If you have ever wanted a comforting, rich soup that captures the irresistible flavors of the classic Philly sandwich, you are in for a treat. This Philly Cheesesteak Soup Recipe transforms that beloved combination of tender steak, caramelized onions, mushrooms, and melty provolone into a cozy, creamy soup that hits all the right notes. It’s perfect for chilly evenings when you want something hearty but a little different from your usual chowders or stews. Every spoonful bursts with the savory goodness reminiscent of a Philly cheesesteak, only in a warm, comforting bowl that feels like a hug from the inside.
Ingredients You’ll Need
Gathering simple, everyday ingredients makes this Philly Cheesesteak Soup Recipe incredibly approachable, yet each component plays a vital role. The savory steak sets the foundation, while onions and mushrooms build deep layers of flavor and texture that meld beautifully with the creamy broth and sharp provolone cheese for a perfect balance.
- Steak (1 1/2 pounds, thinly sliced): Use a good-quality cut like ribeye or sirloin for tender, flavorful meat.
- Salt (1/2 teaspoon): Enhances all the savory elements without overpowering.
- Ground black pepper (1/2 teaspoon): Adds a little gentle heat and depth.
- Onion powder (1/4 teaspoon): Boosts the onion flavor in the seasoning.
- All-purpose flour (4 tablespoons, divided): Aids in thickening the soup for that craving-worthy creamy texture.
- Olive oil (2 tablespoons): For searing the steak and developing flavor in the pan.
- Worcestershire sauce (1 tablespoon): Adds umami-packed tanginess, tying all the flavors together.
- Onions (2, peeled, halved, and very thinly sliced): Caramelized slowly to bring out sweetness and complexity.
- Butter (2 tablespoons, divided): Enriches the soup and helps with softening veggies.
- Sugar (a pinch): Helps the onions caramelize beautifully without burning.
- White mushrooms (8 ounces, sliced): Lend an earthy, meaty texture that complements the steak.
- Garlic (2 cloves, peeled and minced): Adds aromatic depth and warmth.
- Dried thyme (1/2 teaspoon): Brings subtle herbal notes that brighten the soup.
- Beef stock (4 cups): The flavorful base that carries all ingredients in harmony.
- Sourdough bread (4 round loaves, hollowed out): Perfect edible bowls enhance the rustic, comforting vibe.
- Provolone cheese (4 slices): Melts beautifully over the soup with a mild, creamy finish.
How to Make Philly Cheesesteak Soup Recipe
Step 1: Season and Flour the Steak
Start by seasoning the thinly sliced steak with salt, pepper, and onion powder in a bowl, then toss it with half the flour. This coating helps create a slight crust when cooking, adding texture and thickening the soup later. It’s a simple trick that makes the meat stand out in every bite.
Step 2: Sear the Steak
Heat olive oil in a large skillet over medium heat and add the meat. Let it sear without stirring at first to develop a nice brown crust, then flip to sear the other side. Pour in Worcestershire sauce and stir well; this infuses the meat with savory umami flavor. Cook until fully browned, then remove and set aside. This step builds a wonderful flavor base for the soup.
Step 3: Caramelize the Onions
Melt a tablespoon of butter in the same pan and add the thinly sliced onions. Sauté them until soft and starting to caramelize, about 8-10 minutes. Add a pinch of sugar to encourage caramelization without burning. This slow cooking brings out their natural sweetness, balancing the savory steak beautifully.
Step 4: Cook Mushrooms and Garlic
In the skillet, melt the remaining butter and add sliced mushrooms. Cook until they soften and brown a bit, then stir in garlic and thyme. After a quick minute, sprinkle the remaining flour and stir it in to cook through. This roux-like mixture will add body to the soup while layering in earthy mushroom flavor and fragrant herbs.
Step 5: Combine and Simmer
Transfer the caramelized onions, mushroom mixture, and beef stock to a large pot or Dutch oven. Bring the soup to a gentle simmer and cook for about 10 minutes, allowing the flavors to mingle and the broth to thicken. Then add the cooked steak and simmer for another 5 minutes until everything is heated through and melded together.
Step 6: Prepare the Bread Bowls
Cut the centers out of your sourdough loaves to create bowls, then place them on a foil-lined baking sheet. Ladle the hot soup into each bread bowl, top with a slice of provolone cheese, and put under the broiler just until the cheese melts and bubbles with a light golden color. This finishing touch creates a delicious, melty topping that invites you to dive right in.
Step 7: Serve and Enjoy
Serve your Philly Cheesesteak Soup Recipe piping hot in the bread bowls. The combination of gooey cheese, tangy broth, tender meat, and caramelized veggies makes every spoonful magical. Plus, dipping in the crusty sourdough adds a rustic, satisfying crunch alongside the creamy soup.
How to Serve Philly Cheesesteak Soup Recipe
Garnishes
Add a sprinkle of fresh chopped parsley or green onions on top for a pop of color and fresh herbaceous brightness that contrasts the richness of the soup. A little cracked black pepper or a few red pepper flakes can add just the right amount of kick if you like.
Side Dishes
This soup is hearty enough to be a meal on its own, but if you want to round it out, a simple crisp green salad with a light vinaigrette works beautifully. A side of roasted vegetables or a plate of pickles also cuts through the richness and balances your plate.
Creative Ways to Present
Make an entire Philly Cheesesteak Soup experience by serving it inside mini sourdough buns for individual servings at parties. Alternatively, serve the soup in rustic mugs alongside toasted baguette slices topped with melted provolone to keep things casual and fun.
