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Imagine sinking your spoon into a hearty Philly Cheesesteak Soup that packs all the good stuff from the sandwich we can't get enough of - juicy steak bits, gooey cheese, and sweet bell peppers - all swimming in a velvety broth that'll warm you up. This clever spin on a sandwich staple comes together in under 60 minutes but tastes like you've been cooking all day long.
While testing this soup, I found out that getting that perfect cheesesteak flavor happens when you really brown the meat well and build up the taste bit by bit as you cook.
Key Components
- Beef Steak: Go for something with good fat running through it like ribeye or top round
- Bell Peppers: Traditional recipes use green ones but any color will do the job
- Quality Cheese: You'll want both white cheddar and provolone for that genuine taste
- Fresh Garlic: Builds a solid flavor foundation
- Heavy Cream: Makes everything smooth and rich
- Worcestershire Sauce: Adds that meaty punch you can't quite place
- Fresh Bread: For making your own croutons that'll take this soup up a notch
Step-By-Step Guide
- Getting Your Beef Ready (10 minutes):
- Cut your beef into thin strips across the grain. Throw on plenty of salt and pepper. Let it sit out while you chop everything else. Make sure to pat it dry before cooking so it browns up nicely.
- Starting Your Soup (15 minutes):
- Get some olive oil hot in a heavy pot. Cook down your onions, carrots and celery until soft. Toss in garlic just until you can smell it. Scatter flour over everything. Cook the flour mixture a bit to get rid of that raw taste. Slowly pour in beef broth while stirring. Let it come to a gentle bubble.
- Cooking The Meat (8-10 minutes):
- Get your pan smoking hot. Cook small amounts of beef at once so they don't steam. Brown beef quickly, about a minute or two each side. Set aside. Cook peppers in the same pan. Keep some beef and peppers aside for topping bowls later.
- Finishing The Soup (12-15 minutes):
- Pour in Worcestershire sauce. Let soup bubble until it starts thickening up. Blend it smooth if you want. Pour in the cream. Add cheeses bit by bit while stirring. Put most of your meat and peppers back in.
- Making Croutons (10 minutes):
- Cut bread into chunks. Mix with olive oil and spices. Spread them out on a baking sheet. Bake until they turn golden and crunchy. Let them cool a little before using.
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The real breakthrough when making this soup was learning to save some of the browned meat and peppers to sprinkle on top - it makes the soup look better and gives you different textures in each spoonful.
Fixing Common Problems
- If Soup is Too Thick: Stir in hot beef broth a little at a time
- If Cheese is Stringy: Turn down the heat and keep whisking
- If Beef is Tough: Cut it thinner next time you make it
- If Croutons Are Soggy: Bake them longer and let them cool fully
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Prep Ahead Plan
For best results:
- Make the soup base up to 2 days before
- Slice and season your beef, keep it separate
- Bake croutons a day early and store in sealed container
- Brown beef and finish soup just before eating
- Add your toppings at the last second
Keeping Leftovers
- Keep soup and toppings in different containers
- Will stay good in fridge about 4 days
- You can freeze the base without the dairy
- Warm up slowly to stop it from breaking
- Always make new croutons for leftover portions
Different Ways To Make It
- Swap in mushrooms for a meat-free option
- Mix up different kinds of cheese
- Throw in some slow-cooked onions
- Mix in oven-roasted garlic
- Try different breads for your croutons
This Philly Cheesesteak Soup really hits the spot when you need something cozy and filling. It takes all the flavors you love from the classic sandwich and turns them into something you can enjoy with a spoon. It works just as well for Tuesday night dinner with the kids as it does for the first course at your dinner party - everyone goes crazy for it.
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Frequently Asked Questions
- → What’s the trick to soft beef?
- Cut the beef thin, then sear it fast on medium-high heat to keep it tender.
- → Can I store it in the freezer?
- Absolutely! It holds up well for 3 months if sealed tightly in a container.
- → Why puree the veggies?
- It makes the soup velvety smooth and blends the vegetable flavors together.
- → When should I add the seasoning?
- Add it near the end to avoid making the soup too salty as it simmers.
- → How long can I keep leftovers?
- Refrigerated in a sealed container, leftovers stay good for around 5 days.