Philly Cheesesteak Soup
Philly Cheesesteak Soup combines all the savory flavors of a classic cheesesteak with the warmth of a hearty soup, making it a perfect comfort food for any occasion.
Ingredients
Vegetables
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
Meat
- 1 pound sirloin steak, thinly sliced (against the grain) Choose well-marbled steak for best flavor
Liquids
- 8 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 3 cups milk
Seasonings
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional) For added heat
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste Freshly ground for best flavor
Cheeses
- 8 ounces cream cheese, softened
- 8 ounces shredded provolone cheese
- 4 ounces shredded mozzarella cheese
For Serving
- Crusty rolls for dipping
- Chopped fresh parsley for garnish
Thickening Ingredients
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
Instructions
Cooking the Vegetables
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and bell peppers. Cook, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes.
Cooking the Steak
- Add the thinly sliced sirloin steak to the pot. Increase heat to medium-high and cook, stirring frequently until browned.
- Avoid overcrowding the pot; you may need to do this in batches.
Simmering the Soup Base
- Pour in the beef broth and add the diced tomatoes with their juices, stirring to combine.
- Stir in the Worcestershire sauce, dried thyme, and red pepper flakes (if using). Season with salt and pepper to taste.
- Bring the soup to a simmer, then reduce heat to low, cover, and let simmer for at least 30 minutes.
Preparing the Cheese Sauce
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the milk, about 1/2 cup at a time, until the sauce is smooth and thickened.
- Reduce heat to low, then add the softened cream cheese, stirring until melted.
- Add the shredded provolone and mozzarella cheeses, a handful at a time, stirring until melted.
- Stir in the garlic powder, onion powder, salt, and pepper to taste.
Combining and Serving
- Pour the cheese sauce into the soup base, stirring constantly until combined.
- Heat through, being careful not to boil.
- Ladle the soup into bowls, top with extra cheese and chopped parsley, and serve immediately with crusty rolls for dipping.
Notes
For the best flavor, choose well-marbled sirloin steak. Customize the vegetables to include mushrooms or zucchini if desired. For added heat, adjust the red pepper flakes based on spice tolerance.