Philly Cheese Steak Soup

Philly Cheese Steak Soup takes the beloved flavors of the classic sandwich and transforms them into a rich, hearty, and comforting soup.

Loaded with tender beef, sautéed peppers, onions, and melty cheese, this soup is everything you love about a Philly cheesesteak in a bowl. Perfect for chilly evenings or when you’re craving something indulgent yet satisfying.

Kitchen Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Knife
• Wooden spoon or spatula
• Ladle
• Whisk

Ingredients

• 2 tablespoons olive oil
• 1 pound thinly sliced beef (ribeye or sirloin)
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 1/2 cups shredded provolone cheese (plus extra for garnish)
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced mushrooms (optional)
• Crusty bread or croutons for serving (optional)

Directions

1. Prepare the Beef: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Sear the thinly sliced beef until browned and cooked through. Remove from the pot and set aside.
2. Cook Vegetables: In the same pot, add the remaining olive oil. Sauté the onion, bell peppers, and mushrooms (if using) until softened, about 5 minutes. Add the minced garlic and cook for another minute.
3. Create the Base: Sprinkle the flour over the vegetables and stir well to coat. Gradually whisk in the beef broth to prevent lumps. Bring the mixture to a simmer.
4. Add the Cream and Seasoning: Stir in the heavy cream, smoked paprika, salt, and pepper. Allow the soup to simmer for 10 minutes to thicken.
5. Melt the Cheese: Lower the heat and add the shredded provolone and mozzarella cheeses. Stir until the cheese is fully melted and incorporated into the soup.
6. Combine Beef and Serve: Return the cooked beef to the pot and stir to combine. Ladle the soup into bowls, garnish with extra shredded cheese if desired, and serve with crusty bread or croutons on the side.

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Nutrition (Per Serving, based on 6 servings)

• Calories: 380
• Protein: 28g
• Carbohydrates: 10g
• Fat: 26g
• Fiber: 2g

Expert Tips

• Thinly Sliced Beef: Use a sharp knife to slice beef thinly or purchase pre-sliced beef for convenience.
• Cheese Choices: Provolone gives the soup its signature cheesesteak flavor, but you can substitute with cheddar or Monterey Jack.
• Thickening Tip: If you prefer a thicker soup, whisk an additional tablespoon of flour with 2 tablespoons of water and stir it into the simmering soup.

FAQs

Can I use ground beef instead of sliced beef?
Yes, ground beef works as a budget-friendly alternative. Cook it thoroughly and drain any excess fat before adding it to the soup.

Can I make this soup ahead of time?
Absolutely! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of broth if needed.

What can I serve with Philly Cheese Steak Soup?
Crusty bread, garlic toast, or a simple side salad complement this soup perfectly.

Can I freeze this soup?
Cream-based soups may change texture when frozen, but you can freeze this soup without the cream and cheese. Add them in when reheating for the best texture.

How can I make it gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry to thicken the soup.

Storing & Reheating

• Refrigerator: Store in an airtight container for up to 3 days.
• Reheating: Warm on the stovetop over low heat or in the microwave, stirring occasionally.
• Freezer: Freeze the soup base (without cream and cheese) for up to 3 months. Thaw and add cream and cheese while reheating.

Substitutions & Variations

• Vegetables: Add or substitute with other veggies like zucchini or carrots.
• Cheese: Try different cheese blends, such as Gruyère or Swiss, for a unique flavor profile.
• Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños for a bit of heat.

Philly Cheese Steak Soup

Philly Cheese Steak Soup takes the beloved flavors of the classic sandwich and transforms them into a rich, hearty, and comforting soup.

Print Recipe Pin Recipe

Equipment

• - Large pot or Dutch oven
• - Cutting board
• - Knife
• - Wooden spoon or spatula
• - Ladle
• Whisk

Ingredients

  

• - 2 tablespoons olive oil
• - 1 pound thinly sliced beef ribeye or sirloin
• - 1 medium onion diced
• - 1 green bell pepper diced
• - 1 red bell pepper diced
• - 3 cloves garlic minced
• - 4 cups beef broth
• - 1 cup heavy cream
• - 2 tablespoons all-purpose flour
• - 1/2 teaspoon smoked paprika
• - Salt and pepper to taste
• - 1 1/2 cups shredded provolone cheese plus extra for garnish
• - 1 cup shredded mozzarella cheese
• - 1/2 cup sliced mushrooms optional
• - Crusty bread or croutons for serving optional

Instructions

 

• **Prepare the Beef:** Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Sear the thinly sliced beef until browned and cooked through. Remove from the pot and set aside.
• **Cook Vegetables:** In the same pot, add the remaining olive oil. Sauté the onion, bell peppers, and mushrooms (if using) until softened, about 5 minutes. Add the minced garlic and cook for another minute.
• **Create the Base:** Sprinkle the flour over the vegetables and stir well to coat. Gradually whisk in the beef broth to prevent lumps. Bring the mixture to a simmer.
• **Add the Cream and Seasoning:** Stir in the heavy cream, smoked paprika, salt, and pepper. Allow the soup to simmer for 10 minutes to thicken.
• **Melt the Cheese:** Lower the heat and add the shredded provolone and mozzarella cheeses. Stir until the cheese is fully melted and incorporated into the soup.
• **Combine Beef and Serve:** Return the cooked beef to the pot and stir to combine. Ladle the soup into bowls, garnish with extra shredded cheese if desired, and serve with crusty bread or croutons on the side.