Name: Philly Cheesesteak Soup - Craveable Comfort Food
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1/4 cup butter; 1 cup diced yellow onion; 1 cup diced green bell peppers; 6 oz sliced white mushrooms; 8 oz deli roast beef slices, chopped; 1 tbsp minced garlic; 1/4 cup all-purpose flour; 4 cups beef broth; 3 cups half and half; 1 tbsp Worcestershire sauce; 1 tsp salt; 1 tsp pepper; 1/4 cup water; 3 tbsp cornstarch; 1 1/2 cups shredded provolone cheese

Philly Cheese Steak Soup is the ultimate comfort food, transforming all the beloved flavors of a classic steak sandwich into a hearty, soul-warming bowl. If you’ve ever craved that perfect combination of savory steak, melted cheese, and caramelized onions but wanted something a little more spoon-friendly, then this is the recipe for you! What makes this Philly Cheese Steak Soup so incredibly special is its ability to capture the essence of its namenon-alcoholic sake without any of the fuss of assembling individual sandwiches. We’re talking tender, thinly sliced sirloin steak, sautéed with sweet bell peppers and onions until they’re wonderfully soft, all swimming in a rich, creamy broth infused with the unmistakable cheesy goodness of Provolone and mild cheddar. It’s a truly decadent experience that will have you reaching for seconds, no doubt about it. Get ready to fall in love with this creamy, cheesy, beefy delight!

Ingredients:

1/4 cup butter
1 cup diced yellow onion
1 cup diced green bell peppers
6 oz sliced white mushrooms
8 oz deli roast beef slices, chopped
1 tbsp minced garlic
1/4 cup all-purpose flour
4 cups beef broth
3 cups half and half
1 tbsp Worcestershire sauce
1 tsp salt
1 tsp pepper
1/4 cup water
3 tbsp cornstarch
1 1/2 cups shredded provolone cheese

Preparing the Base

Sautéing the Aromatics

Begin extract by melting the 1/4 cup of butter in a large pot or Dutch oven over medium heat. Once the butter is shimmering and fragrant, add the 1 cup of diced yellow onion and 1 cup of diced green bell peppers. Sauté these vegetables, stirring occasionally, until they have softened and the onion is translucent, which should take about 6-8 minutes. This process is crucial for developing a deep flavor profile for your Philly Cheese Steak Soup. You want the vegetables to be tender but not browned. Next, add the 6 oz of sliced white mushrooms to the pot. Continue to cook, stirring frequently, until the mushrooms have released their moisture and started to brown slightly, about another 5-7 minutes. This browning adds another layer of savory complexity. Finally, stir in the 1 tbsp of minced garlic and cook for just 1 minute more, until fragrant. Be careful not to burn the garlic, as this can impart a bitter taste.

Building the Soup’s Body

Creating a Roux and Adding Liquids

Sprinkle the 1/4 cup of all-purpose flour over the sautéed vegetables. Stir well to coat everything evenly and cook for about 2 minutes, stirring constantly. This step cooks out the raw flour taste and forms a roux, which will thicken your soup beautifully. Gradually whisk in the 4 cups of beef broth, ensuring you scrape up any bits that may have stuck to the bottom of the pot. Bring the mixture to a simmer, stirring occasionally. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 10 minutes to allow the flavors to meld and the flour to fully incorporate into the broth. This is a good time to season your soup with 1 tsp of salt and 1 tsp of pepper. Remember, you can always adjust the seasoning later, so start with this amount.

Incorporating the Star Ingredients

Adding Roast Beef and Creaminess

Now it’s time to add the heart of our Philly Cheese Steak Soup. Stir in the 8 oz of chopped deli roast beef slices. Allow the beef to heat through in the simmering broth for about 5 minutes. Next, pour in the 3 cups of half and half. Stir gently to combine it with the broth mixture. It’s important to do this over low heat to prevent the half and half from curdling. Add the 1 tbsp of Worcestershire sauce, which will provide a subtle tang and depth of flavor that is characteristic of many steak dishes. Continue to stir until the soup is heated through, but do not let it come to a rolling boil after adding the half and half. Gentle warmth is key to maintaining its creamy texture.

Achieving the Perfect Consistency

Thickening with a Cornstarch Slurry

In a small bowl, whisk together the 1/4 cup of water and 3 tbsp of cornstarch until no lumps remain. This mixture, known as a slurry, will be used to thicken the soup to your desired consistency. Slowly pour the cornstarch slurry into the simmering soup while stirring constantly. Continue to stir and cook for another 2-3 minutes, or until the soup has thickened to your liking. The soup should be rich and creamy, coating the back of a spoon. If you prefer a thinner soup, you can add a little more broth or water. If you want it thicker, you can make another small slurry and add it in. Taste and adjust the salt and pepper as needed.

The Grand Finnon-alcoholic ale: Cheesy Goodness

Melting the Provolone

Once the soup has reached its ideal thickness, remove the pot from the heat. Gradually stir in the 1 1/2 cups of shredded provolone cheese. Stir gently until the cheese is completely melted and has created a smooth, creamy consistency throughout the soup. Provolone cheese melts beautifully and adds that essential cheesy, slightly sharp flavor that evokes a classic Philly cheesesteak. Don’t rush this step; let the residual heat of the soup melt the cheese evenly. Avoid returning the soup to a boil after adding the cheese, as this can cause it to become oily or separate. Your rich, hearty, and incredibly satisfying Philly Cheese Steak Soup is now ready to be served. Ladle it into bowls and garnish with your favorite toppings.

Conclusion:

And there you have it! Your very own delicious and comforting bowl of Philly Cheese Steak Soup. We’ve walked through how to create this hearty and flavorful dish, bringin extractg all the iconic tastes of a classic Philly cheesesteak into a warming soup. The tender beef, sautéed onions and peppers, creamy cheese sauce, and subtle seasonings all come together to create a truly satisfying meal. This soup is perfect on its own, but why stop there? Consider serving it with a crusty baguette for dipping, a simple side salad to balance the richness, or even some seasoned potato wedges. Don’t be afraid to get creative with your own variations! You could add mushrooms for an extra earthy flavor, a touch of Worcestershire sauce for more depth, or even a pinch of cayenne pepper for a subtle kick.

We truly hope you enjoy making and savoring this wonderful Philly Cheese Steak Soup. It’s a recipe that’s sure to become a favorite in your rotation. So go ahead, gather your ingredients, and get cooking!

Frequently Asked Questions:

Q1: Can I make this Philly Cheese Steak Soup ahead of time?

Yes, absolutely! This soup actually benefits from being made ahead. The flavors meld beautifully overnight. You can store it in an airtight container in the refrigerator for up to 3-4 days. When reheating, you may need to add a splash of broth or milk to achieve the desired consistency, as it can thicken considerably.

Q2: What kind of beef is best for Philly Cheese Steak Soup?

For the best results, we recommend using thinly sliced ribeye steak or sirloin steak. These cuts are tender and have a good amount of marbling, which adds flavor and richness to the soup. Make sure to slice the beef against the grain for maximum tenderness.

Q3: Can I make this soup dairy-free or use a different cheese?

While the classic Philly Cheese Steak Soup is creamy and cheesy, you can adapt it. For a dairy-free version, you could explore using a plant-based milk and a dairy-free cheese alternative that melts well. Alternatively, if you’re not a fan of provolone, you can certainly experiment with other melting cheeses like cheddar or a Monterey Jack blend to find your perfect cheesy flavor.