Name: Philly Cheese Steak Soup - A Comforting Bowl
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1/4 cup butter; 1 cup diced yellow onion; 1 cup diced green bell peppers; 6 oz sliced white mushrooms; 8 oz deli roast beef slices, chopped; 1 tbsp minced garlic; 1/4 cup all-purpose flour; 4 cups beef broth; 3 cups half and half; 1 tbsp Worcestershire sauce; 1 tsp salt; 1 tsp pepper; 1/4 cup water; 3 tbsp cornstarch; 1 1/2 cups shredded provolone cheese

Philly Cheese Steak Soup is the ultimate comfort food that brings all the iconic flavors of the classic sandwich into a warm, soul-satisfying bowl. Forget the fuss of assembling individual sandwiches; this soup delivers that irresistible combination of tender, thinly sliced steak, sweet sautéed onions and peppers, and gooey melted cheese in every spoonful. It’s no wonder this dish has become a beloved variation, appealing to both die-hard fans of the origin extractal and those seeking a cozy, flavorful meal without the mess. What truly sets this Philly Cheese Steak Soup apart is how it transforms humble ingredients into something truly spectacular. The rich, savory broth infused with the essence of roasted peppers and onions, coupled with the creamy, cheesy finish, creates a deeply satisfying experience that’s perfect for a chilly evening or whenever you need a taste of pure, unadulterated deliciousness.

Ingredients:

1/4 cup butter
1 cup diced yellow onion
1 cup diced green bell peppers
6 oz sliced white mushrooms
8 oz deli roast beef slices, chopped
1 tbsp minced garlic
1/4 cup all-purpose flour
4 cups beef broth
3 cups half and half
1 tbsp Worcestershire sauce
1 tsp salt
1 tsp pepper
1/4 cup water
3 tbsp cornstarch
1 1/2 cups shredded provolone cheese

Sautéing the Aromatics

Begin extract by melting the 1/4 cup of butter in a large pot or Dutch oven over medium heat. Once the butter is fully melted and shimmering slightly, add the 1 cup of diced yellow onion and 1 cup of diced green bell peppers. We want these vegetables to soften and become fragrant, not to deeply brown, so stir them occasionally for about 5-7 minutes. This gentle cooking process will release their natural sweetness and build a delicious base for our soup.
Next, introduce the 6 oz of sliced white mushrooms to the pot. Continue to cook, stirring frequently, until the mushrooms have released their moisture and started to turn a lovely golden brown, which should take another 5-7 minutes. This step is crucial for developing a richer mushroom flavor. Following the mushrooms, add the 1 tbsp of minced garlic and cook for just about 1 minute more, until fragrant. Be careful not to burn the garlic, as this can make it taste bitter.

Building the Flavor Base

Now, it’s time to add the heart of our Philly Cheese Steak Soup: the 8 oz of deli roast beef slices, chopped. Stir the chopped roast beef into the softened vegetables and cook for about 2-3 minutes, just to heat it through and allow it to meld with the other flavors. At this point, sprinkle the 1/4 cup of all-purpose flour evenly over the mixture. Stir continuously for about 1-2 minutes, allowing the flour to cook out its raw taste and to coat the vegetables and roast beef. This flour will act as a thickening agent for our soup.
Gradually whisk in the 4 cups of beef broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer, stirring occasionally. Once simmering, add the 1 tbsp of Worcestershire sauce, 1 tsp of salt, and 1 tsp of pepper. Taste and adjust seasonings as needed. We’re building layers of savory flavor here, and the Worcestershire sauce adds a wonderful depth.

Simmering and Thickening

Reduce the heat to low, cover the pot, and let the soup simmer gently for at least 15-20 minutes. This simmering time allows all the flavors to meld together beautifully. While the soup is simmering, prepare the cornstarch slurry. In a small bowl, whisk together the 1/4 cup of water and 3 tbsp of cornstarch until completely smooth. Ensure there are no lumps, as this will help create a perfectly thickened soup.
After the soup has simmered for the recommended time, uncover the pot. Slowly pour the cornstarch slurry into the simmering soup while stirring constantly. Continue to stir and cook over medium-low heat for another 2-3 minutes, or until the soup has thickened to your desired consistency. It should be rich and creamy, coating the back of a spoon.

Finishing Touches

Once the soup has reached your preferred thickness, stir in the 3 cups of half and half. Heat gently, stirring frequently, until the soup is warmed through. Do not allow the soup to boil after adding the half and half, as this can cause it to curdle. The goal is to achieve a smooth, creamy texture.
Finally, stir in the 1 1/2 cups of shredded provolone cheese. Continue to stir until the cheese is completely melted and has incorporated into the soup, creating a wonderfully gooey and cheesy finish. Ladle the hot Philly Cheese Steak Soup into bowls and enjoy immediately. You can garnish with extra cheese or some fresh parsley if desired.

Conclusion:

There you have it! A comforting and incredibly flavorful bowl of Philly Cheese Steak Soup that brings all the beloved tastes of a classic cheesesteak right to your spoon. This soup is a fantastic weeknight meal, requiring minimal fuss and delivering maximum satisfaction. We hope you enjoyed making and tasting this delicious creation as much as we did! Its rich, savory broth, tender steak, and gooey cheese make it a true crowd-pleaser.

For serving suggestions, this Philly Cheese Steak Soup is absolutely divine on its own, but consider pairing it with some crusty bread for dipping, a simple side salad for a touch of freshness, or even some crispy potato chips for an extra textural element. If you’re feeling adventurous, why not try a few variations? Add some sliced bell peppers or mushrooms to the sautéed onions and steak for an even heartier soup. For a spicier kick, a pinch of red pepper flakes can work wonders.

Don’t be intimidated by making this soup; it’s surprisingly straightforward! We encourage you to give it a try, experiment with your favorite toppings, and truly make it your own. Get ready to impress yourself and your loved ones with this amazing Philly Cheese Steak Soup!

Frequently Asked Questions:

Can I make Philly Cheese Steak Soup ahead of time?

Absolutely! This soup actually tastes even better the next day as the flavors meld together. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened too much.

What kind of cheese is best for Philly Cheese Steak Soup?

While provolone is traditional for cheesesteaks, a good melting cheese like mozzarella or a blend of cheddar and provolone works wonderfully in this soup. You can stir some into the soup itself or pile it on top before serving for that signature gooey cheesesteak experience.

Can I use a different cut of beef for this soup?

Yes, you can! While thinly sliced ribeye or sirloin is ideal, other cuts like flank steak or even ground beef can be used. If using a tougher cut, you might want to simmer it in the broth for a bit longer to ensure tenderness.