Oh, you know those days when all you want is something truly comforting, something that wraps you up like a warm hug? For me, that often means a classic Philly cheesesteak, all gooey cheese and savory steak. But what if I told you there’s a way to get all that incredible flavor in a soul-soothing bowl of soup? Trust me, this Philly Cheesesteak Soup is the real deal! It’s like taking a bite of a perfect cheesesteak, but in liquid form. I first dreamed this up on a chilly evening when I craved that iconic taste but wanted something a little less… well, messy. It delivers all the savory goodness you love, packed into a rich, hearty soup that’s just pure happiness. If you’re obsessed with cheesesteaks like I am, you might also love these keto Philly cheesesteak rolls!
Why You’ll Love This Philly Cheesesteak Soup
Seriously, who wouldn’t love a soup that tastes like everyone’s favorite sandwich? This recipe is a total winner because:
- It’s ridiculously easy to make – like, weeknight-friendly easy!
- The flavor is out of this world, capturing all that cheesy, beefy goodness.
- It’s the ultimate comfort food, perfect for warming up on a chilly evening.
- You get all the amazing taste of a cheesesteak without the mess.
Ingredients for Your Philly Cheesesteak Soup
Alright, gather ’round, buttercups! Here’s what you’ll need to whip up this magical Philly Cheesesteak Soup. Don’t worry, it’s all pretty straightforward stuff:
- For the Soup:
- 1 tablespoon Olive oil
- 1 pound Beef sirloin or ribeye, thinly sliced (this is key for that authentic texture!)
- 1 large Onion, chopped
- 1 large Bell pepper (any color works, I usually go for green or red!), chopped
- 2 cloves Garlic, minced (fresh is best!)
- 4 cups Beef broth
- 1 cup Milk (whole or 2% gives it a nice creaminess)
- 4 ounces Provolone cheese, shredded
- 4 ounces Cheddar cheese, shredded (sharp cheddar has the best kick!)
- 1/2 teaspoon Salt, or to taste
- 1/4 teaspoon Black pepper, or to taste
Optional Toppings:
- 1/2 cup Croutons (for that extra crunch!)
- 2 tablespoons Chives, chopped (adds a fresh pop of flavor)
Essential Equipment for Making Philly Cheesesteak Soup
Don’t stress about needing fancy gadgets for this one! You’ll just need a few basics to get this Philly Cheesesteak Soup goodness going:
- Large pot or Dutch oven: This is where all the magic happens, so make sure it’s big enough!
- Cutting board and knife: For chopping up all those delicious veggies and slicing your beef.
Step-by-Step Guide to Your Philly Cheesesteak Soup
Alright, let’s get this soup party started! Making this Philly Cheesesteak Soup is surprisingly simple, and getting it just right is all about a few key steps. Give yourself about 30 minutes on the stovetop, and you’ll be in cheesy, beefy heaven! If you love beefy dishes, you might also enjoy this high-protein beef pasta or a delicious garlic butter beef recipe.
Searing the Beef for Flavor
First things first, we’ve got to get that beef looking and tasting amazing. Heat up your olive oil in that big pot over medium-high heat. Toss in your thinly sliced beef – and trust me, thin is good here! Cook it until it’s beautifully browned. This isn’t about cooking it through, but about getting those delicious caramelized bits. Once it’s browned, scoop it out and set it aside. This step is a game-changer for the overall flavor of your soup!
Sautéing Aromatics and Vegetables
Now, into that same pot (don’t clean it out!), toss in your chopped onion and bell pepper. Let them hang out and soften up for about 5 to 7 minutes, getting nice and tender. You want them to be sweet and slightly softened, not mushy. Then, in goes your minced garlic. Oh, that smell! Just stir it for about a minute until it’s nice and fragrant. Be careful not to burn it, or it can get a little bitter.
Creating the Creamy Broth Base
Time to build that luscious soup base! Pour in your beef broth and give everything a good scrape on the bottom of the pot to get all those tasty browned bits up. Bring it to a gentle simmer, then add your cooked beef back in. Now, here’s the magic part: turn the heat down to low. Stir in your milk, and then, bit by bit, add in both the provolone and cheddar cheeses. Keep stirring gently until all that cheese is melted and the soup is wonderfully smooth and creamy. If you want it extra thick, you can whisk together a couple of tablespoons of flour with a little bit of the milk before adding it to the pot – it works like a charm and prevents any cheese clumping!
