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Philly Cheese Steak Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/philly-cheese-steak-soup-recipe/