Creamy Philly Cheesesteak

I've turned our city's popular sandwich into the most heartwarming soup you'll ever try. Each mouthful of this Philly Cheesesteak Soup brings to mind those corner food stands but in a completely different way. The soft steak just melts away while the rich broth packed with peppers really warms your soul. You'll definitely make this your go-to winter dish.

Soothing Warmth in Every Spoonful

During my cooking adventures I found this fantastic way to enjoy those traditional cheesesteak tastes without any mess. The melty cheese, juicy steak and caramelized peppers blend into a smooth soup that's done in less than 60 minutes. It's just right for evenings when you want something tasty but don't feel like going out.

What's Bubbling Inside

• Steak Strips: Around 1 pound of well-marbled beef from my neighborhood meat guy
• Green Peppers: 1-2 crisp ones cut into thin slices like they do at sandwich spots
• Onions: 1 medium yellow onion chopped into uniform pieces
• Celery & Carrots: 1 cup altogether minced small my hidden flavor boosters
• Beef Broth: 4 cups I always pick reduced salt so I can adjust to taste
• Heavy Cream: 1 cup for that velvety smooth texture
• Cheeses: 1 cup each provolone and white cheddar freshly shredded
• Seasonings: Pepper salt and some fresh thyme snipped from my windowsill
• Butter & Oil: For creating that beautiful brown color
• Bread Cubes: Slightly stale bread works wonders for croutons

Creating Kitchen Wonders

[Nailing That Brown Crust]

Give those beef strips plenty of salt and pepper. My heavy pot needs to get super hot before adding a splash of oil. Then the beef goes in just until colored on each side before taking it out to rest.

[Veggie Action]

A small chunk of butter goes into that same pot. My house smells amazing as celery carrots and onions start to cook down. Then those beautiful green peppers join in.

[Creating Depth]

Next comes the beef broth as I make sure to scrape those tasty brown bits off the bottom. A few herbs go in and everything cooks together for about 10 minutes.

[Smooth Operator]

Now for my favorite step taking half the soup and blending it until completely smooth. It goes back in with some cream keeping the heat low.

[Melty Goodness]

Now for the best part big handfuls of shredded cheese get stirred in until they melt into something wonderful. The beef strips come back to finish cooking.

[Last Bits]

While everything comes together I quickly toast some herbed bread chunks until crunchy. Each serving gets extra steak peppers and these crispy toppers.

Pin

Familiar Flavors Reimagined

My folks went wild the first time I brought out this soupy take on their beloved sandwich. All the classic tastes are there but turned into something so warming you'll want to grab a bowl and sink into your sofa. Sometimes the best cooking happens when you think differently about familiar foods.

It All Starts With Good Stock

I've noticed that spending time on the broth really pays off. A slow simmer pulls all the natural sweetness from your veggies while the beef stock adds depth. Don't try to rush this part the real magic happens when everything slowly melds together.

My Cheese Guide

Pay attention because this trick totally changed how my soups turn out. Using two different cheeses might look fancy but it's totally worth it. I always grate them right before using and mix them in after taking the pot off the flame. This keeps everything nice and smooth no stringy bits anywhere.

Perfectly Creamy Texture

Here's a trick I figured out after cooking this soup tons of times. Running part of it through the blender gives you that fancy restaurant smoothness without tons of cream. Plus the vegetables practically vanish which makes my fussy eaters happy.

Pin

Tender Juicy Beef Tips

The trick to amazing steak in your soup is making sure each piece has enough room to brown. I cook in small batches even though it takes longer. That golden outside on the meat adds so much to the final taste.

The Power of Green Peppers

In my recipes green peppers are essential for that authentic Philly flavor. I'll sometimes use a rainbow of peppers when I want to show off but those green ones really take me back to those city food stands.

Hidden Flavor Boosters

You might ask why I sneak carrots and celery into a cheesesteak soup. Once they're blended you can't spot them but wow do they make the broth taste amazing. It's my little trick for flavor that'll have everyone wondering what makes it so good.

Finishing Touches

My favorite moment when serving this soup is adding those last bits on top. I always keep some extra steak slices and peppers to pile on each bowl. And those homemade croutons are absolutely needed in my house. They bring that sandwich feeling right into the soup.

Pin

Prep It Early

Wanna know how I deal with company coming over? I cook the soup base a day ahead but leave out the cheese. When guests arrive I just warm it up stir in the cheese and add those toppings. Nobody can tell I wasn't busy cooking all day.

Storing Your Soup

This soup stays great in your fridge for about three days. Just warm it up slowly on the stove giving it a stir now and then. If it gets too thick just add a splash of broth. And please don't use the microwave your cheese will get weird.

Customizing Your Bowl

Sometimes I play with different flavors adding a bit of garlic powder or some spicy sauce. When my cheese-crazy kid comes home I throw in extra provolone. The recipe can handle changes so feel free to adjust it.

The Perfect Sidekick

You know what really makes this soup special? Having warm crusty bread alongside it. I brush mine with butter mixed with garlic and toast it until golden. It's just perfect for soaking up all that tasty broth.

Pin

Clever Freezing Advice

After lots of testing I've found the best way to freeze this soup. Keep the cheese out until you're ready to eat. The base freezes really well then just warm it gently add fresh cheese and you're all set.

Crowd Pleaser

Whenever I bring this soup to parties people always want me to share how I made it. There's something special about taking a famous sandwich and turning it into something so warming and communal. Don't forget to bring that basket of warm bread to pass around.

Universal Appeal

This soup works because it captures everything we love about a Philly cheesesteak but delivers it in such a soothing way. The flavors come together perfectly while still letting each ingredient stand out. Plus it's easy enough that you'll feel like a cooking champion.

Soul-Warming Goodness

My Philly Cheesesteak Soup has become one of those dishes friends and family ask for again and again. It's great for cold nights sports gatherings or anytime you need something comforting. Grab yourself a bowl and enjoy every last drop.

Pin

Recipe Questions & Answers

→ How does thin slicing help?

Thin strips cook faster and stay juicy. Quick cooking keeps them soft in the soup.

→ What's the point of blending veggies?

You get a creamy texture and a nutrient boost. It also makes the soup naturally thicker.

→ Is this soup freezer-friendly?

Yep, it freezes great for about 3 months. Let it cool, then pop it into sealed containers.

→ Why split up the cheese addition?

Adding it in two steps means a smooth base and a textured topping for extra yum.

→ Why bother with fresh croutons?

Fresh ones are crunchier and taste better. Plus, you can season them to match the soup.