This Philly Cheesesteak Soup reimagines the beloved sandwich in a rich, creamy form. The recipe combines perfectly seared steak strips and sautéed green peppers with a velvety base made from beef broth, heavy cream, and two types of cheese – white cheddar and provolone. The soup is enriched with a classic mirepoix of onions, carrots, and celery, then blended until smooth. Topped with additional steak and peppers plus homemade seasoned croutons, it delivers all the flavors of a Philly cheesesteak in each comforting spoonful. Ready in under an hour, this crowd-pleasing soup can be made ahead and freezes well.
A bowl of Philly Cheesesteak Soup brings together everything we love about the classic sandwich – tender seared steak, melty cheese, and sweet peppers – in a rich, creamy soup that’s pure comfort. This innovative twist on a beloved classic takes less than an hour to prepare but tastes like it’s been simmering all day.
Through developing this recipe, I discovered that the key to perfect cheesesteak soup lies in properly searing the beef and building layers of flavor with each step.
Essential Ingredients
- Beef Steak: Choose well-marbled cuts like ribeye or top round
- Bell Peppers: Green are traditional, but any color works
- Quality Cheese: Both white cheddar and provolone for authentic flavor
- Fresh Garlic: Adds depth to the base
- Heavy Cream: Creates silky texture
- Worcestershire Sauce: Adds umami depth
- Fresh Bread: For homemade croutons that elevate the soup
Detailed Instructions
- Beef Preparation (10 minutes):
- Slice beef thinly against the grain. Season generously with salt and pepper. Let rest at room temperature while prepping other ingredients. Pat dry before searing for best browning.
- Building the Base (15 minutes):
- Heat olive oil in heavy-bottomed Dutch oven. Sauté mirepoix until vegetables soften. Add garlic just until fragrant. Sprinkle flour over vegetables. Cook flour mixture to remove raw taste. Gradually add beef broth while whisking. Bring to gentle simmer.
- Searing the Beef (8-10 minutes):
- Heat pan until very hot. Work in small batches to avoid crowding. Sear beef quickly, 1-2 minutes per side. Remove beef and set aside. Sauté peppers in same pan. Reserve some beef and peppers for garnish.
- Creating the Soup (12-15 minutes):
- Add Worcestershire sauce to base. Simmer until slightly thickened. Blend until smooth if desired. Stir in heavy cream. Add cheeses gradually while stirring. Return some beef and peppers to soup.
- Crouton Creation (10 minutes):
- Cut bread into even cubes. Toss with olive oil and seasonings. Spread on baking sheet. Bake until golden and crisp. Cool slightly before using.
The game-changer in developing this recipe was discovering that reserving some of the seared beef and peppers for garnish creates both better texture and presentation.
Troubleshooting Common Issues
- If Soup is Too Thick: Add warm beef broth gradually
- If Cheese is Stringy: Lower heat and whisk continuously
- If Beef is Tough: Slice thinner next time
- If Croutons Are Soggy: Toast longer and cool completely
Make-Ahead Strategy
For best results:
- Prepare soup base up to 2 days ahead
- Cut and season beef, store separately
- Make croutons 1 day ahead in airtight container
- Sear beef and finish soup just before serving
- Add garnishes last minute
Storage Solutions
- Store soup separate from garnishes
- Keep refrigerated up to 4 days
- Freeze base without cream or cheese
- Reheat gently to prevent separation
- Make fresh croutons for leftovers
Variations
- Use mushrooms for vegetarian version
- Try different cheese combinations
- Add caramelized onions
- Include roasted garlic
- Experiment with different bread for croutons
This Philly Cheesesteak Soup represents comfort food at its finest – familiar flavors transformed into something new and exciting. Every spoonful delivers the essence of a classic cheesesteak in a warming, satisfying soup. Whether served for a casual family dinner or an elegant dinner party starter, it never fails to impress.
Frequently Asked Questions
- → How do I ensure tender beef in the soup?
- Slice the beef thinly and cook quickly over medium-high heat to avoid overcooking.
- → Can I freeze this soup?
- Yes, it freezes well for up to 3 months in an airtight container.
- → Why blend the vegetables?
- Blending creates a smooth, creamy base while incorporating all the vegetable flavors.
- → When should I season the soup?
- Season at the end to avoid over-salting as the soup reduces while cooking.
- → How long do leftovers keep?
- Leftovers stay fresh for up to 5 days when refrigerated in an airtight container.