Philly Cheesesteak Soup
Philly Cheesesteak Soup is basically a way to eat several bowls of “cheese dip” and feel good about it. Traditionally you get provolone or cheese whiz on your Philly, blistered hot peppers are optional and there’s no sauce. I’m sure the authentic thing is fabulous that way but some of the knock-off Phillies you get these days taste dry as a board and leave me wanting nothing but a little white sauce to carry that cheese.
Enter Philly Cheesesteak Soup! It doesn’t get more “saucy” than this! I like to load my soup up with all the fixin’s and use several jalapenos to bring the heat. But if breaking a sweat after your first bite isn’t really your thing you can absolutely leave them out or just use the one that the recipe calls for.
Now, I use partly provolone and partly white cheddar because combining cheeses builds flavor! But feel free to throw in whatever sounds good to you as long as it’s in the “melty” category at the cheese counter. Most of the cheaper, packaged cheeses next to the pre-packaged deli meat are pretty melty as well.
And if there is one carnal sin you could commit during the making of this recipe it would be to undersalt. This soup is largely milk and flour based, both of which take a lot of salt. So taste as you go (I know, it’s a hard job), and put in a healthy pinch of pepper too, you’ll be glad you did.