There’s a certain magic in turning a classic dish into something new, a transformation that’s both comforting and surprising. This “Philly Cheesesteak Soup Recipe” is a perfect example of that alchemy, where the beloved flavors of the iconic sandwich are woven into a warm, hearty bowl of soup. Growing up in Monterey, California, in a kitchen that was always alive with the aromas of my mother’s and Nonna Rosa’s culinary creations, I’ve learned that the best recipes are those that tell a story. This one speaks of cozy family dinners and the joy of gathering around the table to share a meal that’s made with love.
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Why You’ll Love This Philly Cheesesteak Soup Recipe
If you’ve ever strolled through the bustling markets of Philadelphia or savored the savory, melty goodness of a Philly cheesesteak, this soup will bring those memories rushing back. The rich, beefy broth and tender strips of steak offer a hearty base, while the melty cheese and sautéed peppers and onions deliver that classic Philly taste. This recipe combines the warmth and nostalgia of my family’s kitchen with the vibrant flavors I discovered during my travels in Europe. It’s a dish that invites you to slow down, savor each spoonful, and maybe even share a story or two at the table.
Ingredients You’ll Need for This Philly Cheesesteak Soup Recipe
- 1 pound thinly sliced ribeye steak
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon flour (optional, for thickening)
Feel free to substitute the ribeye with another cut like sirloin if you prefer, and for a lighter version, you can use milk instead of heavy cream. The provolone can be swapped with mozzarella or cheddar, depending on your taste.
Nutrition Facts
- Calories: 450 per serving
- Protein: 30g
- Fat: 30g
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 3g
- Sodium: 750mg
Warm Up Your Winter with the Ultimate Philly Cheesesteak Soup Recipe
Learn how to make delicious Philly Cheesesteak Soup Recipe. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound thinly sliced ribeye steak
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon flour (optional, for thickening)
Feel free to substitute the ribeye with another cut like sirloin if you prefer, and for a lighter version, you can use milk instead of heavy cream. The provolone can be swapped with mozzarella or cheddar, depending on your taste.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sliced steak and cook until browned, about 5 minutes. Remove the steak and set aside.
- In the same pot, add the onion, green bell pepper, and red bell pepper. Sauté until the vegetables are soft, about 7 to 10 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Return the steak to the pot, then pour in the beef broth and Worcestershire sauce. Bring to a simmer.
- If you prefer a thicker soup, whisk the flour with a bit of water to form a slurry, and stir it into the soup. Allow it to simmer for another 10 minutes.
- Reduce the heat to low, stir in the heavy cream, and slowly add the shredded provolone cheese, stirring until melted and smooth.
- Season with salt and pepper to taste. Let the soup gently heat through, being careful not to boil it.
- Serve hot, garnished with additional cheese or fresh herbs if desired.
I remember Nonna Rosa standing by the stove, tasting and tweaking until the flavors were just right. Don’t rush this process—let the aroma fill your kitchen and savor the experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Philly Cheesesteak Soup Recipe
- Heat the olive oil in a large pot over medium heat. Add the sliced steak and cook until browned, about 5 minutes. Remove the steak and set aside.
- In the same pot, add the onion, green bell pepper, and red bell pepper. Sauté until the vegetables are soft, about 7 to 10 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Return the steak to the pot, then pour in the beef broth and Worcestershire sauce. Bring to a simmer.
- If you prefer a thicker soup, whisk the flour with a bit of water to form a slurry, and stir it into the soup. Allow it to simmer for another 10 minutes.
- Reduce the heat to low, stir in the heavy cream, and slowly add the shredded provolone cheese, stirring until melted and smooth.
- Season with salt and pepper to taste. Let the soup gently heat through, being careful not to boil it.
- Serve hot, garnished with additional cheese or fresh herbs if desired.
I remember Nonna Rosa standing by the stove, tasting and tweaking until the flavors were just right. Don’t rush this process—let the aroma fill your kitchen and savor the experience. Learn more: Delight in Pink: The Ultimate Pasta Recipe Rose Edition
Tips for Making the Best Philly Cheesesteak Soup Recipe
The key to a perfect Philly Cheesesteak Soup is in the layering of flavors. Make sure to brown the steak properly for that deep, savory base. If you’re short on time, slice your vegetables ahead of time or even the night before. And remember, the quality of your cheese can make or break the dish, so choose a good provolone for that signature taste.
Serving Suggestions and Pairings
For an authentic experience, serve this soup with a crusty baguette or a warm roll to mimic the traditional Philly bread. A simple side salad with a tangy vinaigrette balances the richness of the soup beautifully. My daughters love when I sprinkle a few extra cheese shreds on top just before serving—they melt into gooey perfection.
Storage and Reheating Tips
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally. Avoid microwaving, as it can cause the cheese to separate. If the soup thickens too much upon cooling, add a splash of broth or milk while reheating to reach your desired consistency.
Frequently Asked Questions
What are the main ingredients for Philly Cheesesteak Soup Recipe?
The main ingredients for Philly Cheesesteak Soup Recipe include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Philly Cheesesteak Soup Recipe?
The total time to make Philly Cheesesteak Soup Recipe includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Philly Cheesesteak Soup Recipe ahead of time?
Yes, Philly Cheesesteak Soup Recipe can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Philly Cheesesteak Soup Recipe?
Philly Cheesesteak Soup Recipe pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Philly Cheesesteak Soup Recipe suitable for special diets?
Depending on the ingredients used, Philly Cheesesteak Soup Recipe may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
This “Philly Cheesesteak Soup Recipe” is more than just a meal; it’s a conversation starter, a memory maker, and a way to bring a touch of Philadelphia into your home, wherever you might be. It’s a recipe that celebrates the joy of cooking and the love we pour into it. From my Monterey kitchen to yours, may each spoonful bring warmth and happiness to your table.