Make Ahead and Storage
Storing Leftovers
Keep any leftover soup in an airtight container in the refrigerator for up to 3 days. Since it contains beef and dairy, it’s best enjoyed fresh but can safely be stored for a few days without losing flavor or texture.
Freezing
You can freeze this soup if you want to save it longer. Place cooled soup in a freezer-safe container, leaving room for expansion, and store for up to 2 months. Note that the texture of the mushrooms may soften slightly after freezing, but the flavor remains outstanding.
Reheating
Reheat leftover soup gently on the stove over medium-low heat, stirring occasionally until warmed through. Avoid boiling to prevent breaking the texture. If using bread bowls, it’s best to reheat the soup separately and assemble fresh to keep the bread from becoming too soggy.
FAQs
Can I use other types of beef besides steak?
You can substitute other thinly sliced beef cuts like flank steak or even sirloin strips. The key is to pick tender cuts that cook quickly and remain flavorful. Avoid tougher cuts unless you plan to braise or cook them longer before adding to the soup.
What can I do if I don’t have sourdough bread?
Any sturdy, crusty bread with a good crumb will work. Think of artisan rolls, ciabatta, or even large crusty buns. The goal is to have a bread bowl that holds together without leaking too quickly once filled with soup.
Is this soup spicy?
Not inherently, but you can easily add some heat if you like by sprinkling crushed red pepper flakes into the soup during cooking or adding hot sauce when serving. The base recipe is more savory and comforting than spicy.
Can I make a vegetarian version?
To make a vegetarian version, swap the beef steak with hearty mushrooms like portobello or seitan for a meaty texture, use vegetable stock instead of beef broth, and omit Worcestershire sauce (or use a vegetarian alternative). The caramelized onions and mushrooms provide great umami depth to keep it satisfying.
How thick is the soup supposed to be?
The Philly Cheesesteak Soup Recipe is meant to be creamy and moderately thick, similar to a chowder or bisque. The flour added at various steps helps thicken the broth without making it heavy, resulting in a velvety texture that coats the spoon beautifully.
Final Thoughts
There is something truly special about enjoying a Philly Cheesesteak Soup Recipe that brings the iconic sandwich flavors into a warm, comforting bowl. Whether it’s for a weeknight dinner or entertaining friends, this soup never fails to impress and soothe the soul. Don’t hesitate to try making it yourself and savor the blend of rich steak, sweet caramelized onions, and gooey cheese all in one delightful bite. It’s comfort food taken to the next level, and I promise it’ll become one of your favorites too!
Print
Philly Cheesesteak Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Total Time: 52 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Philly Cheesesteak Soup is a comforting and hearty soup inspired by the classic Philly cheesesteak sandwich. It features tender, thinly sliced steak, caramelized onions, mushrooms, and provolone cheese served in a warm sourdough bread bowl, making it a perfect meal for cozy days.
Ingredients
Meat and Seasoning
- 1 1/2 pounds steak (thinly sliced)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 4 tablespoons all-purpose flour (divided)
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
Vegetables and Aromatics
- 2 onions (peeled, cut in half, and very thinly sliced)
- 2 tablespoons butter (divided)
- 1 pinch sugar
- 8 ounces white mushrooms (sliced)
- 2 cloves garlic (peeled and minced)
- 1/2 teaspoon dried thyme
Liquids and Bread
- 4 cups beef stock
- 4 loaves sourdough bread (round, cut out into bowls)
- 4 slices provolone cheese
Instructions
- Season the Steak: In a small bowl, season the shaved steak with salt, pepper, and onion powder, then toss with 2 tablespoons of the all-purpose flour to coat evenly.
- Sear the Steak: Heat a large skillet over medium heat. Add the olive oil, then the seasoned meat. Sear the meat on one side without stirring, then flip and sear on the second side. Add Worcestershire sauce and stir well. Continue cooking until the meat is fully browned, then remove it from the pan and set aside.
- Caramelize Onions: Melt 1 tablespoon of butter in the skillet, add the sliced onions, and sauté until soft and starting to brown. Add a pinch of sugar and continue cooking for a total of 8-10 minutes until onions are caramelized. Remove from pan and set aside.
- Cook Mushrooms and Aromatics: Melt the remaining 1 tablespoon of butter in the skillet, add sliced mushrooms, and cook until soft and beginning to brown. Stir in dried thyme and minced garlic, cooking for 1 minute. Then sprinkle the remaining 2 tablespoons of flour over the mixture and cook for another minute to form a roux base.
- Simmer the Soup: In a large soup pot or Dutch oven, combine the caramelized onions, cooked mushroom mixture, and beef stock. Bring to a simmer over medium heat and cook for 10 minutes. Add the cooked steak and simmer for an additional 5 minutes to meld flavors.
- Prepare Bread Bowls and Broil: Cut the center out of the sourdough loaves to create bread bowls. Place them on a foil-lined baking sheet and ladle the hot soup into each bowl. Top each with a slice of provolone cheese. Set the oven to broil and place the baking sheet under the broiler just until the cheese melts and begins to brown.
- Serve: Serve the soup immediately while hot and enjoy the melted cheese with the hearty soup inside the bread bowls.
Notes
- Use thinly sliced ribeye or sirloin steak for authentic texture and flavor.
- Be careful when broiling the bread bowls so the cheese melts without burning.
- For a thicker soup, add more flour during the mushroom cooking step or reduce beef stock slightly.
- Sourdough bread bowls should be sturdy enough to hold soup without quickly becoming soggy.
- Leftover soup can be stored separately without the bread bowls for reheating.
