Imagine curling up on a chilly evening with a bowlful of all the delicious flavors of a classic Philly cheesesteak—but in cozy, creamy soup form. That’s exactly what Philly Cheese Steak Soup brings to the table: the hearty satisfaction of tender beef, sautéed peppers and onions, and melty cheese, all mingling together in a luscious, soul-warming broth. Every spoonful is rich, comforting, and full of the iconic tastes you crave, making this soup a winning choice for everything from weeknight dinners to game day gatherings.
Ingredients You’ll Need
This recipe is built on simple, everyday ingredients—each one playing a vital role in bringing that classic Philly cheese steak flavor to life. Fresh vegetables add color and crunch, savory cuts of beef offer hearty substance, and, of course, the dreamy mix of cheeses creates irresistible creaminess.
- Olive oil: Adds deep flavor and helps brown the beef and vegetables beautifully.
- Beef sirloin or ribeye (thinly sliced): The star of the show, tender pieces reminiscent of your favorite cheese steak sandwich.
- Onion (chopped): Provides a sweet, aromatic backbone to the soup base.
- Green bell pepper (diced): Brings vibrant color and a mild peppery kick.
- Red bell pepper (diced): Adds a touch of sweetness and visual appeal.
- Mushrooms (sliced): Give the soup earthy depth and a pleasant bite.
- Garlic (minced): Infuses each spoonful with warm, fragrant undertones.
- Beef broth: Forms a hearty, savory soup base that ties everything together.
- Heavy cream: Delivers rich, silky texture for that comforting, creamy finish.
- All-purpose flour: Used to make the roux, thickening the soup perfectly.
- Unsalted butter: Toasts the flour and adds richness to the base.
- Worcestershire sauce: Contributes umami depth and signature steakhouse notes.
- Salt: Enhances the natural flavors of each ingredient.
- Black pepper: Offers subtle warmth and a hint of spice.
- Dried thyme: Brings herby brightness to lighten the creamy backdrop.
- Paprika: Adds gentle color and a mild smokiness.
- Provolone cheese (shredded): Melts into the soup, offering mild, creamy tang.
- Mozzarella cheese (shredded): Brings a lovely gooey melt and subtle flavor.
- Cream cheese (softened): Makes the soup ultra-creamy and smooth.
- Chopped fresh parsley (for garnish): Adds a fresh, pop of green to each bowl.
- Toasted baguette slices (for serving): Perfect for dunking and soaking up every last bit of soup.
How to Make Philly Cheese Steak Soup
Step 1: Brown the Beef
Start by heating one tablespoon of olive oil in a large, heavy-bottomed pot over medium-high heat. Add your thinly sliced beef—this step is all about achieving those delicious, browned edges that echo a real cheesesteak. Sear the beef for about 3 to 4 minutes until just cooked through, stirring occasionally for even color, then transfer it to a plate and set aside for later.
Step 2: Sauté the Veggies
In the same pot, pour in the remaining tablespoon of olive oil. Stir in your chopped onion, diced green and red bell peppers, and sliced mushrooms. Sauté for about 5 minutes, just until everything starts to soften and the onions become translucent. Toss in the minced garlic and cook for one more minute, letting the fragrance fill your kitchen.
Step 3: Make the Roux
Meanwhile, in a small saucepan over medium heat, melt the unsalted butter. Sprinkle in your flour and whisk continuously for two minutes to cook off any raw flour taste. This step creates a thickening base—called a roux—that will give your Philly Cheese Steak Soup its creamy, hearty body.
Step 4: Build the Soup Base
Slowly whisk the beef broth into your roux until the mixture is smooth and free of lumps. Pour this liquid gold into the pot with the sautéed vegetables. Season with Worcestershire sauce, dried thyme, paprika, salt, and black pepper, stirring well to combine all those fabulous flavors.
Step 5: Combine and Simmer
Return the browned beef and any juices back into the pot. Lower the heat to a gentle simmer. Stir in the heavy cream and softened cream cheese until melted and perfectly blended. Let your soup bubble away on low for 15 minutes, allowing the flavors to meld and deepen.
Step 6: Add the Cheeses
Now for the best part: Remove the pot from heat and stir in the shredded provolone and mozzarella cheeses. Blend until everything is melted, resulting in a soup that’s gloriously smooth and cheesy throughout. Taste and adjust seasoning if needed, then you’re ready to serve!
