Philly Cheesesteak Soup
This Philly Cheesesteak Soup transforms an iconic sandwich into a hearty, soul-warming bowl that bridges familiar flavors with culinary adventure. Perfect for those evenings when you're staring into the refrigerator thinking there's "nothing to eat," this soup combines tender beef, melted cheese, and caramelized vegetables in a rich, savory broth.
Equipment
- Dutch Oven or Heavy-Bottomed Pot
- Small Saucepan
Ingredients
Soup Base
- 1 pound ribeye steak thinly sliced (substitute: sirloin or ground beef)
- 2 tablespoons olive oil divided
- 2 medium onions thinly sliced
- 2 green bell peppers sliced
- 8 ounces mushrooms sliced (cremini preferred)
- 3 cloves garlic minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- salt and freshly ground black pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour substitute: rice flour for gluten-free option
- 1 cup whole milk substitute: half-and-half for richer texture
Cheese Component
- 8 ounces provolone cheese shredded (substitute: white American or fontina)
- 4 ounces cream cheese softened and cubed
Optional Garnishes
- additional shredded cheese
- chopped parsley
- crispy fried onions
Instructions
- Season the thinly sliced ribeye with salt and pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the beef in a single layer (work in batches if needed) and cook for 2-3 minutes until just browned but not fully cooked. Transfer to a plate and set aside.
- In the same pot, add the remaining tablespoon of olive oil. Add onions and cook for 5-7 minutes until they begin to soften and turn translucent. Add the bell peppers and mushrooms, cooking for another 5-7 minutes until vegetables are caramelized. Stir in the garlic and cook for 30 seconds until fragrant.
- Return the browned meat to the pot and add beef broth, Worcestershire sauce, thyme, and rosemary. Bring to a gentle simmer and cook for 15 minutes, allowing the flavors to meld while the beef tenderizes.
- In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes until it forms a golden paste with a nutty aroma. Gradually whisk in the milk until smooth, then continue cooking for 2-3 minutes until thickened. Pour this mixture into the soup, stirring constantly to incorporate. Simmer for 5 minutes until the soup reaches your desired consistency.
- Reduce heat to low. Add the cream cheese in small pieces, stirring until completely melted. Gradually add the shredded provolone, stirring constantly to ensure it melts evenly without clumping.
- Serve hot with optional garnishes and crusty bread on the side.
Notes
- Store in airtight containers in the refrigerator for up to 3 days.
- Freeze without dairy components for up to 2 months.
- When reheating, warm slowly over low heat, adding a splash of broth if needed.
- For meal prep, prepare through Step 3 and refrigerate, completing the cheese components just before serving.
- Keep cheese temperature below 180°F to prevent separation.
- Freeze without dairy components for up to 2 months.
- When reheating, warm slowly over low heat, adding a splash of broth if needed.
- For meal prep, prepare through Step 3 and refrigerate, completing the cheese components just before serving.
- Keep cheese temperature below 180°F to prevent separation.
Nutrition
Calories: 425kcalCarbohydrates: 12gProtein: 28gFat: 30gSaturated Fat: 12gSodium: 870mgFiber: 2gCalcium: 35mgIron: 20mg
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