Philly Cheese Steak Soup brings the delicious flavors of a classic Philly cheese steak sandwich into a warm, comforting bowl of soup. With a creamy broth made from beef, onions, peppers, and provolone cheese, this soup is both hearty and satisfying. It’s easy to make, taking only 40 minutes from start to finish, making it perfect for weeknight dinners or cozy weekends at home. Serve with extra provolone on top for an added layer of cheesy goodness.
Philly Cheese Steak Soup is a hearty, creamy, and delicious way to enjoy the flavors of the classic Philly cheese steak sandwich in soup form. This rich soup combines tender roast beef, sautéed onions, peppers, and mushrooms with a creamy base that’s infused with shredded provolone cheese. It’s a warm, comforting meal that’s perfect for cold days or when you’re craving something satisfying and cheesy.
INGREDIENTS
- Butter: 1/4 cup, for sautéing the vegetables
- Diced yellow onion: 1 cup, for flavor
- Diced green bell peppers: 1 cup, for a classic Philly cheese steak flavor
- Sliced white mushrooms: 6 oz, for added texture
- Deli roast beef slices: 8 oz, chopped, for a meaty base
- Minced garlic: 1 tbsp, for a hint of spice
- All-purpose flour: 1/4 cup, for thickening the soup
- Beef broth: 4 cups, for a rich base
- Half and half: 3 cups, for a creamy texture
- Worcestershire sauce: 1 tbsp, for umami flavor
- Salt: 1 tsp, to enhance flavors
- Pepper: 1 tsp, for seasoning
- Water: 1/4 cup, for the cornstarch slurry
- Cornstarch: 3 tbsp, to thicken the soup
- Shredded provolone cheese: 1 1/2 cups, for a cheesy finish
- Chopped parsley & extra provolone: optional, for garnish
INSTRUCTIONS
- Step 1:
- Melt butter in a large pot over medium heat. Add diced onions, green bell peppers, and mushrooms. Cook until onions are translucent.
- Step 2:
- Stir in chopped roast beef and minced garlic. Cook for 2-3 minutes until the garlic is fragrant.
- Step 3:
- Add flour to the pot, stir well, and cook for 3 minutes.
- Step 4:
- Gradually add beef broth while stirring continuously. Add half and half, Worcestershire sauce, salt, and pepper.
- Step 5:
- Bring the soup to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
- Step 6:
- Mix water and cornstarch in a bowl until dissolved. Return the soup to a boil, add the cornstarch slurry, and stir for 3 minutes to thicken.
- Step 7:
- Remove from heat and stir in shredded provolone until melted. Garnish with chopped parsley and extra cheese, if desired.
Serving and Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop over low heat, adding a splash of milk if needed to restore the creamy texture.
Helpful Notes
- For a spicier version, add a dash of hot sauce or crushed red pepper flakes.
- Use thinly sliced ribeye or leftover steak as an alternative to deli roast beef for a more authentic flavor.
Tips from Well-Known Chefs
- Chef Mark suggests adding a splash of beer to the soup for an extra layer of flavor.
Why You’ll Love Philly Cheese Steak Soup
This soup is the perfect combination of hearty, cheesy, and creamy flavors. It brings all the best parts of a classic Philly cheese steak into a comforting bowl of soup, making it ideal for chilly days or anytime you crave something satisfying. Serve it with a side of crusty bread for dipping, and enjoy the warmth of this delicious meal.
FAQs
Can I make this soup ahead of time?
Yes, you can make the soup ahead and store it in the refrigerator for up to 3 days. Reheat on the stovetop before serving.
Can I use a different cheese?
Yes, you can use mozzarella or white American cheese for a different flavor, but provolone offers a classic Philly taste.
Can I make this soup gluten-free?
Use a gluten-free flour blend to make the roux and ensure the beef broth is gluten-free for a gluten-free version.
What can I serve with this soup?
Serve it with crusty bread, a green salad, or a side of garlic bread for a complete meal.
Summary
This Philly Cheese Steak Soup is a creamy, hearty, and cheesy comfort food that’s perfect for cold days. Made with beef, onions, peppers, and a rich provolone-infused broth, this soup captures all the flavors of the classic Philly cheese steak sandwich. It’s an easy-to-make soup that’s sure to satisfy, whether served as a weeknight meal or a cozy lunch. Garnish with extra cheese and fresh parsley for a delicious finishing touch.