Oh my goodness, have I got a cozy recipe for you today! Picture this: It’s a chilly evening, you’re snuggled up on the couch, and the aroma of a warm, creamy soup wafts through the air, wrapping you in comfort. That’s the magic of Philly Cheese Steak Soup! Combining the classic flavors of a Philly cheesesteak with the heartiness of a warm bowl of soup, this dish has quickly become a favorite in my household. Trust me, it’s like a hug in a bowl!
I first stumbled upon this recipe during a cold winter night, and I have vivid memories of making it for the family. Everyone gathered in the kitchen, the laughter mixing with the sizzle of steak, and the anticipation built with each stirring of the pot. I tell you, when we finally sat down to eat, it was pure joy! The creamy texture and cheesy goodness made the whole experience feel like a special occasion, even on a regular Tuesday. Now, let’s dive into what makes this comforting soup so delicious!
What’s in Philly Cheese Steak Soup?
Ribeye Steak: The star of the show! I love using ribeye for its tenderness and rich flavor. Thinly sliced, it cooks quickly and adds that classic cheesesteak taste.
Salt and Pepper: Simple but essential! Just the right amount of seasoning to enhance the savory notes of the steak.
Olive Oil: A must for sautéing! I prefer extra virgin olive oil for its robust flavor, but any kind will do.
Onion: Chopped onion adds sweetness and depth to the soup. I usually opt for a medium-sized yellow onion for the best balance.
Bell Pepper: You can go with either green or red bell pepper! The sweetness of the red adds a nice touch, but both will work great.
Garlic: Because everything is better with garlic, right? Freshly minced garlic really elevates the flavor of the soup.
Beef Broth: This is where the soup gets its heartiness! I prefer low-sodium beef broth so I can control the saltiness of the dish.
Heavy Cream: This creamy addition brings richness and a velvety texture that makes the soup feel indulgent.
Potatoes: While optional, potatoes add a lovely thickness to the soup. I usually use diced Yukon Gold or Russet potatoes for their creamy texture.
Provolone and Mozzarella Cheese: These cheeses melt beautifully to create that gooey, cheesy goodness we all love in a Philly cheesesteak!
Cornstarch: A handy thickening agent! If you want your soup to have a bit more body, a touch of cornstarch mixed with water does the trick.
Fresh Parsley: For that final garnish! It adds a pop of color and a refreshing taste that brightens up the dish.
Is Philly Cheese Steak Soup Good for You?
Now, before you dive right into this creamy delight, let’s talk health benefits!
The main ingredient, **ribeye steak**, is a fantastic source of protein, which is essential for muscle repair and growth. Plus, it provides iron, which is crucial for keeping our energy levels up. However, just keep in mind that ribeye is a fattier cut, so it’s best enjoyed in moderation.
The **vegetables** (onion and bell pepper) are great for adding fiber, vitamins, and antioxidants to your meal. Plus, they help boost the nutritional profile without sacrificing any flavor!
As for the **dairy** (heavy cream and cheeses), while they do provide calcium and protein, they also contribute to higher calorie counts and fat content. If you’re watching your intake, consider using a lighter cream or reducing the amount of cheese.
Overall, this soup is a comforting treat, but like all indulgent delights, balance is key!
Ingredients:
– 1 lb ribeye steak, thinly sliced
– Salt and pepper, to taste
– 2 tbsp olive oil
– 1 medium onion, chopped
– 1 bell pepper (green or red), chopped
– 2 cloves garlic, minced
– 4 cups beef broth
– 1 cup heavy cream
– 2 cups potatoes, diced (optional for thickness)
– 1 cup shredded provolone cheese
– 1 cup shredded mozzarella cheese
– 2 tbsp cornstarch (optional, for thickening)
– Fresh parsley, for garnish
**Serves:** 4-6
How to Make Philly Cheese Steak Soup?
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the sliced ribeye steak with salt and pepper. Add the steak and sear until browned, about 3-4 minutes. Remove the steak from the pot and set aside.
2. In the same pot, add the chopped onion and bell pepper. Sauté for about 5 minutes, until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.
3. Pour in the beef broth and bring to a simmer. If using, add the diced potatoes and let the soup cook for about 15-20 minutes, or until the potatoes are tender.
4. Lower the heat and slowly stir in the heavy cream, bringing the mixture just to a gentle simmer.
5. Return the cooked steak to the pot. Stir in the provolone and mozzarella cheese until melted and well combined. If you prefer a thicker soup, mix cornstarch with a little water and stir it into the soup.
6. Taste and adjust seasoning, adding more salt and pepper if desired. Remove from heat.
7. Serve hot, garnished with fresh parsley.
Cheesy Tips and Variations!
I love this soup because it’s so adaptable! Want to mix it up? Try adding sliced mushrooms for a fantastic earthiness or swap in different cheeses like cheddar or Gouda for a fun twist!
Feel free to adjust the thickness by playing with the amount of potatoes and cornstarch – I say it’s all about finding your perfect balance! And if you have any leftovers (if you’re lucky enough), this soup keeps well in the fridge and makes for a delicious lunch the next day.
So, if you’re craving something hearty, flavorful, and downright cozy, I encourage you to give this Philly Cheese Steak Soup a try! It’s perfect for those chilly nights or whenever you need a comforting bowl of yumminess. I’d love to hear how it turns out for you, so don’t be shy about sharing your thoughts and any personal twists you add to this delightful recipe! Happy cooking!
