Paige Harris A lightened-up version of a Philadelphia staple. Juicy thin-cut steak and melty provolone cheese give you all the best parts of the sandwich in soup form!
You guys asked for a soup, so I’m giving you a soup!
Once winter comes, you’re sure to find me making soups, stews, and chilis galore. There’s just something so comforting about a big, steaming bowl of all of the goods.
This recipe features all of the best parts of a Philadelphia cheesesteak: bites of steak, softened peppers and onions, and the best part? The provolone.
There’re a few reasons I decided to create this recipe:
- I love me a good Philly cheesesteak. Even though I hail from the western half of PA, I still love cheesesteaks. Beef has always been and will always be my favorite protein, and adding cheese to the mix only makes my love for it grow even larger.
- Soups are perfect for meal prepping. Soups and stews in huge pots are the best for feeding a crowd, or for feeding you for quite a long time. You can change up the amounts of peppers, onions, beef, and broth in this recipe to meet your needs!
- You can freeze your leftovers for future meals. I intentionally add the cheese to each bowl when serving so that you can freeze the rest of the soup without having to deal with freezer burnt cheese. Because nobody likes that!
- I really wanted an excuse to make another few loaves of Challah. This soup was perfect for dipping!
Speaking of challah… another question for you all. Would any of you be interested in learning how to make it? By no means am I an expert, but I do have to say that I think I’m finally getting the hang of it!
Until then, keep yourself warm with a delicious bowl of this Philly Cheesesteak Soup!
Philly Cheesesteak Soup
A lightened-up version of a Philadelphia staple. Juicy thin-cut steak and melty provolone cheese give you all the best parts of the sandwich in soup form!
Ingredients
for the soup
- 1 1/2 pounds thin-cut steak cut into bite-size pieces & tossed with salt
- 3 Tbsp butter divided
- salt & pepper to season
- 2 yellow onions chopped
- 3 green bell peppers chopped
- 1 1/2 tsp garlic minced
- 4 cups beef stock
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 tsp dried parsley
- 1 tsp sea salt plus more for seasoning
for serving
- 6 slices provolone cheese
- fresh parsley for garnish
- fresh bread for dipping
Instructions
for the soup
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Melt 1 Tbsp of butter in a stock pot over medium-high heat. Once it’s melted, add steak to pot and cook until seared brown on all sides. (It shouldn’t be cooked through, just seared.) Remove steak and set aside.
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In the same pot, melt the other 2 Tbsp of butter and add chopped onions and peppers. Sprinkle with more sea salt. Stir until coated in the butter and cook until the onions begin to caramelize, about 8-10 minutes.
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Add minced garlic to the pot and cook another 2-3 minutes.
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Return the steak to the pot and add in the beef stock and all of the spices.
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Stir to combine. Bring the pot to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 30 minutes.
for serving
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Ladle soup into a bowl and top with a slice of provolone cheese. I recommend leaving it undisturbed for a few minutes so the cheese can start to melt.
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Garnish with fresh parsley.
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Be sure to serve some bread alongside for dipping and scooping up all that yummy, cheesy goodness!
