You know that feeling when you take a cozy bite of your favorite comfort food? That’s exactly what this Philly Cheesesteak Soup delivers with every spoonful. Imagine the rich, mouthwatering aroma as tender pieces of beef, earthy mushrooms, and vibrant peppers meld together in just one pot. It’s not only a burst of warmth on a chilly day but a delightful twist on a classic Philly cheesesteak sandwich.
I first stumbled upon this recipe during a quest to revamp my weeknight meals, tired of the same old routine. It’s become a go-to in my kitchen—easy to prepare and utterly satisfying. Each warm bowl is topped with crunchy hoagie croutons and melty provolone, making it a crowd-pleaser for family dinners or when friends drop by unexpectedly. So, if you’re ready to elevate your cooking game and infuse some comforting flavors into your evenings, grab those ingredients and let’s get started!
Why is Philly Cheesesteak Soup so special?
Comforting and nourishing, this soup takes all the classic flavors of a Philly cheesesteak and transforms them into a warm, inviting dish. Easy to make, with simple ingredients that come together effortlessly in just one pot, you’ll find this recipe a fantastic weeknight dinner solution. Savory goodness comes from tender beef, earthy mushrooms, and crisp peppers, creating a delightful balance. Crispy hoagie croutons add an enjoyable crunch, elevating each bite. Plus, it’s a great way to impress your guests or indulge your family with a unique twist on an old favorite!
Philly Cheesesteak Soup Ingredients
• Note: Ready to create a warm and hearty dish? Here’s what you’ll need.
For the Croutons
• Hoagie buns – cut into cubes for that perfect crispy texture.
• Olive oil – enhances crunchiness while adding flavor.
• Salt and pepper – season to taste for deliciously baked croutons.
For the Soup Base
• Beef top sirloin steak – thinly sliced for tenderness in the soup.
• Salt – enhances the natural flavors of the ingredients.
• Pepper – adds a hint of spice to the savory broth.
• Fresh mushrooms – bring an earthy depth to this Philly cheesesteak soup.
• Chopped onion – provides sweetness and aroma as it cooks.
• Sweet red pepper – adds a pop of color and sweetness.
• Green pepper – introduces a crunchy texture and slight bitterness.
• Minced garlic – elevates the flavor profile with its fragrant essence.
• All-purpose flour – thickens the soup for a hearty, satisfying consistency.
For the Broth
• Reduced-sodium beef broth – keeps the flavors rich without overwhelming saltiness.
• Heavy whipping cream – imparts a luxurious creaminess to the soup.
• Worcestershire sauce – a dash adds umami depth and complexity.
• Italian seasoning – infuses an aromatic blend that ties all the flavors together.
For the Topping
• Shredded provolone cheese – melts beautifully and adds that cheesy, gooey goodness.
• Minced parsley – a fresh garnish that brightens up the dish.
• Additional shredded provolone cheese – for extra cheesiness on top before serving.
With these ingredients, you’ll be well on your way to crafting a delightful bowl of Philly cheesesteak soup that will make everyone’s taste buds dance!
How to Make Philly Cheesesteak Soup
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Preheat the oven to 400°F. In a large bowl, toss the hoagie bun cubes with 1 tablespoon of olive oil, salt, and pepper. Spread the coated cubes evenly on a 15x10x1-inch baking sheet. Bake for 6-8 minutes, or until golden brown; set aside to cool.
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Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the thinly sliced steak, seasoning it with salt and pepper. Cook until the steak is browned on all sides, then use a slotted spoon to remove it from the pot and set aside.
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Remove all but 1 tablespoon of fat from the pot; discard the remaining fat. Add the fresh mushrooms and cook until most of the liquid has evaporated, stirring occasionally, for about 5-7 minutes.
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Add the chopped onion, sweet red pepper, and green pepper to the pot. Cook until the vegetables are tender, about 6-8 minutes. Then, add the minced garlic and cook until fragrant, approximately 30-60 seconds. Stir in the all-purpose flour and cook until it becomes golden, about 2-3 minutes.
