Philly Cheesesteak Soup Recipe
If you’re craving something hearty, comforting, and packed with all the iconic flavors of an all-time favorite sandwich, you’ve got to try this Philly Cheesesteak Soup. It’s a rich, savory bowl that takes those classic elements—tender steak, melty cheese, sautéed peppers and onions—and transforms them into a soul-warming soup. This Philly Cheesesteak Soup shines with its perfect balance of creamy broth and robust meaty goodness. Trust me, it’s an absolute game-changer for weeknight dinners or whenever you need a little culinary hug in a bowl.
Ingredients You’ll Need
Gathering these straightforward, everyday ingredients is key to nailing that authentic Philly Cheesesteak Soup flavor. Each one plays a vital role, whether it’s building layers of taste or adding vibrant textures and colors.
- 1 tablespoon vegetable or olive oil: The base for sautéing and bringing all those flavors together smoothly.
- 1 pound lean steak or ground beef: Thinly sliced for tenderness or ground for a quicker prep, this is the heart of the dish.
- Kosher salt and freshly ground black pepper: Essential for seasoning the beef and veggies just right.
- 8 ounces white or cremini mushrooms: Thinly sliced, they add earthiness and absorb the flavors beautifully.
- 1 medium onion: Sliced into short strips for that classic Philly sweetness and bite.
- 1 green bell pepper: Julienne strips bring color and a subtle crunch to the mix.
- 1 tablespoon tomato paste: Adds depth and a hint of umami without overpowering the soup.
- 1 teaspoon smoked paprika: Provides a subtle smoky warmth that elevates the broth.
- 1/2 teaspoon dried oregano or marjoram: Or an Italian seasoning blend, for subtle herbal notes.
- 2 tablespoons all-purpose flour: The secret to thickening the soup and giving it that luscious texture.
- 15 ounce can beef broth: The flavorful liquid base that brings everything together.
- 6 ounces beef consomme (undiluted): Intensifies the beefy richness, making the soup truly comforting.
- 1 tablespoon Worcestershire sauce: Adds tangy, savory complexity and boosts the meatiness.
- 1 heaping teaspoon mushroom or beef Better than Bouillon paste: Concentrated flavor to round out the broth.
- 1/3 cup heavy cream or half-and-half: For that silky finish and creamy mouthfeel.
- Salad croutons: Crushed slightly if large, to add a satisfying crunch on top.
- Shredded cheese (provolone, fontina, aged cheddar): Melts perfectly to crown the soup with gooey, cheesy goodness.
How to Make Philly Cheesesteak Soup
Step 1: Season and Sear the Steak
Begin by seasoning your steak strips or ground beef generously with kosher salt and freshly ground black pepper—or your favorite steak seasoning blend if you want a little extra flair. Heat the oil in a sturdy Dutch oven over medium heat until it’s shimmering. Add the meat and cook, stirring often, until it’s mostly browned and the kitchen starts smelling irresistible. If you notice lots of fat pooling at the bottom, spoon some off; you want rich flavor without greasy heaviness.
Step 2: Sauté Vegetables
Next, toss in the mushrooms and let them cook down until most of their moisture evaporates—this concentrates their flavor and texture. Add the onions and green peppers, along with a big pinch of salt to help soften and season them. Stir frequently, cooking until the veggies are tender but still vibrant, giving you that classic Philly cheesesteak veggie combo in every spoonful.
Step 3: Build the Flavor Base
Slide the entire mixture to one side of the pot, leaving some space to spoon tomato paste into the cleared area with the smoked paprika, dried herbs, and another pinch of salt. Stir the paste until it becomes fragrant—this step deepens the soup’s flavor significantly. Mix everything back together thoroughly so every bite carries that smoky, herby goodness.
Step 4: Thicken the Soup
Sprinkle the flour evenly over the mixture and stir well until it forms a sort of thick paste—this might look odd at first, but it’s exactly what you want for a velvety texture. Keep stirring for about 15 seconds to cook off the raw flour taste, ensuring your soup’s consistency is silky and smooth later.
