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Philly Cheesesteak Soup Hearty and Flavorful Delight

by on November 19, 2024

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If you love the rich flavor of a classic Philly cheesesteak, you’ll adore this Philly Cheesesteak Soup. It blends tender steak, colorful veggies, and creamy broth into a hearty meal that warms you up. This dish is perfect for cozy nights or gatherings. Join me as I share delicious ingredients, easy steps, and helpful tips to make this comforting soup a new favorite in your kitchen!

- 1 lb sirloin steak, thinly sliced - 2 tablespoons olive oil - 1 medium onion, diced - 1 green bell pepper, diced - 1 red bell pepper, diced - 3 cloves garlic, minced I choose sirloin steak for this soup. It has great flavor and cooks quickly. The olive oil helps brown the steak and keep it juicy. Next, I add onions and bell peppers. These veggies add sweetness and crunch. Garlic gives a nice aroma and depth to the dish. - 4 cups beef broth - 1 cup heavy cream - 2 tablespoons Worcestershire sauce Beef broth is key for a rich base. It adds a deep, savory flavor. Heavy cream makes the soup creamy and smooth. Worcestershire sauce boosts the umami taste, making it even better. - 1 teaspoon dried thyme - Salt and pepper to taste - 8 ounces provolone cheese, shredded - Fresh parsley, chopped (for garnish) I use dried thyme for a touch of earthiness. Salt and pepper help enhance all the flavors. Provolone cheese adds a gooey, cheesy finish. Fresh parsley on top gives a pop of color and freshness. This mix of ingredients makes the soup hearty and full of flavor. {{ingredient_image_1}} To cook the sirloin steak, first, heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 pound of thinly sliced sirloin steak. Season it well with salt and pepper. Cook the steak for about 4-5 minutes, stirring often, until it is nicely browned. Then, take the steak out of the pot and set it aside. This step locks in the flavor. Next, you need to sauté the vegetables. Start by dicing 1 medium onion and 1 green bell pepper and 1 red bell pepper. Cut them into small, even pieces. This helps them cook evenly. In the same pot, add the diced onion and bell peppers. Cook for about 5-7 minutes until they become soft. Stir in 3 cloves of minced garlic and let it cook for another minute. This adds a nice depth of flavor. Now it’s time to bring it all together. Pour in 4 cups of beef broth along with 2 tablespoons of Worcestershire sauce and 1 teaspoon of dried thyme. Stir well and bring this mixture to a simmer. Once it starts bubbling, lower the heat and add 1 cup of heavy cream. Mix it well to combine. Then, return the cooked steak to the pot. Let everything simmer together for about 10 minutes. This time helps the flavors blend. Finally, stir in 8 ounces of shredded provolone cheese until it melts and becomes creamy. Adjust the taste with salt and pepper if needed. To get great flavor, I suggest marinating the steak before cooking. Use a mix of olive oil, Worcestershire sauce, and a pinch of salt. Let it sit for 30 minutes. This step adds depth to your dish. Adding cream enhances the soup's richness. Stir in the heavy cream slowly. This makes the soup smooth and velvety. Garnishing can make your soup pop. Chopped parsley adds freshness. You can also use sliced green onions or extra cheese. Serve the soup with crusty bread. A nice roll or baguette complements the soup well. Dip the bread into the soup for a tasty treat. Tenderizing the steak helps it cook better. You can use a meat mallet or marinate it longer. Thin slices also work well. When adding cheese, stir gently. This prevents lumps from forming. Mix it in slowly until melted for a creamy texture. Pro Tips Slice Against the Grain: For tender steak pieces, always slice the sirloin against the grain. This breaks up the muscle fibers, making for a more enjoyable eating experience. Use a Good Quality Broth: The flavor of your soup largely depends on the broth. Opt for a high-quality beef broth or stock for the best taste. Customize Your Cheese: While provolone is traditional, feel free to mix in other cheeses like mozzarella or cheddar for a unique twist on flavor and texture. Garnish for Freshness: Adding fresh parsley not only enhances the presentation but also adds a refreshing contrast to the richness of the soup. {{image_2}} For the steak, you can use flank steak or ribeye. Both options work well and add great flavor. If you're looking for a meat-free version, try using mushrooms or tempeh. These can give a nice texture and absorb the soup's flavors. If you like heat, add red pepper flakes or a dash of hot sauce. This will elevate the soup and give it a nice kick. For cheese lovers, mix in some cheddar or mozzarella for a different taste. Each cheese brings a unique flavor and creaminess. This soup pairs well with crusty bread or a side salad. You can also serve it with French fries for a fun twist. Another idea is to use the soup as a base for pasta. It makes a warm and filling meal that everyone will enjoy. To store leftovers, let the soup cool down first. Use a clean, airtight container. Place it in your fridge. This keeps it fresh for later. If you want to freeze it, use freezer-safe bags. Make sure to remove air from the bags. Label the bags with the date. This helps you track how long it’s been stored. When you are ready to eat, you can reheat the soup on the stove. Use a medium heat and stir often. You can also use a microwave. Just heat it in short bursts and stir in between. To avoid separation, add a splash of broth or cream while reheating. This keeps the soup creamy and smooth. You can store Philly cheesesteak soup in the fridge for about three days. In the freezer, it lasts about three months. Look for signs of spoilage like a sour smell or strange colors. If you see any changes, it’s best to throw it out. Always trust your senses to keep your meals safe. Philly Cheesesteak Soup is a warm and creamy dish inspired by the famous sandwich. It features tender steak, fresh veggies, and a rich broth. The soup captures the same bold flavors as the sandwich but in a comforting bowl. You still get the taste of sautéed onions and peppers, plus gooey melted provolone cheese. Yes, you can prepare this soup ahead of time. Cook it as usual, then let it cool. Store it in the fridge for up to three days. If you want to freeze it, place it in a freezer-safe container. The soup freezes well for about three months. To reheat, thaw in the fridge overnight and heat on the stove until warm. You can mix things up in many ways. Use chicken or turkey instead of sirloin for a lighter option. For a vegetarian take, try mushrooms or plant-based meat. You can also add spices like cayenne for heat or switch out provolone for cheddar or Swiss. This soup is easy to customize based on your taste or dietary needs. This blog post covered how to make Philly Cheesesteak Soup. We explored main ingredients, step-by-step cooking, tips for taste, variations, and storage methods. You learned the importance of seasoning, cooking techniques, and garnishing for the best flavor. This dish offers endless ways to customize it. Remember to enjoy your soup fresh or save leftovers for later. Cooking should be fun and delicious! Embrace these tips and make your soup a family favorite. Happy cooking!

