This Philly Cheesesteak Soup recipe captures all the beloved flavors of the classic street food – tender beef, melted cheese, sautéed vegetables, and that unmistakable savory richness – while delivering the cozy satisfaction of a hearty soup. Whether you’re battling winter blues or simply craving something extraordinary, this cheesesteak soup combines nostalgia with innovation in every spoonful.
Recent culinary trend data shows that fusion comfort foods like this Philadelphia-inspired soup are gaining massive popularity among home cooks seeking restaurant-quality meals that don’t require professional skills. The beauty of this recipe lies in its accessibility – using everyday ingredients to create something truly special that’ll have your family asking for seconds.
Ingredients
Transform your kitchen into a Philadelphia deli with these carefully selected ingredients for the perfect Philly Cheesesteak Soup:
For the Soup Base:
- 8 slices baguette (for cheese toasts)
- ⅓ cup butter
- 1 large onion, diced
- 3 ribs celery, sliced
- 1½ cups mushrooms, sliced
- 1 green bell pepper, sliced
- ⅓ cup all-purpose flour
- 1½ tbsp Worcestershire sauce
- 4 dashes hot sauce (e.g., Tabasco)
- 4 cups beef broth
- 1 cup half and half or light cream
For the Cheese Component:
- 8 oz provolone cheese, shredded (divided)
- 6 oz cheddar cheese, shredded
For the Protein:
- 1 lb top round steak, thinly sliced
The key to authentic cheesesteak flavor lies in using quality provolone cheese and properly preparing your steak. These ingredients work synergistically to create the signature taste profile that makes this soup so addictive.
Instructions
Prepare the Steak and Cheese Toasts
Start by placing your top round steak in the freezer for approximately 15 minutes. This professional chef technique makes slicing paper-thin pieces significantly easier and ensures your Philly Cheesesteak Soup has that authentic texture.
While the steak chills, prepare your cheese toasts by topping each baguette slice with 1 tablespoon of provolone cheese. Place under the broiler until the cheese becomes beautifully bubbly and golden. Set these aside – they’ll serve as the perfect accompaniment to your finished soup.
Cook the Vegetables
In a large, heavy-bottomed pot, melt the butter over medium heat. The butter creates a rich foundation that carries all the flavors throughout your soup. Add the diced onion, sliced celery, and mushrooms to the melted butter.
Cook these aromatic vegetables until they become tender and fragrant, approximately 5-7 minutes. This step builds the flavor base that makes restaurant-quality Philly Cheesesteak Soup at home possible. The vegetables should be softened but not browned.
Sprinkle the all-purpose flour over the cooked vegetables and stir continuously for 1-2 minutes. This creates a roux that will thicken your soup to the perfect consistency.
Add Broth and Simmer
Gradually incorporate the beef broth, whisking constantly to prevent lumps from forming. Add the broth slowly, mixing until smooth after each addition. This technique ensures your soup maintains a silky, professional texture.
Stir in the Worcestershire sauce, hot sauce, and sliced green bell peppers. These ingredients add the signature tangy, slightly spicy notes that define authentic cheesesteak flavor. Allow the mixture to simmer for about 10 minutes until all vegetables reach perfect tenderness.
Add Cream and Melt Cheese
Reduce heat to low and stir in the half and half, simmering gently for an additional 5 minutes. The cream adds richness and helps create that luxurious mouthfeel that makes this Philly Cheesesteak Soup so satisfying.
Remove the pot from heat – this is crucial for preventing the cheese from becoming grainy. Add both the provolone cheese (reserving some for garnish) and cheddar cheese, stirring until completely melted and smooth. The combination of these cheeses creates the perfect flavor balance.
Cook the Steak
Remove your chilled steak from the freezer and slice it as thinly as possible against the grain. Heat 1 tablespoon of olive oil in a separate skillet over medium-high heat.
Add the sliced beef to the hot skillet and cook just until browned, approximately 2-3 minutes. Overcooking will make the meat tough, so watch carefully. The steak should remain tender and juicy.
Serve
Place a generous portion of the cooked beef in the bottom of each serving bowl. This presentation method ensures every spoonful contains the perfect meat-to-soup ratio that makes Philly Cheesesteak Soup so satisfying.
Ladle the hot, creamy soup over the beef and serve immediately alongside the prepared cheese-topped baguette slices. The contrast between the creamy soup and crispy cheese toast creates an exceptional dining experience.
Recipe Notes and Pro Tips
Using Leftover Ingredients: Transform leftover roast beef by cutting it into cubes and adding it with the green peppers to heat through. This makes the recipe even more versatile and budget-friendly.
Meat Substitutions: Ground beef works excellently as a steak substitute. Brown it separately and drain before adding to maintain the soup’s smooth texture.
Freezing Technique: The 15-minute freezer method for the steak isn’t just convenient – it’s essential for achieving paper-thin slices that cook quickly and remain tender.
Restaurant-Style Presentation: For an impressive twist, ladle the Philly Cheesesteak Soup into oven-safe bowls, top with additional cheese, and broil briefly like French Onion Soup for a gorgeous, bubbly top.
Recipe Summary
This Philly Cheesesteak Soup delivers all the beloved flavors of Philadelphia’s iconic sandwich in a comforting, creamy soup format. Combining tender beef, melted provolone and cheddar cheeses, sautéed vegetables, and rich cream, this recipe transforms ordinary ingredients into extraordinary comfort food that’s perfect for any occasion.
Ready to bring Philadelphia’s most famous flavors to your dinner table? Try this Philly Cheesesteak Soup recipe tonight and discover why it’s becoming America’s favorite comfort food fusion. Share your cooking results in the comments below, leave a review to help fellow home cooks, and subscribe to our blog for more innovative recipe ideas that transform classic dishes into something spectacular.
FAQs
Q: Can I make Philly Cheesesteak Soup ahead of time? A: Absolutely! This soup actually improves in flavor when made a day ahead. Store it in the refrigerator and gently reheat, adding a splash of cream if needed to restore the silky texture.
Q: What’s the best cut of beef for this recipe? A: Top round steak works perfectly, but ribeye or sirloin are excellent upgrades for special occasions. The key is slicing extremely thin against the grain for maximum tenderness.
Q: Can I freeze Philly Cheesesteak Soup? A: While possible, cream-based soups can separate when frozen. If you must freeze, do so before adding the cream and cheese. Thaw completely and finish with fresh dairy for best results.
Q: How do I prevent the cheese from becoming grainy? A: Always remove the pot from heat before adding cheese, and stir gently until melted. High heat causes proteins to seize and create an unpleasant texture.
Q: What sides pair well with this soup? A: Beyond the classic cheese toasts, try serving with crispy onion rings, a simple green salad, or roasted vegetables. The rich soup pairs beautifully with fresh, light accompaniments.
Q: Can I make this recipe in a slow cooker? A: Yes! Sauté the vegetables first, then transfer everything except the cream and cheese to your slow cooker. Cook on low for 4-6 hours, then stir in dairy ingredients during the last 30 minutes.
Q: How long does homemade Philly Cheesesteak Soup last? A: Properly stored in the refrigerator, this soup maintains peak quality for 3-4 days. The flavors actually meld and improve after the first day, making it perfect for meal prep.
