Philly Cheese Steak Soup Recipe

Philly Cheese Steak Soup is exactly what it sounds like—a spoonable spin on the iconic sandwich! This cozy recipe brings together tender roast beef, sautéed peppers, savory mushrooms, and melty provolone, all swimming in a deeply flavored broth. With its cheesy goodness and hearty bread bowl, every bite is the comfort food hug you’ve been craving.

Ingredients You’ll Need

Every ingredient in this Philly Cheese Steak Soup plays a unique role—from the ultra-thin roast beef (tender and flavorful!) to the sweet onion, earthy mushrooms, and iconic melty provolone. Gather these essentials, and you’re halfway to comfort food perfection.

• Thinly Sliced Roast Beef: Ask your butcher to slice it super thin for that signature, melt-in-your-mouth bite—leftovers are fantastic, too!
• Olive Oil and Canola Oil: Gives the bread bowls a crisp edge and helps sauté your veggies without overpowering delicate flavors.
• Unsalted Butter: Adds richness and depth as you caramelize the onions and veggies.
• Onion: Sweet and savory, onion is the backbone of Philly flavors—don’t skimp here!
• Green Pepper: For that signature pop of color and mild tangy-sweet taste.
• Button or Cremini Mushrooms: Earthy, meaty mushrooms create heartiness and soak up all those tasty juices.
• Garlic: A couple of cloves bring aromatic warmth to the soup base.
• Red Wine (optional): A splash for deglazing the pan transforms your broth with subtle depth—use Cabernet Sauvignon for best results!
• Beef Broth: Choose a good-quality broth for deep, comforting flavor that holds up to the add-ins.
• French Onion Soup (Canned): Adds complexity, a touch of sweetness, and a unique savory note.
• Worcestershire Sauce: Delivers a hit of umami—the secret to that layered, can’t-quite-put-your-finger-on-it savoriness.
• Heavy Cream: Gives the soup a velvety, luxurious finish that balances all the bold elements.
• Provolone Cheese: Use slices for classic melty drama or shredded for even coverage—either way, it’s non-negotiable!
• Round Bread Loaves: Sturdy artisan-style loaves become edible bowls, soaking up every last bit of hearty soup.
• Kosher Salt & Black Pepper: Season everything generously! It wakes up all the flavors and brings the soup together.

Variations

The beauty of Philly Cheese Steak Soup is how easy it is to riff on—swap, add, or tweak ingredients to make it truly yours! Whether you need a lighter option, want to suit special diets, or just love playing with flavors, the possibilities are deliciously endless.

• Cheese Swap: Try sharp white cheddar or pepper jack in place of provolone for a whole new cheesy twist.
• Mushroom-Free: If mushrooms aren’t your thing, leave them out and bulk up with extra onions and peppers.
• Low-Carb: Skip the bread bowl and ladle your soup into regular bowls for a lighter, carb-conscious meal.
• Vegetarian Option: Substitute thinly sliced portobello mushrooms for the beef and use rich vegetable broth for a crave-worthy meat-free version.

How to Make Philly Cheese Steak Soup

Step 1: Prep Your Bread Bowls

While the soup simmers, get those bakery loaves ready! Slice off the tops, hollow out the centers, and brush every nook with olive oil. Toast the bread bowls and their lids in the oven until golden crisp—this step keeps them sturdy (no soggy bottoms!) and irresistibly tasty.

Step 2: Sauté the Veggies

Heat your oil and butter in a wide skillet, then toss in onions and green pepper. Cook until just softened and shimmering with flavor, then add mushrooms and sauté until golden. Garlic goes in at the end—just long enough to bloom before you set the vegetables aside.

Step 3: Brown the Beef

Season your paper-thin roast beef generously, then brown it in batches—just a minute per side. It should still be a little pink inside for ultimate tenderness. Set the beef on paper towels as you go, so it stays juicy, not greasy.

Step 4: Build the Broth

Deglaze the pan with red wine, gently scraping up those browned bits—hello, instant flavor boost! Pour in beef broth, French onion soup, and Worcestershire, then return the sautéed veggies and browned beef. Bring up to a simmer for rich, soulful flavor.

Step 5: Simmer Low and Slow

Let the soup gently simmer for at least 30 minutes—longer if you have the time. This step melds all the flavors and gives the broth body. Stir in heavy cream during the last 15 minutes for a luscious texture and let it bubble away (just don’t let the cream scorch!).

Step 6: Cheese and Broil

Ladle the hot Philly Cheese Steak Soup into those prepped bread bowls, then crown each one with a slab (or heap) of provolone. Slide under the broiler just until the cheese bubbles and browns on top. Watch closely—magical cheese moments happen in seconds!

How to Serve Philly Cheese Steak Soup

Garnishes

Finish your Philly Cheese Steak Soup with a flourish of freshly ground black pepper, a sprinkle of chopped fresh parsley, or even a few sautéed mushrooms on top of the melted cheese. For extra flair, add thinly sliced green onions or a drizzle of hot sauce.

Side Dishes

All you really need is the soup and its glorious bread bowl, but a crisp green salad with tangy vinaigrette or a side of kettle chips brings cool crunch alongside the warm, cheesy soup. If you love dipping, add extra toasted bread cubes or garlic sticks.

Creative Ways to Present

Try serving mini versions in slider-sized bread bowls for parties, or use oven-safe mugs topped with provolone for a fun, fork-and-spoon comfort bowl. Sprinkle on a swirl of cheese sauce or layer extra sautéed veggies in the bottom for a dramatic reveal at the table.

Make Ahead and Storage

Storing Leftovers

Let leftover Philly Cheese Steak Soup cool completely, then transfer it to an airtight container in the fridge—it keeps beautifully for up to 3 days. Keep bread bowls separate so they don’t get soggy; just reheat and fill when ready to serve.

Freezing

The soup (without cream or cheese added) freezes like a dream! Cool, then portion into freezer-safe bags or containers. Add the cream and cheese only after thawing and reheating for the best texture and flavor. Bread bowls aren’t freezer-friendly, so plan to bake fresh.

Reheating

Gently rewarm the soup on the stove over low heat, stirring often—add a splash of broth if it thickens too much. For that fresh-broiled finish, ladle the reheated soup into bowls, top with provolone, and broil quickly for gooey, melty magic.

FAQs

Final Thoughts

If you’re longing for a bowl of pure comfort that delivers all the bold flavors of a Philly cheese steak, this soup is for you. It’s cozy, crave-worthy, and guaranteed to bring smiles to your table. Go ahead—make a big batch of Philly Cheese Steak Soup, share it with friends (or keep the leftovers just for you)—and savor every delicious, cheesy, hearty spoonful!

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