Why Make This Recipe
Philly Cheesesteak Soup is a delicious twist on the classic sandwich that many people love. This recipe brings all the rich flavors of a cheesesteak into a comforting, creamy soup. It is perfect for cold days or whenever you crave something hearty. Plus, it’s easy to make and can be on your table in no time, making it a great option for busy weeknights.
How to Make Philly Cheesesteak Soup
Ingredients
- 4 tablespoons butter
- 1 large yellow onion, chopped
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 pound thinly sliced ribeye steak
- 4 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 6 slices provolone cheese, torn
- Salt and pepper to taste
Directions
- In a large pot, melt butter over medium heat.
- Add onions and green peppers; cook until soft and caramelized, about 8 minutes.
- Stir in garlic and cook for another minute.
- Push vegetables to the side and add ribeye steak. Sear until just browned.
- Pour in beef broth, add Worcestershire sauce, and bring to a simmer.
- Stir in heavy cream and let simmer on low for 10–15 minutes.
- Turn off heat and stir in provolone cheese until melted.
- Season with salt and pepper to taste.
- Serve hot with crusty bread or toasted baguette slices.
How to Serve Philly Cheesesteak Soup
Serve Philly Cheesesteak Soup hot in bowls. You can garnish it with extra pieces of provolone cheese on top if you like. This soup pairs perfectly with crusty bread or toasted baguette slices, making each bite even more satisfying.
How to Store Philly Cheesesteak Soup
If you have leftovers, store the soup in an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat until heated through. You can also freeze it for up to 2 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.
Tips to Make Philly Cheesesteak Soup
- Make sure to slice the ribeye steak thinly for the best texture.
- For an extra kick, add some red pepper flakes or hot sauce.
- Feel free to substitute the provolone cheese with other cheeses like cheddar or mozzarella, depending on your preference.
Variation
If you want to add more veggies, you can toss in mushrooms or spinach. These ingredients will enhance the flavor and add extra nutrition to your soup.
FAQs
1. Can I use a different type of meat?
Yes, you can use other meats like chicken or turkey. Just adjust the cooking times accordingly.
2. Is it possible to make this soup ahead of time?
Absolutely! You can make the soup a day before and store it in the fridge. The flavors will develop even more overnight.
3. Can I make this soup dairy-free?
Yes, you can substitute heavy cream with coconut milk or a dairy-free cream alternative, and use a dairy-free cheese.
Philly Cheesesteak Soup
Ingredients
Method
- In a large pot, melt butter over medium heat.
- Add onions and green peppers; cook until soft and caramelized, about 8 minutes.
- Stir in garlic and cook for another minute.
- Push vegetables to the side and add ribeye steak. Sear until just browned.
- Pour in beef broth, add Worcestershire sauce, and bring to a simmer.
- Stir in heavy cream and let simmer on low for 10–15 minutes.
- Turn off heat and stir in provolone cheese until melted.
- Season with salt and pepper to taste.
- Serve hot with crusty bread or toasted baguette slices.