Philly Cheesesteaks: Best Soup Pairings And Combos

Philly cheesesteaks are one of the most iconic sandwiches, and for good reason. The combination of thinly sliced steak, caramelized onions, peppers, and melted cheese makes for a truly unforgettable sandwich. But what soup should you serve with it? The best soup to accompany Philly cheesesteak sandwiches is tomato soup, a classic pairing that cuts through the sandwich's richness with sweetness. However, there are many other soups to choose from, such as cream of mushroom soup, chicken noodle soup, and French onion soup.

Cream of mushroom soup

When preparing the soup, it is important to use fresh mushrooms as they make a significant difference in taste and texture compared to canned mushrooms. Sautéing the mushrooms properly and seasoning them just right are crucial steps to enhance their flavour and make them a satisfying substitute for steak. Additionally, cooking the mushrooms in a combination of oil and butter adds to the taste.

To elevate the cream of mushroom soup, you can include onions and garlic in the recipe. The combination of mushrooms, onions, and garlic creates a lovely mixture that can also be used as a topping for pizzas or omelettes. You can also experiment with different types of cheese, such as provolone, mozzarella, or your favourite variety.

For a well-rounded meal, consider serving the Philly cheesesteak sandwiches with a side dish such as coleslaw, a pickle, French fries, or chips. This will complement the flavours of the sandwich and soup, providing a classic and satisfying dining experience.

Chicken noodle soup

To make the soup, start by sautéing vegetables such as celery, carrots, and garlic in butter. Then, add chicken stock or broth and season with salt, pepper, and herbs like rosemary, thyme, and red pepper flakes. Bring the broth to a boil and add the noodles, cooking until al dente. Finally, add cooked chicken and adjust the seasoning to taste.

Tomato soup

The soup is also a healthy option, as it is filled with vital nutrients and can be paired with a variety of side dishes like salads or roasted vegetables. It's a classic comfort food that is perfect for warming you up during the cold months.

So, if you're looking for a delicious and complementary pairing with your Philly cheesesteak sandwich, tomato soup is an excellent choice that will leave you feeling satisfied and happy.

French onion soup

Ingredients:

• 3 tablespoons unsalted butter
• 3 to 4 large red or yellow onions (about 3 pounds), peeled and thinly sliced
• ¾ teaspoon kosher salt, plus more for seasoning
• 2 quarts beef stock (8 cups)
• 1 tablespoon dry sherry
• 1 tablespoon all-purpose flour
• ½ teaspoon black pepper, plus more for seasoning
• 8 to 12 slices of French bread
• 1½ cups grated Gruyère cheese

Instructions:

• Melt the butter in a heavy Dutch oven over medium heat. Add the onions and ½ teaspoon of salt, stirring to combine. Cover and cook for 5 minutes to soften the onions.
• Remove the lid and let the onions caramelize until they turn golden brown, stirring occasionally. Adjust the heat if they start to brown too quickly. This process should take 45 to 60 minutes.
• In a separate saucepan, warm the beef broth over low heat.
• Once the onions are caramelized, add the sherry and let the mixture come to a boil.
• Stir in the flour and cook for a minute or two to thicken the soup.
• Slowly add the warm beef broth, ¼ teaspoon of salt, and pepper to the onion mixture. Bring to a boil and cook uncovered for 10 minutes. Taste and adjust seasoning if needed.
• Heat the broiler and place individual oven-proof bowls on a baking sheet.
• Ladle the soup into the bowls and cover each with a slice of bread. Sprinkle each bowl generously with Gruyère cheese.
• Broil for a few minutes until the cheese is melted and browned. Serve immediately.

You can also make this soup in advance and freeze it for up to 2 months. Simply thaw, reheat, and add the bread and cheese before serving.

Butternut squash soup

Ingredients:

• 1 large butternut squash (about 3 pounds), halved vertically and seeds removed
• 1 tablespoon olive oil, plus more for drizzling
• 1/2 cup chopped shallots (about 1 large shallot bulb) or 1 white onion, peeled and diced
• 3-4 garlic cloves, pressed or minced
• 1 teaspoon maple syrup
• 1/8 teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• 3 to 4 cups (24 to 32 ounces) vegetable broth or chicken broth, as needed
• 1 to 2 tablespoons butter or olive oil, to taste
• Optional garnishes: smoked paprika, extra drizzle of coconut milk or olive oil, chopped fresh parsley, and pepitas (green pumpkin seeds)

Instructions:

Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan, drizzle with olive oil, and sprinkle with salt and pepper. Turn the squash face down and roast for 40-50 minutes, or until tender.

Meanwhile, in a large soup pot, warm 1 tablespoon of olive oil over medium heat. Add the chopped shallot or onion and 1 teaspoon of salt. Cook until softened, about 3-4 minutes. Add the garlic and cook for another minute, stirring frequently.

Use a large spoon to scoop the butternut squash flesh into your blender, discarding the skin. Add the maple syrup, nutmeg, and black pepper to the blender. Pour in 3 cups of vegetable or chicken broth, being careful not to fill the blender past the maximum fill line.

Securely fasten the lid and blend on high until the soup is creamy and warmed through. If you would like a thinner consistency, stir in the remaining cup of broth. Add 1-2 tablespoons of butter or olive oil, to taste, and blend well.

Taste the soup and adjust seasoning with salt and pepper as needed. If the soup is not hot enough, pour it into a pot and warm it over medium heat, stirring occasionally, until steamy. Serve with your desired garnishes and enjoy!

Tips and Variations:

• For a vegan option, substitute high-quality olive oil for the butter.
• If you prefer a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
• To make the soup extra creamy, you can substitute half-and-half or heavy cream for the coconut milk or vegetable broth.
• For a Thai-inspired twist, add a tablespoon of red curry paste and 1/2 teaspoon of ground ginger, and serve with lime wedges and chopped fresh cilantro.
• To make it in a slow cooker or Instant Pot, follow similar steps by first sautéing the onion and garlic, then adding the remaining ingredients and cooking until tender. Use an immersion blender to purée the soup until smooth, and season to taste.

Frequently asked questions