Philly Cheesesteak Soup
This tasty rich and creamy Philly Cheesesteak Soup is absolutely incredible! Made with tender perfectly seared steak, sautéed green peppers, lots of cheesy goodness, and topped with homemade seasoned croutons, it is a total explosion of flavor! The easy crowd pleasing recipe is sure to wow your family and takes less than an hour to make!
Servings: 6
Calories: 693kcal
Ingredients
Beef
- 2 tablespoons olive oil
- 1 medium green bell pepper thinly sliced
- 1 pound beef steak or top round, thinly sliced
Soup
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 medium carrot chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- ⅓ cup all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- salt and pepper to taste
- 6 cup beef broth
- 1 cube beef bouillon optional
- 1 cup heavy cream
- 8 ounces white cheddar cheese shredded
- 8 ounces provolone cheese shredded
- 2 tablespoons fresh parsley chopped
Croutons
- ½ baguette cut into 1 inch cubes
- ¼ cup olive oil
- salt and pepper to taste
Instructions
Beef
- Heat the olive oil in a large Dutch Oven over medium-high heat. Add bell pepper and sauté for 2 minutes until the peppers start to soften. Add the beef and cook until browned, stirring occasionally. Should take 3 minutes. Transfer the beef and peppers to a plate. Set aside.
Soup
- In the same Dutch oven heat the tablespoon of olive oil. Add the onion, carrots and celery to the pot and sauté for 3 to 5 minutes until onion is soft and translucent. Stir in the garlic and cook for 30 seconds until aromatic.
- Sprinkle the flour over the veggies and stir. Add in the Worcestershire sauce, hot sauce and season with salt and pepper. Stir well and cook for 1 minute to remove the raw flour taste.
- Stir in the beef broth bring to a boil. If preferred, add a beef bouillon crumbled up for extra beef flavor. Turn the heat down to low and simmer for 15 minutes until vegetables are tender.
- Use an immersion blender to blend the soup until smooth or use a blender, if needed.
- Add the heavy cream, cheddar cheese, provolone cheese and stir well. Simmer for another 5 minutes, then add about half the beef and pepper mixture into the soup and remove from heat.
Croutons
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Drizzle the croutons with the olive oil and season with salt and pepper. Toss to combine. Place the croutons in a single layer on the prepared baking sheet and transfer to the oven. Bake for 7 to 10 minutes until crisp and golden.
To Serve
- Ladle soup into bowls and top with the remaining beef and pepper mixture. Finally top with croutons and serve.
Video
Notes
- Sear the meat properly. The meat should be thinly sliced and cooked quickly for the most tender beef. Do your best not to overcook it.
- Do not burn the veggies. Make sure to move the mirepoix around the pot often as it cooks. If it burns and sticks to the bottom it can make the soup bitter.
- Season at the very end. Soup reduces as it simmers. If you add extra salt too early on in the cooking process there is a good chance you will end up with oversalted soup.
- Leftover Philly cheesesteak soup will keep in the fridge for up to 5 days or in the freezer for up to 3 months in an airtight container. To reheat, just put it in the microwave for a few minutes on medium power or reheat it in a saucepan on the stove. However if frozen, you can either let it thaw out first overnight in the fridge or reheat it from frozen in the microwave or on the stovetop.
Nutrition
Serving: 1serving | Calories: 693kcal | Carbohydrates: 26g | Protein: 28g | Fat: 54g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 109mg | Sodium: 1180mg | Potassium: 977mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3872IU | Vitamin C: 32mg | Calcium: 632mg | Iron: 2mg