This Philly Cheese Steak Soup brings the yummy flavors of a classic sandwich into a warm bowl! Loaded with tender beef, melted cheese, and veggies, it’s perfect for chilly evenings!
Honestly, what’s better than soup and cheese? 😍 I top mine with extra cheese and some crunchy bread on the side—it’s a cozy meal that warms you from the inside out!
Key Ingredients & Substitutions
Ribeye Steak: This cut has great flavor for the soup. If you’re looking for a leaner option, you can use sirloin or flank steak. Both will still give you that delicious beefy taste!
Vegetables: Onions, green and red peppers, and mushrooms add texture and flavor. If you’re not a fan of peppers, feel free to swap them for zucchini or carrots. They’ll bring a nice sweetness, too!
Cheese: Provolone is a classic choice for cheesesteaks, but you can try mozzarella or even Cheddar for a different twist. Make sure to add it at the end for that melty finish.
Heavy Cream: For a lighter version, non-dairy milk or half-and-half can be good substitutes. Just keep in mind the soup may be less rich without the cream!
How Do I Get the Beef Perfectly Cooked?
Cooking the ribeye properly is key to making this soup delicious. Here’s how to do it:
- Make sure your pot is hot before adding the steak. This helps create a nice sear.
- Cook the steak in batches if you have a lot—overcrowding the pot can lead to steaming instead of browning.
- Brown the meat for just a few minutes until it’s nice and crispy on the outside but still tender inside.
After browning, set the steak aside to keep it juicy! You’ll add it back in later, so it stays nice and flavorful.
Philly Cheese Steak Soup for Cozy Nights
Ingredients You’ll Need:
- 1 lb ribeye steak, thinly sliced or chopped
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups beef broth
- 1 cup heavy cream
- 2 cups shredded provolone cheese
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh chives or thyme sprigs for garnish (optional)
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and approximately 20 minutes to cook, making it a total of 35 minutes from start to finish. Perfect for a quick, cozy dinner on a chilly evening!
Step-by-Step Instructions:
1. Searing the Steak:
Start by heating the olive oil in a large pot over medium-high heat. Add the ribeye steak pieces to the pot and cook them for about 3-4 minutes, or until they are nicely browned. Once done, remove the steak from the pot and set it aside. This will keep it juicy for later!
2. Sautéing the Veggies:
In the same pot, add the diced onions, green bell pepper, red bell pepper, and sliced mushrooms. Sauté these ingredients for about 5-7 minutes, stirring occasionally, until they have softened and started to brown.
3. Adding Garlic:
Next, add the minced garlic to the pot and cook for an additional minute until it becomes fragrant. This will give your soup a wonderful aroma!
4. Thickening the Soup:
If you want a thicker soup, sprinkle the all-purpose flour over the sautéed vegetables. Stir well for 1-2 minutes to cook the flour slightly and help it blend in with the veggies.
5. Creating the Base:
Slowly pour in the beef broth while stirring to prevent any lumps. Add the Worcestershire sauce and thyme, then bring the mixture to a simmer. This will create a lovely, savory base for your soup.
6. Melding Flavors:
Return the cooked steak to the pot and let everything simmer together for about 10 minutes. This step allows the flavors to meld beautifully, making every sip delicious!
7. Adding Cream and Cheese:
Lower the heat and stir in the heavy cream and shredded provolone cheese. Stir gently until the cheese is melted and the soup is smooth. Be careful not to let it boil at this stage to avoid curdling.
8. Final Touches:
Now it’s time to taste your soup! Add salt and freshly ground black pepper as needed to enhance the flavors.
9. Serve & Enjoy:
Serve the soup hot and garnish with fresh chives or thyme sprigs if desired. And don’t forget some crusty bread on the side for a truly cozy night! Enjoy your delicious, cheesy delight!
This Philadelphia-style soup captures the rich, cheesy, and savory flavors of a classic cheesesteak sandwich in a creamy, comforting form. Perfect for warming up!
Can I Use Leftover Steak for This Soup?
Absolutely! Leftover steak from a previous meal is a great option. Just chop it into bite-sized pieces and add it in when you return the steak to the pot to warm through without overcooking.
What Can I Substitute for Provolone Cheese?
If provolone isn’t available, you can use mozzarella for a milder flavor or Cheddar for a sharper taste. Just ensure it’s a cheese that melts well for that creamy texture!
How Do I Thicken the Soup Without Flour?
If you want to skip the flour, consider adding a cornstarch slurry instead. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the soup and bring it to a simmer to thicken.
Can I Make This Soup in Advance?
Yes! You can prepare the soup ahead of time. Simply store it in an airtight container in the fridge for up to 3 days. Reheat on the stove, adding a splash of broth or cream if it thickens too much.
