Description of this recipe
This Philly Cheese Steak Soup is a comforting and hearty dish that captures the essence of the classic Philadelphia sandwich in a warm, creamy soup. With tender chunks of roast beef, sautéed vegetables, and gooey provolone cheese, this soup is perfect for a cozy dinner or a gathering with friends and family.
Why you will love this recipe
You will love this recipe because it combines the rich flavors of a traditional Philly cheese steak with the warmth and comfort of a soup. It’s easy to make, requires simple ingredients, and is a crowd-pleaser. The creamy texture, combined with the savory notes of beef and cheese, creates a dish that is not only satisfying but also packed with flavor. Plus, it’s a great way to enjoy a classic favorite in a new and exciting form!
Introduction
There’s something undeniably comforting about a warm bowl of soup, especially during the chilly months. When you can combine that comfort with the iconic flavors of a Philly cheese steak, you create a dish that’s not only delicious but also deeply satisfying. This Philly Cheese Steak Soup is a delightful twist on the classic sandwich, transforming it into a creamy, hearty soup that is perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a dish to impress your guests, this recipe is sure to deliver.
The beauty of this soup lies in its simplicity. With just a handful of ingredients, you can create a dish that feels indulgent and rich without spending hours in the kitchen. The combination of sautéed onions, bell peppers, and mushrooms brings a depth of flavor that pairs beautifully with the savory roast beef and creamy provolone cheese. Each spoonful is a comforting reminder of why we love cheese steaks in the first place.
Ingredients:
- ¾ cup unsalted butter
- 1 white onion, diced
- 1 green bell pepper, diced
- 1 (8 ounce) package sliced fresh mushrooms
- ⅔ cup all-purpose flour
- 6 cups milk
- 1 (10.5 ounce) can beef consommé
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (8 ounce) package provolone cheese, diced
- 12 ounces sliced roast beef, chopped
Preparation:
Step 1:
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. This will create a rich base for your soup and enhance the flavors of the vegetables.
Step 2:
Add the diced onion, green bell pepper, and sliced mushrooms to the pot. Cook and stir the mixture until the vegetables are tender, about 5 minutes. This step is crucial as it builds the flavor foundation of the soup.
Step 3:
Once the vegetables are tender, sprinkle in the flour. Stir continuously for about 5 minutes until the flour is golden. This will help thicken the soup and give it a creamy texture.
Step 4:
Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a simmer and cook until it thickens, stirring often, which should take about 5 minutes. The milk adds creaminess and richness to the soup.
Step 5:
Reduce the heat to medium-low. Stir in the beef consommé, followed by the salt and black pepper. Finally, slowly add the diced provolone cheese, stirring until it melts completely, which should take about 3 to 5 minutes. Off the heat, gently fold in the chopped roast beef until well combined.
Serving Suggestions:
Serve this Philly Cheese Steak Soup with crusty bread or warm hoagie rolls for dipping. A sprinkle of fresh parsley on top adds a pop of color and freshness. For an extra layer of flavor, consider adding a dash of hot sauce or some sautéed jalapeños for a spicy kick.
Tips:
- For a lighter version, you can substitute half-and-half for some of the milk.
- If you prefer a thicker soup, add a bit more flour when sautéing the vegetables.
- Feel free to customize the soup by adding other vegetables such as zucchini or spinach.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- This soup freezes well, so consider making a double batch for easy meals later on.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Nutritional Information:
- Calories: Approximately 450 per serving
- Protein: 25g
- Sodium: 800mg
Conclusion
In just under an hour, you can whip up a delicious, creamy Philly Cheese Steak Soup that’s sure to impress. This recipe not only brings together the beloved flavors of a classic sandwich but also provides a comforting meal that warms the soul. Perfect for chilly days or casual gatherings, this soup is a versatile dish that can be easily adjusted to suit your taste preferences. So gather your ingredients, follow the steps, and enjoy a bowl of this delightful soup that will have everyone asking for seconds!
Questions and Answers:
1. Can I use a different type of cheese?
Yes, while provolone is traditional, you can substitute with mozzarella, cheddar, or even a blend of cheeses for a different flavor profile.
2. How can I make this soup vegetarian?
To make a vegetarian version, omit the roast beef and beef consommé. You can replace them with vegetable broth and add more vegetables or plant-based protein for substance.
3. Can I prepare this soup in advance?
Absolutely! This soup can be made ahead of time. Store it in the refrigerator for up to three days or freeze it for future meals.
4. What can I serve with Philly Cheese Steak Soup?
This soup pairs wonderfully with crusty bread, garlic bread, or even a simple side salad for a complete meal.
5. How do I reheat leftovers?
Reheat the soup on the stovetop over low heat, stirring occasionally until warmed through. You may need to add a splash of milk to restore the creamy consistency.