Hearty & Creamy Philly Cheese Steak Soup Recipe

Craving the classic, savory flavors of a Philly cheesesteak but in a comforting bowl? Discover this Creamy Philly Cheese Steak Soup, a hearty twist on a beloved favorite. The origins of the Philly cheesesteak sandwich trace back to the 1930s in South Philadelphia, according to culinary historians. Learn more about the history of the Philadelphia cheesesteak sandwich. It features tender, seared steak, sweet bell peppers, onions, and a rich, cheesy broth. This surprisingly quick and easy recipe is perfect for a satisfying weeknight meal or cozy weekend dinner.

Why You’ll Love This Creamy Philly Cheese Steak Soup

This isn’t just another soup; it’s a complete meal experience. Here’s why you’ll make this Creamy Philly Cheese Steak Soup again and again:

• All the Flavor: It perfectly captures the authentic taste of a traditional Philly cheesesteak, transformed into a soup.
• Ultimate Comfort: Warm, rich, and deeply satisfying, this soup offers incredible comfort on any day.
• Easy & Quick: With simple, step-by-step instructions, you can have this delicious soup ready in under an hour.
• Hearty & Filling: Packed with steak, vegetables, and a creamy broth, it’s a complete and satisfying meal in a bowl.
• Highly Customizable: Easily adapt the ingredients and seasonings to match your personal preferences and dietary needs.

Ingredients

To make this delightful Philly cheesesteak-inspired soup, gather these fresh components. You will create a rich, savory base that truly celebrates the flavor profile of a classic sandwich. This recipe for Creamy Philly Cheese Steak Soup relies on quality ingredients.

• Meat:
  • 2 Tbsp. vegetable oil, divided
  • 2/3 lb. chuck roast, cut into cubes
  • Kosher salt
  • Freshly ground black pepper.
• Aromatics:
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced.
• Seasoning:
  • Kosher salt, freshly ground black pepper (additional, as needed).
• Soup Base:
  • 2 Tbsp. all-purpose flour
  • 3 cups low-sodium beef broth
  • 2 Tbsp. heavy cream.
• Cheese & Garnish:
  • 1 1/2 cups shredded provolone, divided
  • 2 sourdough boules, for serving
  • 1 Tbsp. freshly chopped parsley, for garnish.

Notes & Substitutions

• For the Steak: While chuck roast delivers great flavor and tenderness when seared and simmered, you can use other cuts. Sirloin or even thinly sliced ribeye are excellent alternatives for this hearty beef and cheese soup. Chuck roast is a popular choice for soups and stews due to its collagen content, which contributes to a rich, velvety texture when slow-cooked. Discover the best cuts of beef for flavorful and tender soups and stews.
• Cheese Choices: Provolone is traditional for a cheesesteak, providing a mild, creamy melt. Feel free to experiment with shredded cheddar, white American cheese, or a Monterey Jack for a different flavor profile in your Creamy Philly Cheese Steak Soup.
• Vegetable Options: Customize your peppers and onions to your liking. Add sliced mushrooms for extra earthiness, or a touch of diced jalapeño for a mild kick.
• Broth Enhancements: For a deeper beef flavor, consider stirring in a teaspoon of beef base or a splash of beef consommé along with your beef broth.
• Dairy Alternatives: For a dairy-free version, use an unsweetened, unflavored plant-based cream alternative like cashew cream or full-fat coconut milk (though it will slightly alter the flavor profile).

Equipment

You don’t need fancy tools to make this fantastic Creamy Philly Cheese Steak Soup. Simple kitchen staples are all you require.

• Large Dutch oven or heavy-bottomed pot.
• Sharp knife and cutting board.
• Measuring cups and spoons.
• Baking sheet (for bread bowls).
• Ladle for serving.

Instructions

Creating this comforting Creamy Philly Cheese Steak Soup is straightforward. Follow these steps for a perfect meal every time. Prep your ingredients before you begin for the smoothest cooking process.