How to Serve Philly Cheese Steak Soup
Garnishes
A sprinkle of freshly chopped parsley makes this Philly Cheese Steak Soup as beautiful as it is delicious. For extra indulgence, add a little more shredded cheese on top or a few turns of cracked black pepper. That final flourish of color and freshness makes each bowl irresistible.
Side Dishes
The ultimate companion? Toasted baguette slices, crisped up in the oven or on a skillet, give you just the right amount of crunch for dunking and scooping. Looking for a lighter vibe? Serve alongside a simple green salad or roasted cauliflower to balance out the creamy richness.
Creative Ways to Present
You can truly play with presentation here: ladle your Philly Cheese Steak Soup into mini bread bowls for a fun, hand-held party appetizer or pour it into mugs for cozy, fireside sipping. Add some thin strips of roasted bell pepper or even extra sautéed mushrooms on top as an edible “garnish bar” for guests.
Make Ahead and Storage
Storing Leftovers
Allow your soup to cool to room temperature before transferring it to airtight containers. Stored in the refrigerator, your Philly Cheese Steak Soup will keep its flavor and texture for up to 3 days—just the right amount of time for second (and third!) helpings.
Freezing
While this soup can be frozen, the creamy and cheesy ingredients may separate upon thawing. If you do freeze it, let the soup cool completely and store in a freezer-safe container for up to 2 months. Stir well while reheating to restore the soup’s smooth consistency, but know some texture changes are natural.
Reheating
To reheat, warm the soup gently on the stove over low heat, stirring occasionally. Avoid boiling so the cheese doesn’t curdle or become grainy. Add a splash of extra broth or cream if the soup seems too thick after storing.
FAQs
Can I use other cuts of beef for this soup?
Absolutely! While sirloin and ribeye are classic choices for their tenderness and flavor, you can substitute thinly sliced flank steak or even high-quality deli roast beef for a quicker option without sacrificing too much on taste or texture.
Is there a gluten-free option for Philly Cheese Steak Soup?
Yes, you can swap the all-purpose flour for cornstarch. Just make a slurry with cornstarch and broth, then stir it into the soup to thicken. Double-check your Worcestershire sauce for gluten if serving someone with dietary restrictions.
Can I make this soup ahead of time?
Philly Cheese Steak Soup actually develops more flavor as it sits, so making it a day ahead can be even more delicious. Let it cool, store as directed, and gently reheat just before serving for a stress-free meal prep solution.
What if I don’t like mushrooms?
No problem—just leave them out or replace with extra bell peppers or even a few thinly sliced zucchini for a new spin. The soup will still be every bit as hearty and flavorful.
How can I lighten up this recipe?
For a lighter version, use half-and-half instead of heavy cream and reduce the amount of cheese slightly. You can also skip the bread or serve with lower-carb alternatives like roasted veggies or a crisp salad.
Final Thoughts
If you’re a fan of comfort food that feels a little special, you’ll love how Philly Cheese Steak Soup transforms all the best qualities of a cheesesteak into something spoonable and soul-satisfying. Give it a try soon—this is one recipe you’ll want to keep in your rotation, especially when you need a warm hug in a bowl!
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Philly Cheese Steak Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in all the flavors of a classic Philly cheese steak sandwich in this hearty and creamy soup. Tender beef, colorful bell peppers, and mushrooms simmered in a rich broth and finished with a blend of melty cheeses – a comforting meal in a bowl.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 pound beef sirloin or ribeye, thinly sliced
- 1 large onion, chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
For Garnish and Serving:
- 1 cup provolone cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/4 cup cream cheese, softened
- Chopped fresh parsley for garnish
- Toast baguette slices for serving
Instructions
- Cook the Beef: Heat 1 tablespoon of olive oil in a large pot and brown the beef. Set aside.
- Sauté Vegetables: In the same pot, sauté onion, bell peppers, and mushrooms until softened. Add garlic.
- Make Roux: In a saucepan, melt butter, whisk in flour to make a roux.
- Prepare Soup: Whisk in beef broth, pour into the pot. Add Worcestershire sauce, thyme, paprika, salt, and pepper. Return beef to pot and add cream and cream cheese.
- Simmer and Serve: Simmer soup, then add provolone and mozzarella. Serve hot with parsley and toasted baguette.
Notes
- For a lower-carb option, serve with roasted cauliflower instead of bread.
- Substitute deli roast beef for quicker preparation.
- Adjust cheese amounts to taste for desired creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 6g
- Sodium: 860mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg
