Philly Cheesesteak Soup

Enjoy a warm bowl of Philly Cheesesteak Soup, inspired by the classic Philly cheesesteak sandwich. This comforting dish combines tender steak, hearty potatoes, and a rich, cheesy broth, perfect for chilly days.

Ingredients

• 1 lb (450g) thinly sliced ribeye steak or sirloin, cut into bite-sized pieces
• 1 tablespoon olive oil or vegetable oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 4 cups (1 liter) beef broth
• 2 cups (480 ml) milk or heavy cream
• 2 cups potatoes, peeled and diced
• 1 cup shredded provolone cheese (plus extra for garnish)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme (optional)
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• Fresh parsley, chopped (optional for garnish)

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the sliced steak and cook until browned but not fully cooked through, about 3-4 minutes. Remove the steak and set aside.
2. In the same pot, add the diced onion and green bell pepper. Cook until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
3. Add the butter to the pot and let it melt. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
4. Slowly whisk in the beef broth and milk, making sure there are no lumps. Add the diced potatoes, Worcestershire sauce, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
5. Return the cooked steak to the pot. Stir in the shredded provolone cheese until melted and well combined. Taste and adjust seasoning if needed.
6. Ladle the soup into bowls. Garnish with extra shredded cheese and chopped parsley, if desired. Serve hot, ideally with crusty bread or rolls.

Variation

1. Use chicken or turkey instead of beef for a lighter option.
2. Add mushrooms for extra flavor and texture.
3. Top with jalapeños for a spicy kick.

Cooking Notes

1. For a creamier soup, use heavy cream instead of milk.
2. Beef broth can be substituted with chicken broth for a different flavor.
3. Feel free to add more vegetables like celery or carrots based on your preference.

Serving Suggestions

1. Serve with crusty bread or rolls for dipping.
2. Complement with a simple side salad for a complete meal.
3. Offer extra cheese and herbs on the side for garnish.

Tips

• Make sure to slice the steak thinly for quick cooking.
• For better flavor, marinate the steak in Worcestershire sauce for 30 minutes before cooking.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Nutritional Information (Per Serving)

• Calories: 450
• Protein: 25g
• Sodium: 900mg

Frequently Asked Questions

1. Can I make this soup ahead of time?
   Yes, it stores well and can be reheated.

2. What can I use instead of provolone cheese?
   Cheddar or mozzarella work well too.

3. How can I thicken the soup more?
   You can blend some of the soup to thicken it or add more flour.

4. Can I freeze this soup?
   Yes, it freezes nicely for up to 3 months.

Conclusion

Philly Cheesesteak Soup is a delightful twist on the classic sandwich, offering warmth and comfort in every spoonful. Perfect for dinner or lunch, it’s a hearty meal that brings smiles all around. Enjoy this delicious soup with family and friends!

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