Why I Love This Recipe

  1. Comfort Food: This soup captures all the comforting flavors of a classic Philly cheesesteak in a warm, hearty bowl.
  2. Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for a weeknight dinner.
  3. Rich and Creamy: The addition of heavy cream and melted provolone cheese creates a luxurious texture that is utterly satisfying.
  4. Customizable: You can easily adjust the vegetables or spice levels to suit your taste, making it a versatile dish.

Ingredients

Main Ingredients

– 1 lb sirloin steak, thinly sliced

– 2 tablespoons olive oil

– 1 medium onion, diced

– 1 green bell pepper, diced

– 1 red bell pepper, diced

– 3 cloves garlic, minced

I choose sirloin steak for this soup. It has great flavor and cooks quickly. The olive oil helps brown the steak and keep it juicy. Next, I add onions and bell peppers. These veggies add sweetness and crunch. Garlic gives a nice aroma and depth to the dish.

Liquid Ingredients

– 4 cups beef broth

– 1 cup heavy cream

– 2 tablespoons Worcestershire sauce

Beef broth is key for a rich base. It adds a deep, savory flavor. Heavy cream makes the soup creamy and smooth. Worcestershire sauce boosts the umami taste, making it even better.

Seasoning and Garnish

– 1 teaspoon dried thyme

– Salt and pepper to taste

– 8 ounces provolone cheese, shredded

– Fresh parsley, chopped (for garnish)

I use dried thyme for a touch of earthiness. Salt and pepper help enhance all the flavors. Provolone cheese adds a gooey, cheesy finish. Fresh parsley on top gives a pop of color and freshness. This mix of ingredients makes the soup hearty and full of flavor.

Step-by-Step Instructions

Preparing the Steak

To cook the sirloin steak, first, heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 pound of thinly sliced sirloin steak. Season it well with salt and pepper. Cook the steak for about 4-5 minutes, stirring often, until it is nicely browned. Then, take the steak out of the pot and set it aside. This step locks in the flavor.

