My Philly Cheesesteak Soup transforms everyone's favorite sandwich into a warm bowl of comfort. Every spoonful brings tender steak green peppers and rich cheesy broth together in the most amazing way. Topped with crispy seasoned croutons it's like having your favorite sandwich in cozy soup form.
Pure Comfort Food
The beauty of this soup is how it captures all those classic cheesesteak flavors we love. It comes together quickly enough for weeknight dinners but tastes like it simmered all day. The combination of tender beef melty cheese and that rich broth creates something truly special.
Your Shopping List
- 2 tablespoons olive oil: For sautéing gives best flavor but any cooking oil works.
- 1 green bell pepper: Sliced thin essential for authentic taste.
- 1 pound beef: Thinly sliced top round or sirloin.
- 2 cups mixed vegetables: Equal parts diced onion carrot celery.
- 2 cloves garlic: Fresh minced for best flavor.
- 2 tablespoons flour: All purpose creates perfect thickness.
- 1 tablespoon Worcestershire: Adds wonderful depth.
- 1 teaspoon hot sauce: Optional adds gentle heat.
- 4 cups beef broth: Low sodium lets you control salt.
- 1 cup heavy cream: Makes soup extra rich.
- 2 cups cheese: Mix of provolone and white cheddar.
- Fresh parsley: For garnish.
- 1/2 baguette: For homemade croutons.
Step-by-Step Instructions
- Start with Your Oven
- Heat oven to 400°F for croutons. Line baking sheet with parchment keeps cleanup easy.
- Cook Your Beef
- Heat olive oil in large pot over medium-high. Sauté peppers 2 minutes add beef cook 3 minutes until browned. Remove set aside.
- Build the Base
- Same pot add oil cook onions carrots celery 3-5 minutes until soft. Add garlic cook 30 seconds more.
- Create Your Soup
- Sprinkle flour over vegetables stir add Worcestershire hot sauce seasonings. Pour in broth bring to boil simmer 15 minutes.
- Make Croutons
- Toss bread cubes with oil seasonings spread on pan. Bake 7-10 minutes until golden crispy.
- Blend and Finish
- Puree soup until smooth add cream cheese. Simmer 5 minutes until cheese melts completely.
- Serve with Style
- Ladle into bowls top with beef peppers croutons fresh parsley.
Storage Tips
Keep leftover soup covered in fridge up to 5 days. Freezes beautifully up to 3 months. Warm gently on stove or microwave when ready to enjoy. If frozen thaw overnight for best results.
Make It Your Way
For gluten-free version use alternative flour and bread. Try chicken pork or sausage for different flavors. Remember to sear meat well and taste before final seasoning prevents oversalting. Add mushrooms for extra umami or different cheese blends to make it your own.
Frequently Asked Questions
- → Why blend the vegetables?
Blending creates a creamy base while keeping the vegetables' flavor and nutrients. The smooth base contrasts nicely with the chunks of meat and peppers.
- → Why cook meat separately?
Cooking meat separately allows proper searing for best flavor and texture. Adding it back later keeps it tender instead of overcooking in the soup.
- → Why use two types of cheese?
White cheddar provides sharp flavor while provolone adds the classic Philly cheesesteak taste and perfect melting texture.
- → Why season at the end?
The soup reduces while cooking, concentrating flavors. Seasoning at the end prevents over-salting as the liquid reduces.
- → Can I freeze this soup?
Yes, freeze up to 3 months. Reheat gently to prevent dairy separation, and make fresh croutons when serving.
Conclusion
A creamy and flavorful soup that reinvents the beloved Philly cheesesteak as a deceptively simple comfort dish. Complete with tender steak, sautéed peppers, sharp white cheddar, melted provolone, and crispy croutons, this recipe is a winner for any comforting meal in under an hour.