When the weather turns cool, my family starts craving warm, comforting meals. Finding dishes that everyone enjoys can be a challenge, but this Philly Cheesesteak Soup Recipe has become a definite crowd-pleaser. It has all the flavors of a classic Philly cheesesteak but in a cozy soup form that’s perfect for a chilly evening.
I first made this Philly Cheesesteak Soup Recipe on a whim. My son, Michael, had been begging for cheesesteaks for weeks, but I wanted something a little easier and healthier than the traditional sandwich. He was skeptical at first, but after one spoonful, he was hooked. It’s now a regular request, and I’m always happy to make it because it’s simple and satisfying. It brings back that rich, savory flavor of the cheesesteak sandwich we all enjoy.
What makes this Philly Cheesesteak Soup Recipe a winner in my book is how easily it comes together. It’s not a complicated dish, and it uses ingredients you likely already have in your kitchen. Plus, it’s endlessly customizable. You can add extra veggies, switch up the cheese, or spice it up with some hot sauce. Every time I make it, it feels a little different, but always delicious. It’s the kind of meal that just brings people together.
If you’re looking for a hearty, flavorful soup that your family will love, give this Philly Cheesesteak Soup Recipe a try. I promise it will become a staple in your home, just like it has in mine. Let’s get cooking!
What You’ll Need
Here’s what you’ll need to whip up this amazing Philly Cheesesteak Soup Recipe. Don’t worry, it’s all pretty standard stuff that you can easily find at your local grocery store.
- 1 tablespoon olive oil: For sautéing the vegetables. You can also use butter if you prefer a richer flavor.
- 1 onion, chopped: Yellow or white onion works perfectly. It adds a nice savory base to the soup.
- 1 green bell pepper, chopped: Adds a touch of sweetness and that classic cheesesteak flavor.
- 1 red bell pepper, chopped: For a pop of color and a slightly different flavor note.
- 1 pound ground beef: I prefer using lean ground beef to keep the soup a bit healthier.
- 8 cups beef broth: This forms the base of the soup. You can use low-sodium broth to control the salt content.
- 1 (14.5 ounce) can diced tomatoes, undrained: Adds acidity and a bit of texture to the soup.
- 1 teaspoon Worcestershire sauce: This gives the soup a depth of flavor that’s reminiscent of a real cheesesteak.
- 1 teaspoon garlic powder: For that essential garlic flavor.
- 1/2 teaspoon onion powder: Enhances the onion flavor in the soup.
- 1/2 teaspoon dried oregano: Adds a subtle herbal note.
- Salt and pepper to taste: Adjust according to your preference.
- 8 ounces provolone cheese, shredded: The star of the show! Provolone gives the soup that authentic cheesesteak taste.
- Fresh parsley, chopped (for garnish): Adds a fresh, vibrant finish to the soup.
For the best Philly Cheesesteak Soup Recipe, I recommend using good quality beef broth. It really makes a difference in the overall flavor. You’ll find everything for this Philly Cheesesteak Soup Recipe at your regular grocery store. I usually grab an extra bell pepper or two because my kids love them. This Philly Cheesesteak Soup Recipe is forgiving if you need to swap in different cheese; mozzarella can also work well.
My family prefers when I use a mix of ground beef and ground sirloin in our Philly Cheesesteak Soup Recipe. It adds a little more richness. Also, don’t skip the Worcestershire sauce! It’s a Philly Cheesesteak Soup Recipe secret that makes all the difference. Trust me, this Philly Cheesesteak Soup Recipe ingredient list keeps things simple without sacrificing flavor!
How to Make It
Alright, let’s get into the nitty-gritty of how to make this delicious Philly Cheesesteak Soup Recipe. It’s easier than you might think, and the results are well worth it!
- Sauté the 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 until the vegetables are softened, about 5-7 minutes. You’ll know they’re ready when they start to become translucent and slightly tender.
- Brown the Ground Beef: Add the ground beef to the pot and cook, breaking it up with a spoon, until it’s browned. Drain any excess grease. I always make sure to break the beef into small pieces so it distributes evenly throughout the Philly Cheesesteak Soup Recipe.
- Add the Broth and Tomatoes: Pour in the beef broth and add the diced tomatoes (undrained). Stir in the Worcestershire sauce, garlic powder, onion powder, and dried oregano. Season with salt and pepper to taste.
- Simmer: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 15-20 minutes. Simmering allows all the flavors to meld together beautifully. This Philly Cheesesteak Soup Recipe typically takes me about 30 minutes from start to finish.
- Add the Cheese: Remove the pot from the heat and stir in the shredded provolone cheese until it’s melted and creamy. Be sure to stir gently to avoid clumping. This is the step that really transforms it into a Philly Cheesesteak Soup Recipe!
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy! Your kitchen will smell amazing while this Philly Cheesesteak Soup Recipe cooks.
Here’s where I used to mess up my Philly Cheesesteak Soup Recipe – now I always remember to drain the excess grease from the ground beef. It makes a big difference in the final taste. Don’t worry if your Philly Cheesesteak Soup Recipe looks a little chunky at first; the cheese will smooth it out.
While your Philly Cheesesteak Soup Recipe is cooking, you’ll have time to prepare a simple side salad or some crusty bread for dipping. You’ll know your Philly Cheesesteak Soup Recipe is ready when the cheese is fully melted and the soup is heated through. Making this easy cheesesteak soup is fun and very easy.
Serving Ideas
This Philly Cheesesteak Soup Recipe is fantastic on its own, but here are some ideas to make it a complete meal and add a little extra flair.
