Philly Cheesesteak Soup
This Philly Cheesesteak Soup brings all the flavors of the beloved sandwich into a comforting bowl of soup. It’s a delightful fusion of tender beef, crispy bacon, sautéed veggies, and melted cheese, making it a hearty dish perfect for cold days or when you want something cozy and satisfying.
Why Make This Recipe
If you love the iconic Philly cheesesteak sandwich, you’ll adore this soup version. Not only does it capture the same delicious flavors, but it also provides a complete meal in a single bowl. This recipe is flexible, allowing you to customize ingredients according to your preference or what’s available in your pantry. Plus, it’s a unique way to enjoy the traditional flavors of Philly cheesesteak in a new and exciting form.
How to Make Philly Cheesesteak Soup
Creating this scrumptious Philly Cheesesteak Soup is straightforward. With minimal prep and a few simple steps, you’ll have a comforting meal ready in no time.
Ingredients:
- 1 lb steak (ribeye or sirloin), thinly sliced
- 4 slices bacon, chopped
- 1 onion, chopped
- 1 bell pepper, chopped
- 4 cups beef broth
- 1 cup milk
- 2 cups shredded provolone cheese
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Directions:
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the chopped onion and bell pepper to the pot and sauté until softened.
- Add the sliced steak and cook until browned.
- Pour in the beef broth and milk, and bring to a simmer.
- Stir in the provolone cheese until melted.
- Season with salt and pepper.
- Serve hot, garnished with crispy bacon and parsley if desired.
How to Serve Philly Cheesesteak Soup
This soup can be served as a hearty main dish. Garnish with crispy bacon and freshly chopped parsley for an added touch of flavor and color. Pair it with a crusty bread roll or a side salad for a complete meal. This works beautifully for a cozy evening dinner or a casual gathering with friends and family.
How to Store Philly Cheesesteak Soup
To store any leftovers, let the soup cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing the soup in single-serving containers. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
Tips to Make Philly Cheesesteak Soup
- Use Quality Meat: Choose a good-quality steak for the best flavor. Ribeye adds richness, while sirloin is leaner but still tasty.
- Customize Vegetables: Feel free to add in or substitute other vegetables like mushrooms, garlic, or even some hot peppers for extra spice.
- Cheese Options: While provolone is traditional, you can mix it with shredded cheddar or mozzarella for a different cheesy twist.
Variation
For a healthier version of this Philly Cheesesteak Soup, you can use turkey bacon and lean beef cuts while increasing the veggie content for a more nutritious meal. Additionally, you can use low-fat milk or a non-dairy alternative if you’re looking to reduce calories or avoid dairy.
FAQs
Q: Can I make this soup in advance?
A: Yes, this soup can be made ahead of time. It’s even more flavorful when allowed to sit overnight in the fridge. Just reheat before serving.
Q: How can I thicken the soup?
A: If you prefer a thicker consistency, you can add a slurry of cornstarch and water or blend a portion of the soup and stir it back in.
Q: Can I use different types of cheese?
A: Absolutely! While provolone is classic, feel free to experiment with other cheeses such as cheese whiz for a more authentic cheesesteak experience or a mix of your favorites for added flavor.
Philly Cheesesteak Soup
Ingredients
Meat and bacon
- 1 lb steak (ribeye or sirloin), thinly sliced Use good-quality steak for best flavor.
- 4 slices bacon, chopped Chop bacon and cook until crispy.
Vegetables
- 1 medium onion, chopped
- 1 medium bell pepper, chopped Customize with additional veggies if desired.
Liquids and Cheese
- 4 cups beef broth Can use low-sodium broth if preferred.
- 1 cup milk Use low-fat or non-dairy alternative for a healthier version.
- 2 cups shredded provolone cheese Feel free to mix in other cheeses for variation.
Seasonings
- to taste Salt and pepper Adjust according to preference.
Garnish (optional)
- to taste chopped parsley For garnish.
Instructions
Cooking the Bacon
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
Sautéing Vegetables
- Add the chopped onion and bell pepper to the pot and sauté until softened.
Cooking the Steak
- Add the sliced steak and cook until browned.
Making the Soup
- Pour in the beef broth and milk, and bring to a simmer.
- Stir in the provolone cheese until melted.
- Season with salt and pepper.
Serving
- Serve hot, garnished with crispy bacon and parsley if desired.
