There’s something incredibly comforting about a well-made soup. It warms you up on chilly nights and makes you feel right at home – especially if it’s packed with flavor and texture, like this Philly cheese steak soup. If you’ve ever craved the rich taste of a cheesy, meaty sandwich in a bowl, this dish is for you. It all comes together relatively quickly and will have your family gathered around the table in no time, ready to enjoy a hearty meal.
This soup has the deliciously rich flavors of a classic Philly cheese steak, complete with tender strips of beef, sautéed vegetables, and a creamy provolone cheese finish. It’s a fantastic way to enjoy a comforting dish in a new format. Perfect for cozy weekends or weekdays when you want something special without spending hours in the kitchen.
Why you’ll love this Philly cheese steak soup
- Rich, satisfying flavors that evoke a classic sandwich.
- Comfort food perfection that warms you from the inside out.
- Quick to prepare, making weeknight dinners a breeze.
- Leftovers make for easy, delicious lunches.
- Fewer dishes to wash since it all happens in one pot.
“This soup is like a warm hug in a bowl!”
Step-by-step overview
Making this Philly cheese steak soup is straightforward. Begin by browning the beef in a large pot, followed by sautéing vegetables until tender. Add in beef broth, let it simmer, then stir in cream and provolone cheese for a creamy finish. It’s a delightful mash-up that’s perfect for any occasion.
What ingredients do I need for Philly cheese steak soup?
- 1 lb beef sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- Salt and pepper to taste
Ingredient notes & swaps:
- Use ribeye or flank steak for added flavor.
- Swap the beef broth for chicken broth for a lighter version.
- Any color bell pepper can work for unique flavor variations.
- If lactose-intolerant, try dairy-free cream and cheese alternatives.
How do I make Philly cheese steak soup step-by-step?
This soup is as easy as it is delicious. Here’s how to do it:
- Heat olive oil in a large pot over medium heat. Add the sliced beef and cook until browned. Remove and set aside.
- In the same pot, add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are tender and fragrant.
- Return the browned beef to the pot. Pour in the beef broth and bring it to a simmer. Allow it to cook for about 15 minutes.
- Stir in the heavy cream and shredded provolone cheese, cooking until the cheese is fully melted and the soup is heated through.
- Season with salt and pepper to taste. Serve hot.
Pro Tip: For the best browning, ensure your beef is dry before adding it to the pot.
Helpful cooking tips
- Always cut the beef against the grain for tenderness.
- Sauté vegetables until they’re just tender to maintain a slight crunch.
- To enhance flavor, let the beef broth simmer before adding cream and cheese.
- For a thicker soup, let it simmer uncovered after adding the cream.
- If the soup is too thick, thin it with a little extra broth or water.
How should I serve it?
This Philly cheese steak soup can be served in deep bowls for a cozy touch. Consider garnishing with extra cheese and fresh herbs like parsley for a burst of freshness. Pair with garlic bread or a simple salad for a complete meal that balances the richness of the soup.
Can I make it ahead? How do I store and reheat it?
Yes, this soup can be made ahead. Store leftovers in an airtight container in the fridge for up to three days. When you reheat it, do so over low heat, stirring occasionally until heated through. If needed, you can add a splash of broth to restore its original creamy consistency.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
How do I fix common issues?
If you encounter issues while making this soup, consider these fixes:
- If the soup is bland: Add more salt or a splash of Worcestershire sauce to deepen flavor.
- If it’s too thick: Add extra broth or cream to reach your desired consistency.
- If the cheese doesn’t melt well: Reduce the heat and stir until melted; ensure the cream isn’t too cold.
- If it’s too greasy: Let it sit for a minute, skim off excess fat before serving.
- For overcooked veggies: Avoid adding them too early; sauté just until tender.
What variations can I try?
There are plenty of ways to make this soup your own:
- Add mushrooms for an earthier flavor.
- Incorporate spinach or kale for extra nutrients.
- Spice it up with jalapeños or red pepper flakes for heat.
- Substitute provolone cheese with cheddar or a cheese blend for a different taste.
FAQs
Can I use chicken instead of beef?
Yes! Just use chicken breast or thighs and adjust cooking times slightly depending on the thickness of the chicken.
Is this recipe gluten-free?
Yes, the ingredients listed are gluten-free; just ensure to use gluten-free broth if necessary.
How can I make it dairy-free?
You can use dairy-free cream and cheese alternatives to make this soup suitable for a dairy-free diet.
Can I freeze the leftovers?
Yes, freeze the soup in an airtight container, but be aware that the texture may change upon thawing due to the cream.
What sides pair well with this soup?
Garlic bread, a simple green salad, or baked potatoes make great accompaniments, bringing balance to the richness of the soup.
Philly Cheese Steak Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add the sliced beef and cook until browned. Remove and set aside.
- In the same pot, add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are tender and fragrant.
- Return the browned beef to the pot. Pour in the beef broth and bring to a simmer. Allow it to cook for about 15 minutes.
- Stir in the heavy cream and shredded provolone cheese, cooking until the cheese is fully melted and the soup is heated through.
- Season with salt and pepper to taste. Serve hot.