Philly Cheese Steak Soup Recipe

Say hello to comfort food paradise with this Philly Cheese Steak Soup Recipe! Imagine everything you love about a classic Philly cheesesteak—savory beef, caramelized onions, peppers, mushrooms, and ooey-gooey provolone—transformed into an irresistibly creamy, hearty soup. It’s the ultimate way to warm up on a chilly day, especially when served in a golden, toasty bread bowl!

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Ingredients You’ll Need

This Philly Cheese Steak Soup Recipe keeps things simple yet delicious—every ingredient plays a starring role, from deeply savory roast beef to sweet veggies and silky provolone. Here’s what you’ll need and why you won’t want to leave anything out!

• 4 small round bread loaves (for bread bowls): Hollowed out and toasted, these become the coziest edible serving vessel for your soup.
• Olive oil: Just a brush transforms the bread bowls golden and crispy without drying them out.
• 2 pounds thinly sliced roast beef: The soul of any good Philly! Ask your butcher to slice it as thin as possible for extra tenderness.
• 2 tablespoons canola oil & 2 tablespoons unsalted butter: Sautéing with both gives the onions, peppers, and mushrooms the best flavor and texture.
• 2 medium onions, chopped: Sweet, caramelized onions add depth and classic cheesesteak flavor.
• 1 medium green pepper, chopped: Brings a pop of color and a little sweetness—don’t skip it!
• 1 pound mushrooms, sliced: Either button or cremini develop that hearty, almost meaty richness as they cook down.
• 2 cloves garlic, minced: For that little punch of aromatic magic.
• ¼ cup red wine (optional): Deglazes the pan and enriches the broth with a subtle complexity—if you have it, use it!
• 4 cups beef broth: The foundation of the soup—make sure it’s good quality for maximum beefy flavor.
• 1 (10.5-ounce) can French Onion Soup: A shortcut that amps up savory depth and seasoning in every spoonful.
• 2 tablespoons Worcestershire Sauce: Adds umami and tang that balances the richness.
• ½ cup heavy cream: Lush, silky creaminess transforms this from broth to full-on comfort soup.
• 4 slices provolone cheese (or 8 ounces shredded): The signature cheese pull! Mellow and melty, provolone is classic for Philly flavors.

Variations

This Philly Cheese Steak Soup Recipe was born to be personalized! Whether you want to lighten it up, make it gluten-free, or just use what’s in your fridge, here are some of my favorite ways to make it your own.

• Chicken Cheese Steak Soup: Swap the beef for thinly sliced rotisserie or cooked chicken for a lighter—but still totally satisfying—spin.
• Low-Carb Option: Skip the bread bowls and serve the soup in regular bowls, or try it over roasted cauliflower “steaks.”
• Extra Veggies: Throw in some sautéed spinach, kale, or even roasted red peppers for more color and nutrition.
• Cheese Switch: Not a provolone fan? Try mozzarella, American, or even a sharp cheddar melt on top!
• Gluten-Free Friendly: Use gluten-free bread rolls for the bowls, or simply omit and serve with your favorite GF side.

How to Make Philly Cheese Steak Soup Recipe

Step 1: Prep Bread Bowls

Start by prepping your adorable bread bowls. Slice about ½ to 1 inch off the top of each small round loaf and gently hollow out some of the bread inside, leaving about a 1-inch “wall” for sturdiness. Brush the insides and edges with olive oil, then pop them (with their tops) on a foil-lined baking sheet. Bake at 350°F for around 15 minutes, or until beautifully golden and perfectly crisp.

Step 2: Sauté Veggies

While the bread bowls toast, it’s veggie time! Heat canola oil and butter in a large skillet over medium. Add chopped onions and green pepper—let them soften for about 3 minutes. Next, toss in the mushrooms and let them cook down and get juicy for 3 more minutes, then add the garlic for just 30 seconds until fragrant. Scoop all the veggies into a bowl and set aside.

Step 3: Brown the Beef

Season your wafer-thin slices of roast beef with salt and pepper. Sear them in the same hot skillet—do a few slices at a time in a single layer, browning each side for about a minute. The goal is golden edges but still a little pink in the middle. Move the beef to a plate lined with paper towels as you work in batches.

Step 4: Deglaze & Build Flavor

Turn the heat down to medium-low and pour in that splash of red wine, scraping up all those tasty browned bits (don’t skip—this is where magic happens!). Stir in beef broth, French onion soup, and Worcestershire. Return your browned beef and sautéed veggies to the pan, stir together, and bring to a gentle boil.

Step 5: Simmer and Cream

Once it’s boiling, lower the heat to a gentle simmer. Let your Philly Cheese Steak Soup Recipe thicken and mingle for 30–60 minutes. Toward the end, pour in the heavy cream (for that dreamy silkiness!) and let it bubble for another 15 minutes, stirring often so the cream doesn’t scorch on the bottom.

Step 6: Cheese Time & Serve!

Fill each bread bowl with piping hot soup, then lay a generous slice (or handful) of provolone on top. Pop the filled bowls under your broiler just until the cheese melts and starts to blister—don’t walk away, this goes quickly! Serve right away, garnished with a sprinkle of fresh parsley if you wish, and get ready for that first, glorious bite.

How to Serve Philly Cheese Steak Soup Recipe

Garnishes

For the finishing touch on your Philly Cheese Steak Soup Recipe, sprinkle freshly chopped parsley or chives over the melty cheese for a pop of color. If you love a bit of zip, a shake of hot sauce or pinch of red pepper flakes brings just the right amount of heat. Toasted bread “lids” on the side are great for dunking, too!

Side Dishes

This soup is truly a meal on its own, but if you’re going all out, serve with a simple green salad tossed in a tangy vinaigrette to balance the hearty flavors. Skinny fries or homemade potato chips are also classic Philly companions that amp up the fun factor (and soak up any extra broth!).

Creative Ways to Present

Impress your guests by serving mini versions in smaller bread rolls for party appetizers—or go big and use extra-large boules for a dramatic dinner centerpiece. For a fun twist, try baking the cheese onto the bread “lid” and serving it as a dipper right on top of the soup. Family-style, you could even ladle the soup from a big Dutch oven at the table and let everyone top their own with cheese!

Make Ahead and Storage

Storing Leftovers

Leftover Philly Cheese Steak Soup Recipe stores like a dream! Cool completely and ladle into airtight containers (without the bread bowls). It will stay fresh, creamy, and flavorful in your fridge for up to 3–4 days, making for incredible quick lunches or easy dinners.

Freezing

The best way to freeze this soup is before adding the cheese and cream—just let the base cool, portion into freezer-safe containers, and freeze for up to 2 months. When you’re ready to enjoy, thaw and gently reheat, then add the cream and cheese before serving for best texture.

Reheating

To reheat, warm soup gently on the stovetop over medium-low, stirring often. If it’s thickened up a bit, just splash in a bit of extra beef broth or cream to loosen it up. Reheat bread bowls separately in a low oven for maximum crunch!

FAQs

Final Thoughts

If you’re looking for big flavor, cozy vibes, and a recipe that’s sure to spark some serious smiles at the dinner table, this Philly Cheese Steak Soup Recipe is the one. Give it a try, share it with friends, and don’t forget to grab an extra napkin—because this is comfort food at its best!

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