Hearty Philly Cheesesteak Soup Recipe
Introduction
Philly Cheesesteak Soup brings the classic flavors of a beloved sandwich into a warm, comforting bowl. It’s hearty, cheesy, and full of tender beef and sautéed vegetables, perfect for a cozy meal any time of year.
Ingredients
- 1 pound beef, thinly sliced
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 4 cups beef broth
- 1 cup shredded cheese (provolone or American works well)
Instructions
- Step 1: In a large pot over medium heat, cook the beef until browned. Remove and set aside.
- Step 2: In the same pot, sauté the onions and peppers until soft and fragrant.
- Step 3: Return the beef to the pot and pour in the beef broth. Bring to a simmer and let cook for 15 minutes.
- Step 4: Stir in the shredded cheese gradually until fully melted and creamy.
- Step 5: Serve hot, optionally garnished with extra cheese or fresh herbs.
Tips & Variations
- Use provolone cheese for a milder flavor, or cheddar for a sharper taste.
- Add sliced mushrooms for extra texture and flavor.
- For a thicker soup, mix a tablespoon of cornstarch with cold water and stir in before adding the cheese.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cheese from separating. Avoid freezing as the cheese can become grainy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use ground beef instead of sliced beef?
Yes, ground beef works well and will create a slightly different texture but keeps the rich flavor of the soup.
Is there a vegetarian version of this soup?
To make it vegetarian, substitute the beef with mushrooms or a plant-based meat alternative and use vegetable broth instead of beef broth.
PrintHearty Philly Cheesesteak Soup Recipe
Philly Cheesesteak Soup is a hearty, comforting dish that captures the classic flavors of a Philly cheesesteak sandwich in a warm, creamy soup form. It features tender beef, sautéed onions and peppers, rich broth, and melted cheese, making it perfect for chilly days or anytime you crave a savory, filling meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Meat and Vegetables
- 1 pound thinly sliced beef (such as sirloin or ribeye)
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
Soup Base
- 4 cups beef broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons olive oil or butter
Cheese
- 1 ½ cups shredded provolone cheese or American cheese
- Salt and pepper to taste
Instructions
- Prepare the ingredients: Thinly slice the beef, onions, and peppers to ensure quick and even cooking. Set aside for easy access during cooking.
- Sauté the vegetables: In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add the sliced onions and peppers, cooking until they soften and begin to caramelize, about 5-7 minutes.
- Cook the beef: Push the vegetables to the side of the pot, add the sliced beef, and cook until it is browned and cooked through, about 4-5 minutes. Stir together with the vegetables.
- Add broth and simmer: Pour in the beef broth, stirring to combine all ingredients. Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes to develop flavors.
- Incorporate cheese and cream: Gradually stir in the shredded cheese and heavy cream, stirring constantly until the cheese has fully melted and the soup is creamy and smooth. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and enjoy warm. Optionally, garnish with extra shredded cheese or chopped parsley.
Notes
- Use thinly sliced ribeye or sirloin for the best taste and texture.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
- You can add mushrooms for extra flavor and texture.
- Leftover soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stove.
- Adjust the cheese type to your preference; provolone is traditional, but American cheese melts smoother.
Keywords: Philly cheesesteak soup, cheesesteak soup, beef soup, creamy soup, comfort food, easy soup recipe
