Philly Cheese Steak Soup brings all the flavors of the classic sandwich into a warm, hearty bowl! With tender beef, melted cheese, and tasty veggies, it’s comforting and filling.
This soup is like a cozy hug on a chilly day! I love dipping crusty bread into it—it’s basically a sandwich experience in soup form. Yum!
Key Ingredients & Substitutions
Ribeye Steak: This cut is perfect for flavor but can be pricey. Feel free to swap it with sirloin or flank steak if you’re looking for a budget-friendly option. Just make sure it’s thinly sliced for quick cooking.
Olive Oil: While olive oil is my go-to for sautéing, you can use vegetable oil or canola oil if you prefer. They both have a higher smoke point and won’t alter the flavor much.
Beef Broth: Store-bought broth works, but homemade broth can take your soup to the next level if you have the time. For a lighter option, low-sodium broth is a great choice to control the saltiness.
Heavy Cream: To make the soup lighter, use half-and-half or whole milk. For a dairy-free option, try coconut milk or a nut-based cream, but keep in mind this might change the taste a bit.
Provolone Cheese: Provolone gives that classic cheesesteak flavor, but you can substitute mozzarella for a milder taste, or even cheddar for a sharper kick. Just make sure it melts well!
How Can I Make Sure My Soup is Creamy and Delicious?
The secret to a creamy Philly Cheese Steak Soup lies in the combination of the heavy cream and cheese. Here’s how to do it right:
- Always reduce the heat to low before adding the cream and cheese. High heat can cause dairy to curdle.
- Add the cream slowly while stirring to help it incorporate smoothly.
- For best results, use freshly shredded cheese rather than pre-packaged. It melts better and gives a creamier texture.
Adjust the thickness by adding a slurry of flour and water if you like it heartier. Just remember to blend the flour in well!
How to Make Philly Cheese Steak Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 1/2 cups shredded provolone cheese
- 1/4 cup all-purpose flour (optional for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 30 minutes to cook, for a total of about 45 minutes. This tasty soup is quick to make and packed with flavor, so you can enjoy a warm bowl in no time!
Step-by-Step Instructions:
1. Cook the Steak:
In a large pot over medium heat, add the olive oil. Once the oil is hot, toss in the thinly sliced ribeye steak. Cook it for about 5 to 7 minutes, or until it’s nicely browned. Then, remove the steak from the pot and set it aside on a plate.
2. Sauté the Vegetables:
Using the same pot, add the diced onion and green bell pepper. Sauté these for about 4 to 5 minutes until they soften. Add the minced garlic and cook for another minute so it becomes fragrant. The aroma will be delicious!
3. Combine the Ingredients:
Return the cooked steak back to the pot and stir it together with the vegetables. This will mix all those yummy flavors.
4. Add Broth and Seasonings:
Now, pour in the beef broth and add the Worcestershire sauce, dried thyme, salt, and pepper. Bring everything to a boil, then reduce the heat and let it simmer for 10 minutes. This allows the flavors to really come together.
5. Thicken the Soup (Optional):
If you’d like a thicker soup, mix the flour with a little bit of water to create a slurry. Stir the slurry into the soup and cook for another 5 minutes until it thickens to your liking.
6. Make it Creamy:
Reduce the heat to low. Slowly stir in the heavy cream and shredded provolone cheese. Keep stirring until the cheese melts and the soup becomes nice and creamy.
7. Final Touches:
Give the soup a taste and add more salt and pepper if needed. Adjust it to your preference!
8. Serve and Enjoy:
Serve your Philly Cheese Steak Soup hot, garnished with freshly chopped parsley. Dive in and enjoy this comforting bowl of goodness!
Can I Use a Different Cut of Steak?
Absolutely! While ribeye is recommended for its flavor and tenderness, you can substitute it with sirloin or flank steak. Just make sure to slice it thinly to ensure it cooks quickly and remains tender in the soup.
Can I Make This Soup Ahead of Time?
Yes, you can prepare this soup ahead of time! Just follow the recipe but don’t add the heavy cream and cheese until you’re ready to serve. You can refrigerate the soup for up to 3 days. When reheating, stir in the cream and cheese until melted and adjust seasoning as needed.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the soup without the cream and cheese. When ready to enjoy, thaw in the fridge overnight, then reheat and add the cream and cheese.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk. Just be careful with whole milk to avoid curdling; add it slowly and stir continuously. For a dairy-free version, coconut milk works too, providing a unique flavor!
