If you’ve ever wished you could enjoy the bold, comforting flavors of a classic Philly cheesesteak but in a cozy, hearty bowl, this Philly Cheesesteak Soup Recipe is exactly what you need. It captures everything that makes the traditional sandwich so beloved—the tender steak, caramelized onions, sautéed mushrooms, and melty provolone cheese—while wrapping it all up in a rich, flavorful broth served in a rustic sourdough bread bowl. This soup is a perfect weeknight meal that feels like a warm hug, and I can’t wait to guide you through making it step by step!
Ingredients You’ll Need
Gathering your ingredients is a breeze, and each one plays a vital role in building the soup’s depth of flavor, texture, and inviting aroma. From tender steak to fragrant thyme and savory beef stock, these essentials come together beautifully to craft a soup that’s as satisfying as it is delicious.
- Steak (1 1/2 pounds, thinly sliced): Thin slices cook quickly and soak up all the seasoning and sauce perfectly.
- Salt (1/2 teaspoon): Enhances all the flavors in the dish without overpowering.
- Ground black pepper (1/2 teaspoon): Adds a gentle heat and depth.
- Onion powder (1/4 teaspoon): Brings extra savory notes to the steak seasoning.
- All-purpose flour (4 tablespoons, divided): Helps thicken the soup and lightly coats the steak for better browning.
- Olive oil (2 tablespoons): For searing the steak to golden perfection.
- Worcestershire sauce (1 tablespoon): Injects umami and a subtle tang that complements the beef.
- Onions (2, peeled, halved, and thinly sliced): Caramelized to sweet, rich goodness that balances the meat.
- Butter (2 tablespoons, divided): Used for sautéing onions and mushrooms, adding luxurious richness.
- Sugar (a pinch): Helps the onions caramelize beautifully without bitterness.
- White mushrooms (8 ounces, sliced): Earthy and tender, they add great texture and flavor.
- Garlic (2 cloves, minced): Aromatic lift that brightens the savory base.
- Dried thyme (1/2 teaspoon): Adds subtle herbal notes to the broth.
- Beef stock (4 cups): The hearty foundation that ties all ingredients together.
- Sourdough bread loaves (4 round, centers cut out): Serve as edible bowls to soak up every flavorful drop.
- Provolone cheese (4 slices): Melts beautifully on top for that authentic Philly cheesesteak finish.
How to Make Philly Cheesesteak Soup Recipe
Step 1: Season and Flour the Steak
Start by combining your thinly sliced steak with salt, black pepper, and onion powder in a small bowl. Toss it all together with 2 tablespoons of flour until every piece is lightly coated. This coating helps create a slight crust when searing, locking in juices and flavor.
Step 2: Sear the Steak to Browned Perfection
Heat olive oil in a large skillet over medium heat. Add the steak in one layer, giving it space to sear without stirring right away. Once the first side is beautifully caramelized, flip to sear the other side. Stir in Worcestershire sauce to boost that meaty richness, cooking until the steak is fully browned. Then, set it aside—this steak is going back in soon!
Step 3: Caramelize the Onions
Using the same skillet, melt 1 tablespoon of butter and add your thinly sliced onions. Cook them slowly, stirring occasionally, until they turn soft and begin to brown. Add a pinch of sugar to coax out the natural sweetness and keep cooking until beautifully caramelized. The result is a deep, golden layer of flavor that brings warmth to the soup.
Step 4: Cook the Mushrooms with Garlic and Thyme
Next, melt the remaining tablespoon of butter and toss in the sliced mushrooms. Let them soften and develop a bit of color. Stir in minced garlic and dried thyme to awaken the senses. Sprinkle the final 2 tablespoons of flour over the mushrooms and garlic, stirring for a minute to create a subtle thickening base before adding the liquid.
Step 5: Combine Ingredients and Simmer
In a large soup pot or Dutch oven, combine the caramelized onions, mushroom mixture, and beef stock. Bring this comforting blend to a gentle simmer over medium heat, allowing the flavors to meld for 10 minutes. Add the browned steak back into the pot, letting everything simmer together for an additional 5 minutes to marry the tastes.
Step 6: Prepare Bread Bowls and Broil with Cheese
Cut the centers out of your sourdough bread rounds to create rustic bowls. Place them on a foil-lined baking sheet and ladle the hot soup into each one. Top with a generous slice of provolone cheese. Set your oven to broil and slide the baking sheet in just long enough for the cheese to melt and bubble with a slight golden brown finish.
Step 7: Serve Immediately and Enjoy
Once your Philly Cheesesteak Soup is bubbly and boasting that melty cheese topping, serve the bread bowls right away. The combination of crunchy, cheesy crust with savory soup inside is nothing short of magical!
How to Serve Philly Cheesesteak Soup Recipe
Garnishes
To elevate your soup even more, consider sprinkling some freshly chopped parsley or a dash of smoked paprika on top. These little touches not only add a pop of color but also enhance the overall flavor profile with a fresh or smoky twist.
Side Dishes
This hearty soup pairs beautifully with a simple green salad dressed lightly in lemon vinaigrette or a crisp little slaw to balance the richness. If you want to keep things indulgent, garlic bread or roasted vegetables are equally fantastic companions.
Creative Ways to Present
Try serving the soup in mini sourdough bowls at a dinner party for a fun, interactive experience. You might also top the soup with extra cheese or even a few sautéed bell peppers for added color and Philly-style authenticity. Another idea is to sprinkle some crushed red pepper flakes for a little heat punch at the table.
