Philly Cheesesteak Soup

There’s something about a cold winter evening that makes you crave comfort food, and that’s where Philly Cheesesteak Soup comes into play. This rich, hearty soup is like a warm hug on a plate, filled with flavors reminiscent of a classic Philly cheesesteak. I remember the first time I made it; the aroma of sizzling beef and sautéed vegetables wafted through the kitchen, drawing in family members like moths to a flame. Everyone gathered around, eager to taste this delicious twist on a beloved sandwich. It’s funny how a simple soup can bring people together and create such cozy memories.

Philly Cheesesteak Soup Shopping List

Cooking with quality ingredients elevates your dishes, and Philly Cheesesteak Soup is no exception. The rich flavors of the soup come from a few key players, each contributing to the overall taste and texture. From the tender sirloin steak to the medley of colorful vegetables, each ingredient works harmoniously to create a nourishing and satisfying meal.

• 1 1/2 lbs. sirloin steak – This is the star of the dish, providing a rich beefy flavor and hearty texture.
• 1 teaspoon salt – Essential for enhancing the flavors of the steak and vegetables.
• 1/2 teaspoon pepper – Adds a subtle kick that complements the dish.
• Olive oil – Used for sautéing, this oil adds a nice richness and helps brown the meat.
• 2 tablespoons butter – Brings a creamy element to the soup while also helping to sauté the vegetables.
• 1/2 large onion, chopped – Adds sweetness and depth of flavor.
• 2 carrots, thinly sliced – Provides a slight sweetness and vibrant color to the dish.
• 8 oz. mushrooms, sliced – Their earthy flavor enhances the savory notes in the soup.
• 1 green pepper, chopped – Adds crunch and a fresh taste.
• 1 poblano pepper, diced – Gives a bit of heat and depth.
• 4-6 garlic cloves, minced – Essential for that aromatic base that makes everything taste better.
• 1/3 cup flour – Thickens the soup and gives it a creamy texture.
• 4 cups low sodium chicken broth – The base of the soup, providing moisture and flavor.
• 1 (10.5 oz.) can beef consommé – Enriches the flavor profile of the soup.
• 2 tablespoons cornstarch – Helps to thicken the soup further, ensuring a hearty consistency.
• 1 teaspoon dried parsley – Adds a subtle herbal note.
• 1/2 teaspoon EACH dried oregano, paprika, ground cumin – These spices enhance the overall flavor, bringing warmth and complexity.
• 1 cup shredded sharp cheddar cheese – Melts beautifully, adding creaminess and a sharp bite.
• 1 cup shredded provolone cheese – Contributes a gooey texture and rich flavor.
• 1/4 cup freshly grated Parmesan cheese – Offers a nutty finish to the soup.
• 1 cheese baguette, cut into 1/2-inch cubes – Perfect for making croutons that add a crunchy contrast.
• 3 tablespoons olive oil – Used for tossing the baguette cubes to make croutons.
• Fresh parsley – For garnish, adding a pop of color and freshness.

Recipe Directions for Philly Cheesesteak Soup

Now that you have everything ready, let’s dive into making this delicious Philly Cheesesteak Soup. Each step is designed to build flavors and create that hearty, comforting soup we love. So roll up your sleeves and let’s get cooking!

1. While the meat is still on the cutting board, toss it with 1 teaspoon salt and 1/2 teaspoon pepper. This simple seasoning will enhance the beef’s flavor as it cooks.
2. Heat 1 tablespoon olive oil in a large soup pot or Dutch oven over medium-high heat. You want the oil hot enough to sear the meat, giving it a nice brown crust.
3. Working in batches if necessary, add the sirloin steak to the very hot pan. Let it cook undisturbed for approximately 2 minutes or until nicely seared on one side. Then, continue to cook while stirring until the beef is browned all over but not yet cooked through. Remove the beef to a plate when done.
4. To the now empty Dutch oven or soup pot, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. The combination of butter and oil will add richness to the sautéed vegetables.
5. Add the chopped onions, sliced mushrooms, and thinly sliced carrots to the pot. Sauté for about 2 minutes or until the onions become translucent and the mushrooms start to soften.
6. Next, add the diced poblano and chopped green peppers. Cook, while stirring, for an additional 3 minutes until the vegetables are tender.
7. Add the minced garlic and sauté for another 30 seconds, letting the aroma fill your kitchen.
8. Sprinkle in 1/3 cup flour and cook, stirring constantly for about 3 minutes. The flour will create a thick base for the soup.
9. Turn the heat down to low and gradually stir in 4 cups low sodium chicken broth. Whisk 2 tablespoons cornstarch with the beef consommé and add to the soup. This will help ensure a smooth, rich broth.
10. Stir in all the remaining herbs and spices: dried parsley, dried oregano, paprika, and ground cumin. Bring the mixture to a simmer, stirring often until it thickens, about 5 to 7 minutes.
11. Once thickened, introduce the seared steak back into the pot. Cover and reduce heat to a gentle simmer, cooking for about 25 minutes or until the vegetables are tender and the flavors meld together.
12. Meanwhile, preheat your oven to 400 degrees F. Add the bread cubes to a baking sheet and toss with 3 tablespoons olive oil. Sprinkle approximately ⅛ teaspoon each of garlic powder, paprika, and a pinch of salt, tossing until evenly coated. Spread them into an even layer on the baking sheet.
13. Bake the croutons for about 7 to 10 minutes, or until golden brown. The longer you bake them, the crispier they get.
14. When the meat and vegetables are tender, remove the soup from heat and stir in the shredded provolone, sharp cheddar, and Parmesan cheese until melted. Taste and adjust with additional salt and pepper as desired.
15. Garnish individual servings with extra cheese if desired, a handful of croutons, and a sprinkle of fresh parsley to add a fresh touch. Serve hot and enjoy!

