Hearty Philly Cheese Steak

Philly Cheese Steak Soup brings the rich and familiar flavors of the iconic sandwich into a warm bowl of comforting goodness perfect for chilly evenings or cozy weekends at home.

I first made this after craving a comforting soup that reminded me of my favorite Philly sandwich spot. It quickly became a regular for nights when I want something hearty but not complicated.

Ingredients

• Butter: creates a flavorful base and helps soften the vegetables use unsalted for control over seasoning
• Yellow onions: add sweetness and depth choose firm onions with dry skins
• Green bell peppers: give a slight bite and fresh color select vibrant glossy peppers free of wrinkles
• White mushrooms: contribute earthiness pick firm evenly colored mushrooms without spots
• Deli roast beef: offers convenience and authentic flavor buy thinly sliced fresh from a good deli or slice your own roast for better texture
• Minced garlic: delivers aromatic warmth fresh garlic is best but pre-minced works in a pinch
• All purpose flour: thickens the soup and helps develop the roux use fresh and sift to avoid lumps
• Beef broth: gives a rich backdrop homemade is ideal but choose low sodium for control
• Half and half: adds creaminess without heaviness avoid ultra-pasteurized for better melting
• Worcestershire sauce: brings tangy umami complexity check for quality brands with natural ingredients
• Salt and pepper: to enhance and balance all flavors freshly ground pepper adds a punch
• Cornstarch mixed with water: thickens the soup gently use straight cornstarch and mix thoroughly before adding
• Shredded provolone cheese: melts smoothly and adds signature cheesesteak flavor go for fresh shredded instead of pre-shredded for creamier results
• Fresh parsley: brightens and finishes the dish pick vibrant green sprigs without wilting

Instructions

Build The Flavor Base:

Drop the butter into a large pot or Dutch oven over medium heat. Let it melt completely so it coats the bottom evenly. Add the diced onions, green peppers and mushrooms. Stir well to combine. Cook gently until the onions become translucent and softens which takes about 5 to 7 minutes. This step develops the savory backbone of the soup.

Add The Meat And Aromatics:

Add the chopped roast beef to the pot and stir to combine. Then add minced garlic. Cook everything together on medium heat for 2 to 3 minutes until the garlic is fragrant but not browned. This infuses the stock with hearty meat flavor and aroma.

Make The Roux And Begin Thickening:

Sprinkle the flour evenly over the contents of the pot and stir for about 3 minutes. This cooks the raw flour taste and starts forming a thickening paste known as roux. It also helps the soup develop a velvety smooth texture.

Incorporate Liquids And Simmer:

Slowly pour in the beef broth while constantly stirring to avoid lumps. Then add half and half and stir again. Season the soup with Worcestershire sauce, salt and pepper. Bring the whole pot to a boil, then reduce heat to medium-low. Let it simmer for 10 minutes while you stir occasionally. This melds all the flavors and allows the soup to thicken naturally.

Add The Cornstarch Slurry For Final Thickening:

In a small bowl combine water and cornstarch until smooth. Bring the soup back to a boil and slowly pour in the slurry while stirring constantly. Keep boiling and stirring for 3 minutes. This step gives the soup the perfect creamy thickness without feeling gluey.

Finish With Cheese And Garnish:

Remove the pot from the heat. Stir in the shredded provolone cheese until fully melted and silky smooth. Garnish with chopped parsley and if you like, sprinkle extra cheese on top. Serve hot and enjoy straight from the pot for ultimate comfort.

This soup reminds me of family get-togethers where everyone wanted a bowl of something warm and filling after a day of winter activities. The cheese melting in the broth always made it feel like a special treat.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave adding extra broth or half and half if the soup thickens too much. Avoid boiling when reheating to keep the cheese from separating.

Ingredient Swaps

If you want to make this vegetarian use vegetable broth and swap the roast beef for smoked mushrooms or seitan for meaty texture. Use a dairy-free creamer and vegan cheese to keep it plant-based. Opt for thinly sliced sirloin steak if you prefer a fresher cut of meat over deli versions.

Serving Ideas

Serve this soup with crusty bread or garlic rolls to soak up every bit of cheesy broth. A simple green salad dressed with lemon vinaigrette cuts through the richness nicely. Top with sliced jalapenos or crushed red pepper flakes for a spicy kick.

Using fresh shredded provolone rather than pre-shredded cheese makes a huge difference in how smooth and creamy the soup turns out. Garnishing with fresh parsley adds a pop of color and freshness that brightens those rich flavors perfectly.

Frequently Asked Recipe Questions

→ What cut of beef works best for this dish?

Thinly sliced deli roast beef or thin steak slices both provide tender, flavorful meat that blends well with the creamy base.

→ Can I make it spicier?

Yes, adding red pepper flakes while cooking will add a pleasant spicy kick without overpowering the other flavors.

→ How do I achieve the perfect thickness?

Mix cornstarch with water to create a slurry, then stir it in while boiling; this will thicken the broth to a creamy consistency.

→ What cheeses complement this dish well?

Provolone cheese melts smoothly and adds mild sharpness, enhancing the savory broth and beef flavors.

→ Are there vegetarian alternatives?

You can substitute roast beef with hearty mushrooms or a plant-based meat alternative for a similar texture and umami taste.