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Philly Cheesesteak Soup: The Ultimate Comfort Food Recipe

Philly Cheesesteak Soup: The Ultimate Comfort Food Recipe
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★★★★★

4.7 from 22 reviews

Philly Cheesesteak Soup is a rich, creamy, and hearty comfort food that captures all the flavors of the classic Philly cheesesteak sandwich in a warm and satisfying soup. Filled with tender sirloin steak, sautéed peppers and onions, a flavorful beef broth base, and a luscious cheese sauce made with cream cheese, provolone, and mozzarella, this soup is perfect for chilly evenings and makes a delicious meal that’s easy to prepare.

Ingredients

Scale

Soup Base

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 pound sirloin steak, thinly sliced (against the grain)
  • 8 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • Salt and freshly ground black pepper, to taste

Cheese Sauce

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups milk
  • 8 ounces cream cheese, softened
  • 8 ounces shredded provolone cheese
  • 4 ounces shredded mozzarella cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste

To Serve

  • Crusty rolls, for dipping
  • Chopped fresh parsley, for garnish
  • Extra shredded provolone or mozzarella cheese, for topping

Instructions

  1. Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, green bell pepper, and red bell pepper. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes.
  2. Brown the Steak: Add the thinly sliced sirloin steak to the pot. Increase heat to medium-high and cook, stirring frequently, until the steak is browned. Avoid overcrowding by cooking in batches if necessary to ensure proper browning.
  3. Add Broth and Tomatoes: Pour in the beef broth and add the diced tomatoes with their juices. Stir to combine, scraping up any browned bits from the bottom of the pot for extra flavor.
  4. Season and Simmer: Stir in Worcestershire sauce, dried thyme, and optional red pepper flakes. Season with salt and black pepper to taste. Bring the soup to a simmer, reduce the heat to low, cover, and let simmer for at least 30 minutes or up to an hour to develop flavors.
  5. Make the Roux: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to form a roux that will thicken the cheese sauce.
  6. Add Milk Gradually: Slowly whisk in the milk about 1/2 cup at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the mixture is smooth and thick.
  7. Melt the Cream Cheese and Cheeses: Reduce heat to low. Add softened cream cheese and stir until completely melted and smooth. Then add shredded provolone and mozzarella cheeses gradually, stirring until melted and the sauce is creamy.
  8. Season Cheese Sauce: Stir in garlic powder, onion powder, and salt and pepper to taste. Adjust seasoning to preference.
  9. Combine Cheese Sauce with Soup: Slowly pour the cheese sauce into the pot with the soup base, stirring constantly to combine the flavors evenly.
  10. Heat Through: Warm the soup over low heat, stirring occasionally, until heated through. Avoid boiling after adding cheese sauce to prevent separation.
  11. Adjust Consistency: If the soup is too thick, thin with additional beef broth. If too thin, simmer uncovered for a few minutes to evaporate excess liquid.
  12. Serve: Ladle soup into bowls. Garnish with extra shredded provolone or mozzarella cheese and chopped fresh parsley. Serve immediately with crusty rolls for dipping.

Notes

  • Be sure to slice the sirloin steak thinly against the grain for tenderness.
  • Cooking the steak in batches prevents steaming and ensures better browning and flavor.
  • Add the cheese sauce slowly and avoid boiling after adding cheese to prevent separation.
  • Shrimp pepper flakes are optional and can be omitted or increased based on heat preference.
  • Use full-fat cream cheese and cheese for best creamy results.
  • Serve with crusty rolls or bread of choice for dipping and extra enjoyment.
  • Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently to prevent cheese breaking.

Nutrition

Keywords: Philly cheesesteak soup, comfort food soup, creamy beef soup, cheese soup, sirloin steak soup, easy dinner soup

Find it online: https://kitchenbyrita.com/philly-cheesesteak-soup-the-ultimate-comfort-food-recipe/