There’s nothing quite like the smell of a bubbling pot of Philly Cheesesteak Soup filling the kitchen, a delightful nod to the classic sandwich that’s perfect for cozy evenings. I remember the first time I whipped up this dish chilly weather had set in, and I longed for something hearty yet comforting. As I tossed tender chunks of beef into the pot along with vibrant peppers and creamy provolone, I knew I had discovered a winner.
In just around 15 minutes of prep and a total cook time of 50 minutes, this soup transforms simple ingredients into a warm, gooey masterpiece that will make your taste buds sing. Whether you’re serving it in crusty sourdough bread bowls or enjoying it on its own, it satisfies cravings while offering flexibility for ingredient swaps based on your pantry’s offerings. So, if fast food is losing its charm, let’s delve into this easy, crowd-pleasing recipe and warm up with a bowl of this hearty goodness!
Why is Philly Cheesesteak Soup a Must-Try?
Comforting and Hearty: This soup combines all your favorite cheesesteak flavors into one bowl for a meal that warms you from the inside out.
Quick to Prepare: With just 15 minutes of prep and 50 minutes of cooking, it’s perfect for busy weeknights.
Versatile Ingredients: Feel free to customize with your choice of cheese or even swap in ground beef for quicker cooking!
Fun Serving Style: Enjoy it served in sourdough bread bowls, making every bite comforting and fun.
Crowd-Pleasing Appeal: This dish is sure to impress family and friends, beckoning everyone back for seconds!
Philly Cheesesteak Soup Ingredients
For the Soup
– Vegetable oil – Ideal for sautéing the beef and vegetables; can substitute with canola oil.
– Chuck roast – Ensures rich flavor and tenderness; cube it for quicker cooking.
– Kosher salt – Essential for enhancing flavors; adjust based on your preference.
– Freshly ground black pepper – Adds a subtle seasoning kick to the soup.
– Onion – A savory base that brings depth; yellow onion lends a sweeter flavor.
– Red bell pepper – Contributes sweetness and vibrant color; feel free to swap with yellow.
– Green bell pepper – Adds a slight bitterness for balance; optional based on preference.
– Garlic – Elevates the overall taste; substitute with garlic powder if fresh isn’t available.
– All-purpose flour – Thickens the soup beautifully; cornstarch is a great gluten-free option.
– Low-sodium beef broth – The heart of your soup; both homemade or store-bought work well.
– Heavy cream – Introduces richness and creaminess; half-and-half is a lighter alternative.
– Shredded provolone – The signature cheese to achieve that cheesesteak flavor; cheddar or American work too.
– Sourdough boules – Perfect for serving the soup; any sturdy bread can achieve the same effect.
– Freshly chopped parsley – For garnish, adding a touch of freshness.
Crafting a cozy Philly Cheesesteak Soup has never been easier! Enjoy it with the assurance that you can mix and match ingredients to perfect your own tasty version of this delightful classic.
How to Make Philly Cheesesteak Soup
- Heat oil: In a large pot, warm vegetable oil over medium heat until shimmering. This will set the stage for sautéing the beef and veggies beautifully.
- Brown the beef: Season your cubed chuck roast with kosher salt and freshly ground black pepper. Add it to the pot and brown for about 5-7 minutes, ensuring each piece gets a nice sear.
- Sauté vegetables: Next, toss in chopped onion, red bell pepper, green bell pepper, and garlic. Sauté for approximately 3-4 minutes until the veggies are softened and fragrant, adding a burst of flavor to your soup.
- Sprinkle in flour: Add the all-purpose flour to the pot, stirring well to combine. Cook for 1-2 minutes to eliminate the raw flour taste, thickening your delicious broth.
- Simmer: Pour in the low-sodium beef broth, bringing it to a boil. Once bubbling, reduce to a simmer for 30 minutes, allowing all the flavors to meld together beautifully.
- Finish with cream and cheese: Stir in the heavy cream and half of the shredded provolone, letting it melt into the soup. Serve in sourdough boules and garnish with freshly chopped parsley for a touch of color.
Optional: Sprinkle with extra provolone before serving for a cheesy delight!
Exact quantities are listed in the recipe card below.
Expert Tips for Philly Cheesesteak Soup
- Brown the Meat: Ensure your cubed chuck roast is browned well to develop a deep, rich flavor in your Philly Cheesesteak Soup.
- Avoid Clumps: When using cornstarch for thickening, mix it with a little cold water before adding to prevent clumping in your soup.
- Customize Flavors: Don’t hesitate to adjust the spices or remove bell peppers based on personal preference to make this soup truly your own.
- Use Fresh Ingredients: Fresh vegetables and quality beef make a huge difference in flavor. Opt for fresh garlic and vibrant peppers for the best results.
- Make Ahead: This soup can be prepared a day in advance. Store it in the fridge and reheat gently for an easy meal that tastes even better the next day.
What to Serve with Philly Cheesesteak Soup?
This hearty soup turns a classic sandwich into a cozy, comforting experience, perfect for chilly nights.
- Crispy Garlic Bread: The crunch and flavor of garlic bread bring an irresistible contrast to the creamy soup, ideal for dipping.
