Cheesesteak Soup Recipe

Cheesesteak Soup is one of those dishes that brings together the rich, hearty flavors of a beloved classic sandwich and turns it into a comforting, creamy soup. Think about it: all the things you love about a Philly cheesesteak-tender beef, sautéed peppers and onions, melty cheese-come together in a rich, velvety broth. If you’ve ever been obsessed with Philly cheesesteaks, this soup is the next step in your food journey. You’ll find it’s easy to make and full of layers of flavor that will make your taste buds do a happy dance.

Imagine cozying up on a chilly day with a warm bowl of this soup, served with a hunk of crusty bread or some crispy croutons for dipping. It’s a dish that combines the comfort of a soup with the nostalgia of your favorite sandwich, and let’s be honest-who wouldn’t want that?

Cheesesteak Soup Recipe

This recipe takes all the iconic components of a Philly cheesesteak sandwich and combines them into a creamy, flavorful soup. It’s got a rich broth, melt-in-your-mouth beef, the satisfying crunch of peppers and onions, and, of course, the gooey cheese that ties it all together. The beauty of this recipe is how it takes the basics of cheesesteak-sautéing veggies and beef, simmering them in broth, and finishing with cheese-and turns them into a cozy, hearty soup that’s perfect for fall or winter.

Ingredients Needed

You’re going to need a few simple ingredients to make this cheesesteak soup come together. Don’t worry, they’re easy to find and work perfectly to deliver that true Philly cheesesteak flavor. Here’s what you’ll need:

• Beef (ribeye or sirloin): This is the meat of your cheesesteak, and you’ll want it tender, thinly sliced. Ribeye is the classic choice for its marbling and tenderness, but sirloin works too if you prefer leaner meat.
• Bell peppers (red and green): These bring that classic crunch and sweetness to balance the richness of the beef.
• Onions (yellow or white): Onions give the soup a deep, sweet flavor when they’re sautéed, just like in a traditional cheesesteak.
• Garlic: A little minced garlic for added depth and a fragrant aroma.
• Butter: For sautéing and adding a rich base flavor.
• Beef broth: This is the heart of the soup’s base. You can use low-sodium broth if you prefer.
• Heavy cream: For that rich, creamy texture that turns this soup into a comforting dish.
• Shredded provolone cheese: This is the key to getting that classic cheesesteak flavor and melty, cheesy goodness.
• Worcestershire sauce: Adds a bit of umami and tang to balance the richness of the beef and cheese.
• Salt and pepper: For seasoning and bringing out all the flavors.
• Optional toppings: Chopped parsley for a fresh burst, or croutons for extra crunch.

Cooking Instructions

Now that you’ve got your ingredients ready, it’s time to dive into the cooking process. It’s surprisingly easy to make this soup, and you’ll love how quickly it comes together. Here’s a step-by-step guide to getting it just right:

1. Prepare the beef: If you’re using ribeye, slice it thinly across the grain. For the best results, slightly freeze the beef for about 30 minutes before slicing. This helps you get paper-thin cuts without making the beef too tough.
2. Sauté the vegetables: In a large pot, melt the butter over medium heat. Add the onions and peppers, and cook them for about 5-7 minutes until they’re soft and starting to caramelize. Stir in the garlic and cook for another 1-2 minutes, until fragrant.
3. Cook the beef: Push the veggies to the side of the pot, and add the sliced beef in a single layer. Let it sear for about 2-3 minutes, stirring occasionally, until it’s just browned. Be careful not to overcook the beef-tenderness is key here.
4. Add broth and simmer: Pour in the beef broth and Worcestershire sauce, then bring the mixture to a simmer. Let it cook for about 10-15 minutes, allowing the flavors to meld together. Taste and adjust the seasoning with salt and pepper.
5. Cream it up: Slowly stir in the heavy cream. Let the soup simmer for another 5 minutes, allowing it to thicken and become creamy. If it’s too thick, add a little more broth to reach your desired consistency.
6. Add the cheese: Gradually stir in the shredded provolone cheese until it melts smoothly into the soup, making it rich and creamy.
7. Serve: Ladle the soup into bowls and top with your choice of toppings. A sprinkle of parsley or croutons can add a little extra texture and flavor.

Ingredient Insights

• Beef: Ribeye is preferred for its tenderness and fatty marbling. If you go with sirloin, you’ll get a leaner cut, but it may be a bit tougher, so make sure you don’t overcook it.
• Cheese: Provolone is the cheese most commonly used in Philly cheesesteaks because of its mild flavor and ability to melt well. You could substitute with mozzarella or American cheese for a different flavor profile, but provolone is the classic choice.
• Worcestershire Sauce: A little goes a long way here! It adds that savory, umami kick that balances the richness of the cheese and beef. Don’t skip it-it’s what brings the whole dish together.
• Heavy Cream: The heavy cream transforms the broth into something creamy and comforting, but it’s the beef broth that brings that deep, savory base.

Expert Tips

• Thinly slice the beef: The thinner you slice the beef, the more tender it will be when cooked. You can also use a sharp knife or even a meat slicer if you have one at home.
• Don’t skip the simmering time: Let the broth and vegetables simmer for a bit to really develop those flavors. The more time you give it, the better the depth of flavor you’ll achieve.
• Customize the cheese: While provolone is the go-to for cheesesteaks, feel free to experiment with different cheeses like cheddar or even a bit of cream cheese for a creamier, tangier twist.
• Make ahead: This soup stores well! Make a batch ahead of time and let the flavors develop in the fridge overnight. Reheat on the stove, adding a little more broth if needed.

Recipe Variations

1. Veggie version: If you want to make a vegetarian-friendly version of this soup, swap the beef for sautéed mushrooms or even roasted cauliflower. The broth, cheese, and vegetables still create a hearty soup.
2. Spicy twist: Add some diced jalapeños or a splash of hot sauce to give your soup a little kick. This will add an extra layer of flavor without overpowering the cheesesteak essence.
3. Cheesy overload: Go full cheese lover by adding a blend of cheeses. You could throw in some shredded cheddar or even a bit of cream cheese for extra creaminess.
4. Bread lover’s special: If you really love that sandwich feel, top the soup with some toasted baguette slices that soak up the broth, just like a cheese fondue. This makes it feel even more like a cheesesteak in a bowl.

Final Words

Cheesesteak Soup is one of those magical dishes that feels indulgent but also totally comforting. It takes a classic sandwich and transforms it into a creamy, soul-warming soup that’s perfect for sharing with friends or family. Every spoonful is a reminder of why we love Philly cheesesteaks in the first place. Rich beef, savory veggies, and melty cheese come together in this perfect bowl of goodness.