why make this recipe
Philly Cheesesteak Soup is a creative twist on the classic sandwich. This comforting soup combines the flavors of a Philly cheesesteak in a warm, hearty bowl. It’s a perfect meal for chilly days or when you want something satisfying. The combination of tender steak, sautéed vegetables, and creamy cheese makes it a delightful choice for the whole family.
how to make Philly Cheesesteak Soup
Ingredients :
- 1 lb steak, thinly sliced
- 4 cups beef broth
- 1 cup onion, chopped
- 1 cup green bell pepper, chopped
- 2 cups mushrooms, sliced
- 1 cup heavy cream
- 1 cup provolone cheese, shredded
- 4 slices bacon, cooked and crumbled
- Salt and pepper to taste
- Olive oil
Directions :
- In a large pot over medium heat, add olive oil.
- Sauté the onions, bell peppers, and mushrooms until they are softened.
- Add the thinly sliced steak and cook until it is browned.
- Pour in the beef broth and let it simmer for 20 minutes.
- Stir in the heavy cream and bring it to a gentle simmer.
- Add the provolone cheese and stir until it is melted.
- Season with salt and pepper to taste.
- Serve hot, topped with crumbled bacon.
how to serve Philly Cheesesteak Soup
Serve Philly Cheesesteak Soup hot in bowls. You can add extra toppings like chopped parsley or additional crumbled bacon for a special touch. This soup pairs well with crusty bread or a fresh salad for a complete meal.
how to store Philly Cheesesteak Soup
To store Philly Cheesesteak Soup, let it cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. Thaw it in the refrigerator overnight before reheating.
tips to make Philly Cheesesteak Soup
- Use ribeye or sirloin steak for the best flavor and tenderness.
- Make sure not to overcook the vegetables; they should be soft but still have some texture.
- For a spicier version, add sliced jalapeños or a dash of hot sauce.
- Experiment with different types of cheese, like cheddar or mozzarella, if provolone is not available.
variation
You can turn Philly Cheesesteak Soup into a veggie version. Simply replace the steak with extra mushrooms or other vegetables like zucchini or cauliflower. You can also use vegetable broth instead of beef broth.
FAQs
Can I use leftover steak for this soup?
Yes, leftover cooked steak works great! Just add it after sautéing the vegetables and skip the browning step.
Can I make this soup ahead of time?
Absolutely! Make the soup and store it in the refrigerator for a quick meal later. Just reheat before serving.
Is this soup gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free broth. Always check your ingredients to ensure they are gluten-free.
Philly Cheesesteak Soup
Ingredients
Main Ingredients
- 1 lb steak, thinly sliced Use ribeye or sirloin for best flavor.
- 4 cups beef broth Use gluten-free broth if necessary.
- 1 cup onion, chopped
- 1 cup green bell pepper, chopped
- 2 cups mushrooms, sliced
- 1 cup heavy cream
- 1 cup provolone cheese, shredded Can substitute with cheddar or mozzarella.
- 4 slices bacon, cooked and crumbled
- to taste Salt and pepper
- to taste Olive oil
Instructions
Cooking
- In a large pot over medium heat, add olive oil.
- Sauté the onions, bell peppers, and mushrooms until they are softened.
- Add the thinly sliced steak and cook until it is browned.
- Pour in the beef broth and let it simmer for 20 minutes.
- Stir in the heavy cream and bring it to a gentle simmer.
- Add the provolone cheese and stir until it is melted.
- Season with salt and pepper to taste.
- Serve hot, topped with crumbled bacon.
