Philly Cheesesteak Soup Recipe

If you love the iconic flavors of a classic sandwich but want something heartier and spoonable, this Philly Cheesesteak Soup is an absolute must-try. It captures that perfect combination of tender seared beef, sweet bell peppers, and melty provolone all swirling in a rich, creamy broth. Ultimate comfort food with a sophisticated twist, Philly Cheesesteak Soup brings a bowl of hearty indulgence that’s guaranteed to warm you up and satisfy every craving for that beloved Philly steakhouse experience.

Ingredients You’ll Need

These ingredients come together simply yet brilliantly to create a soup full of texture, depth, and color. Each one plays a crucial role—from juicy beef cubes to sweet peppers, creamy cheese, and fresh herbs that brighten every bite.

• 2 tbsp. vegetable oil, divided: Used for searing the beef and sautéing the veggies, bringing out their best flavors.
• 2/3 lb. chuck roast, cut into cubes: Tender beef that’s perfect for slow cooking in soup for a rich, meaty base.
• Kosher salt: Enhances every component and balances the savory flavors.
• Freshly ground black pepper: Adds gentle heat and aromatic spice throughout.
• 1 onion, chopped: Gives sweetness and depth once softened.
• 1 red bell pepper, chopped: Offers bright color and sweet crunch for contrast.
• 1 green bell pepper, chopped: Adds a fresh, slightly grassy bite and balances the red pepper.
• 2 cloves garlic, minced: Imparts warm, pungent flavor that wakes up the entire dish.
• 2 tbsp. all-purpose flour: Used to thicken the soup for a creamy, stew-like consistency.
• 3 cups low-sodium beef broth: The soul of the soup, giving richness and depth without overpowering.
• 2 tbsp. heavy cream: Adds silkiness and mellow richness to the broth.
• 1 1/2 cups shredded provolone, divided: Melts into gooey deliciousness that ties all the flavors together.
• 2 sourdough boules, for serving: Hollowed out to serve the soup right inside, making every bowl an experience.
• 1 tbsp. freshly chopped parsley, for garnish: Brings freshness and a lovely pop of color to finish.

How to Make Philly Cheesesteak Soup

Step 1: Sear the Beef

First, heat 1 tablespoon of vegetable oil over medium heat in a large pot. Season the cubed chuck roast generously with kosher salt and black pepper. Sear the beef on all sides until it develops a deep golden crust and is cooked through, roughly 8 to 10 minutes. This step unlocks intense meaty flavors that are the backbone of your Philly Cheesesteak Soup.

Step 2: Cook the Vegetables

Remove the beef and add the remaining tablespoon of oil to the pot. Toss in the chopped onion and both red and green bell peppers. Cook until the onion turns partially translucent and the peppers soften, about 3 to 4 minutes. Then, add the minced garlic and cook for a minute until fragrant. Season with salt and pepper, then sprinkle the flour evenly and stir for 2 minutes until it takes on a light golden hue. This helps thicken the soup later while building layers of flavor.

Step 3: Add Liquids and Cheese

Pour in the low-sodium beef broth and heavy cream. Stir everything to combine, then fold in half a cup of shredded provolone cheese. Bring the soup to a gentle simmer and let it cook for about 10 minutes. This allows the soup to thicken just enough and lets all the ingredients marry beautifully.

Step 4: Prepare the Bread Bowls and Toppings

While the soup simmers, prepare your sourdough boules by cutting off the tops and scooping out the insides, creating the perfect edible bowl. Cut the removed bread into cubes and spread them out on a baking sheet. These cubes will become delightful crouton-like toppings.

Step 5: Assemble and Broil

Once the soup has thickened, stir the seared beef back in. Ladle the hot soup into each bread bowl, top with the bread cubes and the remaining shredded provolone. Place under the broiler until the cheese melts into a bubbly, golden layer. This finishing touch adds irresistible texture and gooeyness that turns this soup into a feast.

Step 6: Garnish and Serve

Sprinkle freshly chopped parsley over the melted cheese topping for a bright, fresh pop that rounds out the bowl. Your Philly Cheesesteak Soup is now ready to be enjoyed.

How to Serve Philly Cheesesteak Soup

Garnishes

To elevate your serving even further, consider adding a few extra sprinkles of parsley or even some finely chopped green onions. A swirl of heavy cream on top adds visual appeal and an extra touch of creaminess that makes each spoonful indulgent and inviting.

Side Dishes

Pairing this soup with crisp green salads or roasted vegetables balances the rich, cheesy flavors. A simple Caesar salad or a side of garlic roasted asparagus creates a well-rounded meal. Crispy potato wedges or a crunchy coleslaw also make terrific companions, balancing textures and flavors wonderfully.

Creative Ways to Present

Beyond the sturdy sourdough bread bowls, you can serve Philly Cheesesteak Soup in rustic ceramic mugs for cozy individual portions. For a deli-style vibe, use mini cast iron skillets or small bowls and garnish with additional shredded cheese and a side of pickled jalapeños to play with heat.

Make Ahead and Storage

Storing Leftovers

Philly Cheesesteak Soup keeps beautifully refrigerated in an airtight container for up to 3 days. The flavors deepen overnight, making it ideal for meal prep or leftovers. Just avoid storing it in the bread bowls, as they will become soggy.

Freezing

This soup freezes well without the bread bowls. Store in freezer-safe containers for up to 2 months. To preserve the texture, freeze without cheese toppings and add fresh provolone when reheating.

Reheating

Reheat gently on the stovetop over medium-low heat to keep the beef tender and prevent the cream from curdling. Stir occasionally and add a splash of beef broth or water if the soup thickens too much. Top with fresh cheese and briefly broil if desired for melty goodness.

FAQs

Can I use different cuts of beef for Philly Cheesesteak Soup?

Absolutely! While chuck roast provides excellent flavor and tenderness, you can also use ribeye or sirloin. Just adjust the cooking time to ensure the beef stays juicy and tender, which is key for a great Philly Cheesesteak Soup.

Is it possible to make this soup vegetarian?

For a vegetarian version, substitute the beef with hearty mushrooms like portobello or cremini and use vegetable broth instead of beef broth. Add extra cheese and veggies to keep the rich, satisfying texture common to Philly Cheesesteak Soup.

What bread works best for the bread bowls?

Sourdough is ideal due to its sturdy crust and tangy flavor, which hold up well against the soup’s moisture. You can also try rustic round rolls or artisan boule-style breads as a tasty alternative.

Can I prepare parts of Philly Cheesesteak Soup in advance?

Yes! You can sear the beef and sauté veggies ahead of time and store them separately in the fridge. When ready to serve, simply combine with broth, cream, and cheese to finish cooking quickly for fresh, flavorful soup.

How spicy is Philly Cheesesteak Soup?

This version is mild and friendly for all tastes. If you want a bit of heat, add some crushed red pepper flakes when sautéing the vegetables or serve with pickled jalapeños on the side to customize your spice level.

Final Thoughts

Philly Cheesesteak Soup truly transforms the classic sandwich into a soul-warming bowl of cheesy, beefy comfort that’s perfect for chilly days or whenever you crave a little cozy indulgence. I can’t recommend giving this recipe a try enough—it’s approachable, satisfying, and makes an impressive meal for friends and family. Once you dive into that first spoonful, you’ll see exactly why Philly Cheesesteak Soup deserves a dedicated spot in your recipe rotation!

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