There’s something incredibly comforting about a warm, hearty bowl of philly cheesesteak soup. Picture this: rich beef, gooey melted cheese, and the vibrant crunch of peppers and onions all mingling together in a creamy broth that wraps around you like your favorite blanket on a chilly evening. If you’re not drooling yet, just wait until the aroma wafts through your kitchen, inviting everyone to the table faster than a kid can say “dinner!”
This dish is perfect for cozy family nights or when friends come over to enjoy some laughs and good food. I remember the first time I made this soupy delight; my friends devoured it so quickly that I thought about hiding a bowl for myself. Each spoonful is a reminder of those classic Philly flavors we all love – but with a twist that makes it both fun and satisfying. So grab your apron, and let’s dive into this culinary adventure!
Why You'll Love This Recipe
- This philly cheesesteak soup is easy to prepare, making it perfect for busy weeknights
- Its robust flavor profile will satisfy even the pickiest eaters at your table
- The vibrant colors make it visually appealing, ensuring it stands out during any meal
- It’s versatile enough to serve as an appetizer or main course, allowing endless possibilities for pairing!
I’ll never forget when I served this soup at a game night – my friends raved about it and forgot about the actual game!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Beef Chuck Roast: A tender cut adds depth; you can also substitute with flank steak if preferred.
Onion: Use yellow onions for sweetness; they caramelize beautifully in the soup.
Green Bell Pepper: Provides a crunchy texture; feel free to mix in red or yellow for added color.
Mushrooms: They add earthy flavor; fresh mushrooms are best for enhanced taste.
Garlic: Always use fresh garlic cloves for an aromatic kick that enhances overall flavor.
Beef Broth: Choose low-sodium broth to control saltiness while keeping it flavorful.
Cream Cheese: This adds creaminess and richness to the soup that you won’t want to skip.
Shredded Cheese (Provolone or Cheddar): Top your soup with melty goodness that takes it over the top!
Worcestershire Sauce: For umami flavor enhancement; just a dash goes a long way.
Olive Oil: Use this for sautéing; its light flavor won’t overpower other ingredients.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make philly cheesesteak soup
Prep Your Ingredients: Start by chopping all your vegetables: dice onions, slice bell peppers, and mushrooms. This makes cooking smoother and more enjoyable.
Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onions and sauté until they become translucent and fragrant, about 5 minutes.
Add Beef: Toss in diced beef chuck roast; cook until browned on all sides. The sizzling sound will have you eagerly anticipating dinner time!
Incorporate Vegetables: Stir in bell peppers and mushrooms; cook until softened. You’ll love how the colors brighten up your pot!
Pour in Broth: Add beef broth along with Worcestershire sauce. Bring to a gentle boil then reduce heat; let simmer for 30 minutes until flavors meld beautifully.
Create Creamy Base: Mix in cream cheese until fully incorporated. This step brings an irresistible creaminess that will have everyone reaching for seconds.
Add Cheese Topping: Serve hot in bowls topped with shredded cheese of choice. Watch as it melts into gooey perfection right before your eyes!
Now you’re ready to dig into this delightful philly cheesesteak soup! It’s comfort food at its finest—perfect for sharing or hoarding all to yourself (no judgment here). Enjoy!
You Must Know
- Philly cheesesteak soup takes your favorite sandwich and transforms it into a warm, cozy bowl
- The rich broth and tender beef make for an unforgettable meal
- Perfect for chilly nights or game day, this dish is sure to impress friends and family with minimal effort
Perfecting the Cooking Process
Start by sautéing onions and peppers until they’re tender, then add the beef. Make sure everything simmers together so the flavors meld perfectly.
Add Your Touch
Feel free to swap in mushrooms or add extra spices for a kick. You can even experiment with different cheeses to find your favorite combo.
Storing & Reheating
Store leftovers in airtight containers in the fridge for up to three days. Reheat gently on the stove over low heat to maintain flavor and texture.
Chef's Helpful Tips
- For a more authentic flavor, use ribeye steak; it adds richness to the soup
- Avoid overcooking the beef; it should be tender but not mushy
- Adding Worcestershire sauce enhances depth without overpowering other ingredients
Cooking this Philly cheesesteak soup has led to some memorable dinner parties where everyone licked their bowls clean, asking for seconds!
FAQ
Can I use chicken instead of beef in Philly cheesesteak soup?
Absolutely! Chicken breast or thigh works well, but adjust cooking times accordingly.
What cheese is best for Philly cheesesteak soup?
Provolone or Cheez Whiz are classic choices that melt beautifully into the soup.
How long does Philly cheesesteak soup last in the fridge?
It can last up to three days when stored properly in an airtight container.
Philly Cheesesteak Soup
Philly cheesesteak soup is the ultimate comfort food, bringing all the classic flavors of a beloved sandwich into a warm, creamy bowl. This hearty dish features tender beef, gooey cheese, and a colorful medley of peppers and onions, all simmered together to create a rich and satisfying meal. Perfect for chilly nights or casual gatherings with friends, this soup is sure to impress without requiring hours in the kitchen.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Simmering
- Cuisine: American
Ingredients
- 1 lb beef chuck roast, diced
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 1 cup mushrooms, sliced
- 3 garlic cloves, minced
- 4 cups low-sodium beef broth
- 8 oz cream cheese
- 1 cup shredded provolone or cheddar cheese
- 2 tsp Worcestershire sauce
- 2 tbsp olive oil
Instructions
- Prep your ingredients by chopping the vegetables.
- In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent.
- Add the diced beef and cook until browned on all sides.
- Stir in bell peppers and mushrooms; cook until softened.
- Pour in beef broth and Worcestershire sauce. Bring to a boil then reduce heat to simmer for 30 minutes.
- Mix in cream cheese until smooth and creamy.
- Serve hot topped with shredded cheese.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Keywords: For an authentic flavor, consider using ribeye steak. Feel free to add spices or swap out veggies based on your preference. Leftover soup can be stored in airtight containers for up to three days.
