Philly Cheesesteak Soup

November 13, 2018


I promise this post is about soup, I'll get there.  Years and years ago I found myself in Philadelphia with my cousin, I think leaving the airport, maybe going to the airport, the details are not important.  What's important is we went to the famous Geno's for a Philly cheesesteak and life would never be the same.


So good.  


After I got back to Phoenix I sought out cheesesteaks near and far.  It was like spotting a unicorn and then only horses from there on out.




I started making my own Philly cheesesteaks, it was a really good substitute because I knew what I was looking for.  Sometimes I would make it with yellow cheesy ooey gooey goodness and other times with provolone.  The provolone is equally good, despite not getting as many adjectives as the yellow cheese.  


I don't have a favorite and ya can't make me choose, ya hear?  I just watched Home Alone for the ten millionth time {this month} and so I've been adding "ya" onto everything like they do on his gangster movie watches. 



So on this specific occasion, I rustled up all my ingredients to make Philly cheesesteaks but I forgot the bread.  Which, happens.  But you can't make a cheesesteak without the soft squishy bread.  Or can you!?


Drum roll.



Cheesesteak soup!  I tossed in some cooked pasta to the broth to make up for the lack of carbs.  It really needs some substance and pasta is perfect for the bread replacement.  If it didn't have noodles then I would be hungry exactly 1.5 hours later, scrounging the cereal, it's a proven science.  


I just can't stay serious today.



This is one of those super easy amazing soup recipes that will make you so happy with me.  I love sharing stuff like this.  Because especially in the winter I just want to spend less time on dinner and more time with my family, watching Home Alone {are you surprised?}.  



Philly cheesesteak soup has the same well-loved ingredients as the typical sandwich.  Shaved ribeye, onion, peppers and provolone.  Plus the addition of things to make it, ya know, soupy.  


It's delicious and you'll want to make this one as soon as possible or else you may experience "fomoos", fear of missing out on soup.  That's how the cool kids talk these days.  See?  I can't be serious today.  The only thing that I am serious about is how good this recipe is and how much you'll love it!




1 lb boneless ribeye

1 small yellow onion, diced

1 green bell pepper, diced

2 criminology mushrooms, chopped (approx. 1 cup)

1 tbsp olive oil

1/2 tsp salt

1/4 tsp ground pepper

pinch of salt and pepper for the vegetables

32 oz beef broth

1 tsp worcestershire

5 oz dry pasta

provolone cheese slices



Slice the ribeye against the grain, thinly.  Heat the olive oil in a sauce pan over medium/low heat.  Put the ribeye in the pan and cook until done.  Transfer to a cutting board, rough chop and set aside for now.


Turn the heat up to medium heat, add the diced onion, bell peppers and mushrooms, sprinkling the vegetables with a pinch of salt and pepper.  Sauté for 3-5 minutes.  To the pan add in the beef broth, worcestershire, salt, ground pepper and the cooked beef.  Cover and simmer on low for 1 hour.


Cook the pasta per package instructions, when it's done drain out the water and set aside until the soup is ready for it to be added {no mushy noodles here}.


Preheat oven to 400.


Add the pasta to the soup.  Ladle the soup into individual, oven safe, bowls.  Top each one with one to two pieces of provolone cheese.  Put the bowl into the oven for 10-12 minutes until the cheese is golden and bubbly.  Be careful when you take the bowls out to serve, make sure to let them cool long enough that it's not hot to the touch.






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Welcome to

Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!





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