Why Make This Recipe
Philly Cheese Steak Soup is a delicious twist on the classic sandwich. It brings together all the classic flavors of a Philly cheese steak in a warm and comforting soup form. Perfect for chilly days, this recipe is not just filling but also easy to make. You can savor the rich taste of beef, cheese, and veggies all in one bowl, making it a delightful meal for family and friends.
How to Make Philly Cheese Steak Soup
Ingredients:
- 1 lb ribeye steak, thinly sliced
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- Optional: chopped parsley for garnish
Directions:
- Heat the olive oil over medium heat in a large pot. Toss in the diced onions and bell peppers, sautéing them until they soften—about 5 minutes.
- Add the minced garlic and stir it in, cooking for another minute until it smells amazing.
- Increase the heat to medium-high and slide in the sliced ribeye steak. Cook it until nicely browned, around 3 to 5 minutes.
- Mix in the Worcestershire sauce, then pour in the beef broth. Bring everything to a lively boil.
- Once boiling, reduce the heat and let it simmer for 15 minutes, allowing those flavors to meld.
- Stir in the heavy cream and let it simmer for another 5 minutes. The soup should start to feel rich and creamy.
- Add the shredded provolone cheese next, stirring until it melts beautifully into the soup. Season it with salt and pepper to your taste.
- Serve this lovely creation hot, garnished with chopped parsley if you like a bit of color and freshness.
How to Serve Philly Cheese Steak Soup
You can serve this soup in bowls, accompanied by some crusty bread or a side salad. For a more casual meal, you might even enjoy it with a grilled cheese sandwich on the side. Garnishing with parsley adds a fresh touch and extra flavor.
How to Store Philly Cheese Steak Soup
To store leftovers, let the soup cool to room temperature. Then, transfer it to an airtight container and refrigerate. It can last for up to 3 days in the refrigerator. When you’re ready to enjoy it again, simply reheat on the stove until warmed through.
Tips to Make Philly Cheese Steak Soup
- For an extra kick, consider adding some sliced jalapeños or a splash of hot sauce.
- You can use different types of cheese like cheddar or mozzarella if you prefer.
- Make sure to cut the steak thinly to ensure it cooks quickly and tenderly.
Variation
You can turn this soup into a vegetarian version by substituting the steak with mushrooms or a meat alternative. Use vegetable broth instead of beef broth and feel free to add in your favorite vegetables.
FAQs
1. Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Just store it in the fridge, and reheat it before serving.
2. What can I use instead of ribeye steak?
You can use flank steak or even chicken or turkey if you prefer a different meat.
3. How do I make this soup gluten-free?
Ensure that your Worcestershire sauce is gluten-free and use gluten-free beef broth for the base of the soup.
Philly Cheese Steak Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A warm and comforting soup that captures all the classic flavors of a Philly cheese steak, perfect for chilly days.
Ingredients
- 1 lb ribeye steak, thinly sliced
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- Optional: chopped parsley for garnish
Instructions
- Heat the olive oil over medium heat in a large pot. Toss in the diced onions and bell peppers, sautéing them until they soften—about 5 minutes.
- Add the minced garlic and stir it in, cooking for another minute until it smells amazing.
- Increase the heat to medium-high and slide in the sliced ribeye steak. Cook it until nicely browned, around 3 to 5 minutes.
- Mix in the Worcestershire sauce, then pour in the beef broth. Bring everything to a lively boil.
- Once boiling, reduce the heat and let it simmer for 15 minutes, allowing those flavors to meld.
- Stir in the heavy cream and let it simmer for another 5 minutes. The soup should start to feel rich and creamy.
- Add the shredded provolone cheese next, stirring until it melts beautifully into the soup. Season it with salt and pepper to your taste.
- Serve this lovely creation hot, garnished with chopped parsley if you like a bit of color and freshness.
Notes
For an extra kick, consider adding some sliced jalapeños or a splash of hot sauce. You can use different types of cheese like cheddar or mozzarella if you prefer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
Keywords: soup, Philly Cheese Steak, comfort food, hearty soup