Cheesesteak Soup
“Embark on a journey to the heart of Philadelphia with this comforting and indulgent Cheesesteak Soup. A rich and flavorful blend of very thinly sliced rib eye, savory American cheese, and caramelized onions simmered in beef broth creates a soup that’s both hearty and satisfying.
Topped with a generous sprinkle of shredded mozzarella and finished with a touch of creamy richness from heavy cream, this soup is a delightful twist on the classic cheesesteak sandwich. Perfect for warming up on chilly days or indulging in a cozy night in, this soup is sure to become a favorite in your recipe repertoire.”
Cheesesteak Soup
Ingredients:
Very thin sliced rib eye
American cheese
onions
beef broth
shredded mozzarella
heavy cream
Instructions:
Brown with sliced onions and american cheese.
Once onions are softened, add beef broth and simmer.
During simmering, add more cheese if desired.
I usually throw in some shredded mozzarella and stir to melt thoroughly.
Cook down for about 30 minutes, add heavy cream to thicken and simmer for a few more minutes.
Notes:
Rib Eye Slicing: Ensure the rib eye is sliced very thinly to ensure quick cooking and tender texture in the soup.
Cheese Selection: Authentic cheesesteaks typically use Cheez Whiz or provolone cheese, but American cheese adds a creamy and melty texture to the soup.
Onion Cooking: Caramelizing the onions with the beef and cheese adds depth of flavor to the soup.
Beef Broth Quality: Opt for a high-quality beef broth or homemade broth for the best flavor base in the soup.
Cheese Incorporation: Gradually adding more cheese during simmering allows for better control over the cheesiness of the soup. Adjust the amount according to personal preference.
Mozzarella Addition: Adding shredded mozzarella at the end adds a gooey and stretchy texture to the soup, enhancing its cheesiness.
Thickening with Heavy Cream: Adding heavy cream not only adds richness but also helps to thicken the soup. Adjust the amount of cream according to desired thickness.
Simmering Time: Simmering the soup for about 30 minutes allows the flavors to meld together and develop a rich taste. Adjust the simmering time if needed to achieve the desired consistency.
Serving Suggestions: Garnish the soup with additional shredded mozzarella or chopped fresh herbs before serving for added flavor and visual appeal. Enjoy with crusty bread or garlic bread for a complete meal.
Nutrition Information:
Calories: 415 kcal | Protein: 34g | Fat: 26g | Carbohydrates: 9g
Frequently Asked Questions:
Can I use a different cut of beef for the soup if I can’t find very thin sliced rib eye?
Yes, you can substitute with other thinly sliced beef cuts like sirloin or flank steak for a similar result.
Is it okay to use pre-shredded mozzarella, or is fresh mozzarella preferred?
You can use pre-shredded mozzarella for convenience, but fresh mozzarella can provide a creamier texture when melted.
Can I make this soup without heavy cream for a lighter version?
Yes, you can use alternatives like whole milk or half-and-half for a lighter version, though it may affect the soup’s richness.
How do I prevent the cheese from clumping when adding it to the soup?
Make sure to add the cheese gradually and stir continuously to allow it to melt evenly, preventing clumps.
Can I freeze Cheesesteak Soup for later consumption?
Freezing may affect the texture of the cheese, but the soup is generally freezable.
Thaw and reheat gently, stirring well.
What are some optional toppings to enhance the soup’s flavor?
Consider toppings like chopped green onions, a sprinkle of Parmesan cheese, or a dash of hot sauce to add extra flavor.
Can I use vegetable broth instead of beef broth for a vegetarian version?
Yes, you can use vegetable broth to make a vegetarian version.
Additionally, consider adding meat substitutes or more vegetables for added substance.
How do I adjust the thickness of the soup to my liking?
If you prefer a thicker consistency, add more shredded mozzarella or heavy cream during the cooking process.
For a thinner soup, adjust the amount of broth.
What is the best way to store leftover Cheesesteak Soup?
Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
Reheat on the stove, adding a little broth or cream if needed.
Can I make Cheesesteak Soup in a slow cooker or Instant Pot?
Yes, you can adapt this recipe for a slow cooker or Instant Pot.
Sauté the initial ingredients, then transfer them to the cooker, and follow the appliance’s guidelines for cooking times.