Philly Cheesesteak Soup
Philly Cheesesteak Soup is a comforting bowl packed with tender slices of beef, melted cheese, and sautéed peppers and onions. It brings the flavors of a classic Philly cheesesteak sandwich…
Tip: save now, cook later.Philly Cheesesteak Soup is a comforting bowl packed with tender slices of beef, melted cheese, and sautéed peppers and onions. It brings the flavors of a classic Philly cheesesteak sandwich into a warm, hearty soup that’s perfect for chilly days. The creamy broth ties everything together, making each spoonful rich and satisfying.
I love making this soup when I want all the good stuff from a cheesesteak but with less fuss and more cozy vibes. Sometimes I toss in extra veggies just to sneak in some color and nutrition. It’s a super flexible recipe that feels fancy but comes together pretty quickly, which is always a win in my book.
When I serve this soup, I like to pair it with some crusty bread for dipping and a simple green salad on the side. It’s a real crowd-pleaser because it tastes like comfort food with a little bit of a party in every bite. If you’re a fan of cheesesteaks, you’ll find this soup hard to resist!
Key Ingredients & Substitutions
Ribeye steak: This cut is perfect for flavor and tenderness. If you want a leaner option, sirloin or flank steak works well too. Just slice it thin or into small cubes for even cooking.
Bell peppers and onions: These veggies give the soup that classic Philly cheesesteak taste. If red bell peppers are too sweet for you, try green ones for a sharper flavor. You can also add extra mushrooms for earthiness.
Cheeses: Provolone is key here because it melts smoothly and has a mild tang. Mozzarella adds creaminess, and Parmesan adds a nice sharp bite. If you’re short on provolone, Monterey Jack or Swiss cheese make great swaps.
Heavy cream: This makes the soup rich and creamy. For a lighter version, try half-and-half or whole milk, but expect a thinner soup with less richness.
How Do You Get Tender, Flavorful Steak in the Soup?
Cooking the steak just right is important for tender bites of meat. Here’s how I handle it:
- Cut the steak into small pieces so it cooks quickly and evenly.
- Pat the steak dry and season well with salt and pepper before searing. This seals in flavor.
- Brown the steak over medium-high heat without overcrowding the pan. Work in batches if needed to get a nice crust.
- Remove the steak before cooking vegetables to avoid overcooking the meat.
- Add the seared steak back into the soup later and simmer gently for about 10 minutes. This helps it get tender without losing juiciness.
Taking these steps ensures you get those delicious, tender chunks of steak in every spoonful of comforting soup!
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for even heat and cooking the soup without burning.
- Sauté pan or skillet – handy for searing the steak nicely before adding it to the soup.
- Sharp knife – makes cutting the steak and vegetables quick and precise.
- Wooden spoon or heatproof spatula – great for stirring so you don’t scratch your pot.
- Measuring cups and spoons – helps keep the seasoning and liquid quantities just right.
Flavor Variations & Add-Ins
- Swap ribeye for ground beef or chicken for a simpler protein option that cooks faster.
- Add chopped poblano peppers for a smoky kick instead of sweet bell peppers.
- Stir in some cooked pasta or rice at the end to make it heartier and more filling.
- Try sharp cheddar cheese in place of provolone for a bolder cheesy flavor.
How to Make Philly Cheesesteak Soup?
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound ribeye steak, cut into bite-sized cubes
- Salt and black pepper, to taste
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup heavy cream
- 1 cup shredded provolone cheese (or more to taste)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- Fresh parsley, chopped, for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This Philly Cheesesteak Soup takes about 10 minutes of prep time and 25 minutes of cooking time, so you can enjoy a warm, satisfying meal in under 40 minutes. It’s perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sear the Steak:
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Season the cubed ribeye steak with salt and pepper, then add to the pot. Sear the steak pieces until browned on all sides, about 3-4 minutes. Remove the steak from the pot and set it aside.
2. Cook the Veggies:
In the same pot, add the diced onion, red bell pepper, and sliced mushrooms. Sauté these until they’re softened and slightly caramelized, which should take 5-7 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
3. Build the Soup Base:
Pour in the beef broth, Worcestershire sauce, smoked paprika, and crushed red pepper flakes if you like a little heat. Stir everything together and let the soup come to a simmer.
4. Combine and Simmer:
Return the seared steak pieces to the pot. Let the soup simmer gently for about 10 minutes, allowing the flavors to meld and the steak to become tender.
5. Add Cream and Cheese:
Lower the heat and stir in the heavy cream until it’s fully combined. Gradually mix in the shredded provolone, mozzarella, and Parmesan cheeses, stirring constantly until the cheese melts into a creamy, smooth soup.
6. Season and Serve:
Taste the soup and add salt and pepper as needed. Serve the soup hot, garnished with a sprinkle of Parmesan cheese and fresh parsley. Don’t forget some crusty bread on the side for dipping into this cheesy, meaty goodness!
Can I Use a Different Cut of Beef?
Yes! While ribeye is ideal for its tenderness and flavor, you can substitute sirloin or flank steak. Just make sure to cut the meat into small, even pieces for quick and even cooking.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to prevent the cheese from separating, stirring occasionally.
How Should I Store Leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in portions for up to 2 months. Thaw overnight in the fridge before reheating gently.
Can I Use Milk Instead of Heavy Cream?
You can use whole milk or half-and-half for a lighter version, but the soup will be less rich and creamy. To avoid curdling, lower the heat and add the milk slowly while stirring.