Here’s a delicious Philly Cheesesteak Soup Pasta recipe that combines the creamy goodness of a cheesesteak with the comforting texture of pasta. It’s a great twist on the classic Philly cheesesteak!
Ingredients:
- 8 oz pasta (penne, rotini, or any short pasta works well)
- 1 lb ribeye steak or thinly sliced beef (or use ground beef or chicken as a substitute)
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 bell pepper (green, red, or yellow), thinly sliced
- 2 cloves garlic, minced
- 4 cups beef broth (or vegetable broth for a lighter version)
- 1 cup heavy cream (or a plant-based cream for a dairy-free version)
- 1 cup shredded provolone cheese (or a mix of provolone and mozzarella)
- 1 tablespoon Worcestershire sauce (optional)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional, for extra flavor)
- Fresh parsley (optional, for garnish)
Instructions:
- Cook the Pasta:
- Cook the pasta according to package instructions. Drain and set aside.
- Cook the Beef:
- Heat olive oil in a large pot over medium-high heat. Add the sliced beef to the pot and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Remove the beef from the pot and set aside.
- Sauté the Vegetables:
- In the same pot, add the sliced onion and bell pepper. Sauté for 5-7 minutes until they are soft and slightly caramelized.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Make the Soup Base:
- Pour in the beef broth and Worcestershire sauce (if using). Stir everything together and bring the mixture to a simmer.
- Let it simmer for about 5 minutes, allowing the flavors to blend and the broth to reduce slightly.
- Add Cream and Cheese:
- Stir in the heavy cream and bring the soup to a gentle simmer again.
- Gradually add the shredded provolone cheese, stirring constantly, until the cheese is melted and the soup becomes creamy.
- Combine Beef and Pasta:
- Return the cooked beef to the pot and mix in the cooked pasta. Stir to combine everything and let it simmer for an additional 2-3 minutes to heat through.
- Taste and adjust seasoning with salt, pepper, and smoked paprika if desired.
- Serve:
- Ladle the soup pasta into bowls and garnish with fresh parsley (optional).
- Serve hot and enjoy!
Tips:
- Make it Spicy: For a spicy kick, add some sliced jalapeños or a dash of hot sauce.
- Cheese Options: You can mix up the cheese by adding cheddar or using a blend of mozzarella and provolone for a different flavor.
- Add Veggies: Mushrooms are a great addition to give the soup an earthy, savory depth.
- Make it Lighter: Use light cream or a dairy-free cream substitute if you’re looking for a lighter version.
This Philly Cheesesteak Soup Pasta is hearty, creamy, and packed with flavor. It’s perfect for a cozy dinner or when you want a twist on the classic Philly cheesesteak!