once melted, add the sliced beef and cook until browned, about 5 minutes. Don’t overcrowd the pan-cook the beef in batches if necessary. This ensures you get that perfect sear.
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Make The Soup Base
- Sprinkle the flour over the beef and onions. Stir well to coat everything evenly. This will help thicken the soup as it cooks. Slowly pour in the beef broth while stirring to avoid any lumps. Bring it to a simmer and let it cook for 5 minutes.
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Add Cream And Cheese
- Reduce the heat to low, and stir in the heavy cream. Allow the soup to come to a gentle simmer again. Now, slowly add in the shredded provolone cheese, stirring constantly until the cheese melts into the soup.
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Adjust The Seasoning
- Taste the soup and add salt and pepper as needed. You can also add a pinch of garlic powder or onion powder for an extra boost of flavor.
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Optional Peppers
- If you’re adding bell peppers, stir them into the soup at this stage, letting them simmer for about 5 minutes to soften.
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Serve
- Ladle the soup into bowls and garnish with extra cheese, fresh herbs, or even a sprinkle of crushed red pepper flakes for a little kick.
Ingredient Insights
Understanding the ingredients you’re using can really elevate your cooking, and this recipe is no exception. Here’s a deeper look into some of the key players in this dish:
- Ribeye Beef: Known for its marbled fat, ribeye creates a tender texture that mimics the chewiness of a cheesesteak sandwich. It’s ideal for both flavor and tenderness, making it the best option for this recipe.
- Provolone Cheese: This cheese is a staple in Philly cheesesteaks for a reason. It’s mild, slightly tangy, and melts beautifully. It adds a creamy texture to the soup, bringing everything together.
- Heavy Cream: Cream transforms the broth into something velvety and luxurious. It’s what gives the soup that dreamy texture that makes you want to keep coming back for more.
- Beef Broth: The broth is the foundation of your soup. Rich and savory, it provides the perfect base for all the flavors to meld together.
Expert Tips
- Don’t overcook the beef: Since ribeye or sirloin cooks quickly, be careful not to overcook it. The beef should be browned but not dry. Overcooking will result in a tough texture.
- Use quality cheese: The cheese is a key ingredient, so don’t skimp on quality. A good provolone or even a combination of provolone and American cheese will give you that ideal melty texture.
- Stir constantly when adding cheese: Adding cheese to hot soup can sometimes cause it to seize up and separate. Stir constantly when you add the cheese to ensure it melts smoothly.
- Balance the cream: If you want a lighter version of the soup, reduce the amount of heavy cream and use half-and-half or whole milk as a substitute. It will still be creamy but a little less rich.
Recipe Variations
Want to get creative with your Philly Cheesesteak Soup? Here are a few ideas for how you can tweak the recipe to suit your preferences:
- Add mushrooms: Mushrooms are often found on Philly cheesesteaks, so adding some sautéed mushrooms would bring extra umami and texture to the soup.
- Spicy twist: For a spicy kick, toss in some diced jalapeños or a sprinkle of crushed red pepper flakes.
- Chicken version: If you’re not a fan of beef, try swapping it for chicken breast or ground turkey for a lighter, leaner option.
- Vegan version: To make this soup vegan-friendly, substitute the beef with plant-based meat, use coconut milk or almond milk in place of the cream, and opt for dairy-free cheese.
Final Words
This Philly Cheesesteak Soup is a must-try for anyone who loves the original sandwich or is just looking for a cozy meal that’s sure to satisfy. The rich broth, tender beef, and melted cheese create an indulgent experience that’s both familiar and new at the same time. Whether you’re a Philly native or someone who’s just discovered the magic of cheesesteaks, this soup will quickly become a family favorite.
FAQs
What Ingredients Are Needed For A Philly Cheesesteak Soup?
To make Philly cheesesteak soup, you’ll need beef (such as ribeye or flank steak), onions, bell peppers, garlic, beef broth, cream, provolone or American cheese, and seasonings like salt, pepper, and optional Worcestershire sauce. You may also use mushrooms for added flavor.
Can I Use A Different Type Of Meat For Philly Cheesesteak Soup?
Yes, you can substitute beef with chicken or turkey if you prefer a lighter option. However, using beef, especially ribeye or flank steak, gives the soup the authentic Philly cheesesteak flavor.
Is It Necessary To Use Beef Broth For This Recipe?
Beef broth is commonly used in Philly cheesesteak soup for its rich flavor that complements the steak. However, you can substitute it with chicken broth or vegetable broth for a different taste.
What Type Of Cheese Is Best For Philly Cheesesteak Soup?
Provolone cheese is the most traditional choice for Philly cheesesteak, offering a smooth and creamy melt. American cheese is also a popular alternative for a more classic cheesesteak flavor, while some people use cheddar for a sharper taste.
How Do I Make Philly Cheesesteak Soup Creamy?
To achieve a creamy texture, add heavy cream or half-and-half after the broth has simmered. Stirring in shredded cheese towards the end of cooking also helps to create a velvety, creamy consistency.
Can I Make Philly Cheesesteak Soup Ahead Of Time?
Yes, Philly cheesesteak soup can be made ahead. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a little extra broth or cream to restore the consistency.
What Should I Serve With Philly Cheesesteak Soup?
Philly cheesesteak soup pairs well with crusty bread, such as a baguette or rolls, for dipping. You could also serve it with a side salad or potato wedges for a fuller meal.
Can I Make Philly Cheesesteak Soup In A Slow Cooker?
Yes, you can adapt the recipe for a slow cooker. Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker with broth and seasonings. Cook on low for 4-6 hours, and add the cheese and cream in the last 30 minutes of cooking.
How Can I Make Philly Cheesesteak Soup Spicier?
To add spice, include ingredients like jalapeños, hot sauce, or crushed red pepper flakes. You can also opt for a spicier cheese, like pepper jack, to enhance the heat.
Can I Freeze Philly Cheesesteak Soup?
Yes, Philly cheesesteak soup can be frozen. Allow it to cool completely before storing in an airtight container. It can be frozen for up to 3 months. When reheating, be mindful that the texture may change slightly, particularly if you used cream or cheese.