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This Philly Cheesesteak Soup turns that classic sandwich into a bowl of pure comfort. Each spoonful combines juicy steak, diced green peppers and cheesy, savory broth in a totally mouthwatering way. Add some crunchy seasoned croutons on top and you've got your fave sandwich transformed into a cozy, slurpable meal.
Soul-Warming Comfort Food
What makes this soup so great is how it packs in all those beloved cheesesteak flavors we crave. You can whip it up fast enough for busy weeknights but it tastes like you spent hours in the kitchen. When those tender beef chunks meet melty cheese and rich broth, something magical happens.
Grab These Ingredients
- 2 tablespoons olive oil: Used for cooking everything, but swap in whatever oil you've got.
- 1 green bell pepper: Cut into thin strips for that real cheesesteak feel.
- 1 pound beef: Go for super thin slices of sirloin or top round.
- 2 cups mixed vegetables: Grab equal amounts of chopped onion, carrot and celery.
- 2 cloves garlic: Chop it fresh for the biggest flavor punch.
- 2 tablespoons flour: Just regular flour to thicken things up nicely.
- 1 tablespoon Worcestershire: This stuff adds amazing richness.
- 1 teaspoon hot sauce: Skip it if you want, or add it for a bit of kick.
- 4 cups beef broth: The low sodium kind lets you adjust the salt yourself.
- 1 cup heavy cream: This makes everything super velvety.
- 2 cups cheese: Blend some provolone with white cheddar for the win.
- Fresh parsley: Sprinkle on top before serving.
- 1/2 baguette: You'll turn this into awesome croutons.
Simple Cooking Method
- Fire Up Your Oven
- Get your oven going at 400°F for the croutons. Put some parchment on a baking sheet to make cleanup way easier.
- Brown That Beef
- Pour olive oil in a big pot over medium-high heat. Cook those peppers about 2 minutes then toss in beef for 3 minutes until it browns. Take it out and set it aside.
- Start Your Soup Base
- In that same pot add some oil and cook your onions, carrots and celery for 3-5 minutes till they're soft. Throw in garlic and cook another 30 seconds.
- Bring It All Together
- Dust the flour over your veggies and stir it in. Add Worcestershire, hot sauce and your seasonings. Pour broth in, let it boil, then simmer for 15 minutes.
- Crisp Up Some Croutons
- Mix bread chunks with oil and spices then spread them on your pan. Bake for 7-10 minutes until they're golden and crunchy.
- Smooth It Out
- Blend your soup until it's smooth, then mix in cream and cheese. Let it simmer another 5 minutes so all the cheese melts in.
- Dish It Up
- Pour into bowls and top with your beef, peppers, croutons and some fresh parsley.
Keeping Leftovers Fresh
You can keep this soup in the fridge for about 5 days if it's covered well. It also freezes great for up to 3 months. Just warm it slowly on the stove or pop it in the microwave when you want some. If you froze it, let it thaw overnight for the best texture.
Switch Things Up
Want it gluten-free? Just swap in GF flour and bread. Try using chicken, pork or even sausage for a different spin. Always brown your meat really well and taste the soup before your final seasoning so it doesn't get too salty. Throw in some mushrooms for extra flavor or try different cheese combos to make the recipe your own.
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Frequently Asked Questions
- → Why make a veggie base smooth?
Blending gives the soup a silky texture while keeping the veggies' taste intact. It also pairs well with tender steak and peppers.
- → Why brown meat separately?
It locks in flavor through searing. This also ensures the meat stays tender by adding it back in near the end.
- → What's the benefit of two cheeses?
Sharp cheddar adds a bold taste, while provolone melts beautifully and gives all the Philly vibes.
- → Why not season earlier?
Heating the soup reduces its liquid, intensifying flavors. Adding salt at the end keeps it from getting too salty.
- → Can it be frozen?
You can freeze it for up to 3 months. Thaw carefully and reheat slowly to avoid separating the creamy base. Make fresh croutons for serving.
Conclusion
Philly flavors wrapped in a warm, creamy soup. Juicy seared steak, melted cheddar, and provolone combined with tender peppers and homemade croutons make this an easy, comforting meal under an hour.