- Side Salad: A fresh side salad with mixed greens lightly dressed balances the richness of the soup and adds a refreshing crunch.
- Potato Chips: Serve with crunchy potato chips for some added texture. The saltiness complements the savory flavors in the soup.
- Pickles: Tart pickle spears can cut through the creaminess of the soup, adding needed brightness and acidity.
- Sweet Potato Fries: Their natural sweetness and crispy texture serve as a delicious counterpoint to the hearty, savory soup.
- Beer: A light lager or amber ale enhances the flavors of the soup while providing a refreshing drink option to sip alongside.
Philly Cheesesteak Soup Variations
Feel free to explore these delightful twists to make the Philly Cheesesteak Soup uniquely yours!
- Ground Beef: Swap out chuck roast for ground beef to cut down on cooking time and make it an even quicker meal.
- Spicy Cheese: Use pepper jack instead of provolone for a cheesy kick that adds a wonderful layer of heat to the soup.
- Gluten-Free: Substitute all-purpose flour with cornstarch or gluten-free flour to thicken the soup without the gluten.
- Veggie Boost: Throw in some spinach or kale for a nutrient boost. It will add lovely color and a bit of freshness!
- Herb Infusion: Add fresh thyme or oregano while it simmers to infuse the soup with aromatic herbal flavors.
- Zoodle Twist: For a low-carb option, spiralize zucchini and use zoodles instead of bread bowls, giving it a healthy twist.
- Creamy Alternative: Instead of heavy cream, blend in cream cheese for a tangy richness that complements the savory flavors.
- Roasted Peppers: Use roasted red peppers instead of fresh for a smoky flavor that pairs remarkably well with the cheesesteak profile.
Let your creativity shine as you adapt this comforting favorite into your own family treasure!
Make Ahead Options
This cozy Philly Cheesesteak Soup is perfect for meal prep, making your busy weeknights a breeze! You can chop your vegetables (onions, bell peppers, and garlic) and even brown the beef up to 24 hours in advance. Simply refrigerate these components separately to maintain their freshness. When you’re ready to enjoy your soup, combine the prepped ingredients with the broth, and simmer for about 30 minutes, adding in the heavy cream and provolone at the end for that deliciously creamy finish. Prepping ahead saves you time while ensuring the soup remains just as hearty and comforting as if made fresh each night!
How to Store and Freeze Philly Cheesesteak Soup
Fridge: Store the soup in an airtight container for up to 3 days. Let it cool completely before sealing to maintain freshness.
Freezer: This Philly Cheesesteak Soup can be frozen for up to 3 months. Use freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion.
Thawing: To thaw, place the container in the fridge overnight. For quick thawing, you can use a microwave on the defrost setting or gently heat on the stove.
Reheating: Reheat the soup on the stove over medium heat, stirring occasionally, until fully warmed. Add a splash of beef broth or cream if it’s too thick after freezing.
Philly Cheesesteak Soup Recipe FAQs
What kind of beef should I use for the soup?
I recommend using a chuck roast as it provides rich flavor and tenderness. Cut it into cubes for quicker cooking. If you want a quicker prep, ground beef is also an excellent substitute!
How long can I store the soup in the fridge?
You can store the Philly Cheesesteak Soup in an airtight container in the fridge for up to 3 days. Make sure it cools completely before sealing, to keep all those delicious flavors fresh.
Can I freeze Philly Cheesesteak Soup?
Absolutely! You can freeze this soup for up to 3 months. I recommend using freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. This way, you’ll have a lovely meal waiting for you!
How do I reheat frozen soup?
To reheat, place the frozen soup in the fridge overnight to thaw. If you’re in a hurry, you can also microwave it on the defrost setting. When ready to warm it up, gently heat the soup on the stove over medium heat, stirring occasionally. If it seems too thick, just add a splash of beef broth or cream!
What if I have dietary restrictions or allergies?
If you or someone you’re serving has allergies, always check the specific ingredients. For gluten-free alternatives, use cornstarch instead of flour. Additionally, if dairy is a concern, feel free to substitute the heavy cream with coconut milk or a dairy-free alternative, and you can skip the cheese or use a dairy-free variety.
Can I customize the vegetables in the soup?
Very! The beauty of Philly Cheesesteak Soup lies in its versatility. You can remove the bell peppers if you prefer or add other vegetables like mushrooms for extra flavor. It’s all about what you love and have on hand!
Cozy Up with Philly Cheesesteak Soup: A Comforting Delight
Ingredients
Equipment
Method
- In a large pot, warm vegetable oil over medium heat until shimmering.
- Season your cubed chuck roast with kosher salt and freshly ground black pepper. Add it to the pot and brown for about 5-7 minutes.
- Toss in chopped onion, red bell pepper, green bell pepper, and garlic. Sauté for approximately 3-4 minutes.
- Add the all-purpose flour to the pot, stirring well to combine. Cook for 1-2 minutes.
- Pour in the low-sodium beef broth and bring to a boil. Reduce to a simmer for 30 minutes.
- Stir in the heavy cream and half of the shredded provolone, letting it melt into the soup. Serve in sourdough boules and garnish with freshly chopped parsley.