When chilly evenings roll around and you’re craving something that feels like a warm hug in a bowl, this Philly Cheesesteak Soup is your new best friend. It takes everything you love about the classic sandwich—those tender, perfectly seasoned slices of beef, sautéed peppers and onions, and ooey-gooey provolone—and transforms it into a swim-worthy, creamy soup that’s downright irresistible. The way the beef broth mingles with heavy cream gives it a silky richness that coats your spoon, while the Worcestershire sauce and dried thyme bring out every savory, herb-infused layer of flavor. Every slurp delivers a little crunch from the bell peppers, a hint of sharpness from the provolone, and a mellow sweetness from the onions, creating a harmony that’s sure to have everyone circling the dinner table.
What makes this soup truly shine is how it captures the nostalgic magic of a Philly cheesesteak without the mess of slicing hoagie rolls and juggling condiments. Instead, you get all that goodness plus the kind of creamy warmth that soaks right into a piece of toasted French bread or your favorite hoagie roll—perfect for dunking until the last drop. Whether you’re snowed in, hosting a cozy night with friends, or just feeding a family that loves big flavors, this recipe is simple enough for a weeknight dinner yet impressive enough to serve when guests come over. It’s the scrumptious, creamy twist you didn’t know you needed, and once you give it a try, you’ll wonder how you ever made do without it.
KEY INGREDIENTS IN PHILLY CHEESESTEAK SOUP
Before we dig into the cooking process, let’s talk about the stars of this show. Each ingredient plays a crucial role in building layers of flavor, texture, and that comforting creaminess we all crave. Understanding what each component brings to the pot will help you appreciate every spoonful—and maybe inspire little tweaks to suit your taste.
- Olive Oil
A quality cooking oil that provides the perfect medium for browning beef and sautéing vegetables. Its subtle fruity notes complement the hearty flavors without overpowering them.
- Beef Sirloin
Thinly sliced for quick, even cooking, this cut delivers tender, juicy bites that form the meaty backbone of the soup. Browning it properly seals in those savory juices.
- Salt and Pepper
Simple seasonings that enhance each ingredient’s natural taste. A judicious sprinkle ensures the beef, vegetables, and broth all shine in harmony.
- Onion
Diced onion brings sweet, caramelized depth when sautéed, forming the aromatic base that layers into every spoonful.
- Green Bell Pepper
Adds a bright, vegetal crunch and a slightly peppery bite that contrasts beautifully with the creamy broth.
- Red Bell Pepper
Offers a hint of sweetness and vibrant color, balancing the savory elements and making the soup look as good as it tastes.
- Garlic
Minced to release its pungent aroma, garlic infuses the broth with a warm, earthy undertone that ties everything together.
- Beef Broth
The liquid foundation of the soup, providing rich, meaty notes. It supports all the flavors and ensures each spoonful is hearty and satisfying.
- Heavy Cream
Turns the broth into a luscious, velvety base. Its rich texture mellows the bold flavors and creates that signature creamy twist.
- Provolone Cheese
Shredded for easy melting, provolone lends a smooth, slightly tangy, cheesy layer that turns the soup into pure comfort food.
- All-Purpose Flour
Helps thicken the broth into a silky consistency. Cooking it briefly with the vegetables removes any raw taste.
- Worcestershire Sauce
Brings umami depth and a subtle tang, amplifying the savory goodness of the beef and broth.
- Dried Thyme
Infuses a delicate herbal note that complements the garlic and onions, giving the soup a nuanced flavor profile.
- French Bread or Hoagie Rolls
Sliced and toasted for dunking. Their crisp exteriors and soft interiors soak up the creamy soup, making each bite an experience.
HOW TO MAKE PHILLY CHEESESTEAK SOUP
Getting into the kitchen and building this soup is a joyful process that’s part performance, part science. From browning the beef to melting in that luscious cheese, each step layers flavor and texture, culminating in a bowl that’s nothing short of spectacular.
1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Season the thinly sliced beef sirloin generously with salt and pepper, then add it to the pot in a single layer. Let it cook undisturbed for a couple of minutes to develop a deep brown crust, then stir occasionally until all sides are seared, about 5 minutes. Remove the beef with a slotted spoon and set aside, preserving those flavorful juices in the pot.
2. In the same pot, add the remaining tablespoon of olive oil. Sauté the diced onion, green bell pepper, and red bell pepper over medium heat, stirring occasionally, until the vegetables soften and start to caramelize, about 7–8 minutes. Add the minced garlic and cook for an additional minute until you can smell its fragrant warmth spreading in the kitchen.
3. Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir continuously to coat every piece, cooking for 1–2 minutes. This step ensures you eliminate the raw flour taste and create a roux-like base that will thicken the soup beautifully.
4. Slowly pour in the beef broth while stirring constantly with a whisk or wooden spoon. This careful pouring prevents lumps and helps the flour disperse evenly throughout the liquid. Bring the mixture to a gentle simmer.
5. Pour in the heavy cream, then add the Worcestershire sauce and dried thyme. Stir thoroughly until all ingredients are well combined and the soup takes on a creamy hue.
6. Reduce the heat to low, then return the cooked beef to the pot. Let the soup simmer gently for another 5–10 minutes, giving the flavors time to meld into a cohesive, savory masterpiece.
7. Slowly stir in the shredded provolone cheese, a handful at a time, until it’s fully melted and the soup is creamy and smooth. Keep the heat low to prevent the dairy from separating.
