Why You’ll Love This Philly Cheesesteak Soup
Imagine turning the iconic flavors of a Philly cheesesteak sandwich into a warm, hearty soup that’s perfect for chilly evenings. This Philly Cheesesteak Soup captures everything you love about the original tender beef, gooey cheese, and fresh veggies all in one easy pot. It’s a recipe that brings comfort to your table without much fuss, making it a go-to for home cooks like you who want meals that feel special yet simple.
This soup stands out for its ease of preparation, taking just about 5 minutes to prep and 28 minutes to cook for a total of 33 minutes. You’ll appreciate how it uses common ingredients like sirloin steak and bell peppers to deliver a nutritious punch with lean proteins and essential vitamins. Plus, it’s versatile enough to adapt for different dietary needs, so whether you’re feeding busy parents or diet-conscious friends, this dish will hit the spot every time.
What really makes this Philly Cheesesteak Soup shine is its rich, creamy taste that combines savory aromatics with melting cheese. It’s lower in calories compared to the traditional sandwich, yet it doesn’t skimp on flavor, offering a comforting option that’s adaptable and delicious. With options like serving it in a bread bowl, it’s not just food it’s a fun way to create memorable meals.
Key Benefits and Features
- It uses straightforward steps and common ingredients, ideal for busy weeknights.
- Packed with fresh vegetables and lean proteins, it provides essential nutrients while being a lighter choice.
- You can easily tweak it for vegetarian, vegan, or gluten-free diets by swapping ingredients.
- The blend of tender steak and melted cheese gives a distinctive, hearty flavor that’s truly satisfying.
Jump To
- 1. Why You’ll Love This Philly Cheesesteak Soup
- 2. Essential Ingredients for Philly Cheesesteak Soup
- 3. How to Prepare the Perfect Philly Cheesesteak Soup: Step-by-Step Guide
- 4. Dietary Substitutions to Customize Your Philly Cheesesteak Soup
- 5. Mastering Philly Cheesesteak Soup: Advanced Tips and Variations
- 6. How to Store Philly Cheesesteak Soup: Best Practices
- 7. FAQs: Frequently Asked Questions About Philly Cheesesteak Soup
- 8. Philly Cheesesteak Soup
Essential Ingredients for Philly Cheesesteak Soup
When making this Philly Cheesesteak Soup, gathering the right ingredients is key to achieving that authentic taste. This recipe focuses on fresh, simple items that come together quickly to create a creamy delight. Think of it as a cozy twist on the classic sandwich, with everything you need in one pot.
To ensure your soup turns out perfect, here’s a complete list of the ingredients required. I’ve listed them out clearly so you can follow along easily and measure everything just right.
- 2 packages of thinly sliced sirloin steak with seasoning packets
- 3 medium green bell peppers, chopped
- 1 medium sweet yellow onion, chopped
- 225 grams (8 ounces) white mushrooms, chopped
- 4 tablespoons salted butter
- 2 to 3 cloves garlic, minced
- 1.9 liters (2 thirty-two ounce cartons) beef stock
- 2 bay leaves
- Fresh cracked pepper to taste
- 2 beef bouillon cubes
- One-third cup cornstarch dissolved in one-third cup water
- 225 grams (8 ounces) shredded provolone cheese
- 1 and one-half cups heavy cream
- Bread bowls for serving, optional
- Additional shredded provolone for topping
For special dietary options, you can modify this list. For a vegan version, swap the sirloin steak with mushrooms or seitan and use plant-based cheese. If you’re going gluten-free, make sure your beef stock is certified gluten-free.
How to Prepare the Perfect Philly Cheesesteak Soup: Step-by-Step Guide
Creating this Philly Cheesesteak Soup at home is straightforward and fun, turning your kitchen into a spot for easy, delicious meals. Start with fresh ingredients and follow these steps to build layers of flavor in just about 33 minutes total. It’s one of those recipes that feels like a hug in a bowl, perfect for family dinners or a quick lunch.
To get started, melt the butter in a Dutch oven over medium-high heat. For more ideas on beef dishes, check out our Crockpot Steak and Potato Bake recipe, which pairs well with hearty soups like this one.
- Melt 4 tablespoons of salted butter in a Dutch oven over medium-high heat, then sauté the chopped green bell peppers, sweet yellow onion, garlic, and white mushrooms for 4 minutes.
- Add the 2 packages of thinly sliced sirloin steak along with the seasoning packets, and cook for an additional 4 minutes.
