Philly Cheesesteak Soup

A comforting and hearty twist on the classic Philly cheesesteak, this soup brings all the flavors of the beloved sandwich into a rich, creamy bowl of goodness. Packed with tender beef, sautéed onions and peppers, and a cheesy, flavorful broth, this dish is perfect for a cozy meal on a chilly evening.

Why You’ll Love This Recipe

  • Combines the iconic flavors of a Philly cheesesteak in a warm, comforting soup
  • Easy to prepare with simple ingredients
  • Perfect for meal prep and reheating
  • Great for serving a crowd or enjoying as leftovers
  • Customizable with different cheeses and toppings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Thinly sliced beef (such as ribeye or sirloin)
  • Onion, diced
  • Green bell pepper, diced
  • Red bell pepper, diced
  • Garlic, minced
  • Beef broth
  • Heavy cream
  • Cream cheese
  • Provolone cheese, shredded
  • Worcestershire sauce
  • Salt and pepper
  • Butter
  • Flour (for thickening)
  • Bread or croutons (optional, for serving)

Directions

  1. In a large pot, melt butter over medium heat. Add the diced onions and peppers, sautéing until soft.
  2. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the thinly sliced beef to the pot and cook until browned. Season with salt, pepper, and Worcestershire sauce.
  4. Sprinkle in the flour and stir well to coat the beef and vegetables.
  5. Slowly pour in the beef broth while stirring to avoid lumps. Bring to a simmer and let cook for 10 minutes.
  6. Reduce the heat and stir in the cream cheese until melted and fully incorporated.
  7. Add the heavy cream and shredded provolone cheese, stirring continuously until smooth and creamy.
  8. Let the soup simmer for another 5 minutes to allow the flavors to meld.
  9. Serve hot, garnished with additional cheese or toasted bread if desired.

Servings and Timing

  • Servings: 4-6
  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes

Variations

  • Spicy Kick: Add red pepper flakes or hot sauce for some heat.
  • Cheese Options: Swap provolone for cheddar, mozzarella, or even American cheese.
  • Low-Carb: Skip the flour or use a keto-friendly thickener.
  • Mushroom Addition: Add sliced mushrooms for an extra layer of flavor.
  • Broth Alternative: Use chicken broth for a lighter version.

Storage/Reheating

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
  • Reheating: Warm on the stovetop over low heat, stirring occasionally. Add a splash of broth or cream if the soup has thickened too much.
Philly Cheesesteak Soup

FAQs

How can I make this soup thicker?

You can add an extra tablespoon of flour or cornstarch slurry (cornstarch mixed with water) to thicken the broth.

Can I use ground beef instead of sliced steak?

Yes, ground beef works as a budget-friendly alternative, though the texture will be slightly different.

What is the best cheese for Philly cheesesteak soup?

Provolone is traditional, but you can use mozzarella, cheddar, or a cheese blend for different flavors.

Can I make this in a slow cooker?

Yes! Brown the beef and sauté the vegetables first, then add everything to a slow cooker and cook on low for 4-6 hours.

Is this soup gluten-free?

Not as written, but you can substitute the flour with a gluten-free thickener or omit it entirely.

What kind of bread pairs well with this soup?

A crusty baguette, hoagie roll, or garlic bread complements the flavors beautifully.

Can I use chicken instead of beef?

Absolutely! Chicken makes a lighter variation while still being delicious.

How do I prevent the cheese from clumping?

Grate your own cheese instead of using pre-shredded, which contains anti-caking agents that can cause clumping.

Can I make this dairy-free?

Yes, use dairy-free cream, cheese alternatives, and a butter substitute.

What toppings go well with this soup?

Extra cheese, croutons, caramelized onions, or even a drizzle of Worcestershire sauce add extra flavor.

Conclusion

Philly Cheesesteak Soup is a rich, indulgent dish that brings the flavors of a classic sandwich into a warm and hearty meal. Whether you’re looking for a new comfort food favorite or a dish to impress guests, this soup is a guaranteed winner. Try it today and enjoy a bowl of cheesesteak-inspired deliciousness!

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Philly Cheesesteak Soup

Philly Cheesesteak Soup

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

This Philly Cheesesteak Soup has all the flavors of the classic sandwich but in a warm, comforting bowl. Loaded with tender beef, sautéed peppers, onions, and a creamy, cheesy broth, it’s the ultimate cozy meal!


Ingredients

Units Scale
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 lb ribeye steak, thinly sliced
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 1 cup mushrooms, sliced (optional)
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup heavy cream
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 2 tbsp all-purpose flour
  • 1 1/2 cups shredded provolone cheese (or white American cheese)
  • 1/2 cup shredded mozzarella cheese

 

  • 1 small baguette or hoagie rolls, sliced (for serving)

Instructions

  • Sear the Steak: Heat 1 tbsp butter and 1 tbsp olive oil in a large pot over medium-high heat. Add the thinly sliced ribeye steak and cook until browned. Remove from the pot and set aside.
  • Sauté the Veggies: In the same pot, melt the remaining 1 tbsp butter. Add onions, bell peppers, and mushrooms. Cook for 5 minutes until softened. Stir in garlic and cook for another 30 seconds.
  • Thicken the Soup: Sprinkle flour over the vegetables, stirring to coat. Cook for 1 minute, then slowly add beef broth, stirring constantly.
  • Simmer: Add Worcestershire sauce, salt, pepper, and smoked paprika. Bring to a simmer and let cook for 10 minutes.
  • Add the Dairy & Cheese: Reduce heat to low and stir in heavy cream. Slowly add provolone and mozzarella, stirring until fully melted.
  • Return the Steak: Add the cooked ribeye back to the pot. Simmer for 5 more minutes, then taste and adjust seasoning if needed.

 

  • Serve: Ladle soup into bowls and top with toasted baguette slices or hoagie roll croutons for that classic cheesesteak feel!

Notes

  • For a thicker soup, mix 1 tbsp cornstarch with 2 tbsp water and stir in before adding cheese.
  • Swap ribeye for ground beef if needed.

 

  • Want it extra cheesy? Top with more melted provolone before serving!

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