8. Taste and adjust the seasoning with additional salt and pepper if needed, then remove the pot from heat.
9. Ladle the soup into bowls and serve it hot alongside toasted French bread or hoagie rolls for dunking. Enjoy every comforting spoonful!
SERVING SUGGESTIONS FOR PHILLY CHEESESTEAK SOUP
Once your Philly Cheesesteak Soup is bubbling hot and brimming with cheese, it’s time to think about presentation and flavors that make each bite even more memorable. This dish is hearty enough to stand alone, but with a few thoughtful touches, you can elevate it into a restaurant-worthy experience right at your own table. Whether you’re cozying up for a solo dinner or impressing a crowd, these serving ideas will help you make the most of that creamy, beefy goodness.
- Dunk-and-Drizzle
Serve with toasted hoagie rolls or slices of crusty French bread on the side. For an extra flavor boost, lightly brush the bread with olive oil and rub with a cut garlic clove before toasting. Drizzle melted provolone or a swipe of garlic butter on top for the ultimate dunking companion.
- Herb Garnish
Sprinkle fresh chopped parsley or chives over each bowl right before serving. The burst of bright green color and fresh, grassy flavor cuts through the richness, adding a refreshing lift to every spoonful.
- Spicy Kick
Offer a small bowl of red pepper flakes or sliced pickled jalapeños at the table. Guests can add a dash of heat to their liking, which contrasts deliciously with the creamy broth and melty cheese.
- Loaded Toppings
Set up a mini topping station with crispy bacon bits, shredded extra provolone, and a handful of pickled banana peppers. Let everyone customize their bowl for a fun, interactive meal that caters to all taste preferences.
HOW TO STORE PHILLY CHEESESTEAK SOUP
After that first batch of creamy, meaty delight, leftovers are a welcome sight—but storing them properly is key to maintaining the soup’s velvety texture and vibrant flavors. Whether you’re packing lunches for the week or saving dinner for a lazy evening, these tips will ensure your Philly Cheesesteak Soup tastes just as incredible on day two (and three!) as it did fresh off the stove.
- Refrigeration in Airtight Containers
Transfer cooled soup into a sealed, airtight container. Store in the refrigerator for up to three days. This method preserves both the creaminess and the chewiness of the beef slices without drying them out.
- Portion and Freeze
If you want to keep the soup longer, ladle portions into freezer-safe containers or heavy-duty zip-top bags, leaving space at the top for expansion. Freeze for up to three months. Thaw overnight in the fridge before reheating gently on the stove, stirring occasionally to reintegrate any separated fats and liquids.
- Reheating Technique
Warm the soup over low-medium heat, stirring frequently to prevent scorching and to bring everything back together. You can add a splash of broth or cream if it has thickened too much.
- Preventing Separation
To avoid curdling when reheating, remove the container from the fridge about 30 minutes beforehand so it can come closer to room temperature. This helps the soup heat more evenly and keeps the cheese and dairy from breaking apart.
CONCLUSION
From the moment you start browning that thinly sliced beef sirloin to the satisfying swirl of provolone melting into the creamy base, Philly Cheesesteak Soup is a celebration of comfort and nostalgia in every bite. We’ve covered everything from the key ingredients—like rich beef broth, colorful bell peppers, and aromatic thyme—to step-by-step instructions that ensure your soup is velvety and full of depth. You’ve also learned clever serving suggestions, whether you prefer a fiery pinch of red pepper flakes or a crisp herb garnish, and discovered foolproof storage tips to make good use of every last ladleful. With approximately 620 calories per serving, this intermediate-level recipe strikes the perfect balance between indulgence and home-cooked goodness.
Go ahead and print this article or bookmark it for later—your future self will thank you on a chilly evening when you’re in the mood for something both nostalgic and comforting. You’ll also find a FAQ below to answer common questions and troubleshoot any cooking hiccups. If you decide to whip up this soup, or if you have thoughts, tweaks, or questions, I’d love to hear about your experiences. Drop a comment, share your feedback, or reach out for more guidance. Happy cooking!
Philly Cheesesteak Soup
Description
This Philly Cheesesteak Soup combines tender beef, colorful veggies, and gooey provolone in a hearty bowl of creamy goodness—perfect for cozy nights!
Ingredients
Instructions
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Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Season the sliced beef with salt and pepper, then add it to the pot. Cook until browned, about 5 minutes, then remove from the pot and set aside.
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In the same pot, add the remaining tablespoon of olive oil. Sauté the onion, green bell pepper, and red bell pepper until they soften, about 7-8 minutes. Add the garlic and cook for another minute until fragrant.
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Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
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Slowly pour in the beef broth while stirring to prevent lumps from forming. Bring the mixture to a simmer.
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Pour in the heavy cream and add the Worcestershire sauce and dried thyme. Stir until well combined.
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Reduce the heat to low and add the cooked beef back to the pot. Simmer for another 5-10 minutes, allowing the flavors to meld together.
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Slowly stir in the shredded provolone cheese until fully melted and the soup is creamy and smooth.
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Adjust seasoning with additional salt and pepper if needed.
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Serve the soup hot with toasted French bread or hoagie rolls on the side for dipping.
Note
- For the best flavor, slice the beef as thinly as possible.
- You can substitute provolone with any mild, melty cheese like mozzarella.
- This recipe can easily be doubled to serve a larger crowd.
- Leftovers can be stored in the refrigerator for up to 3 days.
- If you prefer a thicker soup, increase the amount of flour.
- To add a bit of heat, you can include some red pepper flakes while cooking the vegetables.