1. Prep Steak: Preheat your oven to broil and line a small baking sheet with parchment paper. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of vegetable oil over medium-high heat. Pat your cubed chuck roast completely dry with paper towels; this is crucial for a good sear. Season the steak generously with kosher salt and freshly ground black pepper. Add the seasoned steak to the hot pot in a single layer. Sear on all sides until the meat is deeply golden brown and cooked through, which typically takes 8 to 10 minutes. Remove the seared steak from the pot and set it aside on a clean plate.
2. Sauté Vegetables: Add the remaining 1 tablespoon of vegetable oil to the same pot. Introduce the chopped onions, red bell pepper, and green bell pepper. Cook these aromatics over medium heat, stirring occasionally, until the onions become partially translucent and the bell peppers have softened to your liking, usually 3 to 4 minutes.
3. Build Flavor Base: Add the minced garlic to the pot with the softened vegetables. Cook for about 1 minute, stirring constantly, until the garlic becomes fragrant. Be careful not to burn it. Season the vegetables with another pinch of salt and pepper to taste.
4. Make Roux: Sprinkle the all-purpose flour evenly over the sautéed vegetables and garlic. Stir continuously for 2 minutes. The flour should cook out its raw taste and turn slightly golden, creating a roux that will thicken your soup.
5. Simmer Soup: Gradually whisk in the low-sodium beef broth into the pot, ensuring no lumps form. Once smooth, stir in the heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low. Let the soup simmer for 10 minutes, allowing it to thicken slightly and the flavors to meld beautifully. This forms the creamy base of your Creamy Philly Cheese Steak Soup.
6. Melt Cheese: Stir in 1/2 cup of the shredded provolone cheese into the simmering soup until it is completely melted and smooth. The cheese will add a wonderful richness and classic cheesesteak flavor.
7. Add Steak Back: Return the previously seared steak cubes to the pot, stirring them gently into the creamy, cheesy soup.
8. Prepare Bread Bowls: While the soup simmers, prepare your sourdough boules. Carefully cut the top off each bread boule. Then, scoop out the inside bread to create a sturdy bowl. Cube the bread removed from the top and inside of the loaf. Place these bread cubes on the prepared baking sheet.
9. Broil for Perfection: Ladle the hot Creamy Philly Cheese Steak Soup generously into each hollowed-out sourdough bread bowl. Top the soup-filled bread bowls with the reserved cubed bread pieces and the remaining 1 cup of shredded provolone cheese. Carefully transfer the bread bowls to the preheated baking sheet. Broil for 2 to 4 minutes, watching closely, until the cheese is beautifully melted, bubbly, and golden brown.
10. Garnish & Serve: Carefully remove the bread bowls from the oven. Garnish generously with freshly chopped parsley before serving immediately. Enjoy your homemade Creamy Philly Cheese Steak Soup!

Pro Tips for the Best Creamy Philly Cheese Steak Soup

Achieve maximum flavor and texture in your steak and cheese soup with these expert tips.

• High Heat Searing: Don’t overcrowd the pot when searing the steak. Sear in batches if necessary to achieve deep browning. This creates a rich, caramelized crust that adds tremendous flavor to your soup.
• Don’t Rush the Roux: Cook the flour and fat mixture (roux) for the full two minutes. This ensures the flour taste cooks out and contributes to a smooth, rich soup base.
• Layer Cheese Effectively: For that perfect melty, gooey topping, place the remaining provolone on top of the soup just before broiling. The direct heat will create a golden, bubbly crust.
• Perfect Soup Consistency: If your Creamy Philly Cheese Steak Soup is too thick, thin it with a little more beef broth or water. If it’s too thin, simmer uncovered for a few more minutes to reduce, or make a small slurry of cornstarch and water to stir in.
• Fresh Herbs Matter: A sprinkle of fresh parsley at the end adds a pop of color and a bright, fresh flavor that elevates the entire dish.

Troubleshooting Common Issues

• Soup too thin: Mix 1 tablespoon cornstarch with 1 tablespoon cold water to form a slurry. Whisk it into the simmering soup and cook for another 1-2 minutes until thickened.
• Soup too thick: Simply whisk in additional beef broth or water, a quarter cup at a time, until the desired consistency is reached.
• Tough steak: Ensure you pat the steak dry before searing. Cook the steak thoroughly but avoid overcooking. If using a tougher cut, a slightly longer, gentle simmer in the soup base can also help tenderize it.

Serving Suggestions, Storage & Variations

This Creamy Philly Cheese Steak Soup is incredibly versatile. It tastes amazing served in various ways and stores well for future meals.

Serving Suggestions

• Serve this hearty soup directly in toasted sourdough bread bowls for an ultimate experience. The bread soaks up the flavorful broth beautifully.
• Enjoy it alongside a crusty baguette or garlic knots if you prefer a side of bread rather than a bowl.
• Pair your rich soup with a light, fresh green salad tossed with a vinaigrette to balance the richness.

Storage Instructions

• Refrigeration: Store any leftover Creamy Philly Cheese Steak Soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This soup freezes well! Allow it to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 2-3 months. If using bread bowls, freeze the soup separately and prepare fresh bread when reheating.
• Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also microwave individual portions. Add a splash of broth or water if it seems too thick after thawing or reheating.

