Philly Cheesesteak Soup
Philly Cheesesteak Soup is a delightful twist on the classic sandwich that brings the iconic flavors of the City of Brotherly Love directly into your kitchen. Imagine a warm, creamy broth filled with tender pieces of beef, vibrant bell peppers, and gooey cheese. This recipe envelops you in its comforting embrace, tempting you with its rich aromas and satisfying textures. Perfect for chilly nights, this dish will warm your heart and soul. With its easy preparation and delicious taste, you’ll quickly understand why making Philly Cheesesteak Soup is an absolute must.
Why You’ll Love This Recipe
This recipe is a culinary treat that offers numerous benefits for busy families. The easy prep and minimal ingredients let you put together a wholesome meal in no time. Whether you’re a novice in the kitchen or an experienced chef, the step-by-step directions make it simple to follow along. You can have delightful leftovers within minutes, making it an excellent option for meal prep. Additionally, it caters to various dietary preferences by substituting ingredients more in line with your needs, ensuring everyone at the table enjoys every bite.
Ingredients for Philly Cheesesteak Soup
- 2 cups cooked shredded beef: Tender and juicy, this beef provides the soup’s hearty foundation.
- 1 red bell pepper, sliced: Adds a sweet crunch and vibrant color.
- 1 yellow bell pepper, sliced: Offers additional sweetness and beautiful presentation.
- 1 green bell pepper, sliced: Delivers a fresh flavor that complements the other ingredients.
- 1 large yellow onion, sliced: Sweet and savory, making for a delightful aromatic base.
- 3 cloves garlic, minced: Infuses a warm, robust flavor.
- 3 cups beef broth: The rich and savory liquid that brings everything together.
- 1 cup heavy cream: Adds a luscious creaminess that makes every bite feel indulgent.
- 4 oz cream cheese: Introduces a velvety texture and richness.
- 1 cup provolone or mozzarella cheese, shredded or sliced: Melts beautifully for that classic cheesesteak experience.
- 2 tablespoons butter or olive oil: For sautéing and infusing flavors.
- 1 teaspoon salt (adjust to taste): Enhances all the flavorful components.
- 1/2 teaspoon black pepper: Adds a touch of warmth.
- 1/2 teaspoon smoked paprika (optional): Gives a subtle smokiness that elevates the dish.
Step-by-Step Directions for Philly Cheesesteak Soup
First, if you are starting with raw beef, season and sear it in a hot skillet. Once browned, transfer it to a slow cooker or pressure cooker. Cook until tender, then shred the beef and set it aside for later. If using pre-cooked beef, you can skip this step!
In a large pot, heat 2 tablespoons of butter or olive oil over medium heat. Add the sliced onions and sauté them until they are soft and golden brown, which usually takes about 5 minutes. This step releases their natural sweetness into the soup.
Next, add in the vibrant bell peppers and minced garlic. Cook them together until the peppers are tender and fragrant, approximately 5 minutes. The combination of these ingredients will create a beautiful aroma that fills your kitchen.
Pour in the 3 cups of beef broth and bring the mixture to a gentle simmer. Then stir in the shredded beef, letting everything cook together for about 10 minutes. During this time, the flavors meld, creating a rich base for your soup.
Now, reduce the heat to low. It’s time to stir in the luscious heavy cream and cream cheese. Mix them well until the cream cheese melts and the soup achieves a velvety smooth consistency.
For that cheesy goodness, add in a cup of shredded or sliced provolone or mozzarella cheese. Allow it to melt into the soup, stirring to ensure an even distribution of deliciousness.
Finally, season the soup with salt, pepper, and smoked paprika, if desired. Let the soup simmer for another 5 minutes to enhance the flavors before serving hot. You can garnish each bowl with extra cheese or fresh herbs for an appealing presentation.
Tips & Tricks
To elevate your Philly Cheesesteak Soup, consider adding a few chef’s secrets. For depth of flavor, try adding Worcestershire sauce (make sure it’s halal). You can also sprinkle in some fresh herbs, like parsley or thyme, to brighten up the dish.
