What Is Philly Cheesesteak Soup?
Just like the name sounds, Philly cheesesteak soup is basically all the best parts of a cheesesteak sandwich transformed into a yummy creamy soup! It’s then topped with homemade crispy croutons to complete the experience and is amazing! I’m telling you, it doesn’t get much better! So if you’re like me and love a good cheesesteak then you are going to love this Philly cheesesteak soup recipe. Full of all the savory flavors of my Classic Philly Cheesesteak and cheesy goodness of a soup like my Bacon and Beer Soup, this is one of those delicious soup recipes that is going to become your new favorite. With all the umami flavors of steak and salty flavors of cheese, this one will be a hit at your house. The soup is served topped with croutons, but feel free to add more toppings like some crispy bacon bits, sautéed mushrooms, or finely sliced jalapeño peppers if you like. And it’s a complete meal in a bowl or bread bowl if you really want to go all out! But a fresh green salad is always a lovely contrast when paired with a hearty rich soup like this one.
Olive Oil – I like to use olive oil for its flavor, but you can use any type of vegetable oil you like. Green Bell Pepper – You’ll need a green bell pepper for the soup. It wouldn’t be a Philly cheesesteak soup without it. Beef – You can use beef steak or top round. But whatever your choice, it needs to be thinly sliced.
Olive Oil – You’ll need a bit of olive oil to saute the veggies. Mirepoix – It’s basically a French culinary term that refers to a mixture of celery, carrots, and onions. I always use brown or yellow onion for the most flavor. Garlic – Always use freshly minced garlic to add the best flavor. Flour – Basic all-purpose flour is used to thicken the soup. Worcestershire Sauce – Add a lovely touch of salty goodness and umami. You can replace this with a low sodium soy sauce. Hot Sauce – Used to add a splash of heat, but you can omit it if you prefer. Seasoning – Salt and pepper are used as seasonings to enhance the taste of the ingredients. Beef Broth – I use low-sodium broth to control the level of added salt. Chicken broth or vegetable broth will also work. Heavy Cream – Adds richness and makes the soup creamy. Half and half will also work, but it won’t be quite as creamy. Cheese – I use white cheddar and provolone to give the soup its cheesy taste and texture. But any type of cheese will work. Sharp cheddar is another good option and if you don’t have provolone then mozzarella is a good alternative. Parsley – Used to garnish the soup and add a layer of herb flavor. Always use fresh parsley.
Bread – You’ll need about half of a baguette. But if you don’t have one, you can use any type of bread. Olive Oil – Used to crisp up the croutons and flavor them. Seasoning – Salt and pepper add a little more flavor. You can also add a dash of garlic powder too.
Aside from some easy to find ingredients, you only need one pot and a sheet pan to make this easy recipe! It all comes together in under an hour and the results are super tasty. Before you begin the soup, preheat your oven to 400°F (204°C) to make the croutons. Now, line a sheet pan with parchment paper and set it aside for now. To start the soup, you’ll need to cook the bell pepper and sear the meat, which creates a lot of flavor. So heat 2 tablespoons of olive oil in a large Dutch Oven or pot over medium-high heat. Then add the bell pepper and saute it for about 2 minutes or until it starts to soften. Next, add the thinly sliced beef and cook it while stirring occasionally until it has browned, which typically takes about 3 minutes. Now, transfer the seared beef and peppers to a plate and set aside for a later step. Next, heat 1 tablespoon of olive oil in the same pot that you just cooked your beef. Then add the mirepoix, which is your onions, carrots, and celery to the pot and saute everything for 3 to 5 minutes or until the onion is soft and translucent. Finally, add the minced garlic and cook for another 30 seconds until aromatic. To start, sprinkle the flour over the veggies and stir. Now, add the Worcestershire sauce, hot sauce, some salt, and a bit of black pepper. Then stir well and cook the mixture for just a minute to remove the raw flour taste. Next, stir in the beef broth and bring the soup to a boil. Then once it comes to a boil, turn the heat down to low and let it simmer for about 15 minutes or until the veggies are tender. While the soup is simmering and the veggies are getting soft, let’s start making some homemade croutons. First, drizzle the cubed bread with olive oil and then sprinkle it with salt and pepper. Next, toss to combine and then place the seasoned bread cubes in a single layer on the prepared baking sheet. Now, transfer them to the oven and bake for 7 to 10 minutes or until golden brown and crispy. Now, you need to puree the soup to make it nice and creamy. You can use an immersion blender, which is probably the easiest way. But both a blender and food processor will work as well. Yet, however you choose to puree the soup, you want it to be smooth and free of chunks. Once the soup is pureed, put it back into the pot. Then stir in the heavy cream, cheddar cheese, and provolone cheese. Now, simmer the soup for another 5 minutes to melt the cheese and then remove it from the heat. I like to add half of the beef and peppers right into the soup and save the other half to top over individual servings. With the recipe complete, ladle some of the Philly cheesesteak soup into your favorite bowls. Then top it with some of the seared beef and green pepper mixture followed by a handful of croutons and serve.
Can I Make This Recipe Gluten Free?
Yes! Just use gluten-free flour for the soup recipe and gluten-free bread to make the croutons. However, I suggest using a 1-to-1 gluten-free flour that has xanthan gum in it, which acts as a replacement for the gluten that is naturally in all-purpose flour. Cornstarch and arrowroot flour are also other options, but if you go this route you only need about 2 tablespoons.
Can I Use Other Types Of Meat?
Yes, of course! You can use ground beef, chicken, pork, Italian sausage, or anything you like. It won’t taste as much like a traditional Philly cheesesteak but it will still be totally yummy.
Storage
Leftover Philly cheesesteak soup will keep in the fridge for up to 5 days or in the freezer for up to 3 months in an airtight container. To reheat, just put it in the microwave for a few minutes on medium power or reheat it in a saucepan on the stove. However if frozen, you can either let it thaw out first overnight in the fridge or reheat it from frozen in the microwave or on the stovetop.
Other Delicious Soup Recipes To Try
Chicken and Dumplings Beef Stroganoff Soup Cream Of Mushroom Soup Hot And Sour Soup Zucchini Soup
