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 Recipe With Tender Beef And Cheese

Name: Philly Cheesesteak Soup
Prep time: 5 min
Cook time: 28 min
Total time: 33 min
Cuisine: American
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

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