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Philly Cheesesteak Soup Recipe

Philly Cheesesteak Soup Recipe
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★★★★★

5.1 from 27 reviews

Philly Cheesesteak Soup is a rich, hearty, and comforting soup that combines tender slices of sirloin steak, sautéed bell peppers and onions, and a creamy blend of cheeses in a flavorful beef broth base. This soup beautifully captures the essence of the classic Philly cheesesteak sandwich but in a warm, cozy bowl that’s perfect for chilly days or anytime you crave indulgent comfort food.

Ingredients

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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 (against the grain)
  • 8 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

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

To Serve

  • Crusty rolls, for dipping
  • Chopped fresh parsley, for garnish
  • Extra shredded provolone or mozzarella cheese

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, green bell pepper, and red bell pepper. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes.
  2. Cook Steak: Add the thinly sliced sirloin steak to the pot. Increase heat to medium-high and cook, stirring frequently, until the steak is browned. Do this in batches if necessary to avoid overcrowding and ensure proper browning.
  3. Add Broth and Tomatoes: Pour in the beef broth and add the diced tomatoes with their juices. Stir to combine, scraping up any browned bits from the bottom of the pot.
  4. Season and Simmer: Stir in Worcestershire sauce, dried thyme, and red pepper flakes if using. Season with salt and freshly ground black pepper to taste. Bring the soup to a simmer, then reduce heat to low, cover, and let simmer for at least 30 minutes or up to an hour for full flavor development.
  5. Make Cheese Sauce Roux: While the soup simmers, melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
  6. Add Milk: Gradually whisk in milk, about 1/2 cup at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until smooth and thickened.
  7. Incorporate Cheeses: Reduce heat to low. Add softened cream cheese and stir until melted and smooth. Then add shredded provolone and mozzarella cheeses a handful at a time, stirring until completely melted and creamy.
  8. Season Cheese Sauce: Stir in garlic powder, onion powder, and salt and pepper to taste. Adjust seasoning as desired.
  9. Combine Soup and Cheese Sauce: Slowly pour the cheese sauce into the soup base, stirring constantly to combine thoroughly.
  10. Heat Through: Gently heat the combined soup through, stirring occasionally. Avoid boiling as it can cause cheese to separate. Adjust soup consistency by adding more beef broth if too thick, or simmer uncovered to thicken if too thin.
  11. Serve: Ladle soup into bowls. Garnish with extra shredded provolone or mozzarella cheese and chopped fresh parsley. Serve immediately with crusty rolls for dipping.

Notes

  • Slice the steak thinly against the grain for maximum tenderness.
  • To easily slice the steak, freeze it for 20-30 minutes before cutting.
  • Use a good quality beef broth or homemade for best flavor.
  • Adjust the amount of red pepper flakes to control the soup’s heat level.
  • The soup can be refrigerated for up to 3 days and reheated gently on the stove.
  • If the cheese sauce gets too thick, whisk in a little more milk before adding to soup.
  • Use freshly shredded cheese rather than pre-shredded for better melting and texture.
  • For a thicker soup, reduce the amount of beef broth or simmer soup longer uncovered.

Nutrition

Keywords: Philly cheesesteak soup, Cheesesteak recipe, Creamy beef soup, Comfort food soup, Cheese soup, Easy dinner soup

Find it online: https://hannahdelgado.com/philly-cheesesteak-soup-recipe/