Why Make This Recipe
Philly Cheesesteak Soup is a comforting dish that combines the classic flavors of a Philly cheesesteak in a warm and hearty soup form. This soup is perfect for chilly days or when you’re craving something rich and savory. It’s easy to make, and the ingredients come together to create a delicious meal that everyone will enjoy. With tender steak, creamy broth, and savory cheese, this recipe is sure to become a family favorite.
How to Make Philly Cheesesteak Soup
Ingredients:
- 1 lb steak, thinly sliced
- 4 cups beef broth
- 1 cup onion, chopped
- 1 cup green bell pepper, chopped
- 2 cups mushrooms, sliced
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- 4 slices bacon, cooked and crumbled
- Salt and pepper to taste
- Olive oil
Directions:
- In a large pot over medium heat, add olive oil.
- Sauté onions, bell peppers, and mushrooms until softened.
- Add the thinly sliced steak and cook until browned.
- Pour in the beef broth and let it simmer for 20 minutes.
- Stir in the heavy cream and bring it to a gentle simmer.
- Add the provolone cheese and stir until melted.
- Season with salt and pepper to taste.
- Serve hot, topped with crumbled bacon.
How to Serve Philly Cheesesteak Soup
Serve the Philly Cheesesteak Soup hot in bowls. You can add extra toppings like more crumbled bacon or shredded cheese on top for added flavor. This soup is great with crusty bread or rolls on the side for dipping. Enjoy it as a main dish or as a delightful appetizer.
How to Store Philly Cheesesteak Soup
To store leftovers, let the soup cool completely. Place it in an airtight container and keep it in the fridge for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 2 months. To reheat, thaw it in the fridge overnight and warm it on the stove over low heat.
Tips to Make Philly Cheesesteak Soup
- Use a good quality steak for the best flavor.
- Slice the meat very thinly for quicker cooking.
- Feel free to add more vegetables like spinach or zucchini for extra nutrition.
- For a thicker soup, you can blend some of the mixture before adding the cheese.
Variation
If you want to mix things up, you can use different types of cheese, like cheddar or mozzarella. You can also substitute the beef with chicken or turkey for a lighter version. Adding jalapeños can also bring a spicy kick to the soup.
FAQs
1. Can I use leftover steak for this recipe?
Yes, you can use leftover steak. Just cut it into pieces and add it to the soup during the last few minutes of cooking.
2. Is there a vegetarian version of this soup?
Yes! You can replace the steak with a variety of vegetables and use vegetable broth instead of beef broth. For the creaminess, substitute the heavy cream with a plant-based cream.
3. How can I make this soup spicier?
To add spice, include some chopped jalapeños, crushed red pepper flakes, or hot sauce to your taste while cooking the soup.
Philly Cheesesteak Soup
Ingredients
Main Ingredients
- 1 lb steak, thinly sliced Use a good quality steak for the best flavor.
- 4 cups beef broth
- 1 cup onion, chopped
- 1 cup green bell pepper, chopped
- 2 cups mushrooms, sliced
- 1 cup heavy cream Substitute with plant-based cream for a vegan version.
- 1 cup provolone cheese, shredded Variation: use cheddar or mozzarella.
- 4 slices bacon, cooked and crumbled
- Salt and pepper to taste
- tbsp Olive oil
Instructions
Preparation
- In a large pot over medium heat, add olive oil.
- Sauté onions, bell peppers, and mushrooms until softened.
- Add the thinly sliced steak and cook until browned.
Cooking
- Pour in the beef broth and let it simmer for 20 minutes.
- Stir in the heavy cream and bring it to a gentle simmer.
- Add the provolone cheese and stir until melted.
- Season with salt and pepper to taste.
- Serve hot, topped with crumbled bacon.
