Irresistible Philly Cheesesteak Soup Recipe to Savor

The moment the aroma of sizzling steak meets the rich, creamy broth, your senses will come alive. Picture a bowl of Philly Cheesesteak Soup, warm and inviting, with tender chunks of beef mingling with vibrant veggies and gooey cheese, making your taste buds do a happy dance.

I remember the first time I excitedly attempted this recipe on a chilly evening that begged for comfort food. As I stirred the pot, memories flooded back of bustling Philadelphia streets and legendary cheesesteak shops where the aroma was enough to draw anyone in. This soup combines that nostalgia with ease, making it perfect for family dinners or cozy nights in.

Ingredients for Philly Cheesesteak Soup

Here’s what you’ll need to make this delicious dish:

• Beef Chuck Roast: Use about 1 pound, as this cut becomes tender and flavorful when simmered in broth.

• Yellow Onion: A medium onion enhances sweetness; sauté until translucent for maximum flavor.

• Green Bell Pepper: Adds crunch and freshness; choose a firm pepper for the best results.

• Mushrooms: About 8 ounces adds depth; use cremini or button mushrooms for a pleasing texture.

For the Broth:

• Beef Broth: Opt for low-sodium broth to control saltiness while still achieving a rich flavor.

• Heavy Cream: About 1 cup brings richness; feel free to substitute with half-and-half for a lighter version.

For Garnish:

• Provolone Cheese: Shred about a cup of provolone for that classic cheesesteak experience; it melts beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Philly Cheesesteak Soup

Start by browning the beef chuck roast in a large pot over medium heat until nicely browned on all sides. This step creates depth; let those flavors develop!

Next, remove the beef and sauté the onions in the same pot until they turn translucent and fragrant—about five minutes should do it. Toss in the bell pepper and mushrooms; let them soften slightly while stirring occasionally.

Once your veggies are ready, return the beef to the pot along with beef broth. Bring everything to a gentle boil before reducing heat to let it simmer slowly for about an hour. You’ll love how amazing it smells!

After simmering, shred the beef using two forks right in the pot—it’s fun and therapeutic! Stir in heavy cream next; watch as your soup transforms into creamy goodness.

Finally, serve hot with generous helpings of shredded provolone cheese melting on top like clouds of cheesy happiness. Enjoy every spoonful!

Perfecting the Cooking Process

To get the most out of your Philly Cheesesteak Soup, start by sautéing your onions and bell peppers until they’re beautifully caramelized. Then add the beef, letting it sear perfectly before introducing the broth and seasonings to create a blissful medley of flavors.

Add Your Touch

Feel free to customize your Philly Cheesesteak Soup! Swap out the beef for chicken or even mushrooms for a vegetarian twist. You can also try different cheeses like provolone or Swiss to give it your own personal flair.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. When reheating, gently warm it on the stove over medium heat, stirring occasionally until heated through to keep all those delicious flavors intact.

Nothing warms my heart more than when my friends devour this soup and ask for seconds. It’s become a favorite at our gatherings—who knew soup could be so popular?

FAQs:

What is Philly Cheesesteak Soup?

Philly Cheesesteak Soup is a delicious twist on the classic Philly cheesesteak sandwich. This comforting soup features tender pieces of beef, sautéed onions and peppers, and a creamy broth enriched with melted cheese. It captures all the flavors of the original sandwich in a warm, hearty bowl perfect for any occasion.

How do I store leftover Philly Cheesesteak Soup?

To store leftover Philly Cheesesteak Soup, allow it to cool completely before transferring it to an airtight container. It can safely be stored in the refrigerator for up to three days. For longer storage, consider freezing the soup in portion-sized containers. Just remember to leave some space at the top of each container as the soup will expand when frozen.

Can I make Philly Cheesesteak Soup vegetarian?

Yes, you can easily make a vegetarian version of Philly Cheesesteak Soup by substituting beef with mushrooms or tempeh for added texture and flavor. Replace beef broth with vegetable broth and use your favorite melty cheese alternatives to keep that creamy goodness intact. This way, you enjoy all the delicious flavors without meat.

What can I serve with Philly Cheesesteak Soup?

Philly Cheesesteak Soup pairs well with crusty bread or soft rolls for dipping. You could also serve it alongside a simple side salad for a light meal. For those who love cheese, sprinkle extra shredded cheese on top before serving to enhance its flavor and presentation.

Conclusion for Philly Cheesesteak Soup:

In conclusion, Philly Cheesesteak Soup is a delightful dish that brings together all the classic flavors of a beloved sandwich in a comforting bowl of soup. With simple ingredients like beef, peppers, onions, and cheese, this recipe is easy to prepare and perfect for any season. Enjoy it as a quick weeknight dinner or serve it at gatherings to impress your guests. Whether you choose to make it traditional or vegetarian, this soup is sure to satisfy your cravings!

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Philly Cheesesteak Soup

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• Author: Jennifer
• Total Time: 1 hour 15 minutes
• Yield: Serves 4

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Description

Philly Cheesesteak Soup is a comforting and hearty dish that brings the beloved flavors of the classic Philly cheesesteak sandwich into a warm bowl of creamy goodness. With tender chunks of beef, sautéed onions, vibrant peppers, and gooey melted cheese, this soup is perfect for chilly evenings or family gatherings. Quick to prepare and customizable, it’s sure to become a favorite in your home.

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Ingredients

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• 1 lb beef chuck roast
• 1 medium yellow onion, diced
• 1 green bell pepper, chopped
• 8 oz cremini or button mushrooms, sliced
• 4 cups low-sodium beef broth
• 1 cup heavy cream
• 1 cup shredded provolone cheese

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Instructions

1. In a large pot, brown the beef chuck roast over medium heat until seared on all sides. Remove and set aside.
2. In the same pot, sauté the diced onion until translucent (about 5 minutes). Add chopped green bell pepper and sliced mushrooms; cook until slightly softened.
3. Return the beef to the pot with beef broth. Bring to a gentle boil, then reduce heat and simmer for about an hour.
4. Shred the beef with two forks directly in the pot. Stir in heavy cream until well combined.
5. Serve hot with shredded provolone cheese melting on top.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Main
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 450
• Sugar: 2g
• Sodium: 900mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 100mg