Hey y’all! If you’re a fan of the classic Philly Cheese Steak, you’re in for a treat with our Philly Cheese Steak Soup! This creamy, cheesy soup packs all the flavors of the traditional sandwich into a comforting bowl that’s perfect for chilly nights, family gatherings, or anytime you want something deliciously hearty. Let’s get cooking!
Why You’ll Love This
- Rich and Creamy: The broth is velvety and full-bodied, making each spoonful delightful.
- Quick and Easy: You can whip up this soup in under an hour, perfect for busy weeknights.
- Hearty and Filling: Packed with beef and veggies, it’s a complete meal in a bowl.
- Versatile: Easily customizable to suit various dietary preferences.
- Kid-Friendly: Even picky eaters will love this cheesy creation!
Ingredients
- 1 pound ribeye steak, thinly sliced
- 2 tablespoons olive oil
- 1 cup onions, diced
- 1 cup green bell pepper, diced
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups heavy cream
- 1 tablespoon Worcestershire sauce
- 2 cups provolone cheese, shredded
- Salt and pepper to taste
- 1 teaspoon dried thyme
- Bread rolls for serving (optional)
Directions
Step 1: Prepare the Ingredients
Begin by slicing the ribeye steak thinly. Dice the onions, green bell pepper, and slice the mushrooms. Mince the garlic cloves.
Step 2: Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add the onions, bell peppers, and mushrooms. Sauté for about 5 minutes until soft. Add minced garlic and cook for another minute.
Step 3: Cook the Steak
Add the sliced steak to the pot and increase the heat to high. Cook until the steak is browned, about 5 minutes.
Step 4: Add Broth and Cream
Pour in the beef broth, heavy cream, and Worcestershire sauce. Stir in the thyme, salt, and pepper. Bring the mixture to a simmer and let it cook for 20 minutes.
Step 5: Finish with Cheese
Reduce heat to low and gradually stir in the provolone cheese. Stir until melted and fully incorporated into the soup.
Notes
- For a thicker soup, use cornstarch mixed with cold water. Learn more about thickening soups.
- Ensure your steak is very thinly sliced for the best texture.
- If you prefer a lighter option, substitute heavy cream with half-and-half.
Variations
- Low-Carb: Omit the bread and reduce the cream for a keto-friendly version.
- Vegetarian: Swap the steak for portobello mushrooms and use vegetable broth.
- Spicy Kick: Add sliced jalapeños or a dash of hot sauce for extra heat.
Required Equipment
- Large pot
- Knife
- Cutting board
- Wooden spoon
Storage Instructions
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, stirring occasionally.
Suggested Pairings
Serve your Philly Cheese Steak Soup with warm crusty bread or a fresh green salad for a complete meal.
Pro Tips
- Use a sharp knife for slicing the steak as thin as possible. Check out knife skills tips here.
- For best results, let the soup rest for 5 minutes before serving to allow flavors to meld.
- To prevent cheese clumping, add it gradually and stir continuously.
FAQ
Can I use a different cut of beef?
Yes, you can substitute ribeye with sirloin or flank steak for a different texture.
Is this soup freezer-friendly?
While you can freeze it, the texture may change due to the cream. If freezing, consider leaving out the cream and adding it after reheating.
What if I don’t have provolone cheese?
Mozzarella or cheddar can be used, though the flavor will be slightly different.