There’s just something magical about a warm bowl of soup, especially when it’s inspired by a beloved classic like the Philly cheesesteak sandwich! This philly cheesesteak soup combines all those comforting flavors into a hearty, creamy dish that’s perfect for chilly evenings. I remember the first time I made this—it was a rainy day, and I craved that savory goodness. As the steak sizzled and the aroma filled my kitchen, I knew I had stumbled onto something special. It’s become a go-to recipe for me, whether I’m feeding my family or impressing friends at a cozy gathering. Trust me, once you try it, you’ll want to keep this recipe in your rotation!
Ingredients List
Gathering the right ingredients is key to making a fantastic philly cheesesteak soup. Here’s what you’ll need:
- 1 lb ribeye steak, thinly sliced (the thinner, the better for that melt-in-your-mouth texture)
- 1 tablespoon olive oil (for sautéing)
- 1 onion, chopped (adds that lovely sweetness)
- 1 green bell pepper, chopped (for a pop of color and crunch)
- 2 cloves garlic, minced (because garlic makes everything better)
- 4 cups beef broth (the base of your soup’s rich flavor)
- 1 cup heavy cream (for creaminess that makes you want to dive in)
- 1 teaspoon Worcestershire sauce (that secret ingredient that ties it all together)
- Salt and pepper to taste (don’t skip this part—it brings out all the flavors)
- 8 oz provolone cheese, shredded (the gooey goodness on top is a must!)
How to Prepare *Philly Cheesesteak Soup*
Making this philly cheesesteak soup is a breeze! Just follow these simple steps, and you’ll have a hearty, comforting bowl of goodness in no time. Let’s get cooking!
Step-by-Step Instructions
- First, heat that tablespoon of olive oil in a large pot over medium heat. You want it hot enough to make the onions sizzle!
- Add the chopped onion and green bell pepper. Sauté them for about 5–7 minutes, stirring occasionally, until they’re nice and softened. The colors will brighten, and the aroma will be heavenly!
- Next, toss in the minced garlic and cook for just 1 minute. Be careful not to let it burn, as that can turn your soup bitter.
- Now it’s time to add the star of the show—your thinly sliced ribeye steak! Cook it for about 3–5 minutes until it’s browned. You want that lovely, rich flavor to develop.
- Pour in the beef broth and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. This allows all those flavors to meld together beautifully.
- Once your soup is simmering, stir in the heavy cream. This is what gives your soup that dreamy, creamy texture!
- Season with salt and pepper to your liking. Finally, stir in the shredded provolone cheese until it melts into the soup, creating cheesy bliss.
- Serve hot, and enjoy every comforting spoonful!
Tips for Success
To make your philly cheesesteak soup absolutely perfect, here are some of my favorite pro tips! If you like a thicker soup, try blending a portion of it with an immersion blender and then stir it back in—that way, you keep the hearty chunks while adding creaminess. For toppings, don’t hold back! Extra shredded provolone, a sprinkle of fresh parsley, or even crunchy croutons can take it to the next level. And if you have any leftovers, they’re great for quick lunches! Just store any extra soup in an airtight container in the fridge for up to three days. When reheating, add a splash of beef broth or cream to loosen it up again. Trust me; it’s just as comforting the next day!
Nutritional Information
When it comes to comfort food like philly cheesesteak soup, you might be curious about the nutritional side. Here’s an estimated breakdown per serving (about 1 cup):
- Calories: 450
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 90mg
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 2g
- Protein: 30g
- Sodium: 800mg
Keep in mind, these values are estimates, and can vary based on specific ingredients and portion sizes. Enjoy this hearty soup knowing it’s packed with flavor and goodness!
FAQ Section
Got questions about making philly cheesesteak soup? I’ve got you covered! Here are some common queries:
Can I use a different cut of meat?
Absolutely! While ribeye gives that rich flavor, you can use sirloin or even chicken if you prefer. Just remember, adjust the cooking times accordingly.
Can I make this soup ahead of time?
Yes, this soup is perfect for meal prep! Just store it in the fridge for up to three days. The flavors will deepen, making it even better!
Is it possible to freeze *philly cheesesteak soup*?
Definitely! Freeze it in an airtight container for up to two months. Just reheat gently, adding a splash of broth to revive that creamy texture.
Can I make it vegetarian?
Sure thing! Swap the beef broth for vegetable broth and use mushrooms instead of steak for a hearty twist!
What are some good toppings?
I love adding crispy fried onions or a sprinkle of fresh herbs like parsley. You can’t go wrong with extra cheese, either!
Why You’ll Love This Recipe
- Hearty and Filling: This soup is packed with tender steak and creamy goodness, making it a satisfying meal.
- Comforting Flavors: It brings all the classic tastes of a Philly cheesesteak right to your bowl!
- Quick and Easy: With simple steps and minimal prep, you’ll have a delicious dinner on the table in no time.
- Versatile: Customize with your favorite toppings or ingredients to make it your own!
- Perfect for Leftovers: It tastes even better the next day, making it great for meal prep or quick lunches!
Variations
One of the best things about philly cheesesteak soup is how easily you can make it your own! Want to switch things up? Try using different cheeses like cheddar or mozzarella for a unique flavor twist. If you’re feeling adventurous, add a dash of hot sauce or some smoked paprika for a little kick. You can even toss in some sautéed mushrooms or spinach for an extra veggie boost. And if you love a bit of crunch, top your soup with crispy fried onions or fresh sliced jalapeños. The possibilities are endless—get creative and enjoy making this soup your signature dish!
Storage & Reheating Instructions
Storing your philly cheesesteak soup is super simple! Just let it cool completely, then transfer it into an airtight container. It’ll keep in the fridge for up to three days, which is great for meal prep! If you want to save some for later, you can freeze it for up to two months. Just make sure to leave a little space in the container for expansion as it freezes.
When you’re ready to enjoy it again, simply reheat gently on the stovetop over low heat. Add a splash of beef broth or cream to bring back that creamy texture. Stir occasionally until it’s warmed through, and you’re back in business!
Print
Philly Cheesesteak Soup: 1 Warm Bowl of Comfort!
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A hearty and delicious soup inspired by the classic Philly cheesesteak sandwich.
Ingredients
- 1 lb ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 8 oz provolone cheese, shredded
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and bell pepper; sauté until softened.
- Add garlic and cook for 1 minute.
- Add ribeye steak and cook until browned.
- Pour in beef broth and Worcestershire sauce; bring to a boil.
- Reduce heat and stir in heavy cream.
- Season with salt and pepper.
- Stir in provolone cheese until melted.
- Serve hot.
Notes
- For a thicker soup, blend a portion of it and return to the pot.
- Top with extra cheese or croutons if desired.
- Use leftover steak for quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Keywords: philly cheesesteak soup, soup recipes, hearty soup
