Name: Philly Cheesesteak Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb ribeye steak (or sirloin), thinly sliced; 1 green bell pepper, diced; 1 medium yellow onion, diced; 2 cloves garlic, minced; 3 tablespoons butter; 2 tablespoons all-purpose flour; 3 cups beef broth; 1 cup heavy cream; 1 1/2 cups provolone cheese, freshly shredded; Salt and pepper to taste; Optional: chopped fresh parsley, toasted bread cubes

If you’re anything like me, you know the joy of biting into a hot, cheesy Philly cheesesteak—tender beef, sweet peppers, and melted cheese all bundled into one delicious bite. Now, imagine that same flavor-packed experience in a comforting, creamy bowl of soup. That’s exactly what this Philly Cheesesteak Soup delivers. I love making it on chilly evenings or when I need a cozy, satisfying dinner without the fuss of assembling sandwiches. It’s everything you adore about the iconic sandwich, but spoonable and even more soul-warming.

This recipe came to life one day when I had leftover steak and a craving for something hearty yet nostalgic. One pot, a few simple ingredients, and it turned into something crave-worthy that the whole table kept reaching for seconds of. It’s creamy, cheesy, and loaded with savory beef and vegetables. Whether you serve it with toasty bread or eat it straight from the bowl, it’s the kind of meal that makes you feel like home.

Why You’ll Love This Philly Cheesesteak Soup

Comfort food with a twist: Classic cheesesteak flavors, now in soup form.
One-pot wonder: Minimal cleanup with maximum flavor.
Hearty and filling: Loaded with steak, cheese, and vegetables.
Customizable: You can swap in different cheeses or add more veggies to suit your taste.
Perfect for leftovers: The flavors deepen even more the next day.

What Kind of Beef Should I Use?

For the most authentic Philly Cheesesteak Soup, I recommend using ribeye steak—it’s tender, juicy, and rich in flavor. However, it can be pricey, so feel free to use more affordable cuts like sirloin, flank steak, or even leftover roast beef. The key is to slice the beef thinly against the grain and not overcook it so it stays tender. If you’re in a rush, pre-cooked shredded beef or deli-sliced roast beef can also work in a pinch.

Options for Substitutions

Not every kitchen is stocked the same, and this soup is incredibly forgiving. Here are a few substitutions you can try:

Meat: Swap beef for shredded rotisserie chicken or even ground beef if needed.
Peppers: Use red or yellow bell peppers instead of green, or skip them if you’re not a fan.
Onion: No fresh onion? Use onion powder or frozen chopped onions.
Cheese: Provolone is classic, but you can try mozzarella, cheddar, or even American cheese slices for a super melty texture.
Cream Base: For a lighter option, swap heavy cream with half-and-half or whole milk.
Thickener: Instead of flour, use cornstarch slurry or instant mashed potatoes to add body to the soup.

This flexibility makes it perfect for using what you have on hand while still getting all those bold, cheesy flavors.

Ingredients for Philly Cheesesteak Soup

Every ingredient in this soup plays a key role in recreating the classic cheesesteak flavor in spoonable form. Here’s a breakdown of what you’ll need and why it matters:

Ribeye Steak (or sirloin): This is the heart of the dish—juicy, thinly sliced beef that mimics the texture and taste of a Philly cheesesteak.
Green Bell Peppers: Adds sweetness and crunch while delivering that signature cheesesteak veggie component.
Onion: Brings in rich, aromatic depth and balances the creaminess with a subtle bite.
Garlic: Enhances the savory base with warmth and sharpness that deepens the overall flavor.
Beef Broth: The flavorful liquid foundation that gives the soup a rich, meaty base.
Heavy Cream: Adds luscious creaminess that transforms the broth into a silky, indulgent experience.
Provolone Cheese: A must for that melty, classic cheesesteak gooeyness. It blends in smoothly and stretches beautifully.
Butter: Used for sautéing and bringing a buttery richness to the dish.
All-Purpose Flour: Acts as a thickener, helping the soup reach the perfect velvety consistency.
Salt and Black Pepper: Essential for seasoning and enhancing every layer of flavor.
Fresh Parsley (optional): Offers a pop of color and brightness to balance the richness.
Toasted Bread Cubes (optional): Perfect as a topping to mimic the sandwich feel—crunchy and satisfying.