Step 5: Add Liquids and Simmer
Pour in the beef broth, undiluted consomme, Worcestershire sauce, and about a quarter cup of water, stirring everything together. Raise the heat just enough for the soup to come to a gentle bubble. Let it simmer uncovered for about 10 minutes, allowing all those layers of flavor to marry perfectly.
Step 6: Finish the Broth with Cream and Bouillon
Stir in the Better than Bouillon paste to boost depth, then reduce the heat to low. To avoid curdling, whisk a little bit of the hot soup broth into the heavy cream or half-and-half in a separate bowl, then slowly mix that back into your pot. This technique gives your Philly Cheesesteak Soup that irresistible creamy finish that feels like a warm hug.
How to Serve Philly Cheesesteak Soup
Garnishes
Top your steaming bowls with crushed salad croutons for a delightful crunch against the creamy soup. Then, pile on your choice of shredded cheese—provolone adds a mild meltiness, fontina brings a silky texture, and aged cheddar gives a sharp tang. Don’t be shy; the cheese and croutons truly elevate the experience.
Side Dishes
Serve this soup with a crusty baguette or soft dinner rolls perfect for dunking. A crisp green salad with a tangy vinaigrette pairs wonderfully to cut through the richness. If you want to keep things indulgent, garlic bread or even a simple toasted sandwich makes a lovely companion to this soup.
Creative Ways to Present
For a fun twist, try serving Philly Cheesesteak Soup in bread bowls for a rustic, edible vessel. Layer the cheese on top and broil briefly for a bubbly, golden crust. Or, pour it over a bed of steamed rice or your favorite potatoes for a hearty, filling variation that’s just as comforting as the original.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve all those delicious flavors and creamy textures. When ready to eat, the flavors meld even more, making leftovers sometimes taste better than the first day.
Freezing
Philly Cheesesteak Soup freezes well but be mindful that the creaminess might separate slightly. Freeze it in portions, leaving some room for expansion in freezer-safe containers. When thawed, give it a gentle stir or whisk to bring it back together before reheating.
Reheating
Reheat your soup gently on the stove over medium-low heat to prevent curdling or scorching. Stir occasionally until warmed through. If it’s too thick after sitting in the fridge or freezer, whisk in a little extra broth or cream to revive that perfect silky texture.
FAQs
Can I use ground beef instead of steak for Philly Cheesesteak Soup?
Absolutely! Ground beef works wonderfully and actually cuts down prep time. Just be sure to season it well and brown it nicely for the best flavor.
What type of cheese works best for this soup?
Provolone, fontina, or aged cheddar are fantastic choices. They melt smoothly and complement the savory broth perfectly without overpowering the other flavors.
Is there a vegetarian version of Philly Cheesesteak Soup?
You can make a vegetarian twist by substituting the beef with hearty mushrooms or a plant-based protein, using vegetable broth, and keeping all the other flavorings intact for that classic feel.
Can I make this soup in a slow cooker?
Yes! Brown the meat and sauté the veggies beforehand, then combine everything in a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours, adding cream at the end.
How thick should the soup be?
The soup should be creamy and moderately thick, thick enough to coat the back of a spoon comfortably but still easy to ladle. The flour and cream work together to achieve this perfect texture.
Final Thoughts
There’s nothing quite like the comforting, cheesy, meaty warmth of Philly Cheesesteak Soup on a chilly day or whenever you want a meal that feels indulgent without fuss. Once you try this recipe, it’ll likely become one of your go-to favorites—perfect for sharing with loved ones or savoring solo. So grab your ingredients and get cooking; your cozy bowl of happiness awaits!
Philly Cheesesteak Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A hearty and flavorful Philly Cheesesteak Soup combining tender lean beef, sautéed vegetables, and a creamy broth enriched with cheese and savory seasonings, perfect for a comforting meal reminiscent of the classic Philly cheesesteak sandwich.
