Philly Cheesesteak Soup
Philly Cheesesteak Soup is one of those recipes that turns a tried and true flavor profile into a warm bowl of comfort. I use leftover roast beef in this and that makes it really quick to make.
Philly Cheesesteak Soup is easy to make!
Because it doesn’t have a forever long list of ingredients, and you can take advantage of leftovers. I am pretty much the queen of leftover makeovers. In this case, leftover roast becomes soup. You can also use roast beef lunchmeat to make it fast. Traditionally, most people who make this soup use a fast cooking cut of beef (like skirt steak) and slice and sauté it first, then proceed to make the rest of the soup. Any of these options work fine, but leftovers are the fastest!
In addition to beef you’ll need the following to make this Philly cheesesteak soup:
-butter
-onions
-garlic
-bell peppers
-mushrooms
-beef stock
-Worcestershire sauce
-provolone cheese to top it (and bread if you like to make a large crouton on top.
-salt and pepper to taste
Here’s how to get it done quickly:
I toss the butter in a soup pan (I use a wide stainless steel dutch oven, but you can use a small stock pot or a dutch oven that fits several quarts.
Slice the onions and toss them in to start getting soft and brown.
Slice the bell peppers and toss those in too. Stir it around.
Slice the clean mushrooms (if you use them) and toss those in.
I like to season here with a bit of salt and pepper, but beware of adding too much salt in this phase. The broth will have salt as well so err on the side of less salt and adjust again at the end.
Seeing a pattern here? It’s pretty much a chop and drop soup.
While the veggies are getting soft and happy, start slicing your leftover roast, or lunchmeat. When the veggies are soft add the beef and some Worcestershire. Let it seep in to all the nooks and crannies of the meat and veggies.
When it’s all soft and heated through, add your stock.
You’re almost done! At this point, once it’s warm it’s ready. Taste to adjust salt and pepper.
Serve with shredded provolone over the top.
Alternatively, you can put the soup in oven safe bowls, put a slice of a baguette on the top of each bowl, and lay a slice of provolone over the top. Then broil until the cheese is melty.
Enjoy!
This soup does freeze well but the peppers will be softer when thawed.
If you’re looking for soup recipes you might enjoy these:
Crock Pot Garlic Ham and White Bean Soup
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 2 tablespoons butter
- 1 large onion
- 3 large bell peppers any color you like
- 8 oz mushrooms
- 1 Tablespoon minced garlic
- 1/4 cup Worcestershire sauce
- 1 pound roast beef leftover or lunchmeat
- 4 cups beef broth
- salt and pepper to taste
- provolone cheese for topping
Ingredients
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- In a stock pot or dutch oven, melt the butter. While the butter is melting, slice the onion and get it into the butter to start cooking down. Slice the peppers and add them in, and do the same with the mushrooms, stirring after each addition. Add the garlic.
- When the veggies have gotten softer and are starting to brown add the Worcestershire and roast beef.
- When that is all heated through, stir in the beef broth. Heat through and taste to see how much salt and pepper are needed. Different brands of beef broth (and homemade) have very different salt levels, so you might need to add a lot of salt, or none at all.
- Ladle into bowls and top with shreds of provolone cheese.