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
Scale
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