Step 1: Sear the Beef

Start by slicing your steak thinly, against the grain. Heat a large pot or Dutch oven over medium-high heat, add a bit of oil or butter, and quickly sear the beef until it’s just browned. This should only take a couple of minutes. Remove the meat and set it aside—it will finish cooking in the soup later to keep it tender.

Step 2: Sauté the Vegetables

In the same pot, melt some butter and sauté the chopped onions and bell peppers until they become soft and slightly caramelized. This builds the soup’s savory foundation. Add minced garlic during the last minute to avoid burning it but still release its fragrance.

Step 3: Build the Roux

Sprinkle the flour over the cooked veggies and stir constantly for a minute or two. This helps cook out the raw flour taste and creates a roux that will thicken the soup beautifully. Make sure it’s well mixed and not clumpy.

Step 4: Add the Broth and Simmer

Slowly pour in the beef broth, stirring as you go to prevent lumps. Once combined, bring the mixture to a simmer and let it bubble gently for about 10 minutes. This allows the flavors to meld and the soup to thicken.

Step 5: Stir in Cream and Cheese

Lower the heat and stir in the heavy cream. Let it warm through without boiling. Then add shredded provolone cheese, one handful at a time, stirring until it melts into the broth for a creamy, cheesy finish.

Step 6: Return the Beef and Finish

Add the seared beef back to the pot and let it simmer for another 5 minutes. This ensures it’s fully warmed and tender without overcooking. Taste and adjust seasoning with salt and pepper.

Step 7: Serve with Garnish

Ladle the soup into bowls, top with chopped parsley and toasted bread cubes (if using). Serve hot and enjoy that rich Philly cheesesteak magic in every spoonful.

How Long to Cook Philly Cheesesteak Soup

Philly Cheesesteak Soup comes together surprisingly fast—perfect for a weeknight dinner or cozy weekend meal prep. Here’s the breakdown:

Searing the beef: 3–5 minutes
Sautéing vegetables: 6–8 minutes
Simmering with broth: 10 minutes
Melting cheese and adding cream: 3–4 minutes
Final simmer with beef: 5 minutes

Total cook time: Around 30 minutes, start to finish.

This quick timeline means you get all the depth of flavor and creamy comfort of a slow-simmered soup in a fraction of the time.

Tips for Perfect Philly Cheesesteak Soup

Slice the beef thinly: This is key. The thinner the slices, the more tender they’ll be and the faster they’ll cook.
Use a mix of cheeses: While provolone is traditional, blending in a little mozzarella or cheddar adds an extra creamy texture.
Don’t boil the soup after adding cream: Keep it at a gentle simmer so the dairy doesn’t curdle.
Toast your bread cubes: For the best crouton-style topping, cube and lightly toast your bread in the oven with olive oil and a pinch of garlic powder.
Add mushrooms (optional): For a deeper umami boost, sauté sliced mushrooms with the onions and peppers.
Taste as you go: Adjust salt and pepper at the end, especially after the cheese is added, since it can add saltiness.
Deglaze the pot: If browned bits form after searing the beef, splash a bit of broth in and scrape them up to build even more flavor.
Make it ahead: The soup reheats beautifully, and the flavors deepen overnight.

Watch Out for These Mistakes While Cooking

Even though Philly Cheesesteak Soup is straightforward, a few small missteps can affect the final dish. Here’s what to avoid:

Overcooking the beef: Thin steak can turn chewy fast. Sear briefly and let it finish gently in the soup.
Skipping the roux step: Without it, the soup won’t thicken properly. Don’t rush or skip the flour stage.
Using pre-shredded cheese: It contains anti-caking agents that prevent smooth melting. Always grate cheese fresh for the creamiest texture.
Boiling the soup after adding cream: This can cause it to split. Keep the heat low once dairy is in.
Not seasoning in layers: Add a little salt at each stage—veggies, broth, and after the cheese—for deep, balanced flavor.
Forgetting to deglaze: The browned bits in your pot hold major flavor. Use a splash of broth to scrape them up before adding the rest.
Overloading with cheese: It’s tempting, but too much can make the soup overly thick and stringy.
Ignoring texture contrast: A little crunch on top—like toasted bread cubes or crisp onions—makes a big difference.

