Description
This hearty Philly Cheesesteak Soup captures the savory flavors of the classic sandwich in a rich, creamy soup. Featuring tender slices of steak, sautéed mushrooms, onions, and bell peppers, enriched with beef broth and cream, this comforting dish is perfect for a cozy meal and serves 4 people.
Ingredients
Main Ingredients
- 1 tablespoon vegetable or olive oil
- 1 pound lean steak, thinly sliced and cut into 1/2" pieces (or use lean ground beef)
- Kosher salt and freshly ground black pepper, and/or steak seasoning
- 8 ounces white or cremini mushrooms, sliced thin
- 1 medium onion, sliced thinly into short strips
- 1 green bell pepper, sliced into short julienne strips
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano or marjoram (or Italian seasoning blend)
- 2 tablespoons all-purpose flour
- 15 ounce can beef broth
- 6 ounces beef consommé, not diluted (about 1/2 can)
- 1 tablespoon Worcestershire sauce
- 1 heaping teaspoon mushroom or beef Better than Bouillon paste
- 1/3 cup heavy cream or half-and-half
Toppings and Serving
- Salad croutons, crushed a bit if large
- Shredded cheese such as provolone, fontina, or aged cheddar
- Crusty baguette, for serving
Instructions
- Season the beef: Season the steak strips or ground beef with kosher salt and freshly ground black pepper, or your favorite steak seasoning to enhance the meat's natural flavors.
- Heat the oil: In a 4-5 quart Dutch oven or large soup pot, heat the vegetable or olive oil over medium heat until shimmering, preparing the pot for sautéing.
- Brown the beef: Add the seasoned beef to the pot and cook, stirring frequently, until mostly browned. Drain off excess fat if more than a couple of tablespoons remain to avoid greasiness.
- Sauté mushrooms: Add the thinly sliced mushrooms to the pot and sauté until they release most of their liquid, developing a rich, concentrated flavor.
- Cook onions and peppers: Add the sliced onions and green bell peppers along with a generous pinch of salt. Sauté until softened, stirring frequently for even cooking.
- Prepare the tomato base: Push the contents of the pot to one side to create a small pool of liquid. Spoon in the tomato paste, smoked paprika, dried oregano or marjoram, and an additional big pinch of salt. Stir the paste until fragrant before mixing it thoroughly with the vegetables and meat.
- Add flour: Sprinkle the flour over the mixture, stirring continuously. The mixture will become pasty; cook for about 15 seconds to remove the raw flour taste.
- Incorporate liquids: Pour in the beef broth, beef consommé, Worcestershire sauce, and 1/4 cup water. Stir well to combine all ingredients.
- Simmer the soup: Increase heat to bring the soup to a gentle simmer and let it cook uncovered for 10 minutes to develop flavors and slightly thicken.
- Enhance with bouillon: Stir in the Better than Bouillon paste, then reduce heat to low to keep the soup warm.
- Add cream carefully: Pour the heavy cream or half-and-half into a small bowl. Gradually whisk in an equal amount of hot soup liquid to temper the dairy, then add this mixture back into the soup, stirring well to combine without curdling.
- Serve: Ladle the soup into bowls and garnish with shredded cheese and crushed salad croutons. Serve alongside crusty baguette for dipping.
Notes
- Using lean steak slices mimics the authentic Philly cheesesteak texture, but lean ground beef is an acceptable alternative.
- Drain excess fat after browning the meat to keep the soup from becoming greasy.
- Tempering the cream before adding it to the hot soup prevents curdling and ensures a smooth, creamy texture.
- Adjust seasoning with salt and pepper to taste during cooking for optimal flavor balance.
- For a richer taste, substitute half-and-half with heavy cream.