Sautéing the Vegetables

Next, you need to sauté the vegetables. Start by dicing 1 medium onion and 1 green bell pepper and 1 red bell pepper. Cut them into small, even pieces. This helps them cook evenly. In the same pot, add the diced onion and bell peppers. Cook for about 5-7 minutes until they become soft. Stir in 3 cloves of minced garlic and let it cook for another minute. This adds a nice depth of flavor.

Combining Ingredients

Now it’s time to bring it all together. Pour in 4 cups of beef broth along with 2 tablespoons of Worcestershire sauce and 1 teaspoon of dried thyme. Stir well and bring this mixture to a simmer. Once it starts bubbling, lower the heat and add 1 cup of heavy cream. Mix it well to combine. Then, return the cooked steak to the pot. Let everything simmer together for about 10 minutes. This time helps the flavors blend. Finally, stir in 8 ounces of shredded provolone cheese until it melts and becomes creamy. Adjust the taste with salt and pepper if needed.

Tips & Tricks

Achieving the Best Flavor

To get great flavor, I suggest marinating the steak before cooking. Use a mix of olive oil, Worcestershire sauce, and a pinch of salt. Let it sit for 30 minutes. This step adds depth to your dish.

Adding cream enhances the soup’s richness. Stir in the heavy cream slowly. This makes the soup smooth and velvety.

Presentation Suggestions

Garnishing can make your soup pop. Chopped parsley adds freshness. You can also use sliced green onions or extra cheese.

Serve the soup with crusty bread. A nice roll or baguette complements the soup well. Dip the bread into the soup for a tasty treat.

Cooking Techniques

Tenderizing the steak helps it cook better. You can use a meat mallet or marinate it longer. Thin slices also work well.

When adding cheese, stir gently. This prevents lumps from forming. Mix it in slowly until melted for a creamy texture.

Pro Tips

  1. Slice Against the Grain: For tender steak pieces, always slice the sirloin against the grain. This breaks up the muscle fibers, making for a more enjoyable eating experience.
  2. Use a Good Quality Broth: The flavor of your soup largely depends on the broth. Opt for a high-quality beef broth or stock for the best taste.
  3. Customize Your Cheese: While provolone is traditional, feel free to mix in other cheeses like mozzarella or cheddar for a unique twist on flavor and texture.
  4. Garnish for Freshness: Adding fresh parsley not only enhances the presentation but also adds a refreshing contrast to the richness of the soup.

Variations

Ingredient Substitutions

For the steak, you can use flank steak or ribeye. Both options work well and add great flavor. If you’re looking for a meat-free version, try using mushrooms or tempeh. These can give a nice texture and absorb the soup’s flavors.

Flavor Additions

If you like heat, add red pepper flakes or a dash of hot sauce. This will elevate the soup and give it a nice kick. For cheese lovers, mix in some cheddar or mozzarella for a different taste. Each cheese brings a unique flavor and creaminess.

Serving Suggestions

This soup pairs well with crusty bread or a side salad. You can also serve it with French fries for a fun twist. Another idea is to use the soup as a base for pasta. It makes a warm and filling meal that everyone will enjoy.

Storage Info

How to Store Leftovers

To store leftovers, let the soup cool down first. Use a clean, airtight container. Place it in your fridge. This keeps it fresh for later. If you want to freeze it, use freezer-safe bags. Make sure to remove air from the bags. Label the bags with the date. This helps you track how long it’s been stored.

Reheating Tips

When you are ready to eat, you can reheat the soup on the stove. Use a medium heat and stir often. You can also use a microwave. Just heat it in short bursts and stir in between. To avoid separation, add a splash of broth or cream while reheating. This keeps the soup creamy and smooth.

Shelf Life

You can store Philly cheesesteak soup in the fridge for about three days. In the freezer, it lasts about three months. Look for signs of spoilage like a sour smell or strange colors. If you see any changes, it’s best to throw it out. Always trust your senses to keep your meals safe.

FAQs

What is Philly Cheesesteak Soup?