- Pour in the 1.9 liters (2 thirty-two ounce cartons) of beef stock, then add the 2 bay leaves and 2 beef bouillon cubes. Bring the mixture to a boil, reduce the heat, and let it simmer for 20 minutes. Season with fresh cracked pepper to taste.
- Mix in the one-third cup cornstarch dissolved in one-third cup water to thicken the soup, stirring until it blends smoothly.
- Stir in the 225 grams (8 ounces) of shredded provolone cheese until it melts and blends in, then add the 1 and one-half cups of heavy cream.
- Serve hot in bread bowls topped with additional shredded provolone, or in regular bowls with crusty bread on the side. Remember to remove the bay leaves before serving for the best taste.
This method keeps the steak tender and the soup creamy, making it adaptable for different diets as mentioned earlier.
Dietary Substitutions to Customize Your Philly Cheesesteak Soup
One of the best things about this Philly Cheesesteak Soup is how easy it is to tweak for different tastes and needs. Whether you’re watching your calories or following a specific diet, you can still enjoy that cheesy goodness. Let’s look at some simple swaps that keep the flavor intact.
For example, if you’re aiming for a leaner option, replace the sirloin steak with turkey or chicken. Vegans can use seitan or extra mushrooms instead, along with plant-based cheese to maintain that creamy texture.
- Replace sirloin steak with thinly sliced turkey or chicken for a leaner protein.
- Use seitan, tofu, or more mushrooms as plant-based options suitable for vegans.
- Swap green bell peppers with zucchini or spinach if you prefer different veggies.
- Use gluten-free alternatives like tamari for any seasonings that might contain gluten.
- Adjust with smoked paprika or chili flakes to add extra depth without changing the base recipe.
These changes help make the soup work for busy parents, students, or anyone focused on healthy eating.
Mastering Philly Cheesesteak Soup: Advanced Tips and Variations
Once you’re comfortable with the basic recipe, you can take your Philly Cheesesteak Soup to the next level with a few pro tips. This soup is all about building bold flavors, and small tweaks can make a big difference. Let’s dive into ways to enhance it for even better results.
Pro Cooking Techniques
Searing the steak quickly at high heat helps lock in juices, as suggested in the tips. Always sauté it before adding to the pot if you’re using a slow cooker to keep that authentic taste.
- Sear the steak at high heat to lock in juices and enhance flavor.
- Deglaze the pan with beef stock for added depth in taste.
- Experiment with cheeses like cheddar or mozzarella for new twists.
- Add roasted garlic or caramelized onions to deepen the overall flavor.
Variations for Different Diets
For a ketogenic version, simply omit the bread bowls to cut carbs. This keeps the soup rich and satisfying while fitting various lifestyles. If you’re into meal prep, prepare the base ahead and add fresh cheese when serving.
Extra shredded provolone can add a creamy finish, and the seasoning packets make it easy to get that real Philly flavor though you can swap them for homemade blends if you like.
| Nutrient | Amount |
|---|---|
| Calories | 433 kcal |
| Carbohydrates | 25 g |
| Protein | 14 g |
| Fat | 31 g |
| Cholesterol | 88 mg |
| Sodium | 777 mg |
| Fiber | 1 g |
| Sugar | 5 g |
This table shows why it’s a balanced choice for many diets. For another beef-inspired dish, try our Crock Pot French Onion Meatballs recipe.
How to Store Philly Cheesesteak Soup: Best Practices
Keeping your Philly Cheesesteak Soup fresh is simple with the right storage tips. This way, you can enjoy leftovers without losing that creamy texture. Proper storage helps maintain the flavors you worked hard to build.
Store leftovers in airtight containers in the fridge for up to 3-4 days, making sure to cool the soup first. For longer keep, freeze it in portions for up to 3 months, but hold off on adding cheese until you’re ready to serve.
- Refrigerate in airtight containers for 3-4 days after cooling.
- Freeze in freezer-safe portions for up to 3 months, avoiding cheese in the mix.
- Reheat on the stove over low heat, stirring to prevent curdling.
- For meal prep, cook the base in bulk and add fresh ingredients later.
FAQs: Frequently Asked Questions About Philly Cheesesteak Soup
What ingredients do I need to make Philly Cheesesteak Soup?
To make Philly Cheesesteak Soup, you typically need thinly sliced beef (such as ribeye or sirloin), onions, green bell peppers, beef broth, potatoes, and American or provolone cheese. Additional ingredients often include garlic, olive oil or butter, salt, pepper, and sometimes cream or milk for a richer texture. Using fresh, quality ingredients will help replicate the classic Philly cheesesteak flavors in a comforting soup form.
