Philly Cheese Steak Soup Recipe

Introduction

Philly Cheese Steak Soup brings the hearty flavors of the classic sandwich into a comforting bowl. This creamy, cheesy soup is packed with tender beef, sautéed peppers, onions, and mushrooms, perfect for a chilly day or anytime you crave something rich and satisfying.

Ingredients

• 500 g (1 lb) thinly sliced beef (ribeye, flank steak, or deli-style roast beef)
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 green bell pepper, diced
• 1 cup mushrooms, sliced (optional)
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup heavy cream
• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 1/2 cups shredded provolone cheese
• 1/2 cup shredded mozzarella cheese
• Croutons or toasted bread slices
• Chopped parsley (optional)

Instructions

1. Step 1: Prepare the beef by thinly slicing it if not pre-sliced. Set aside.
2. Step 2: In a large pot, melt the butter over medium heat. Add the chopped onion, diced green bell pepper, and sliced mushrooms. Sauté until the vegetables are soft, about 5-7 minutes.
3. Step 3: Add the minced garlic to the vegetables and cook for an additional 1–2 minutes until fragrant, stirring frequently to prevent burning.
4. Step 4: Add the thinly sliced beef to the pot. Cook, stirring often, until the beef is browned and cooked through, about 5 minutes.
5. Step 5: Sprinkle the flour (or cornstarch) over the beef and vegetables, stirring well to coat. Cook for 1-2 minutes to remove the raw flour taste.
6. Step 6: Gradually pour in the beef broth while stirring constantly to combine and prevent lumps. Stir in Worcestershire sauce, salt, and black pepper.
7. Step 7: Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing the flavors to meld and the soup to thicken slightly.
8. Step 8: Reduce heat to low and slowly stir in the heavy cream. Heat through without boiling.
9. Step 9: Add the shredded provolone and mozzarella cheeses, stirring until melted and fully incorporated.
10. Step 10: Serve the soup hot, topped with croutons or toasted bread slices and a sprinkle of chopped parsley if desired.

Tips & Variations

• Use cornstarch instead of flour for a gluten-free version of the soup.
• Try adding sliced jalapeños or a dash of hot sauce for a spicy kick.
• Substitute cheddar cheese for a sharper flavor.
• For a thicker soup, add more cheese or reduce the broth slightly.
• Leftover steak or roast beef from another meal works well to save time.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much when chilled, add a splash of broth or cream to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

To make a vegetarian version, omit the beef and use vegetable broth instead of beef broth. You can add extra mushrooms and bell peppers for heartiness and keep the cheese for flavor.

Can I freeze Philly Cheese Steak Soup?

It is best to avoid freezing cream-based soups with cheese as the texture may change and become grainy upon thawing. If needed, freeze before adding the cream and cheese, then add them fresh when reheating.

Philly Cheese Steak Soup Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 74 reviews

This Philly Cheese Steak Soup is a creamy, comforting take on the classic Philly cheesesteak sandwich. Tender thinly sliced beef, sautéed onions, bell peppers, and mushrooms are simmered in a flavorful beef broth thickened with a creamy base and blended with melted provolone and mozzarella cheeses. Served with crunchy croutons or toasted bread slices and garnished with fresh parsley, this soup delivers all the rich, savory flavors of the iconic sandwich in a warm bowl perfect for any season.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 500 g (1 lb) thinly sliced beef (ribeye, flank steak, or deli-style roast beef)
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 green bell pepper, diced
• 1 cup mushrooms, sliced (optional)
• 2 cloves garlic, minced

Soup Base & Seasoning

• 4 cups beef broth
• 1 cup heavy cream
• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper

Cheese & Garnish

• 1 1/2 cups shredded provolone cheese
• 1/2 cup shredded mozzarella cheese
• Croutons or toasted bread slices
• Chopped parsley (optional)

Instructions

1. Prepare the beef: Thinly slice the beef if not pre-sliced and set aside ready for cooking.
2. Sauté the vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion, diced green bell pepper, and sliced mushrooms. Cook until the vegetables soften and start to brown, about 5-7 minutes.
3. Add the garlic: Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant, being careful not to let it burn.
4. Cook the beef: Push the vegetables to the side and add the thinly sliced beef to the pot. Cook until the beef is browned and just cooked through, about 3-4 minutes.
5. Build the soup base: Sprinkle the flour over the beef and vegetables and stir well to coat everything evenly. Gradually pour in the beef broth while stirring constantly to prevent lumps. Add Worcestershire sauce, salt, and black pepper.
6. Simmer the soup: Bring the mixture to a gentle simmer and cook for 10-15 minutes to thicken slightly and meld flavors.
7. Add the cream and cheese: Lower the heat and stir in the heavy cream. Add the shredded provolone and mozzarella cheese gradually, stirring until melted and fully incorporated for a creamy, cheesy soup.
8. Serve: Ladle the hot soup into bowls and garnish with chopped parsley if desired. Serve immediately with croutons or toasted bread slices on the side.

Notes

• Use cornstarch instead of flour to make this soup gluten-free.
• Thinly slicing the beef ensures it cooks quickly and stays tender.
• Optional mushrooms add an earthy depth but can be omitted if preferred.
• Adjust salt and Worcestershire sauce to taste for desired seasoning intensity.
• For a lighter version, substitute half-and-half for heavy cream and reduce butter slightly.
• This soup reheats well and flavors deepen after a day in the refrigerator.

Keywords: Philly Cheese Steak Soup, Beef Soup, Cheese Soup, Comfort Food, American Soup, Creamy Soup