Philly Cheese Steak Soup

• Butter: for flavor and to sauté veggies pick unsalted to control seasoning
• Diced yellow onion: creates a sweet aromatic base look for firm and unblemished onions
• Diced green bell peppers: add color and a little bite choose peppers with shiny smooth skin
• Sliced white mushrooms: provide an earthy umami boost select mushrooms that are dry and free of bruises
• Deli roast beef: adds classic Philly flavor and protein go for roast beef sliced fresh at the counter
• Minced garlic: deepens the savory taste always use fresh garlic for best results
• All purpose flour: thickens the soup look for unbleached for a cleaner flavor
• Beef broth: creates a hearty liquid base use low sodium to better adjust salt
• Half and half: adds creamy richness check for freshness by verifying date
• Worcestershire sauce: amps up the umami and depth look for brands with real anchovies
• Salt: to season start with a pinch and adjust to taste
• Pepper: to add warmth use freshly ground if possible
• Water: blends with cornstarch to make a thickening slurry filtered water is best
• Cornstarch: gives the soup perfect body choose a non GMO brand for quality
• Shredded provolone cheese: melts into the soup giving signature Philly flavor buy cheese and shred it yourself for the smoothest melting

Step-by-Step Instructions

Sauté the Vegetables:

Melt the butter in a large pot or Dutch oven set over medium heat. Add diced onion green pepper and mushrooms. Stir and let cook for about eight minutes until the onions turn translucent and begin to sweeten. This slow sauté develops a backbone of flavor for the entire soup.

Add the Beef and Garlic:

Mix in the chopped deli roast beef and let it warm through. Sprinkle in the minced garlic. Keep stirring and allow everything to cook until the garlic smells rich and fragrant about three minutes so the beef picks up the veggie flavors.

Incorporate the Flour:

Add the all purpose flour directly to the pot. Stir constantly for around three minutes letting flour cook through so there is no raw taste while it thickens the base.

Deglaze and Build the Liquid Base:

Slowly pour the beef broth into the pot all while stirring to avoid lumps from the flour. Pour in the half and half next. Stir in Worcestershire sauce salt and pepper so everything is well blended.

Simmer the Soup:

Raise the heat to bring the soup to a gentle boil. Lower heat to a simmer and let it cook for about ten minutes stirring now and then. This extra time lets flavors develop and meld.

Thicken with Cornstarch Slurry:

Mix water and cornstarch together in a small bowl until completely dissolved. Bring soup back to a boil and slowly stream in the cornstarch slurry stirring the whole time. Let soup bubble gently for another three minutes to achieve a rich thick consistency.

Finish with Cheese:

Remove soup from the heat and add shredded provolone. Stir thoroughly so the cheese melts into the soup for a silky creamy finish.

Garnish and Serve:

Ladle hot soup into bowls and top with extra provolone or parsley if desired. Serve right away while the cheese is gooey and melt in your mouth.

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My favorite part is how the provolone melts seamlessly and brings the whole Philly vibe together. Every time I garnish the soup with extra cheese my family huddles around the kitchen in anticipation just like the first snowy weekend we tried it.

Storage Tips

Philly Cheese Steak Soup keeps well in the fridge for about four days. Make sure it is stored in an airtight container. When reheating do so gently over medium low heat and stir frequently to keep the creamy texture from separating. Soup can be frozen but expect a slight change in texture from the dairy.

Ingredient Substitutions

Monterey Jack or mozzarella can stand in for provolone but the signature Philly taste will change slightly. If you prefer chicken try using rotisserie chicken in place of roast beef for a lighter spin. Gluten free flour can be swapped for standard flour to suit gluten sensitivities.

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Serving Suggestions

This soup is hearty enough as a meal but truly shines with a side of crusty bread for dunking. Consider topping each bowl with thinly sliced jalapenos or a drizzle of hot sauce for an extra kick. For a festive touch serve in bread bowls at gatherings.

A Bit of History

The Philly cheese steak sandwich was invented in Philadelphia in the early 20th century by Pat and Harry Olivieri. This soup brings that same street food spirit to your home in a bowl and is a favorite for fans craving comfort without the fuss of sandwich assembly.

Recipe FAQs

→ Can I use leftover steak instead of deli roast beef?

Yes, sliced leftover steak works well; simply chop it into small pieces and add it after the vegetables.

→ What kind of cheese is best for this dish?

Provolone is ideal for its mild, creamy melt, but mozzarella or American cheese can also be used.

→ How can I make this soup thicker?

A mixture of water and cornstarch is stirred in and boiled briefly to achieve a thicker consistency.

→ Are there vegetarian adaptations possible?

Swap roast beef for sautéed mushrooms or plant-based meat, and use vegetable broth as a base.

→ Should I serve this soup with any sides?

This dish pairs well with crusty bread, garlic toast, or a light salad for balance.