This Philly cheese steak soup is absolutely fantastic. We loved it.
And since you’re cooking a 3-pound beef roast in the slow cooker, you get to have two or three meals out of the one roast. I love it when cooking one night feeds us for several.
We made the French dip sandwiches the first night, and had this soup using the leftover meat the next night.
To be honest, I wasn’t too sure what we would think of a Philly cheese steak soup. Now don’t get me wrong, we love the sandwiches.
Philly cheese steaks are amazing. But soup? I wasn’t too sure how it would translate.
I didn’t need to worry, because it was amazing.
My kids don’t even really like soup all that much unless it’s tomato soup from a can with lots of fish crackers. Kind of makes me cringe a little even typing that.
Not that that’s bad, but there are so many soups that are better. Like this creamy crockpot chicken corn chowder for instance. Or this Philly cheese steak soup. So much better.
So when both boys asked for seconds after slurping up every last drop of their first bowl, I was flabbergasted. “Who are you and what have you done with my children,” may have been my first thought.
The second was how often can I make this soup before they are sick of it? Because clearly I need to take advantage of the fact that they are eating something so happily that my husband and I are also inhaling!
Pretty sure we’ll be making this a lot. It’s easy. It’s so tasty. Everyone loved it.
And the leftovers are incredible in a number of different ways – more soup, French dip sandwiches, Philly cheese steak sandwiches, more soup and more soup. Obviously.
Philly Cheese Steak Soup Recipe
- 2 Beef Roast I used a sirloin tip roast
- 2 Beef Broth
- 0.5 Soy Sauce
- 1 Bay Leaf
- 0.5 Black Pepper
- 0.5 Salt
- 1 Rosemary
- 1 Dried Thyme
- 1 Garlic Powder
- 1 Onion Powder
- 2 Butter
- 2 Red Bell Pepper Sliced into 1/4 inch strips
- 2 Green Bell Pepper Sliced into 1/4 inch strips
- 2 Yellow Onion Sliced into 1/4 inch thick slices
- 2 Beef Broth
- 2 Reserved Drippings From the roast
- 2 Beef Broth
- 2 Chicken Broth
- 5 Fresh Thyme Or 2 teaspoons dried thyme
- Croutons and Shredded Provolone or Mozzarella Cheese For garnish
- Place the beef roast in the slow cooker and add the beef broth, soy sauce, bay leaf, pepper, salt, rosemary, thyme, garlic powder and onion powder. Cover and cook on low for 6-8 hours, or until the meat is tender.
- Remove the meat from the crockpot and shred it with two forks – it should shred easily.
- Skim off any fat on the top of the drippings, and then return the shredded meat to the crockpot. Cook for another 1-2 hours on low.
- For the vegetables, melt the butter in a large saucepan over medium heat.
- Add the red and green bell peppers and the onions and cook, stirring occasionally for 10 minutes until they are softened. Sprinkle the vegetables with salt and lower the heat to low.
- Continue cooking for another 40-45 minutes, stirring every 5 minutes, until the vegetables are very soft and caramelized (the onions should be browned).
- Combine two cups of the liquid in the crockpot (strained), the beef broth, the chicken broth and the thyme in a medium pot. Bring this to a boil and then reduce the heat, cover and simmer for 20-30 minutes.
- Remove the thyme sprigs (or strain the soup if using dried thyme).
- Add a scoop of shredded beef, and a scoop of caramelized vegetables to each soup bowl, and top with a cup of soup.
- Garnish with croutons and shredded cheese.