Make Ahead and Storage
Storing Leftovers
Philly Cheesesteak Soup tastes even better the next day after the flavors have married fully. Store any leftovers in an airtight container in the refrigerator for up to 3 days, making sure to keep the bread bowls separate so they don’t become soggy.
Freezing
You can freeze the soup but skip freezing it inside the bread bowls. Place the soup in a freezer-safe container and freeze for up to 2 months. When ready, thaw overnight in the fridge for best texture retention.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If you want to serve it in a bread bowl again, freshen the bread by warming it in the oven and adding the reheated soup topped with cheese, then broiling just to melt.
FAQs
Can I use a different type of cheese?
Absolutely! While provolone is traditional and melts beautifully, you can also use mozzarella, American cheese, or even cheddar depending on your preference. Each will bring a slightly different flavor and gooey texture.
Is there a vegetarian version of this Philly Cheesesteak Soup Recipe?
You can swap the steak with hearty mushrooms and replace beef stock with vegetable broth to make a delicious vegetarian version. Adding extra herbs and perhaps some smoked paprika will keep the flavor robust and satisfying.
What cut of steak works best for this soup?
Thinly sliced ribeye or sirloin are ideal because they’re tender and flavorful. The thin slices allow quick cooking and keep the steak juicy, which is key for a great Philly Cheesesteak Soup.
Can I make this soup spicier?
Definitely! Feel free to add red pepper flakes during cooking or serve with hot sauce on the side. A dash of cayenne pepper in the seasoning mix can also give your soup some exciting heat.
How do I make the bread bowls crisp and not soggy?
Cutting out the center and toasting the bread bowls in the oven before filling helps maintain a sturdy crust. Ladling the soup in just before serving and consuming quickly also keeps the bread from getting too soggy.
Final Thoughts
There you have it—an incredibly comforting and flavorful Philly Cheesesteak Soup Recipe that brings all the joy of the classic sandwich into a warm, inviting bowl. Perfect for cozy nights, this recipe is sure to become a favorite in your rotation. So grab your ingredients, get cooking, and enjoy every delicious spoonful!
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Philly Cheesesteak Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Total Time: 52 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Philly Cheesesteak Soup is a flavorful and hearty soup inspired by the classic Philadelphia sandwich. It combines tender seared steak, caramelized onions, sautéed mushrooms, and savory beef broth, all served in crusty sourdough bread bowls topped with melted provolone cheese. This comforting dish is perfect for chilly days and offers all the robust flavors of a Philly cheesesteak in a warm, easy-to-eat soup form.
Ingredients
Meat
- 1 1/2 pounds steak, thinly sliced
Seasonings & Dry Ingredients
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 4 tablespoons all-purpose flour, divided
- 1 pinch sugar
- 1/2 teaspoon dried thyme
Oils & Fats
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
Vegetables
- 2 onions, peeled, cut in half, and very thinly sliced
- 8 ounces white mushrooms, sliced
- 2 cloves garlic, peeled and minced
Liquids
- 1 tablespoon Worcestershire sauce
- 4 cups beef stock
Others
- 4 loaves sourdough bread, round, cut out into bowls
- 4 slices provolone cheese
Instructions
- Season the steak: In a small bowl, combine the thinly sliced steak with salt, black pepper, onion powder, and 2 tablespoons of all-purpose flour. Toss until the meat is evenly coated.
- Sear the steak: Heat a large skillet over medium heat and add olive oil. Add the seasoned steak to the pan and sear on one side without stirring to develop a brown crust. Flip and sear the other side. Stir in Worcestershire sauce and continue cooking until the steak is completely browned. Remove the cooked meat from the skillet and set aside.
- Caramelize the onions: In the same skillet, melt 1 tablespoon of butter. Add the sliced onions and sauté until they soften and begin to brown, about 8-10 minutes. Add a pinch of sugar to enhance caramelization. Continue cooking until the onions are deeply caramelized. Remove from the pan and set aside.
- Cook mushrooms and garlic: Melt the remaining 1 tablespoon of butter in the skillet. Add the sliced mushrooms and cook, stirring occasionally, until they soften and start to brown. Add minced garlic and dried thyme, stir well and cook for 1 minute. Sprinkle in the remaining 2 tablespoons of flour and cook for another minute to incorporate the flour.
- Simmer the soup: In a large soup pot or Dutch oven, combine the caramelized onions, mushroom mixture, and beef stock. Bring to a simmer over medium heat and cook for 10 minutes to thicken and blend flavors. Add the cooked steak back into the soup and simmer for another 5 minutes.
- Prepare bread bowls and broil: Hollow out the centers of the sourdough loaves to create bread bowls. Place them on a foil-lined baking sheet and ladle the hot soup into each bowl. Top each with a slice of provolone cheese. Set the oven to broil and place the baking sheet under the broiler until the cheese is melted and begins to brown, about 2-4 minutes.
- Serve immediately: Remove from the oven and serve the Philly Cheesesteak Soup in bread bowls while hot for the best flavor and experience.
Notes
- For thinner steak slices, partially freezing the meat before slicing helps achieve better thin cuts.
- Use fresh sourdough bread with a sturdy crust to prevent the soup from soaking through quickly.
- Broil the cheese closely and watch carefully to avoid burning.
- Leftover soup can be refrigerated for up to 3 days but reheat carefully to maintain texture.
- For added spice, consider adding a dash of hot sauce or sliced jalapeños when serving.
