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Philly Cheesesteak Soup Recipe

Philly Cheesesteak Soup Recipe
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★★★★★

4.9 from 11 reviews

Philly Cheesesteak Soup captures all the rich flavors of the classic sandwich in a hearty and creamy soup form. Tender chunks of seared chuck roast are combined with sautéed onions and bell peppers, then simmered in a creamy provolone cheese broth. Served in sourdough bread bowls and topped with melted cheese and parsley, this comforting soup is perfect for cozy dinners.

Ingredients

Scale

Meat and Oil

  • 2 tbsp. vegetable oil, divided
  • 2/3 lb. chuck roast, cut into cubes

Vegetables and Aromatics

  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced

Liquids and Dairy

  • 3 cups low-sodium beef broth
  • 2 tbsp. heavy cream
  • 1 1/2 cups shredded provolone cheese, divided

Other Ingredients

  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 sourdough boules, for serving
  • 1 tbsp. freshly chopped parsley, for garnish
  • 2 tbsp. all-purpose flour

Instructions

  1. Preheat and Sear Meat: Preheat your oven to broil and line a small baking sheet with parchment paper. Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Season the chuck roast cubes liberally with kosher salt and freshly ground black pepper. Add the meat to the pot and sear on all sides until deeply golden and cooked through, about 8 to 10 minutes. Remove the meat and set aside.
  2. Sauté Vegetables: Add the remaining tablespoon of oil to the same pot. Add the chopped onion, red bell pepper, and green bell pepper. Cook them until the onions are partially translucent and the peppers have softened, about 3 to 4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds. Season with salt and pepper, then sprinkle the flour evenly over the vegetables. Cook for 2 minutes, stirring occasionally, until the flour turns a light golden color.
  3. Add Liquids and Cheese: Pour in the low-sodium beef broth, heavy cream, and 1/2 cup of shredded provolone cheese. Stir to combine everything well and bring the soup to a gentle simmer. Let it cook for 10 minutes to thicken slightly and allow the flavors to meld together.
  4. Prepare Bread Bowls: While the soup simmers, cut the top off each sourdough boule and carefully scoop out the interior bread to create a bread bowl. Cube the removed bread and place these cubes on the prepared baking sheet.
  5. Assemble and Broil: Once the soup has thickened, stir in the seared beef chunks. Ladle the soup into the hollowed-out sourdough bread bowls. Top each bowl with the bread cubes and sprinkle the remaining 1 cup of shredded provolone on top. Place the bread bowls on the baking sheet and broil in the oven until the cheese is melted and golden, about 2 to 4 minutes. Watch carefully to prevent burning.
  6. Garnish and Serve: Remove from the oven and sprinkle freshly chopped parsley over each bread bowl. Serve immediately while hot and enjoy the comforting flavors of Philly Cheesesteak Soup.

Notes

  • Use chuck roast for tender, flavorful chunks of beef, but you can substitute with ribeye or sirloin for a more traditional cheesesteak flavor.
  • For a slightly lighter version, reduce or omit the heavy cream and use part-skim provolone cheese.
  • Keep an eye on the soup while broiling as the cheese can burn quickly under high heat.
  • The bread bowls can be made ahead of time and warmed before serving.
  • This soup freezes well if you want to make it in advance – just add fresh bread and parsley when serving.

Nutrition

Keywords: Philly cheesesteak soup, beef and cheese soup, sourdough bread bowl, creamy beef soup, comfort food soup

Find it online: https://kitchenbyclara.com/philly-cheesesteak-soup-recipe/