Philly Cheesesteak Soup

Sure, Philadelphia has the Liberty Bell, Rocky Balboa and, uh, Gritty. But when it comes to famous Philadelphia things, it doesn’t get any more iconic than the Philly cheesesteak sandwich. This classic sandwich is a mouthwatering combination of thinly sliced steak, onions and cheese served on a hoagie roll that’s crisp on the outside and soft on the inside. Given its iconic status, the sandwich has inspired countless recipes, including tailgate-ready Philly cheesesteak sliders and party-perfect Philly cheesesteak dip. The newest comfort food mashup of this hot sandwich is Philly cheesesteak soup.

Our recipe combines seared thinly sliced steak, sauteed onions, peppers, mushrooms, hearty beef broth, a touch of cream and melted shredded provolone. Each bowl of soup is then piled high with croutons made from hoagie rolls.

Ingredients for Philly Cheesesteak Soup

• Hoagie croutons: Two fresh hoagie rolls are cut into 1-inch cubes, then tossed with olive oil, salt and pepper before being toasted in the oven to make fresh-baked croutons for the soup.
• Olive oil: Olive oil is used to toast the hoagie croutons, sear the steak and saute the vegetables.
• Sirloin steak: For this Philly cheesesteak soup recipe, 1 pound of sirloin steak is thinly sliced and cut into bite-sized pieces. You could also make this soup with skirt steak or sliced roast beef.
• Vegetables: Onion, red bell pepper, green bell pepper and mushrooms add plenty of flavor and color to this vegetable soup recipe.
• Garlic: Use freshly minced garlic for the strongest flavor.
• Flour: Flour is added to help thicken the soup.
• Beef broth: Use a low-sodium beef broth variety to ensure the soup isn’t too salty. For a lighter flavor, substitute a low-sodium variety of vegetable broth or chicken broth.
• Heavy cream: Heavy cream adds richness to the soup, although you could use half-and-half cream for a lighter version.
• Worcestershire sauce: Worcestershire sauce is a fermented condiment that adds tang and umami to the soup.
• Seasonings: The soup is seasoned simply with salt, pepper and Italian seasoning.
• Provolone: Melting cheese in soup can be a finicky process because if the soup is too hot, you can end up with clumpy cheese. Take the soup off the heat or make sure it is just barely simmering when you add the shredded provolone cheese. Then, slowly add it to the soup, one handful at a time, stirring between additions.

Directions

Step 1: Make the hoagie croutons

Preheat the oven to 400°F. In a large bowl, toss together the hoagie bread cubes with 1 tablespoon of olive oil and season with salt and pepper. Spread into an even layer on a 15x10x1-inch baking sheet. Bake until golden brown, six to eight minutes. Remove from the oven and set aside to cool.

Editor’s Tip: For even more flavorful croutons, sprinkle with Italian seasoning, garlic powder and/or onion powder before toasting them in the oven.

Step 2: Sear the steak for the soup

Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Add the sliced steak pieces and season with salt and pepper. Cook until browned on all sides. Use a slotted spoon to remove the steak from the pot, and set aside.

Step 3: Saute the veggies

Remove all but 1 tablespoon of fat from the soup pot, discarding the remaining grease. Add the mushrooms and saute until most of the liquid has cooked out. Add the onion, red pepper and green pepper. Continue sauteing until the onions are golden and the peppers are tender, six to eight minutes. Add the garlic and cook until fragrant, 30 to 6o seconds. Stir in the flour and cook until golden, two to three minutes, stirring occasionally.

Step 4: Add the liquids

Stir in the beef broth, heavy cream, Worcestershire sauce and Italian seasoning. Bring to a simmer and continue cooking for 15 to 20 minutes or until the soup is slightly thickened.

Step 5: Add the cheese

Reduce the heat to low. Stir in the shredded provolone, one small handful at a time, until melted. Add the steak back in and simmer for an additional five minutes. Spoon the soup into bowls and top with hoagie croutons, freshly chopped parsley and additional shredded provolone.

Editor’s Tip: To help prevent the cheese from clumping in the soup, don’t skip reducing the heat. (You can even take the soup off the heat.) The soup should be barely simmering, if at all, when adding the cheese. Add the cheese in small increments, stirring between additions. Wait until the cheese has incorporated into the soup before adding more.

Philly Cheesesteak Soup Variations

• Broil the cheese: For an even cheesier soup, broil the cheese on top of the soup. Place ovenproof crocks on a baking sheet, and ladle the soup into the crocks. Add the hoagie croutons, then top with a generous amount of provolone cheese. Place under the preheated broiler and broil until the cheese is melted and brown, one to two minutes. Serve immediately.
• Make it smooth: If you prefer your soup with a smoother texture, puree the soup before adding the steak back in. Using an immersion blender is the easiest method to do this.
• Serve it in a bread bowl: For a fun twist, serve the soup in an edible bowl! While you could make bread bowls from scratch, a quick hack is to simply hollow out sourdough or hard rolls to make bowls.

How to Store Philly Cheesesteak Soup

After allowing the soup to cool, transfer it to an airtight container and store it in the refrigerator. If you have extra croutons, store them separately from the soup.

Because this soup incorporates cheese, the recipe is not ideal for freezing.

How long does Philly cheesesteak soup last?

When stored properly in the fridge, Philly cheesesteak soup lasts up to four days.

How should you reheat Philly cheesesteak soup?

To reheat a large portion of this Philly cheesesteak soup recipe, transfer it to a large soup pot and reheat over medium-low heat on the stovetop until simmering. For smaller portions, transfer to a microwave-safe dish, cover and heat at one-minute intervals until warmed through. Stir the soup between heating intervals to ensure the soup is heated evenly.

Philly Cheesesteak Soup Tips

What else can you serve with Philly cheesesteak soup?

Pair this hearty soup with a delicious green salad, such as a classic Caesar salad or a simple green salad. You’ll also want a thick slice of crusty bread or garlic bread to sop up any leftovers in your bowl. For a Philly-approved dessert, follow the soup and salad with a refreshing water ice.