Description
Philly Cheesesteak Soup with Cheesy Toast is a warm, creamy, and hearty dish that combines tender beef, sautéed bell peppers and onions, and melted cheese in a rich broth. Paired with golden, crispy cheesy toast, this comforting recipe brings the iconic flavors of a Philly cheesesteak sandwich into a cozy bowl, perfect for chilly evenings and satisfying soup and sandwich cravings all at once.
Ingredients
Scale
Meat and Vegetables
- 1 lb thinly sliced beef (ribeye or sirloin)
- 1 cup mixed bell peppers, chopped (green and red)
- 1 medium yellow onion, chopped
- 2–3 cloves garlic, minced
Liquids and Dairy
- 4 cups beef broth
- 1 cup heavy cream or half-and-half
- 1 to 1½ cups cheese (provolone or American), sliced or shredded
- 2 tbsp butter
- 1 tbsp olive oil
Seasonings
- Salt, to taste
- Black pepper, to taste
- ¼ tsp smoked paprika
Bread and Toast
- Thick slices of rustic or sourdough bread
- Additional shredded cheese for topping toast
Instructions
- Prepare the Ingredients: Slice the beef thinly against the grain to ensure tenderness. Chop the bell peppers and onions into bite-sized pieces. Mince the garlic cloves finely to release maximum flavor during cooking.
- Sauté the Vegetables and Beef: In a large pot, heat olive oil and butter over medium heat. Add the chopped bell peppers and onions, cooking until softened and slightly caramelized for a deeper sweetness. Toss in the beef strips and stir until browned on the outside but not fully cooked through. Add the garlic last to prevent burning and cook until fragrant.
- Build the Soup Base: Pour in the beef broth and bring the mixture to a gentle simmer. Allow the ingredients to mingle and soften for about 10 minutes, stirring occasionally to prevent sticking.
- Add Cream and Melt Cheese: Lower the heat and stir in the heavy cream or half-and-half. Add small slices or shreds of provolone or American cheese gradually, stirring continuously until the cheese melts smoothly and blends into the soup, creating a creamy, rich texture.
- Season to Perfection: Add salt, black pepper, and smoked paprika to taste. Adjust seasoning as needed to balance the savory and creamy flavors perfectly.
- Make the Cheesy Toast: Slice the bread thickly and top with a generous amount of shredded cheese. Toast under a broiler or in a hot skillet until the cheese is melted and the bread is golden brown and crispy. Serve the cheesy toast alongside the soup or float it on top for an indulgent treat.
Notes
- Use quality fresh beef such as ribeye or sirloin for the best flavor and tenderness.
- Allow bell peppers and onions to caramelize slowly for added sweetness and depth.
- Add cheese gradually to prevent clumping and ensure a smooth melt into the soup.
- Use well-seasoned beef broth or a splash of Worcestershire sauce for enhanced flavor.
- Toast the bread just before serving to keep it crispy and melty.
Nutrition
- Serving Size: 1 bowl with 1 slice cheesy toast
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg
Keywords: philly cheesesteak soup, cheesy toast, comfort food, beef soup, creamy soup, cheesy soup, easy soup recipe