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Stir in the reduced-sodium beef broth, heavy whipping cream, Worcestershire sauce, and Italian seasoning. Bring everything to a gentle simmer, cooking until slightly thickened, around 15-20 minutes.
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Reduce the heat to low. Gradually stir in the shredded provolone cheese, a handful at a time, until fully melted. Return the steak to the pot and let it simmer for an additional 5 minutes.
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Spoon the warm soup into bowls and top with minced parsley, additional shredded provolone cheese, and the crispy hoagie croutons for that delightful crunch.
Optional: Garnish with extra minced parsley for a fresh finish.
Exact quantities are listed in the recipe card below.
What to Serve with Philly Cheesesteak Soup?
The comforting warmth of this soup pairs perfectly with an array of delicious sides that enhance your dining experience.
- Garlic Bread: The crunchy, buttery texture complements the creamy soup and adds a delightful flavor contrast to every bite.
- Caesar Salad: Crisp romaine topped with parmesan and crunchy croutons provides a refreshing balance to the rich flavors of the soup. A drizzle of tangy dressing elevates this pairing!
- Roasted Vegetables: Caramelized carrots, bell peppers, and zucchini bring a touch of sweetness and vibrant color, making the meal feel wholesome and satisfying.
- Potato Wedges: Crispy, seasoned wedges add a hearty element that pairs beautifully with the tender beef in your soup. With a drizzle of ranch or ketchup, they create a perfect match.
- Coleslaw: The creamy and tangy notes of coleslaw provide a delightful crunch that offsets the richness, creating a satisfying contrast in every mouthful.
- Craft Beer: A hoppy IPA or a smooth lager can enhance the flavors of the soup while providing a refreshing finish to the meal.
- Chocolate Cake: End on a sweet note with a slice of rich chocolate cake, balancing the hearty flavors with a decadent treat. The soft texture pairs perfectly with the warmth of the soup.
Make Ahead Options
These Philly Cheesesteak Soup components are perfect for meal prep, allowing you to save time on busy weeknights! You can chop the vegetables (onions, peppers, and mushrooms) and store them in an airtight container in the refrigerator for up to 3 days. Additionally, the hoagie croutons can be baked and kept in a sealed bag until ready to serve, maintaining their crunch. When you’re ready to enjoy the soup, simply follow the cooking instructions, adding the prepped ingredients to the pot. For best results, finish cooking within 24 hours of assembling the soup to ensure everything tastes just as delicious!
How to Store and Freeze Philly Cheesesteak Soup
Fridge: Keep your Philly Cheesesteak Soup in an airtight container for up to 3 days. This way, the flavors can meld beautifully while it’s stored.
Freezer: Portion the soup into freezer-safe containers, leaving some space for expansion, and freeze for up to 2 months. Thaw in the refrigerator before reheating.
Reheating: Gently reheat on the stovetop over low heat, adding a splash of beef broth or cream to return its creamy consistency. Stir often to prevent sticking.
Storing Croutons: Keep hoagie croutons separately in a zip-top bag at room temperature for up to 5 days to maintain their crispness.
Expert Tips for Philly Cheesesteak Soup
- Choose Quality Beef: Opt for fresh, high-quality beef top sirloin to ensure tender, flavorful bites that make your Philly Cheesesteak Soup unforgettable.
- Don’t Rush Croutons: Allow hoagie buns to bake until golden brown for a perfect crunch; soggy croutons can ruin the texture of your delicious soup.
- Thicken Gradually: Stir in flour slowly to avoid clumps; this will enhance the creaminess of your Philly Cheesesteak Soup without compromising texture.
- Adjust Seasoning: Taste as you go! Adjust salt, pepper, and Worcestershire sauce to find the perfect balance of flavors in your hearty bowl of goodness.
- Experiment with Toppings: Personalize your soup with toppings like crispy bacon or jalapeños for added flavor—every bowl can be unique!
Philly Cheesesteak Soup Variations
Feel free to get creative with this recipe and make it your own!
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Dairy-Free: Substitute heavy whipping cream with coconut milk and skip the cheese for a creamy texture without dairy.