How to Switch It Up

If you’re feeling adventurous, here are some fun ways to switch up your Philly Cheesesteak Soup. This recipe is flexible and can be tailored to suit your cravings or dietary preferences.

• Add More Veggies: Feel free to throw in some spinach or zucchini for added nutrition and color.
• Spice It Up: For those who love a bit of heat, consider adding diced jalapeños or a dash of hot sauce.
• Cheese Variations: Experiment with different cheeses like gouda or Monterey Jack for unique flavor profiles.
• Swap the Protein: If you prefer a different meat, thinly sliced chicken can work well in this recipe.
• Make It a Casserole: Transform this soup into a casserole by adding it to a baking dish, topping it with bread crumbs and cheese, and baking until bubbly.

Serve This Philly Cheesesteak Soup With

• Crusty Bread: A loaf of crusty bread is perfect for dipping and soaking up the delicious soup.
• Salads: A fresh green salad with a tangy vinaigrette can balance the richness of the soup.
• Comforting Sides: Consider serving with simple sides like mashed potatoes or a creamy coleslaw for a complete meal.
• Casual Gatherings: This soup is ideal for game day or casual winter gatherings, providing a hearty option for guests.
• For Special Occasions: Pair with a great dessert for a cozy dinner party, making the meal memorable.

FAQ

Conclusion

Philly Cheesesteak Soup is truly a special dish, bringing together all the comforting flavors of a classic sandwich in a warm, inviting bowl. With its rich beef, fresh vegetables, and melted cheese, this soup is sure to become a favorite in your home. I encourage you to give it a try on your next chilly evening. It’s easy to make, and you’ll be rewarded with a hearty, satisfying meal that everyone will love!

Philly Cheesesteak Soup

Warm up with this delicious Philly Cheesesteak Soup, the ultimate comfort food. Packed with tender beef, sautéed vegetables, and melted cheese, it's a creamy delight that everyone will love. Perfect for cozy dinners or casual gatherings, this easy weeknight dish will satisfy your cravings and keep you coming back for more!

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Dinner, Soups

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 lbs Sirloin steak chopped into bite size pieces
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• Olive oil
• 2 tablespoons Butter
• 1/2 large Onion chopped
• 2 Carrots thinly sliced
• 8 oz Mushrooms sliced
• 1 Green pepper chopped
• 1 Poblano pepper diced
• 4-6 Garlic cloves minced
• 1/3 cup Flour
• 4 cups Low sodium chicken broth
• 1 (10.5 oz.) Beef consommé
• 2 tablespoons Cornstarch
• 1 teaspoon Dried parsley
• 1/2 teaspoon Dried oregano
• 1/2 teaspoon Paprika
• 1/2 teaspoon Ground cumin
• 1 cup Shredded sharp cheddar cheese
• 1 cup Shredded provolone cheese
• 1/4 cup Freshly grated Parmesan cheese
• 1 Cheese baguette cut into 1/2-inch cubes
• 3 tablespoons Olive oil
• Fresh parsley
• Shredded sharp cheddar cheese
• Shredded provolone cheese
• Freshly grated Parmesan cheese

Equipment

• Grater
• Saucepan
• Oven
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Cutting Board
• Whisk
• Chef's Knife

Method

 

1. While meat is still on the cutting board, toss it with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon olive oil in a large soup pot/Dutch oven over medium high heat. Working in batches if necessary, add beef to the very hot pan and let cook undisturbed for approximately 2 minutes, or until nicely seared on one side, then continue to cook while stirring until beef is browned all over but not cooked through. Remove to a plate.
2. To the now empty Dutch oven/soup pot, melt 2 tablespoons butter in 2 tablespoons olive oil over medium high heat. Add onions, mushrooms, and carrots; saute for 2 minutes. Add poblano and bell peppers and cook, while stirring, for 3 minutes. Add garlic and saute for 30 seconds. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).
3. Turn heat to low and gradually stir in chicken broth. Whisk 2 tablespoons cornstarch with beef consommé and add to soup. Stir in all remaining herbs and spices. Bring to simmer, stirring often until thick. Add steak, cover, and reduce to a gentle simmer for 25 minutes OR until vegetables and meat are tender.
4. Meanwhile, preheat oven to 400 degrees F. Add bread cubes to a baking sheet and toss with 3 tablespoons olive oil, and approximately ⅛ teaspoon EACH garlic powder, paprika and salt. Toss until evenly coated then spread into an even layer on baking sheet. Bake for approximately 7-10 minutes or until golden (the longer you bake the crispier). NOTE – if you purchase bread without cheese, you can simply sprinkle some cheese on the bread cubes before you bake them.
5. When meat/vegetables are tender, remove soup from heat and stir in provolone, cheddar and Parmesan cheese until melted. Add additional salt and pepper to taste. Garnish individual servings with a additional cheese if desired, a handful of croutons and fresh parsley.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
• Freezing: This soup can be frozen; just be sure to leave out the cheese until reheating.
• Pairing: Serve with a fresh salad or crusty bread for a complete meal.
• Make Ahead: This soup can be made ahead of time; just reheat gently on the stove before serving.
• Adjust Seasoning: Always taste and adjust salt and pepper to your liking before serving.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.