Philly Cheesesteak Soup is a warm and creamy dish inspired by the famous sandwich. It features tender steak, fresh veggies, and a rich broth. The soup captures the same bold flavors as the sandwich but in a comforting bowl. You still get the taste of sautéed onions and peppers, plus gooey melted provolone cheese.

Can I make this soup ahead of time?

Yes, you can prepare this soup ahead of time. Cook it as usual, then let it cool. Store it in the fridge for up to three days. If you want to freeze it, place it in a freezer-safe container. The soup freezes well for about three months. To reheat, thaw in the fridge overnight and heat on the stove until warm.

What variations can I try?

You can mix things up in many ways. Use chicken or turkey instead of sirloin for a lighter option. For a vegetarian take, try mushrooms or plant-based meat. You can also add spices like cayenne for heat or switch out provolone for cheddar or Swiss. This soup is easy to customize based on your taste or dietary needs.

This blog post covered how to make Philly Cheesesteak Soup. We explored main ingredients, step-by-step cooking, tips for taste, variations, and storage methods. You learned the importance of seasoning, cooking techniques, and garnishing for the best flavor. This dish offers endless ways to customize it. Remember to enjoy your soup fresh or save leftovers for later. Cooking should be fun and delicious! Embrace these tips and make your soup a family favorite. Happy cookin