My family loves this Philly Cheesesteak Soup Recipe with a side of crusty bread for dipping. It’s perfect for soaking up all that delicious broth. You can also serve it with a simple green salad to add some freshness to the meal. Everyone reaches for seconds when this homemade Philly Cheesesteak Soup Recipe comes out with garlic bread!
This Philly Cheesesteak Soup Recipe is perfect for those nights when you want something really satisfying! It’s also great for game days or casual get-togethers with friends. To make it look extra special, serve the soup in bread bowls. This Philly cheesesteak soup bowl presentation is always a hit.
If you have any leftovers (which is rare in my house!), they keep well in the refrigerator for up to 3 days. Just reheat gently on the stovetop or in the microwave. One variation I’ve tried is adding sliced mushrooms to the soup while sautéing the vegetables. My husband loves this version. I’ve also experimented with using different types of cheese, like pepper jack for a little kick.
I’ve gotten great feedback on my Philly Cheesesteak Soup Recipe from friends and family. They always comment on how flavorful and comforting it is. And let’s be honest, serving this homemade cheesesteak soup is the next best thing to getting a real cheesesteak sandwich. It reminds me of another family favorite, creamy reuben soup.
Your Questions Answered
Here are some common questions I get about making this Philly Cheesesteak Soup Recipe, along with my answers based on my own experiences and what I’ve learned from other home cooks.
1. Can I make this Philly Cheesesteak Soup Recipe ahead of time?
Absolutely! In fact, I often find that the flavors meld together even better when the soup sits overnight. Just store it in an airtight container in the refrigerator and reheat it gently on the stovetop or in the microwave. I usually make this homemade cheesesteak soup a day in advance when I know I’ll have a busy weeknight.
2. What if I don’t have provolone cheese for my Philly Cheesesteak Soup Recipe?
No problem! You can substitute mozzarella, white cheddar, or even a mix of cheeses. Provolone is traditional for that authentic cheesesteak flavor, but other cheeses will still make the soup delicious.
3. How do I store leftover Philly Cheesesteak Soup Recipe?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave until heated through. My family usually finishes it off within a day or two because they love it so much.
4. Can I freeze this Philly Cheesesteak Soup Recipe?
Yes, you can! Freeze the soup in freezer-safe containers for up to 2 months. When you’re ready to eat it, thaw it in the refrigerator overnight and reheat it on the stovetop. Be aware that the texture of the cheese may change slightly after freezing and thawing.
5. What can I add to this Philly Cheesesteak Soup Recipe to make it spicier?
If you like a little heat, try adding a pinch of red pepper flakes to the soup while it’s simmering. You can also add a dash of hot sauce or a chopped jalapeño pepper. My husband loves when I add a little bit of sriracha to his bowl.
6. Can I use a different type of meat in this Philly Cheesesteak Soup Recipe?
Yes, you can substitute ground turkey or ground chicken for the ground beef. Just make sure to adjust the cooking time accordingly. You could even use thinly sliced steak for a more authentic cheesesteak experience.
7. Is this Philly Cheesesteak Soup Recipe gluten-free?
This Philly Cheesesteak Soup Recipe is naturally gluten-free, but it’s always a good idea to double-check the labels of your ingredients, especially the beef broth and Worcestershire sauce, to make sure they don’t contain any gluten.
The Final Word
This Philly Cheesesteak Soup Recipe has definitely earned its place in my regular meal rotation. It’s comforting, flavorful, and surprisingly easy to make. Plus, it’s a great way to satisfy those cheesesteak cravings without the mess of making sandwiches. The family always asks for seconds, and there are rarely any leftovers! For more recipe ideas, check out white lasagna soup recipe.
My Philly Cheesesteak Soup Recipe Tips:
- Don’t skip the Worcestershire sauce. It adds a depth of flavor that really makes the soup taste like a cheesesteak.
- Use good quality beef broth. It makes a big difference in the overall flavor of the soup.
- Adjust the seasonings to your liking. Don’t be afraid to add more salt, pepper, or other spices to suit your taste.
One variation I’ve tried with success is adding a can of drained and rinsed cannellini beans to the soup. It adds a bit of creaminess and extra protein. My son, Michael, loves when I add a swirl of sour cream on top of his bowl. I’ve also experimented with using different types of peppers, like poblano peppers for a smoky flavor. It’s fun to get creative and make this Philly Cheesesteak Soup Recipe your own!
I hope you and your family love this easy cheesesteak soup recipe as much as mine does. It’s a warm, comforting meal that’s perfect for any occasion. So go ahead, give it a try and make some delicious memories around the dinner table.
Philly Cheesesteak Soup Recipe
Enjoy all the classic flavors of a Philly cheesesteak in a comforting soup! This creamy and savory soup is packed with tender beef, onions, peppers, and a cheesy broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 pound sirloin steak, thinly sliced
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 8 ounces cream cheese, softened
- 1 cup shredded provolone cheese
- Optional: crusty rolls for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add steak and cook until browned, about 5-7 minutes. Remove steak from pot and set aside.
- Add onion and bell peppers to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Pour in beef broth, Worcestershire sauce, thyme, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in cream cheese until melted and smooth.
- Add steak back to the pot and stir in provolone cheese until melted.
- Serve hot, garnished with extra cheese or crusty rolls, if desired.
Notes
For an extra creamy soup, use a hand blender to partially blend the soup before adding the steak and provolone. Serve with crusty bread for dipping.