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Spicy Twist: Add diced jalapeños or a splash of hot sauce during cooking for a spicy kick that elevates the flavors.
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Mushroom Medley: Use a mix of wild mushrooms like shiitake or cremini for a deeper, earthy flavor profile.
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Substitute Meats: Swap beef for thinly sliced chicken or turkey for a lighter yet equally satisfying version of your soup.
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Veggie Delight: Incorporate additional vegetables like spinach or zucchini for added nutrition and color. They pair wonderfully with the existing flavors.
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Herbed Infusion: Experiment with fresh herbs such as thyme or basil right before serving, which will add a burst of freshness to each spoonful.
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Cheese Swap: Try different cheeses like cheddar or gouda for a new flavor layer; melting in a mix can create a unique and delicious twist.
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Zesty Lemons: Squeeze some fresh lemon juice before serving to add a bright, zesty contrast to the richness of the soup.
Philly Cheesesteak Soup Recipe FAQs
What type of beef should I use for the soup?
Absolutely, I recommend using fresh, high-quality beef top sirloin steak. Thinly sliced cuts work best, as they become tender and flavorful while cooking in your soup, ensuring a wonderful bite in every spoonful.
How do I store Philly Cheesesteak Soup?
Keep your Philly Cheesesteak Soup in an airtight container in the refrigerator for up to 3 days. This allows the flavors to meld beautifully! Just remember to let it cool down before sealing it up to prevent condensation.
Can I freeze Philly Cheesesteak Soup?
Definitely! Portion the cooled soup into freezer-safe containers, leaving about an inch of space for expansion. It can be frozen for up to 2 months. For reheating, thaw it in the refrigerator overnight and gently warm it on the stovetop over low heat while stirring frequently.
Are there any common issues I might run into while making this soup?
One common issue is clumping when adding flour. To avoid this, mix the flour in gradually while stirring constantly. This helps thicken the soup without compromising its smooth and creamy texture. If your soup turns out too thick, simply add a little beef broth or cream to reach your desired consistency.
Can I customize this recipe for dietary restrictions?
Very much so! To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free blend or cornstarch. If you’re looking for dairy-free options, you can use coconut cream instead of heavy whipping cream and skip the provolone cheese or opt for a dairy-free cheese alternative. Enjoy personalizing to fit your needs!
How long do the hoagie croutons stay fresh?
Keep hoagie croutons stored separately in a zip-top bag at room temperature for up to 5 days. This will ensure they stay crisp and crunchy, ready to top your delicious soup whenever you’re ready to serve!
Philly Cheesesteak Soup Recipe FAQs
Philly Cheesesteak Soup: Comfort in Every Savory Spoonful
Ingredients
Equipment
Method
- Preheat the oven to 400°F. In a spacious bowl, combine the hoagie bun cubes, 1 tablespoon of olive oil, and season with salt and pepper. Spread them out evenly on a baking sheet and bake for 6-8 minutes until golden brown. Set aside to cool.
- Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the thinly sliced steak, seasoning with salt and pepper. Cook until browned on all sides, then use a slotted spoon to transfer the steak to a plate and set aside.
- Remove excess fat from the pot, leaving about 1 tablespoon. Add the sliced mushrooms and cook until they release their moisture and most of it evaporates.
- Add the chopped onion, sweet red pepper, and green pepper to the pot. Sauté until they become tender, about 6-8 minutes. Stir in the minced garlic and cook until fragrant, around 30-60 seconds. Then mix in the flour and let it cook until golden, about 2-3 minutes.
- Pour in the beef broth, heavy cream, Worcestershire sauce, and Italian seasoning. Bring the mixture to a simmer and let it cook until slightly thickened, around 15-20 minutes.
- Lower the heat and add the shredded provolone cheese a small handful at a time, stirring until melted. Add the reserved steak back into the pot and simmer for an additional 5 minutes.
- Spoon the soup into bowls. Finish each serving with minced parsley, more shredded provolone cheese, and top with the crispy hoagie croutons.