If you’d like a spicier kick, throw in some diced jalapeños or a sprinkle of crushed red pepper flakes. For a thicker consistency, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water), letting it simmer until it thickens.
Serving Suggestions & Pairings
For an impressive presentation, serve your Philly Cheesesteak Soup in bread bowls for a romantic and rustic touch. Pair this hearty soup with crispy garlic bread or a fresh salad topped with a tangy vinaigrette to balance the richness. A side of potato chips brings an enticing crunch and a zesty flavor that complements the soup perfectly.
If you want to take it to the next level, consider pairing it with a classic tomato-basil bruschetta for a burst of freshness and color.
Nutritional Information
While indulging in Philly Cheesesteak Soup, it’s wise to keep in mind the nutritional aspects. On average, a serving will contain around 500 calories, depending on the specific ingredients and serving sizes. The hearty beef provides protein, while the creamy elements contribute to a satisfying, filling meal. Remember that it can be enjoyed as an occasional indulgence or enriched with vegetables to enhance its nutritional profile.
Storing Tips & Variations for Philly Cheesesteak Soup
To store any leftovers of your Philly Cheesesteak Soup, cool it down completely and transfer it to an airtight container, where it should last for about 3-4 days in the refrigerator. For longer storage, consider freezing portions. Just be sure to leave some space in the container as the liquid will expand when frozen.
If you’re looking to make the dish a bit lighter, try swapping out heavy cream for half-and-half or using a low-fat cheese. You can also experiment with other types of meat, like chicken or turkey, while keeping the essence of a cheesesteak intact.
Conclusion for Philly Cheesesteak Soup
There’s no reason to wait any longer to experience the warming goodness of Philly Cheesesteak Soup. With its delightful combination of flavors and simple preparation, this is a recipe you’ll want to keep close at hand. Treat yourself tonight to a bowl of this creamy, cheesy, and utterly comforting soup—you won’t regret it!
FAQs
1. Can I use different types of meat for Philly Cheesesteak Soup?
Absolutely! While shredded beef is traditional, you can easily substitute with cooked chicken or even plant-based options like mushrooms or tofu.
2. Is Philly Cheesesteak Soup freezer-friendly?
Yes, it freezes wonderfully! Just remember to leave some room in the container for expansion. Thaw it overnight in the fridge before reheating.
3. How can I make this recipe dairy-free?
To make a dairy-free version, replace the heavy cream and cream cheese with coconut cream and nutritional yeast for cheese flavor, or use dairy-free cheese alternatives.
4. What can I serve with Philly Cheesesteak Soup?
Pair it with crusty bread, a fresh salad, or garlic bread for a delightful meal experience.
5. How long does the soup last in the fridge?
Philly Cheesesteak Soup will last about 3-4 days in an airtight container in the refrigerator. Just reheat it gently on the stove!
Print
Philly Cheesesteak Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A creamy and hearty soup inspired by the classic Philly cheesesteak sandwich, filled with tender beef, bell peppers, and gooey cheese.
Ingredients
- 2 cups cooked shredded beef
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 cup heavy cream
- 4 oz cream cheese
- 1 cup provolone or mozzarella cheese, shredded or sliced
- 2 tablespoons butter or olive oil
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
Instructions
- Season and sear the raw beef in a hot skillet (if using). Cook until browned, then transfer to a slow cooker or pressure cooker to tenderize. Shred the beef and set aside.
- Heat 2 tablespoons of butter or olive oil in a large pot over medium heat. Sauté sliced onions until soft and golden brown, about 5 minutes.
- Add the sliced bell peppers and minced garlic to the pot. Cook for another 5 minutes until the peppers are tender.
- Pour in the beef broth and bring to a gentle simmer. Stir in the shredded beef and let cook for about 10 minutes.
- Reduce heat to low and stir in the heavy cream and cream cheese until melted and smooth.
- Add in the provolone or mozzarella cheese, stirring until melted and well combined.
- Season with salt, pepper, and smoked paprika if desired. Let simmer for another 5 minutes before serving.
Notes
Serve hot, ideally in bread bowls, garnished with extra cheese or fresh herbs. For a spicier kick, add diced jalapeños or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 100mg
