ULTIMATE PHILLY CHEESESTEAK SOUP

Let’s face it, is it truly possible to capture the essence of a Philly Cheesesteak – that glorious mess of thinly sliced steak, caramelized onions, and melted cheese – in a soup?

Decoding the Cheesesteak: A Culinary Blueprint

The key to a successful Philly Cheesesteak Soup isn’t just throwing the ingredients into a pot; it’s understanding the *why* behind the flavors and textures. We need to deconstruct the iconic sandwich and rebuild it in liquid form. The critical elements are:

• Beefy Broth: This is the foundation. It needs depth and richness, mimicking the savory juices released from the steak.
• Tender Steak: We can’t just use any old cut. It needs to be thinly sliced and cooked to perfection, mirroring the classic preparation.
• Caramelized Onions & Peppers: These provide sweetness and aromatic complexity, cutting through the richness of the cheese and beef.
• Cheesy Goodness: This is where things get tricky. We need to achieve that gooey, melty cheese experience without turning the soup into a gloppy mess.
• The Roll Factor (Optional): The toasted roll is integral to the original, so we need to find a way to incorporate that textural element.

The Ultimate Philly Cheesesteak Soup Recipe

This recipe is the culmination of numerous experiments, failures, and “Aha!” moments. It’s designed to deliver the authentic Philly Cheesesteak experience in a comforting, slurpable form.

Ingredients

• For the Broth:
• 1 tbsp olive oil
• 1.5 lbs beef chuck roast, cut into 1-inch cubes
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups beef broth
• 1 cup water
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• For the Steak & Vegetables:
• 1 tbsp olive oil
• 1 lb thinly sliced steak (ribeye or sirloin), cut into bite-sized pieces
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• Salt and black pepper to taste
• For the Cheese Sauce:
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups milk
• 8 oz provolone cheese, shredded
• 4 oz white American cheese, cubed
• 1/4 tsp nutmeg
• Salt and pepper to taste
• Optional Toppings:
• Toasted hoagie rolls, cut into croutons
• Fresh parsley, chopped

Instructions

1. Prepare the Broth: Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef chuck on all sides. Remove the beef and set aside.
2. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Return the browned beef to the pot. Pour in the beef broth and water. Add Worcestershire sauce, dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for at least 2 hours, or until the beef is very tender.
4. Prepare the Steak & Vegetables: While the broth is simmering, heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook until browned and cooked through. Season with salt and pepper. Remove the steak and set aside.
5. Add the sliced onion and bell peppers to the skillet and cook until softened and caramelized, about 10-15 minutes. Season with salt and pepper.
6. Make the Cheese Sauce: In a separate saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly.
7. Reduce the heat to low and add the shredded provolone cheese and cubed white American cheese. Stir until the cheese is melted and the sauce is smooth. Season with nutmeg, salt, and pepper.
8. Assemble the Soup: Once the broth is ready, use an immersion blender to partially blend the vegetables in the broth to create a slightly thicker consistency (optional).
9. Add the cooked steak, caramelized onions, and bell peppers to the broth. Stir to combine.
10. Pour the cheese sauce into the soup and stir until well combined.
11. Serve: Ladle the Philly Cheesesteak Soup into bowls. Top with toasted hoagie roll croutons and fresh parsley, if desired.

The Investigation: My Cheesesteak Soup Odyssey

My quest to create the perfect Philly Cheesesteak Soup was not a straightforward path. Like many of you, I initially thought it would be easy – just throw everything into a pot and hope for the best. My first few attempts were a disaster, resulting in a watery, flavorless concoction that tasted nothing like the beloved sandwich.

The Broth Blunder

My first mistake was underestimating the importance of the broth. I started with store-bought broth, which, while convenient, lacked the depth and richness needed to carry the other flavors. I then decided to make the soup like Rotisserie Chicken Mushroom Soup, but the result was still not quite right. The breakthrough came when I decided to use beef chuck roast to create a homemade broth, similar to how one might start Pot Roast With Mashed Potatoes. This added a significant layer of savory goodness. Browning the beef before simmering was also crucial; it unlocked a depth of flavor that was previously missing.

The Steak Saga

Next, I struggled with the steak. Initially, I tried using pre-cooked steak, which resulted in a tough and dry texture. Then, I had an ‘Aha!’ moment: I needed to cook the steak separately, just like in a real Philly Cheesesteak. Lightly cooking it in the broth made the beef taste bland. Searing the meat and then cutting it to size after cooking gave the meat a much better taste. Thinly sliced ribeye or sirloin, quickly seared in a hot pan, proved to be the key. Adding it to the soup at the end preserved its tenderness and flavor. This is a step that you should not skip, much like the meat in Steak Tortellini.

The Cheese Catastrophe

The cheese sauce was another major hurdle. My early attempts involved simply dumping shredded cheese into the soup, which resulted in a clumpy, stringy mess. It reminded me of when I was making Creamy Garlic Parmesan Crockpot Chicken, and I accidentally let it simmer for too long. The sauce separated and became unappetizing. The solution was to create a separate cheese sauce using a roux base, similar to how you would start a mac and cheese. The combination of provolone and white American cheese provided the perfect balance of flavor and meltability. I found that a bit of nutmeg added a subtle warmth that complemented the other flavors beautifully.

The Bread Question

Finally, I wrestled with the bread element. The toasted roll is such an integral part of the Philly Cheesesteak experience, but how could I incorporate it into a soup without it becoming soggy? The answer was toasted hoagie roll croutons. They added the perfect crunch and texture, mimicking the experience of biting into a freshly made cheesesteak. A touch of toasted bread to Instant Pot French Onion makes a difference, so toasting the bread for this recipe proved to be a great choice.

The Foolproof Technique: A Step-by-Step Guide to Cheesesteak Soup Success

Here’s a distilled version of the process, ensuring foolproof results every time:

1. Build a Flavorful Broth: Use beef chuck roast to create a rich, homemade broth. Don’t skip the browning step!
2. Sear the Steak Separately: Thinly slice and sear the steak to perfection, then add it to the soup at the end.
3. Caramelize the Onions & Peppers: Take your time to caramelize the onions and peppers, developing their sweet and aromatic flavors.
4. Master the Cheese Sauce: Create a separate cheese sauce using a roux base for a smooth and creamy texture.
5. Embrace the Bread: Incorporate toasted hoagie roll croutons for that authentic Philly Cheesesteak experience.