👉Philly Cheesesteak Soup – Recipes on a Budget

Philly Cheesesteak Soup

Indulge in the comforting flavors of a Philly Cheesesteak reimagined in a warm, creamy bowl of soup! This rich and savory soup is a perfect balance of tender steak, sweet onions, and vibrant green peppers, all simmered in a velvety broth enriched with cheese and a hint of Worcestershire. Serve it up with crusty bread rolls, and you’ve got the ultimate cozy meal that’s sure to impress.

🥄 Ingredients Overview

Steak: Choose a well-marbled steak like ribeye for the best flavor and tenderness. When thinly sliced, the steak will absorb the seasonings beautifully, making every bite juicy and flavorful.

Onion: Diced onions add a natural sweetness to the soup, balancing the salty richness of the beef broth and cheese. Yellow onions work well, but you can use sweet onions if you prefer a milder flavor.

Green Pepper: A classic Philly cheesesteak addition! Diced green peppers bring a touch of bitterness that complements the rich, creamy broth.

Beef Broth: Using a high-quality beef broth forms a hearty base for the soup, enriching the depth of flavor.

Milk: The milk adds creaminess without overwhelming the taste. Use whole milk for a richer soup, but feel free to substitute with a lighter option if desired.

Provolone Cheese: Shredded provolone melts smoothly and adds the essential “cheesesteak” taste. For a sharper flavor, mix with a bit of sharp cheddar.

Worcestershire Sauce: A dash of Worcestershire sauce adds a savory, umami kick that ties all the flavors together beautifully.

Salt and Pepper: Essential for seasoning, to bring out all the flavors in the soup.

Bread Rolls: Perfect for dipping! Opt for crusty rolls to soak up the creamy broth, adding a delightful crunch to each bite.

👩‍🍳 Step-by-Step Cooking Instructions

1. Brown the Steak

In a large, heavy-bottomed pot, heat a tablespoon of oil over medium-high heat. Add the thinly sliced steak and cook until browned and caramelized on the edges. This step is key to building a robust, meaty flavor. Tip: Don’t overcrowd the pot to keep the meat from steaming.

2. Sauté the Vegetables

Add the diced onion and green pepper to the pot. Cook until the onions become translucent and the peppers are tender, about 5 minutes. This gives a wonderful base flavor to the soup, echoing the authentic Philly cheesesteak taste.

3. Add Broth, Milk, and Worcestershire Sauce

Pour in the beef broth, milk, and Worcestershire sauce, stirring to combine. Bring the mixture to a gentle simmer and let it cook for about 20 minutes to allow the flavors to meld together.

4. Melt in the Cheese

Lower the heat and add in the shredded provolone cheese. Stir continuously until the cheese is completely melted and the soup is smooth. Tip: For an extra creamy texture, use an immersion blender to blend a portion of the soup.

5. Season and Serve

Add salt and pepper to taste. Ladle the hot soup into bowls and serve with crusty bread rolls for dipping. Tip: Garnish with extra cheese, fresh parsley, or chives if you’d like a pop of color and flavor.

🔹 Helpful Tips

For Tender Meat: Freeze the steak for about 20 minutes before slicing. This makes it easier to get ultra-thin slices.
Don’t Rush the Sauté: Allowing the vegetables to soften and caramelize enhances their natural sweetness.
Balance with Dairy: The milk balances the broth’s saltiness and keeps the soup creamy without overwhelming it.
Use Provolone Wisely: Provolone cheese can be sharp, so start with a small amount and adjust to taste.
Serve Hot and Fresh: Philly Cheesesteak Soup is best served immediately, while the cheese is melted and creamy.

🥣 Storage and Reheating Tips

Storing: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the soup on the stovetop over low heat, stirring occasionally to prevent the cheese from clumping. Add a splash of milk if needed to thin it out.
Freezing: This soup doesn’t freeze well due to the milk and cheese, which may separate upon thawing. If you plan to freeze, omit the cheese and add it fresh when reheating.

🔍 20 Frequently Asked Questions

Can I use a different cut of meat?
Yes, ribeye is recommended, but you can substitute sirloin or flank steak for a leaner option.
Can I make it dairy-free?
Substitute the milk with unsweetened almond or oat milk and use dairy-free cheese.
What’s a good substitute for provolone?
Mozzarella or Swiss cheese are great alternatives.
How do I prevent the cheese from clumping?
Add cheese on low heat and stir constantly for a smooth texture.
Can I add mushrooms?
Absolutely! Mushrooms are a delicious addition to the soup.
Is it gluten-free?
Yes, the soup itself is gluten-free. Just choose gluten-free bread for dipping.
Can I make this in a slow cooker?
Yes, just brown the meat first and cook on low for 4-5 hours.
Can I use chicken instead of beef?
Chicken works but will change the flavor profile.
What’s the best way to reheat without curdling?
Low and slow on the stovetop is best; avoid boiling.
Can I add more veggies?
Definitely! Carrots, mushrooms, or spinach work well.
What kind of bread pairs best?
Sourdough or baguettes are perfect for dipping.
Can I add potatoes?
Yes, diced potatoes add extra heartiness.
How do I make it thicker?
Add a slurry of cornstarch and water if you prefer a thicker soup.
Can I add cream instead of milk?
Yes, cream will make it even richer.
Can I use bouillon cubes?
Yes, dissolve them in hot water for a rich broth.
Does this soup freeze well?
Not ideally, as the dairy may separate.
How do I slice the meat thinly?
Slightly freeze and use a sharp knife for ultra-thin slices.
Can I make it spicier?
Add a dash of hot sauce or crushed red pepper flakes.
Can I add more cheese?
Of course! Extra cheese only enhances the flavor.
How long can leftovers be kept?
Leftovers keep well for 3 days in the fridge.