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Philly Cheesesteak Onion Soup

The aroma of browned beef mingling with sweet, caramelized onions – it instantly takes me back to late nights in Philly, huddled around a food truck, the air thick with the scent of grilling meat and melting cheese. There was always a camaraderie in those shared meals, a sense of comfort found in the simplicity of a perfectly executed cheesesteak. This soup captures that essence, transforming a beloved sandwich into a warm, comforting bowl that’s perfect for a chilly evening.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Dietary Type: Not specified

Ingredients

1 (11 ounce) can Pillsbury refrigerated crusty French loaf
½ teaspoon butter
1 (½ lb) rib eye steak, trimmed of fat, cut into bite-size strips (or ½ lb boneless beef)
¼ teaspoon salt
1 dash pepper
1 (18 ½ ounce) can French onion soup (Progresso Vegetable Classics)
1 (4 ounce) can mushroom stems and pieces, drained (Green Giant)
½ cup provolone cheese (2 oz shredded)
3 tablespoons green bell peppers, chopped

Equipment Needed

2-quart saucepan
Ovenproof bowls (15-oz size)
Cookie sheet
Oven

Instructions

Preheat your oven to 350°F (175°C). Bake the French loaf according to the directions on the can.
While the bread is baking, prepare the soup. In a 2-quart saucepan, melt the butter over medium heat.
Add the beef strips to the saucepan. Sprinkle with the salt and pepper.
Cook and stir the beef until it is browned, about 5-7 minutes.
Stir in the French onion soup and bring the mixture to a boil.
Reduce the heat to medium-low, and simmer uncovered for 20 minutes, allowing the flavors to meld together beautifully.
Stir in the drained mushroom stems and pieces. Cook until the mushrooms are thoroughly heated, approximately 2-3 minutes.
Remove the French loaf from the oven. Cut 2 (1-inch-thick) diagonal slices from the warm loaf. Reserve the remaining loaf to serve alongside the soup.
Set your oven control to broil.
Ladle the soup into 2 (15-oz) ovenproof bowls.
Sprinkle each serving with 2 tablespoons of the provolone cheese.
Top each bowl with a bread slice.
Sprinkle the chopped green bell pepper and the remaining provolone cheese evenly over each bowl.
Place the bowls on a cookie sheet.
Broil the soup 4 to 6 inches from the heat for 1 to 2 minutes, or until the cheese is bubbly and the bread is toasted to a golden brown. Be sure to watch carefully to prevent burning.
Serve the soup immediately with the remaining slices of the French loaf.

Expert Tips & Tricks

For a richer, deeper flavor, consider caramelizing the onions yourself before adding them to the soup. Simply slice a large onion thinly and sauté it in butter over low heat for about 30-40 minutes, stirring occasionally, until it’s a deep golden brown. This will add an extra layer of sweetness and complexity.
If you prefer a thicker soup, you can whisk a teaspoon of cornstarch with a tablespoon of cold water and stir it into the soup during the last few minutes of simmering.
Don’t overcrowd the pan when browning the beef. Brown the meat in batches to ensure even browning and prevent steaming.
For an extra layer of flavor, try adding a splash of Worcestershire sauce to the soup while it simmers.
If you don’t have ovenproof bowls, you can assemble the soup in regular bowls and transfer the bread and cheese topping to a baking sheet before broiling.
For a more authentic cheesesteak flavor, you can use Cheez Whiz instead of provolone. Simply dollop a generous spoonful on top of the soup before broiling.

Serving & Storage Suggestions

Serve the Philly Cheesesteak Onion Soup immediately while it’s hot and the cheese is bubbly. The remaining French loaf slices are perfect for dipping and soaking up all the delicious broth. A side salad of crisp greens with a light vinaigrette would also complement the richness of the soup.

Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through. The bread topping is best enjoyed fresh, but can be stored separately in an airtight container at room temperature for up to 24 hours. Reheat in the oven or toaster oven to crisp it up before serving. Freezing is not recommended, as the texture of the cheese and bread may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	961.1 kcal	N/A
Calories from Fat	387 g	40%
Total Fat	43 g	66%
Saturated Fat	18.3 g	91%
Cholesterol	102.4 mg	34%
Sodium	4126.4 mg	171%
Total Carbohydrate	94.5 g	31%
Dietary Fiber	3.5 g	13%
Sugars	8.9 g	N/A
Protein	52 g	104%

Note: Percent Daily Values are based on a 2000 calorie diet.

Variations & Substitutions

Vegetarian: Substitute the rib eye steak with hearty mushrooms or plant-based steak strips. Ensure the French onion soup is vegetarian-friendly.
Gluten-Free: Use a gluten-free French loaf or baguette. Check the ingredients of the French onion soup to ensure it’s gluten-free, or make your own homemade version.
Spicy: Add a pinch of red pepper flakes to the soup while it simmers for a kick of heat. You could also use pepper jack cheese instead of provolone.
Cheese Variations: Experiment with different types of cheese, such as Swiss, mozzarella, or even a blend of cheeses.
Veggie Boost: Add other vegetables like sliced onions, diced tomatoes, or sautéed peppers to the soup for added nutrients and flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this soup ahead of time?
A: Yes, you can prepare the soup base (before adding the cheese and bread) up to 2 days in advance and store it in the refrigerator. Reheat gently before adding the topping and broiling.

Q: Can I use a different cut of beef?
A: While rib eye is ideal for its tenderness and flavor, you can substitute it with sirloin or even thinly sliced flank steak. Adjust the cooking time accordingly to ensure the beef is cooked through but not tough.

Q: What if I don’t have ovenproof bowls?
A: You can assemble the soup in regular bowls, then carefully transfer the bread and cheese topping to a baking sheet lined with parchment paper before broiling.

Q: Can I use a different type of onion soup?
A: Yes, while the recipe calls for Progresso Vegetable Classics French onion soup, you can use any brand or even make your own homemade French onion soup. Just be sure to adjust the seasoning as needed.

Q: Can I freeze the leftovers?
A: Freezing is not recommended, as the texture of the cheese and bread may change upon thawing. The soup base itself can be frozen, but it’s best to add the cheese and bread topping fresh when serving.

Final Thoughts

This Philly Cheesesteak Onion Soup is more than just a recipe; it’s a warm embrace in a bowl, a comforting reminder of shared meals and simple pleasures. It’s an invitation to gather around the table with loved ones and savor the deliciousness of life. So go ahead, give it a try, and let the flavors transport you to the bustling streets of Philadelphia. And don’t forget to share your creations and feedback – I can’t wait to hear how you’ve made this recipe your own!

Philly Cheese Steak Onion Soup Recipe