Description
This Philly Cheesesteak Soup takes the flavors of a classic Philly cheesesteak sandwich and transforms it into a comforting, creamy soup. It’s served in edible bread bowls, adding a fun and delicious twist to this already amazing dish. Perfect for a hearty lunch or dinner, this soup is rich, cheesy, and loaded with all the delicious ingredients you’d expect from a cheesesteak.
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates.
Ingredients
Scale
For the Soup:
- 1 lb (450g) ribeye steak or flank steak, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped (green or red)
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 2 tablespoons flour (for thickening)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz (225g) provolone cheese, shredded
- 8 oz (225g) cream cheese, softened and cubed
- Fresh parsley (optional, for garnish)
For the Bread Bowls:
- 4 large round bread bowls (sourdough or your choice of sturdy bread)
- Butter (optional, for brushing the bread)
Instructions
Step 1: Cook the Steak and Vegetables
- Prepare the steak: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced steak and cook for 3-4 minutes until browned. Remove the steak from the pot and set aside.
- Sauté the vegetables: In the same pot, add the onion and bell pepper. Sauté for 5-7 minutes until softened. Add the garlic and cook for another minute, stirring constantly to avoid burning.
Step 2: Make the Soup Base
- Add flour: Sprinkle the flour over the sautéed vegetables and stir to combine. Let it cook for 1-2 minutes to eliminate the raw flour taste.
- Add liquids: Gradually add the beef broth, stirring constantly to create a smooth base. Stir in the heavy cream, Worcestershire sauce, Dijon mustard, salt, and pepper. Bring the soup to a simmer, allowing it to cook for 10-15 minutes until it thickens slightly.
Step 3: Add Cheese and Steak
- Melt the cheese: Add the provolone cheese and cream cheese to the soup. Stir until the cheeses are melted and the soup is creamy and smooth.
- Return the steak: Add the cooked steak back into the soup and stir to combine. Let the soup simmer for another 5-10 minutes, allowing all the flavors to meld together.
Step 4: Prepare the Bread Bowls
- Hollow out the bread bowls: While the soup is simmering, prepare the bread bowls. Carefully cut the tops off of the bread bowls and hollow them out using your hands or a spoon to remove the inside. Be sure to leave enough of the bread around the edges to hold the soup.
- Toast the bread bowls (optional): If you prefer a crispy exterior, lightly butter the outside of the bread bowls and place them on a baking sheet. Toast them in a preheated oven at 375°F (190°C) for 5-7 minutes, or until golden and crispy.
Step 5: Serve the Soup
- Fill the bread bowls: Ladle the hot Philly cheesesteak soup into the hollowed-out bread bowls.
- Garnish and serve: Garnish the soup with some fresh parsley for color, if desired. Serve immediately and enjoy!
Notes
- Thinly slice the steak: For the best texture, use a very sharp knife to slice the steak as thin as possible.
- Cheese options: If you don’t have provolone, mozzarella or Swiss cheese work as great alternatives.
- Add more veggies: For extra flavor and texture, feel free to add mushrooms or more bell peppers.
- Make it spicier: Add some chopped jalapeños or hot sauce to the soup if you like a little heat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cuisine: American