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
- In a large pot, melt butter over medium heat. Add the diced onions and peppers, sautéing until soft.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the thinly sliced beef to the pot and cook until browned. Season with salt, pepper, and Worcestershire sauce.
- Sprinkle in the flour and stir well to coat the beef and vegetables.
- Slowly pour in the beef broth while stirring to avoid lumps. Bring to a simmer and let cook for 10 minutes.
- Reduce the heat and stir in the cream cheese until melted and fully incorporated.
- Add the heavy cream and shredded provolone cheese, stirring continuously until smooth and creamy.
- Let the soup simmer for another 5 minutes to allow the flavors to meld.
- 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.
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!
PrintPhilly Cheesesteak Soup
- 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
- 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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