Ingredients
Beef and Seasoning
- 1 pound lean steak, thinly sliced and cut into 1/2″ pieces (or use lean ground beef)
- Kosher salt and freshly ground black pepper, and/or steak seasoning to taste
- 1 tablespoon vegetable or olive oil
Vegetables and Aromatics
- 8 ounces white or cremini mushrooms, sliced thin
- 1 medium onion, sliced thinly into short strips
- 1 green bell pepper, sliced into short julienne strips
Flavorings and Thickeners
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano or marjoram (or Italian seasoning blend)
- 2 tablespoons all-purpose flour
Liquids and Enhancers
- 15 ounce can beef broth
- 6 ounces beef consomme, not diluted with water (about 1/2 can)
- 1 tablespoon Worcestershire sauce
- 1 heaping teaspoon mushroom or beef Better than Bouillon paste
- 1/3 cup heavy cream or half-and-half
Garnishes
- Salad croutons, crushed if large
- Shredded cheese, such as provolone, fontina, or aged cheddar
Instructions
- Season the beef: Season the steak strips or ground beef with kosher salt and black pepper, or your favorite ground steak seasoning to infuse flavor before cooking.
- Heat the oil: Heat the vegetable or olive oil in a 4-5 quart Dutch oven or soup pot over medium heat until it shimmers, indicating it’s hot enough for cooking.
- Cook the beef: Add the beef to the pot and cook while stirring frequently until it is mostly browned. If excess fat accumulates, drain or spoon some off to avoid greasiness.
- Sauté mushrooms: Add the sliced mushrooms and sauté until they release most of their liquid and shrink, enhancing their flavor.
- Add onions and peppers: Add the thinly sliced onions and julienned green bell peppers along with a big pinch of salt. Sauté these until softened, stirring frequently for even cooking.
- Prepare to build flavor: Push all ingredients in the pot to one side to clear some space and let the liquids pool in the cleared area.
- Add tomato paste and spices: Spoon the tomato paste into the pooled liquids along with smoked paprika, dried herbs, and a big pinch of salt. Stir until fragrant and then mix thoroughly with the rest of the meat and vegetables.
- Thicken the soup: Sprinkle the flour evenly over the mixture and stir; it will become pasty. Continue stirring for about 15 seconds to cook off the raw flour taste.
- Add liquids and simmer: Pour in the beef broth, beef consomme, Worcestershire sauce, and a 1/4 cup of water, stirring well to combine. Raise heat and bring the soup to a gentle simmer, cooking for 10 minutes to meld flavors.
- Incorporate Bouillon paste: Stir in the Better than Bouillon paste and reduce the heat to low to maintain warmth without boiling.
- Add cream: Pour the heavy cream or half-and-half into a small bowl. Gradually add an equal amount of hot soup liquid to it while stirring constantly to temper, then add this mixture back into the soup, stirring well to combine for a creamy texture.
- Serve: Ladle the soup into bowls and garnish with crushed salad croutons and shredded cheese. Serve immediately with crusty baguette on the side for a complete comforting meal.
Notes
- Use lean beef to keep the soup healthy and reduce excess fat.
- Tempering the cream prevents it from curdling when added to the hot soup.
- Feel free to substitute beef consomme with additional beef broth if consomme is unavailable.
- The combination of cheeses can be adjusted to your preference for either milder or sharper flavors.
- This soup pairs well with crusty bread for dipping and added texture.
- For a lower-fat version, substitute heavy cream with half-and-half or a lighter cream alternative.
- Leftovers keep well refrigerated for up to 3 days and reheat gently to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing, simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 280
- Sugar: 3g
- Sodium: 730mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0.1g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Philly Cheesesteak Soup, beef soup, creamy soup, mushroom soup, comfort food, easy soup recipe
