This creamy Philly cheese steak soup is like a warm hug on a chilly day! With tender beef, peppers, onions, and lots of cheese, it’s comfort food in a bowl.
You might find yourself wanting to skip the bread for dipping! But hey, who can resist all that cheesy goodness? I love enjoying it with a sprinkle of parsley on top for a pop of color.
Key Ingredients & Substitutions
Ribeye Steak: Ribeye is great for its marbling, which gives the soup rich flavor. If you want a leaner option, use sirloin or flank steak instead. Both still taste wonderful!
Onion: A medium onion adds sweetness to the base. If you’re out of onions, shallots can be a nice alternative for a milder flavor.
Green Bell Pepper: This adds crunch and a hint of bitterness. If you prefer something sweeter, try red or yellow bell peppers instead.
Mushrooms: Sliced mushrooms add texture and earthiness. If mushrooms aren’t your thing, you can skip them or replace them with zucchini or spinach for a different bite.
Heavy Cream: This creates the creamy texture. You can substitute with half-and-half or coconut cream for a lighter or dairy-free option, although the flavor will slightly alter.
Why Is Sautéing the Vegetables Important?
Sautéing the vegetables is a key step that builds flavor. Cooking them until they’re softened and slightly golden creates a base that elevates the soup. Here’s how to do it right:
- Use medium heat to avoid burning.
- Add vegetables in stages – onions and peppers first, as they need more time to soften.
- Make sure to scrape the bottom of the pot while cooking. This releases flavorful bits that enhance your soup.
How Can You Make Sure the Cheese Melts Smoothly?
Melting a lot of cheese can sometimes lead to clumps. To avoid this, here’s what to do:
- Use shredded cheese instead of chunky pieces; it melts faster and more evenly.
- Add cheese gradually and stir continuously to help it blend smoothly.
- Keeping the heat low when adding cheese helps it melt without curdling.
These tips will help you create a delicious creamy Philly cheese steak soup that everyone will love. Enjoy your cooking!
How to Make Creamy Philly Cheese Steak Soup
Ingredients You’ll Need:
- 1 lb ribeye steak, thinly sliced into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, diced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 cup heavy cream
- 8 oz cream cheese, softened and cubed
- 2 cups shredded provolone cheese (or use a mix of provolone and mozzarella)
- Fresh parsley or chives, chopped for garnish
- Optional: Crusty bread or toasted baguette slices for serving
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prep and about 30 minutes to cook. You’ll have everything ready to serve in under an hour, making it perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Cooking the Steak:
Start by heating the olive oil in a large pot over medium-high heat. Add the thinly sliced ribeye steak and cook for about 3-4 minutes, just until it’s browned but not fully cooked. This will keep it tender! Once done, take the steak out of the pot and set it aside.
2. Sautéing the Vegetables:
In the same pot, add the chopped onion, diced green bell pepper, and sliced mushrooms. Sauté these for about 5-7 minutes until they’re soft and lightly browned. This will enhance their natural sweetness!
3. Adding Garlic:
Next, add the minced garlic to the pot and cook for an additional minute, or until it’s fragrant. Garlic adds a lovely depth of flavor to the soup.
4. Creating the Base:
Pour in the beef broth and diced tomatoes, then sprinkle in the smoked paprika, dried oregano, salt, and pepper. Give everything a good stir and bring it to a gentle simmer. This is where the aroma starts to come together!
5. Bringing Back the Steak:
Now, return the cooked steak to the pot. Let everything simmer uncovered for about 10-15 minutes. This will allow the flavors to meld and the steak to become tender.
6. Melting the Cream Cheese:
Lower the heat to medium-low. Start adding the softened cream cheese, one cube at a time, stirring continuously as it melts into the soup.
7. Adding the Cream:
Once the cream cheese is fully incorporated, pour in the heavy cream, stirring well to achieve that creamy and smooth texture we love!
8. Final Touch with Cheese:
Now, slowly add the shredded provolone cheese in small handfuls, stirring until each addition is fully melted and the soup is thick and cheesy.
9. Tasting and Adjusting:
It’s time to taste your soup! Adjust the seasoning if needed, adding more salt or pepper to suit your preference.
10. Serving Up Deliciousness:
Serve your creamy Philly cheese steak soup hot, garnished with fresh parsley or chives for a pop of color. It pairs beautifully with crusty toasted bread or slices of baguette for dipping!
This creamy Philly cheese steak soup is not just a meal—it’s an experience filled with rich flavors, comforting textures, and smiles all around. Enjoy every bowl!
Can I Use a Different Type of Meat?
Absolutely! While ribeye is delicious for its flavor, you can substitute it with sirloin or flank steak if you prefer something leaner. Just slice them thinly to ensure they cook quickly.
How Can I Make This Soup Thicker?
If you’d like a thicker soup, you can add a cornstarch slurry! Mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir this mixture into the soup during the last few minutes of cooking to thicken it up.
Can I Make This Recipe in Advance?
Yes, you can! Make the soup and let it cool completely before storing. Keep it in an airtight container in the fridge for up to 3 days. Reheat on the stove, adding a splash of broth or cream to loosen it up if needed.
Is It Possible to Freeze Leftovers?
Yes, this soup can be frozen! Cool it entirely, then transfer it to freezer-friendly containers. It will keep well for up to 2 months. To reheat, thaw overnight in the fridge and warm slowly on the stove, stirring occasionally.