How can I make Philly Cheesesteak Soup creamy without using heavy cream?
You can make Philly Cheesesteak Soup creamy by adding milk combined with a roux made from butter and flour to thicken the broth. Another option is to blend some cooked potatoes into the soup to thicken it naturally. For a dairy-free alternative, using canned coconut milk or cashew cream can add creaminess without heavy cream while keeping a smooth texture.
Can I prepare Philly Cheesesteak Soup in a slow cooker?
Yes, Philly Cheesesteak Soup can be made in a slow cooker. Brown the beef and sauté the onions and peppers first for best flavor. Then add all ingredients—beef, vegetables, broth, and seasonings—to the slow cooker and cook on low for 4 to 6 hours. Add cheese near the end of cooking and stir until melted for a rich, hearty soup.
How long does Philly Cheesesteak Soup last in the refrigerator?
Philly Cheesesteak Soup can be stored safely in the refrigerator for 3 to 4 days when kept in an airtight container. To maintain the best flavor and texture, reheat the soup gently on the stove over medium heat and stir frequently. If the soup thickens too much after refrigeration, add a splash of broth or water when reheating.
What can I serve with Philly Cheesesteak Soup for a complete meal?
Philly Cheesesteak Soup pairs well with crusty bread or garlic bread for dipping. A fresh green salad or steamed vegetables can add balance and color to the meal. For extra heartiness, consider serving it with roasted potatoes or a side of coleslaw. These options complement the rich, cheesy flavors of the soup and round out a satisfying meal.
Philly Cheesesteak Soup
- Total Time: 33 minutes
- Yield: 8 servings
- Diet: Contains Dairy, Gluten-Free if served without bread bowls
Description
🥩 This Philly Cheese Steak Soup combines tender sirloin steak with rich, creamy cheese for an irresistible flavor experience.
🍲 A comforting one-pot meal that’s quick to prepare and perfect for warm, hearty dinners any day of the week.
Ingredients
– 2 packages of thinly sliced sirloin steak with seasoning packets
– 3 medium green bell peppers, chopped
– 1 medium sweet yellow onion, chopped
– 225 grams (8 ounces) white mushrooms, chopped
– 4 tablespoons salted butter
– 2 to 3 cloves garlic, minced
– 1.9 liters (2 thirty-two ounce cartons) beef stock
– 2 bay leaves
– Fresh cracked pepper to taste
– 2 beef bouillon cubes
– One-third cup cornstarch dissolved in one-third cup water
– 225 grams (8 ounces) shredded provolone cheese
– 1 and one-half cups heavy cream
– Bread bowls for serving, optional
– Additional shredded provolone for topping
Instructions
1-Melt 4 tablespoons of salted butter in a Dutch oven over medium-high heat, then sauté the chopped green bell peppers, sweet yellow onion, garlic, and white mushrooms for 4 minutes.
2-Add the 2 packages of thinly sliced sirloin steak along with the seasoning packets, and cook for an additional 4 minutes.
3-Pour in the 1.9 liters (2 thirty-two ounce cartons) of beef stock, then add the 2 bay leaves and 2 beef bouillon cubes. Bring the mixture to a boil, reduce the heat, and let it simmer for 20 minutes. Season with fresh cracked pepper to taste.
4-Mix in the one-third cup cornstarch dissolved in one-third cup water to thicken the soup, stirring until it blends smoothly.
5-Stir in the 225 grams (8 ounces) of shredded provolone cheese until it melts and blends in, then add the 1 and one-half cups of heavy cream.
6-Serve hot in bread bowls topped with additional shredded provolone, or in regular bowls with crusty bread on the side. Remember to remove the bay leaves before serving for the best taste.
Notes
🍃 Remove bay leaves before serving to avoid an overpowering taste.
🥓 For a ketogenic version, skip the bread bowls and serve the soup standalone.
🥩 Sauté the steak before slow cooking to enhance flavor retention.
🧀 Adding extra shredded provolone on top boosts creaminess.
🌿 Use seasoning packets for authentic flavor or substitute with homemade spice blends if preferred.
- Prep Time: 5 minutes
- Cook Time: 28 minutes
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 433
- Sugar: 5 grams
- Sodium: 777 milligrams
- Fat: 31 grams
- Saturated Fat: 20 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 1 gram
- Carbohydrates: 25 grams
- Fiber: 1 gram
- Protein: 14 grams
- Cholesterol: 88 milligrams
Keywords: Philly cheese steak soup, cheesy beef soup, quick easy soup, creamy steak soup