Name: Philly Cheesesteak Soup Recipe – Hearty Comfort Food with Beef, Peppers & Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb top round or sirloin steak, thinly sliced; 2 tbsp olive oil or butter; 1 small onion, diced; 1 bell pepper, diced; 1 cup mushrooms, sliced (optional); 2 cloves garlic, minced; 2 tbsp flour (or 1 tbsp cornstarch for GF); 4 cups beef broth; 1 tbsp Worcestershire sauce; ½ tsp cracked black pepper; ½ cup heavy cream (or half-and-half); 1 cup shredded provolone cheese; ½ cup shredded cheddar cheese; Optional: cream cheese, hot sauce, parsley

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Introduction to Philly Cheesesteak Soup

Philly Cheesesteak Soup is a cozy, spoonable twist on the iconic sandwich—bringing all its bold flavors into a warm, creamy bowl. It’s the perfect comfort food for chilly nights, combining the heartiness of steak and cheese with the soul-soothing appeal of a rich soup.

This dish delivers everything fans love about the original: tender beef, sautéed peppers and onions, and melty provolone, all swimming in a savory, creamy broth. It’s cheesy, beefy, and packed with flavor, yet surprisingly easy to make in one pot.

Whether you’re craving a nostalgic bite or looking for a new way to enjoy steak and cheese, this soup hits the mark. It’s indulgent without being heavy, and customizable for weeknight dinners or weekend gatherings. One bowl and you’ll understand why this twist on a classic sandwich is pure comfort in liquid form.

The Origins of the Philly Cheesesteak

The Philly cheesesteak was born in Philadelphia in the 1930s, credited to Pat and Harry Olivieri, who first served thinly sliced beef on a roll to hungry cab drivers. It quickly became a local legend and eventually a national favorite.

The classic sandwich features thinly sliced beef, typically ribeye or top round, cooked on a griddle with onions and sometimes bell peppers, then topped with melted cheese—usually provolone, American, or Cheez Whiz—and served in a hoagie roll.

Philly Cheesesteak Soup captures the essence of this beloved sandwich in a spoonable form, swapping the bread for a rich broth and creamy base. It retains the core ingredients—beef, onions, peppers, and cheese—while adding depth with stock and cream. The result is a comforting, flavorful dish that pays homage to its sandwich roots while offering something new and satisfying.

What Makes This Soup So Irresistible

Philly Cheesesteak Soup is the perfect marriage of comfort food and iconic flavor. It’s rich, cheesy, and savory, with layers of texture and taste that make every spoonful satisfying.

The base is a creamy beef broth, infused with sautéed onions, bell peppers, and garlic for aromatic depth. Tender steak adds protein and heartiness, while melted provolone and cheddar create a velvety finish that coats the palate in warmth.

This soup is a one-pot wonder, making it ideal for busy nights or casual entertaining. The ingredients come together quickly, and the flavors deepen as they simmer. It’s indulgent without being heavy, and customizable to suit your preferences—add mushrooms, spice it up, or serve with crusty bread.

Pro tip: Use a blend of provolone and sharp cheddar for the best melt and flavor balance. Provolone brings classic cheesesteak vibes, while cheddar adds richness and tang.

Whether you’re a cheesesteak purist or just love creamy soups, this dish delivers comfort and nostalgia in every bite.

Choosing the Right Cut of Beef

The key to a great Philly Cheesesteak Soup is tender, flavorful beef. The best cuts include top round, sirloin, or even roast beef—lean enough to slice thinly, but rich enough to hold flavor.

For perfect slices, freeze the beef for 20–30 minutes before cutting. This firms it up and allows for paper-thin slices, which cook quickly and stay tender.

When cooking, a quick sear is best. Heat a skillet with a touch of oil and cook the beef in small batches over high heat. This locks in flavor without overcooking or toughening the meat.

Expert tip: Cook the beef separately, then stir it into the soup just before serving. This preserves its texture and prevents it from becoming chewy in the broth.

If using pre-cooked roast beef, slice thin and warm gently in the soup. It’s a great shortcut that still delivers on flavor and tenderness.

Building the Base: Broth, Veggies & Seasoning

The soul of Philly Cheesesteak Soup lies in its flavorful base, built from classic aromatics and rich broth. Start by sautéing onions, garlic, celery, mushrooms, and bell peppers in butter. This step adds depth and richness, creating a savory foundation that mimics the sandwich’s griddled veggies.

Once softened and fragrant, add beef stock or consommé. These provide a robust, meaty flavor that complements the steak and cheese. For extra depth, stir in a splash of Worcestershire sauce, a dash of cracked black pepper, and a few drops of hot sauce if you like a kick.

To thicken the soup, use a flour roux (equal parts butter and flour cooked until golden) or a cornstarch slurry (cornstarch mixed with cold water). This gives the soup body and helps the cheese melt smoothly into the broth.

After the broth simmers and thickens, stir in heavy cream for a velvety texture. Then add shredded provolone and cheddar, letting them melt into the soup for a luscious finish.

Smart tip: Sauté veggies in butter rather than oil. Butter adds richness and enhances the flavor of the aromatics, making the soup taste indulgent and well-rounded.

With this base, you’re ready to add the seared beef and serve up a bowl of Philly comfort—warm, cheesy, and packed with flavor.