Flavor Variations

• Cheese Swap: Don’t limit yourself to provolone. Experiment with different cheeses like smoked gouda, Fontina, or even a sharper white cheddar for a unique twist on this steak and cheese soup.
• Extra Veggies: Boost the vegetable content by adding sautéed mushrooms, spinach, or even some diced roasted red peppers for added sweetness.
• Spice It Up: If you enjoy a bit of heat, stir in a pinch of red pepper flakes with the garlic, or drizzle with hot sauce before serving.
• Meat Options: While chuck roast is traditional, you can try thinly sliced chicken breast or even ground beef for a different take on this hearty soup.

Nutrition Information

This nutrition information is provided for the Creamy Philly Cheese Steak Soup recipe. It gives you an approximate breakdown per serving.

Disclaimer: Nutritional values are estimates only. They can vary significantly based on specific ingredients used, portion sizes, and preparation methods. Please use this information as a general guide.

Frequently Asked Questions (FAQ)

• What kind of steak is best for Philly cheesesteak soup? Chuck roast, sirloin, or ribeye are excellent choices for their flavor and ability to tenderize beautifully in the soup.
• Can I make this soup ahead of time? Yes, you can prep components like searing the steak and chopping vegetables, or make the entire soup a day in advance for convenience.
• Is this soup spicy? No, the base recipe for Creamy Philly Cheese Steak Soup is not spicy, but you can easily add red pepper flakes or hot sauce if you prefer heat.
• Can I make it without bread bowls? Absolutely! Serve this delicious soup in regular bowls with a side of crusty bread, or omit the bread entirely for a gluten-friendly option.
• How do I prevent the cheese from clumping? Gradually add shredded cheese to the soup off the heat, or once the heat is reduced, stirring constantly until it melts smoothly.

Conclusion

Embrace the ultimate comfort food fusion with this easy Creamy Philly Cheese Steak Soup. It’s a truly satisfying and flavorful twist on a classic sandwich, bringing together tender steak, gooey cheese, and a rich, savory broth. Perfect for cozy nights in or for effortlessly entertaining guests, this hearty soup delivers big flavor with minimal fuss. Try this comforting Creamy Philly Cheese Steak Soup today and make it a new family favorite!

Hearty & Creamy Philly Cheese Steak Soup Recipe

This comforting and rich soup captures all the classic flavors of a Philly cheesesteak in a warm bowl. Tender chuck roast, sautéed peppers and onions, and provolone cheese are simmered in a savory beef broth, then served in toasted sourdough bread bowls.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 2 servings

Calories: 750

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 2 Tbsp vegetable oil divided
• 2/3 lb chuck roast cut into cubes
• Kosher salt
• Freshly ground black pepper
• 1 onion chopped
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 2 cloves garlic minced
• 2 Tbsp all-purpose flour
• 3 cups low-sodium beef broth
• 2 Tbsp heavy cream
• 1 1/2 cups shredded provolone divided
• 2 sourdough boules for serving
• 1 Tbsp freshly chopped parsley for garnish

Equipment

• Large pot
• Small baking sheet
• Parchment paper
• Oven (Broiler)
• Knife

Method

 

Instructions

1. Preheat your oven to broil and line a small baking sheet with parchment paper. In a large pot, heat 1 tablespoon of oil over medium heat, then add the seasoned chuck roast and sear for 8-10 minutes until deeply golden and cooked through. Remove the steak and set it aside.
2. Add the remaining oil to the pot, then cook the chopped onions and bell peppers for 3-4 minutes until softened and translucent. Stir in the minced garlic until fragrant, season with salt and pepper, then sprinkle with flour and cook for 2 minutes until it turns slightly golden.
3. Pour in the beef broth and heavy cream, then add 1/2 cup of shredded provolone. Stir to combine, bring the mixture to a simmer, and cook for 10 minutes to allow the soup to thicken and the flavors to meld.
4. Meanwhile, prepare the sourdough boules by cutting off the tops and scooping out the inside bread to create bowls. Cube the removed bread from the tops and place it on the prepared baking sheet.
5. Once the soup has thickened, stir in the seared beef and ladle it into the prepared bread bowls. Top with the cubed bread and the remaining provolone cheese, then broil until the cheese is melty and golden.
6. Garnish each serving with freshly chopped parsley just before serving.

Notes

For best results, use fresh, crusty sourdough boules to ensure sturdy bread bowls. Adjust seasoning to taste, and feel free to use your favorite blend of cheeses if provolone is not preferred.