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.
How to Store and Freeze Philly Cheesesteak Soup
Fridge: Store any leftover Philly cheesesteak soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth if necessary.
Freezer: For long-term storage, freeze the soup in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating, and be sure to add more broth or cream as it may thicken during freezing.
Croutons: Keep croutons separate in an airtight container at room temperature for up to 5 days to maintain their crunchiness. Add them just before serving for the best texture.
Reheating: When reheating, ensure the soup is heated through to at least 165°F, stirring occasionally for even warming. Enjoy the hearty, comforting flavors of your Philly cheesesteak soup!
Philly Cheesesteak Soup Variations
Feel free to make this delicious soup your own by experimenting with these creative variations!
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Dairy-Free: Substitute the heavy cream with coconut milk or a dairy-free cream alternative for a lighter version that still satisfies.
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Veggie Delight: Replace beef with a mix of hearty vegetables like zucchini, eggplant, and carrots for a delightful vegetarian twist. Skipping the meat doesn’t mean sacrificing flavor!
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Spicy Kick: Add diced jalapeños or a splash of hot sauce to introduce a bit of heat to this savory soup. Adjust the amount based on your spice tolerance for just the right burn.
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Herb Infusion: Try adding fresh herbs such as thyme or rosemary during the simmering stage for an aromatic layer that elevates the soup’s depth.
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Mushroom Medley: Mix in different types of mushrooms like shiitake or portobello for an earthy flavor profile that enhances the overall richness of the dish.
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Whole Grain Croutons: Use whole grain or gluten-free hoagie buns for a healthier crouton option. They’ll still provide that satisfying crunch while boosting nutrition.
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Extra Cheesy: Swap provolone for gooey mozzarella or tangy cheddar for a uniquely delicious twist on the classic cheese topping.
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Creamy Touch: Stir in a dollop of cream cheese or a splash of sour cream at the end for an ultra-creamy version that’s decadently smooth.
Each of these variations allows for a personal touch to this comforting classic, making it even more special for your loved ones!
Expert Tips for Philly Cheesesteak Soup
- Choose Quality Beef: Use top sirloin steak for the best flavor and tenderness; cheaper cuts may result in a tougher texture.
- Mind the Croutons: Bake hoagie bun cubes just until golden to prevent them from becoming overly hard; they should be crispy yet still flavorful.
- Layer Flavors: Sauté vegetables like onions and peppers until they are caramelized; this step deepens the flavor of the Philly cheesesteak soup.
- Thickening Technique: Stir the flour into the vegetable mixture well to avoid lumps, ensuring a smooth and creamy soup consistency.
- Serve Right Away: Enjoy your soup immediately to savor the melty provolone and crispy croutons before they lose their texture!
What to Serve with Philly Cheesesteak Soup?
Imagine a cozy meal that’s bursting with flavor and comfort while captivating your family and friends.
- Garlic Bread: The buttery goodness and crispy texture of garlic bread bring out the savory notes in the soup beautifully. Perfect for dipping!
- Caesar Salad: Crisp romaine lettuce, creamy dressing, and crunchy croutons create a refreshing contrast to the rich soup, balancing the meal perfectly.
- Roasted Brussels Sprouts: The slight bitterness of roasted Brussels sprouts complements the savory goodness of the soup while adding nutritional value.
A side of roasted veggies not only brings a pop of color to the table but also makes for a delightful textural contrast. - Coleslaw: The crunchy, tangy coleslaw adds a bright freshness that cuts through the creaminess, making every bite of soup even more enjoyable.
- Crispy Potato Wedges: Seasoned and oven-baked, these golden wedges offer a satisfying crunch that enhances the hearty nature of the soup. Enjoy them dipped in the broth!
- Iced Tea or Lemonade: A cool, refreshing drink like iced tea or lemonade is the perfect accompaniment to balance the warmth of the Philly cheesesteak soup.
- Chocolate Chip Cookies: End your meal on a sweet note with freshly baked chocolate chip cookies. The soft, gooey centers create a welcome contrast to the savory soup.
Each of these choices will elevate your dining experience, making it a memorable occasion with loved ones!
Make Ahead Options
These Philly Cheesesteak Soup preparations are perfect for busy weeknights! You can chop all your vegetables (onions, bell peppers, and mushrooms) up to 3 days in advance and store them in an airtight container in the refrigerator for maximum freshness. Additionally, cook the beef and broth base up to 24 hours ahead of time and refrigerate it separately. When you’re ready to serve, simply reheat the soup on the stovetop, stir in the heavy cream and provolone cheese, and let it simmer for a few minutes until warm. This way, you maintain the soup’s comforting quality and flavor, ensuring a quick, satisfying meal that tastes just as delicious as when freshly made!
Philly Cheesesteak Soup Recipe FAQs
How do I choose the best beef for Philly cheesesteak soup?
Absolutely! When selecting beef, opt for tender cuts like top sirloin or ribeye. These cuts have excellent flavor and tenderness, ensuring the meat doesn’t toughen during cooking. Look for marbling, as fat adds richness to the soup.
How can I store leftovers of Philly cheesesteak soup?
For sure! Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave. You might want to add a splash of beef broth or cream to revive the soup’s texture and flavor.
Can I freeze Philly cheesesteak soup?
Yes, you can! Freeze the soup in a freezer-safe container for up to 2 months. For best results, let it cool completely before freezing. When you’re ready to enjoy it, thaw it overnight in the fridge. To reheat, warm it gently in a pot, adding more broth or cream as needed since it may thicken while frozen.
What if my Philly cheesesteak soup turns out too salty?
Not to worry! If your soup tastes too salty, you can balance it out by adding more liquid—such as low-sodium beef broth or even a splash of water. You can also stir in cooked, cubed potatoes to absorb some of the saltiness. Let it simmer for a few more minutes to blend the flavors.
Are there any dietary considerations for this recipe?
Absolutely! If you need a gluten-free option, substitute all-purpose flour with a gluten-free thickener, like cornstarch. Also, be mindful of cheese allergies; you can either use a dairy-free cheese alternative or omit the cheese for a lighter soup. Just remember to check labels for any additional ingredients used!
How long do homemade croutons last?
Very good question! Homemade croutons can last up to 5 days when stored in an airtight container at room temperature. To keep them crispy, add them to your soup just before serving, so they maintain that delightful crunch. Enjoy your delightful creations!
Philly Cheesesteak Soup: Comfort in Every Savory Spoonful
Ingredients
Equipment
Method
- Preheat the oven to 400°F. Toss the hoagie bun cubes with olive oil, salt, and pepper in a large bowl. Spread on a baking sheet and bake for 6-8 minutes until golden brown; set aside.
- Heat olive oil in a soup pot. Add sliced steak, season with salt and pepper, and cook until browned. Remove from pot.
- Discard excess fat from pot. Add mushrooms and cook until liquid evaporates.
- Add onion, sweet red pepper, and green pepper; cook until tender. Stir in garlic; then add flour and cook until golden.
- Stir in broth, cream, Worcestershire sauce, and Italian seasoning. Simmer until thickened.
- Reduce heat. Stir in provolone cheese until melted. Return steak to the pot and simmer for an additional 5 minutes.
- Spoon soup into bowls and top with parsley, provolone cheese, and croutons.