Seasoning and Finishing Touches
Almost there! Now you’ll taste and season your soup with salt and black pepper. Start with the amounts I suggested, but add more if you think it needs it. You’re the boss of your soup! Finally, ladle that gorgeous, steamy Philly Cheesesteak Soup into bowls. For that perfect finishing touch, sprinkle on some crunchy croutons and fresh chopped chives if you’re feeling fancy. It really just takes it over the top!
Tips for the Best Philly Cheesesteak Soup
Okay, so you’ve got the recipe, but let me share a few little secrets I’ve picked up along the way to make your Philly Cheesesteak Soup absolutely sing. It’s the little things, you know? First off, don’t skimp on the beef quality if you can help it. A good sirloin or ribeye makes a world of difference – it’s tender and packed with flavor. Also, when you’re melting that cheese, keep the heat on low, seriously low. If it gets too hot, you risk the cheese getting oily or clumpy, and nobody wants that in their soup!
Ingredient Notes and Substitutions for Philly Cheesesteak Soup
You know, sometimes you might not have exactly what the recipe calls for, and that’s totally okay! For this fantastic Philly Cheesesteak Soup, let’s chat about a few ingredient swaps. If sirloin or ribeye isn’t in your fridge, a thinly sliced flank steak or even a good quality round steak can work in a pinch, just be sure to slice it super thin against the grain. For the cheese, while provolone and cheddar are the classic combo, a Monterey Jack or even a mild white cheddar would be delicious too. Need to skip the dairy? You can totally make a dairy-free version of this soup! Check out some amazing dairy-free options right here – just swap the milk for unsweetened almond or oat milk and use your favorite dairy-free cheese shreds.
Storage and Reheating Instructions
Leftover Philly Cheesesteak Soup? Lucky you! This soup reheats beautifully, which is great news for busy weeknights. Once it’s cooled down a bit, just pop it into an airtight container and stash it in the fridge. It should keep well for about 3 to 4 days. When you’re ready for another bowl, gently reheat it either on the stovetop over low heat, stirring often, or pop it in the microwave in short bursts until it’s perfectly warm. Be gentle when reheating to keep that creamy texture just right!
Frequently Asked Questions About Philly Cheesesteak Soup
Got questions about this magical soup? I get it! Here are some common ones I hear about my Philly Cheesesteak Soup:
Can I make this soup ahead of time?
You sure can! This Philly Cheesesteak Soup is great for making ahead. Just store it in an airtight container in the fridge and reheat gently on the stove or in the microwave. It holds up really well!
What kind of beef is best for Philly Cheesesteak Soup?
For the most authentic and tender bite, go for thinly sliced sirloin or ribeye. These cuts are super flavorful and cook up quickly, keeping your soup from getting tough. A good flank steak sliced thinly can also work!
How can I make the soup thicker?
If you like a really hearty, thick soup, you can easily thicken it up. Just whisk about 2 tablespoons of flour with 1/4 cup of your milk until smooth, then stir that mixture into the soup along with the rest of the milk and cheese. It’ll get nice and creamy!
Estimated Nutritional Information
Alright, diving into the nitty-gritty! While every kitchen and ingredient brand can be a *little* different, here’s a general idea of what you’re working with per serving of this amazing Philly Cheesesteak Soup:
Calories: Approx. 400-450
Fat: Approx. 25-30g
Protein: Approx. 25-30g
Carbohydrates: Approx. 10-15g
Remember, these numbers are just estimates, and they can change based on the specific cuts of meat, types of cheese, and even the brands you use! Enjoy every delicious bite!
Philly Cheesesteak Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the thinly sliced beef and cook until browned. Remove beef from the pot and set aside.
- Add the chopped onion and bell pepper to the pot. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the beef broth and bring to a simmer. Return the cooked beef to the pot.
- Reduce heat to low. Stir in the milk, shredded provolone cheese, and shredded cheddar cheese. Stir until the cheese is melted and the soup is smooth.
- Season with salt and black pepper to taste.
- Ladle the soup into bowls. Garnish with croutons and chopped chives, if desired.