What to Serve With Philly Cheesesteak Soup?

While this soup stands strong on its own, pairing it with the right sides can turn it into an unforgettable meal. Here are eight delicious recommendations:

Crusty Baguette

The perfect vessel for soaking up every last drop of the creamy, cheesy broth.

Garlic Bread

Bold, buttery, and packed with flavor—it’s a natural match for the soup’s richness.

Caesar Salad

A crisp, tangy counterpoint to the creamy soup, with parmesan and croutons echoing the cheesesteak vibe.

Onion Rings

Crispy and indulgent, these add a fun, crunchy texture contrast.

Roasted Brussels Sprouts

Slightly charred sprouts offer a nutty, bitter balance to the rich, meaty base.

Cheese-Stuffed Pretzels

For a double-cheese hit, soft pretzels filled with melted cheese make an amazing side or dunking snack.

Cornbread Muffins

Slightly sweet and crumbly, these balance the soup’s savory intensity beautifully.

A Bold Red Wine

If you’re sipping something alongside, a cabernet or syrah pairs beautifully with the hearty flavors.

Storage Instructions

Philly Cheesesteak Soup stores like a dream, making it great for meal prep or leftovers. Here’s how to keep it fresh and flavorful:

Refrigerator: Let the soup cool completely, then transfer it to an airtight container. It will stay fresh for up to 4 days in the fridge.
Freezer: This soup can be frozen, but keep in mind that the texture may slightly change due to the cream and cheese. To freeze, place cooled soup in freezer-safe containers or heavy-duty bags, leaving room for expansion. It’s best used within 2 months.
Reheating: Warm gently on the stove over medium-low heat or in the microwave in short bursts, stirring often. Avoid high heat to prevent the dairy from separating.
Pro tip: If you plan to freeze the soup, consider holding off on adding the cheese and cream until after thawing and reheating for best texture.

Estimated Nutrition (Per Serving)

These values are approximate and based on a standard bowl (about 1½ cups):

Calories: 460
Protein: 28g
Fat: 32g
Saturated Fat: 16g
Carbohydrates: 14g
Sugar: 4g
Fiber: 2g
Cholesterol: 110mg
Sodium: 850mg
Calcium: 280mg

Please note that values may vary depending on your specific ingredients and portion sizes. To reduce calories or fat, opt for leaner beef, use half-and-half instead of cream, and reduce the cheese slightly.

Frequently Asked Questions

What cut of beef works best for this soup?

Ribeye is ideal for its tenderness and flavor, but sirloin or flank steak also work well. Just be sure to slice it thinly against the grain for the best texture.

Can I make this soup ahead of time?

Absolutely! The flavors actually deepen overnight. Just store it in an airtight container in the fridge and gently reheat it when ready to serve.

How do I prevent the cheese from clumping?

Use freshly shredded cheese, add it slowly over low heat, and stir constantly until melted. Avoid high heat once the cheese goes in.

Can I make it gluten-free?

Yes! Swap the all-purpose flour with a gluten-free flour blend or use a cornstarch slurry to thicken the soup.

Is it possible to make this soup dairy-free?

You can try using unsweetened almond milk and a vegan cheese alternative, but the flavor and texture will change. It won’t be quite as creamy, but still enjoyable.

What veggies can I add to bulk it up?

Sliced mushrooms, zucchini, or even spinach work well. Sauté them with the peppers and onions for best results.

Can I use ground beef instead of steak?

Yes! Ground beef is a great budget-friendly substitute. Just brown it fully and drain any excess fat before continuing with the recipe.

How can I make it spicy?

Add red pepper flakes, jalapeños, or a dash of hot sauce while sautéing the vegetables or as a finishing touch.

Conclusion

Philly Cheesesteak Soup is the perfect way to transform a beloved sandwich into a cozy, indulgent meal you can enjoy by the spoonful. It’s fast, flexible, and loaded with bold flavors—from savory steak to melty provolone and buttery sautéed peppers. Whether you’re warming up on a cold night or whipping up an easy dinner that feels extra special, this soup delivers all the comfort and nostalgia of a classic Philly cheesesteak—no bun required.