The absolutely best soup ever! It’s like a kicked up french onion soup, philly cheesesteak soup mashup and it’s wonderful.
This post was sponsored via the NoshOn.It Publisher Partner Program by BelGioioso Cheese, and, as always, all opinions expressed are my own.
I’m pretty sure that this soup is so darn good it’s going to be turned into a bed time story for foodies. I can picture it now, all of those cute food lovers tucked in under thick, heavy blankets with visions of cheese and chocolate dancing over head. Things are getting a little crazy over here and I completely blame Belgioioso and Nosh On It. They asked me to try a delicious Provolone cheese and create a recipe around it and we all ended up loving it so much we took things a bit over board with this Philly Cheesesteak Soup.
We could have just done a lovely grilled cheese, which you can never get tired of that, or a nice pasta or chicken dish, but in all honesty because we didn’t expect the flavor to be so awesome when we tried the cheese we knew we wanted to go comfort food to the max. We find ours at Costco and love that it’s perfectly sealed but easy to open as that’s my biggest complain about cheese is trying to get the darn packaging off. But again, it’s that flavor that is so surprising. It’s so different than other provolone cheeses.
I’m all about finding a totally normal cheese and then making something totally awesome with it. It allows me to have less planning and I can have our guests think they are getting a basic dinner and then be totally blown away by the unexpected flavor. Oh, how I love doing that. Belgioioso cheese has more flavor than others because it has been aged for 60 days before shipping. That’s kind of a big deal. I love cheese and I’ve learned that you just can’t buy whatever is cheapest because it really does taste totally different. Please trust me, it’s not worth it. And I love that it’s made here in the United States which is awesome.
So, enough babble. You’ll want to start by cooking your meat. It’s going to cook all day in a slow cooker on low. Seriously. Do not email me that you did it on high for 4 hours and it was dry. Or low and that it was done after 6 hours, but didn’t fall apart. 8 hours folks. I insist. Next, move on to your peppers (click that link for a how to) and onions. You can totally make these early if you’d like, in fact I do, or you can do it an hour before dinner. Doesn’t matter. All that matters is that for 40-55 minutes you stay inside. Let those babies cook on medium low, stirring and scraping up the bits every now and again. You can read this post on how to make caramelized peppers and it’s the same for the onions. The flavor is fantastic.
Move along to your broth which just hangs out on the stove and is totally easy peasy. (In fact, it all is as we like to make the meat one day for dinner and use the leftovers to make this soup. Boom! I like to add the pan juices into the broth at the end and I highly recommend you do the same. Then stick the meat, onions and peppers in the bottom of a bowl with the broth (or dumb it all in your big pot, doesn’t matter), top with a toasted piece of french bread and that creamy, perfectly meltable provolone and stick it all under the broiler to get awesome. That’s it!
Is Philly Cheesesteak Really Steak?
Philly cheesesteak is usually made with thinly sliced rib-eye steak.
Therefore, it is indeed a steak sandwich.
Is Philly Cheesesteak Spicy?
Philly Cheese Steaks are not generally characterized as “spicy”.
Bell peppers are really the only peppers used to make Philly Cheesesteaks.
Can Philly Cheesesteak Soup Be Frozen?
Almost any soup can be frozen, though some will lose a bit of texture in the process.
Cool completely and place in a heavy duty freezer bag or in an airtight container to freeze.
When stored properly, soup can be frozen for 2-4 months.
Philly Cheesesteak Soup
Philly Cheesesteak Soup
For the caramelized onions and peppers
For the Soup
- 2 Cups Beef Broth
- 2 Cups Chicken Broth
- 2 Cups Reserved meat drippings fat skimmed off
- 6 sprigs of thyme tied together
- Belgioioso Provolone Cheese
- French Bread sliced and toasted
For the meat
- Prepare the meat in the slow cooker, reserving the juices, and discarding the bay leaf.
- Shred the meat and set aside.
For the Onions and Peppers
- Prepare the onions and peppers per the recipe and set aside.
For the soup
- In a large soup pot over medium heat, add the broths, juices and thyme.
- Bring to a boil and then simmer on medium low for 35 minutes.
- Remove the thyme and heat the oven to broil.
- You may add the beef and peppers to the pot or to each individual bowl and then top with broth.
- Place a toast point on each bowl, cheese on the toast and place under the broiler.
- Bake until the cheese is melted, about 30 seconds and serve.