- 1 lb sirloin steak, thinly sliced - 2 tablespoons olive oil - 1 medium onion, diced - 1 green bell pepper, diced - 1 red bell pepper, diced - 3 cloves garlic, minced I choose sirloin steak for this soup. It has great flavor and cooks quickly. The olive oil helps brown the steak and keep it juicy. Next, I add onions and bell peppers. These veggies add sweetness and crunch. Garlic gives a nice aroma and depth to the dish. - 4 cups beef broth - 1 cup heavy cream - 2 tablespoons Worcestershire sauce Beef broth is key for a rich base. It adds a deep, savory flavor. Heavy cream makes the soup creamy and smooth. Worcestershire sauce boosts the umami taste, making it even better. - 1 teaspoon dried thyme - Salt and pepper to taste - 8 ounces provolone cheese, shredded - Fresh parsley, chopped (for garnish) I use dried thyme for a touch of earthiness. Salt and pepper help enhance all the flavors. Provolone cheese adds a gooey, cheesy finish. Fresh parsley on top gives a pop of color and freshness. This mix of ingredients makes the soup hearty and full of flavor. {{ingredient_image_1}} To cook the sirloin steak, first, heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 pound of thinly sliced sirloin steak. Season it well with salt and pepper. Cook the steak for about 4-5 minutes, stirring often, until it is nicely browned. Then, take the steak out of the pot and set it aside. This step locks in the flavor. Next, you need to sauté the vegetables. Start by dicing 1 medium onion and 1 green bell pepper and 1 red bell pepper. Cut them into small, even pieces. This helps them cook evenly. In the same pot, add the diced onion and bell peppers. Cook for about 5-7 minutes until they become soft. Stir in 3 cloves of minced garlic and let it cook for another minute. This adds a nice depth of flavor. Now it’s time to bring it all together. Pour in 4 cups of beef broth along with 2 tablespoons of Worcestershire sauce and 1 teaspoon of dried thyme. Stir well and bring this mixture to a simmer. Once it starts bubbling, lower the heat and add 1 cup of heavy cream. Mix it well to combine. Then, return the cooked steak to the pot. Let everything simmer together for about 10 minutes. This time helps the flavors blend. Finally, stir in 8 ounces of shredded provolone cheese until it melts and becomes creamy. Adjust the taste with salt and pepper if needed. To get great flavor, I suggest marinating the steak before cooking. Use a mix of olive oil, Worcestershire sauce, and a pinch of salt. Let it sit for 30 minutes. This step adds depth to your dish. Adding cream enhances the soup's richness. Stir in the heavy cream slowly. This makes the soup smooth and velvety. Garnishing can make your soup pop. Chopped parsley adds freshness. You can also use sliced green onions or extra cheese. Serve the soup with crusty bread. A nice roll or baguette complements the soup well. Dip the bread into the soup for a tasty treat. Tenderizing the steak helps it cook better. You can use a meat mallet or marinate it longer. Thin slices also work well. When adding cheese, stir gently. This prevents lumps from forming. Mix it in slowly until melted for a creamy texture. Pro Tips Slice Against the Grain: For tender steak pieces, always slice the sirloin against the grain. This breaks up the muscle fibers, making for a more enjoyable eating experience. Use a Good Quality Broth: The flavor of your soup largely depends on the broth. Opt for a high-quality beef broth or stock for the best taste. Customize Your Cheese: While provolone is traditional, feel free to mix in other cheeses like mozzarella or cheddar for a unique twist on flavor and texture. Garnish for Freshness: Adding fresh parsley not only enhances the presentation but also adds a refreshing contrast to the richness of the soup. {{image_2}} For the steak, you can use flank steak or ribeye. Both options work well and add great flavor. If you're looking for a meat-free version, try using mushrooms or tempeh. These can give a nice texture and absorb the soup's flavors. If you like heat, add red pepper flakes or a dash of hot sauce. This will elevate the soup and give it a nice kick. For cheese lovers, mix in some cheddar or mozzarella for a different taste. Each cheese brings a unique flavor and creaminess. This soup pairs well with crusty bread or a side salad. You can also serve it with French fries for a fun twist. Another idea is to use the soup as a base for pasta. It makes a warm and filling meal that everyone will enjoy. To store leftovers, let the soup cool down first. Use a clean, airtight container. Place it in your fridge. This keeps it fresh for later. If you want to freeze it, use freezer-safe bags. Make sure to remove air from the bags. Label the bags with the date. This helps you track how long it’s been stored. When you are ready to eat, you can reheat the soup on the stove. Use a medium heat and stir often. You can also use a microwave. Just heat it in short bursts and stir in between. To avoid separation, add a splash of broth or cream while reheating. This keeps the soup creamy and smooth. You can store Philly cheesesteak soup in the fridge for about three days. In the freezer, it lasts about three months. Look for signs of spoilage like a sour smell or strange colors. If you see any changes, it’s best to throw it out. Always trust your senses to keep your meals safe. Philly Cheesesteak Soup is a warm and creamy dish inspired by the famous sandwich. It features tender steak, fresh veggies, and a rich broth. The soup captures the same bold flavors as the sandwich but in a comforting bowl. You still get the taste of sautéed onions and peppers, plus gooey melted provolone cheese. Yes, you can prepare this soup ahead of time. Cook it as usual, then let it cool. Store it in the fridge for up to three days. If you want to freeze it, place it in a freezer-safe container. The soup freezes well for about three months. To reheat, thaw in the fridge overnight and heat on the stove until warm. You can mix things up in many ways. Use chicken or turkey instead of sirloin for a lighter option. For a vegetarian take, try mushrooms or plant-based meat. You can also add spices like cayenne for heat or switch out provolone for cheddar or Swiss. This soup is easy to customize based on your taste or dietary needs. This blog post covered how to make Philly Cheesesteak Soup. We explored main ingredients, step-by-step cooking, tips for taste, variations, and storage methods. You learned the importance of seasoning, cooking techniques, and garnishing for the best flavor. This dish offers endless ways to customize it. Remember to enjoy your soup fresh or save leftovers for later. Cooking should be fun and delicious! Embrace these tips and make your soup a family favorite. Happy cooking!

Philly Cheesesteak Soup

A creamy and hearty soup inspired by the classic Philly cheesesteak sandwich.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb sirloin steak, thinly sliced
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup heavy cream
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • 8 ounces provolone cheese, shredded
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium-high heat. Add the thinly sliced sirloin steak, season with salt and pepper, and cook until browned. Remove the steak and set aside.
  • In the same pot, add the diced onion and bell peppers. Sauté for about 5-7 minutes until the vegetables are tender. Stir in the minced garlic and cook for an additional minute.
  • Pour in the beef broth, Worcestershire sauce, and dried thyme. Bring the mixture to a simmer.
  • Once simmering, reduce the heat to low, and add the heavy cream. Stir well to combine.
  • Return the cooked steak to the pot and let everything simmer together for another 10 minutes, allowing the flavors to meld.
  • Stir in the shredded provolone cheese until melted and creamy. Adjust seasoning with salt and pepper if needed.
  • Serve the soup hot, garnished with chopped parsley for a fresh touch.

Notes

Serve hot and garnish with fresh parsley for added flavor.
Keyword beef, cheesesteak, comfort food, soup

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