I love making Philly Cheesesteak Soup Recipe on chilly evenings when you want something cozy but still packed with that classic Philly cheesesteak flavor. It's like enjoying a warm, creamy version of your favorite sandwich, all spoonable in a bowl. Whether you're cooking for a weeknight dinner or a casual get-together, this soup hits all the right notes-meaty, cheesy, and comforting.
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Why This Recipe Works
This Philly Cheesesteak Soup Recipe brings together familiar steak sandwich flavors with the warmth of a creamy soup, making it perfect for anytime comfort food cravings. The balance of savory beef, sweet peppers and onions, and a silky cheesy broth creates a deeply satisfying dish that's easy to pull together.
- Consistent Texture: Tender slices of beef cook evenly alongside softened peppers and onions, giving silky and meaty bites every spoonful.
- Deep, Balanced Flavor: The Worcestershire sauce and garlic enrich the broth, enhancing the umami without overpowering the fresh veggies.
- Simple Ingredients: You only need staple pantry items plus a few fresh veggies - nothing complicated or hard to find.
- Fast Prep, Big Payoff: From chopping to simmering, you'll have dinner ready in under 40 minutes, great for busy nights.
Ingredient Game Plan
When shopping for this Philly Cheesesteak Soup Recipe, I recommend choosing high-quality beef and fresh vegetables to really highlight the flavors. Simple ingredients become star players here, so it's worth picking the best you can find.
- Beef (ribeye or sirloin): Look for thinly sliced cuts to cook quickly and stay tender.
- Onions: Choose firm, fresh onions for sweetness and substance.
- Bell Peppers: Pick vibrant green and red peppers for both color and balanced sweetness.
- Cream Cheese & Provolone: Get full-fat varieties for the creamiest, richest soup texture.
- Beef Broth: Use a good-quality, low-sodium broth to control saltiness and depth.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Philly Cheesesteak Soup Recipe
Step 1 - Prep & Season
Start by heating a tablespoon of olive oil in a large pot over medium heat. Add the sliced onions and chopped green and red bell peppers. You'll want to cook them for about 5 to 7 minutes, stirring now and then, until they're tender and starting to get those sweet golden edges. This gentle caramelization brings out a natural sweetness that balances the soup perfectly. Try not to rush this step-soft vegetables make a big difference.
Step 2 - Build Flavor
Next, toss in the minced garlic and cook for about 1 to 2 minutes until you smell that toasty aroma. Then add the thinly sliced beef. Spread it out so it browns evenly, stirring occasionally, for around 5 to 6 minutes. Breaking up any clusters helps ensure every bite delivers that tender, savory steak flavor. Cooking the beef properly here sets the foundation for that authentic Philly cheesesteak experience.
Step 3 - Finish for Best Texture
Pour in the beef broth and stir in Worcestershire sauce along with salt and pepper to your taste. Bring this to a gentle boil, then lower the heat and let it simmer for about 10 minutes. This simmer is where all the flavors come together and deepen. Once that's done, reduce the heat even more to low, and blend in the heavy cream and softened cream cheese stirring well until the cheese is melted and the soup turns luxuriously creamy. Finally, add the shredded provolone cheese, stirring until it melts completely. Watch closely so the soup stays smooth and doesn't curdle. Now you have all those mouthwatering cheesesteak flavors married perfectly in the soup.
Pro Moves I Swear By
Over the years making this Philly Cheesesteak Soup Recipe, a few things really helped me nail the flavor and texture every time. Paying close attention to how you cook the beef and slowly incorporating the cream cheese with gentle heat will save you a lot of frustration and ensure silky, rich results.
- Doneness Cue: The beef should be nicely browned but still tender, no gray bits left.
- Temperature Trick: Use low heat when adding cream cheese and cheeses to prevent breaking or curdling.
- Make-Ahead Move: Soup tastes even better the next day after flavors have melded overnight in the fridge.
- Skip This Pitfall: Avoid boiling vigorously after adding dairy to keep the smooth creamy texture intact.
Serve It Up
Finishing Touches
I like adding an extra sprinkle of shredded provolone or even a few fresh chopped parsley leaves on top just before serving. It brightens the look and adds a fresh note that balances the creaminess. A grind of black pepper or a dash of hot sauce also works if you want a little kick. It's all about making this soup your own.
Great Pairings
This Philly Cheesesteak Soup Recipe pairs beautifully with crusty bread for dipping or a simple side salad with a tangy vinaigrette to cut through the richness. I often go with roasted potatoes or even a warm pretzel roll when I want something extra comforting and hearty alongside.
Easy Plating Wins
For a cozy weeknight meal, ladle the soup into rustic bowls and serve with bread on the side-you can even toast the bread with butter and garlic for a treat. For a special occasion, a ramekin of melted provolone on the side or a garnish of crisp fried onions adds an extra touch without fuss.
Make-Ahead & Storage
Storing Leftovers
Store leftover Philly Cheesesteak Soup Recipe in an airtight container in the fridge for up to 3 days. Because of the cream and cheese, the soup might thicken a bit, but stirring well after reheating brings back its luscious texture.
Freezer Notes
You can freeze this soup, but keep in mind the cream cheese and heavy cream may separate slightly upon thawing. Freeze in a suitable container, leaving room for expansion. Thaw overnight in the fridge and reheat gently, stirring often to bring the texture back.
Reheating Philly Cheesesteak Soup Recipe Without Drying Out
Reheat gently on the stovetop over low heat, stirring frequently. If the soup seems too thick, add a splash of beef broth or water to loosen it. In the microwave, heat in short bursts and stir in between. Avoid high heat to keep the cream from breaking and the soup silky.
Frequently Asked Questions
Absolutely! Ground beef works well and cooks faster. Just brown it thoroughly in step 2 for a similar meaty texture.
Yes-swap the beef for mushrooms or your favorite plant-based meat substitute. Adjust seasoning and broth to keep it savory and rich.
Cream cheese adds creaminess and tang, but you can substitute with mascarpone or a thick cream alternative. The soup will still be delicious but slightly less tangy.
Add dairy over low heat and stir gently. Avoid boiling after cream and cheese are incorporated, which helps maintain the silky texture.
Final Thoughts
This Philly Cheesesteak Soup Recipe is one of my favorite ways to bring comfort food vibes to soup night without fuss. It's rich and cheesy, hearty without being heavy, and full of those classic Philly flavors you love. Give it a try-you'll find it's a delicious twist that's simple enough to make any day.
PrintComplete Recipe
Philly Cheesesteak Soup Recipe
Philly Cheesesteak Soup is a rich and creamy twist on the classic sandwich, featuring tender sliced beef, sautéed peppers and onions, and a blend of cheeses simmered in a hearty beef broth. This comforting soup captures the iconic flavors of a Philly cheesesteak in a warm, cozy bowl perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Meat and Vegetables
- 1 lb beef, thinly sliced ribeye or sirloin
- 1 large onion, sliced
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 3 cloves garlic, minced
Liquids and Dairy
- 4 cups beef broth
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 2 cups shredded provolone cheese
Seasonings and Oils
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1 tablespoon olive oil for sautéing
Instructions
- Sauté the Vegetables: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and chopped green and red bell peppers. Cook, stirring occasionally, for 7 minutes until softened and slightly caramelized, enhancing their sweetness.
- Add the Garlic and Beef: Stir in the minced garlic and cook an additional 2 minutes until fragrant. Add the thinly sliced beef to the pot and cook for 6 minutes, breaking up any clumps, until the beef is browned and cooked through.
- Incorporate the Broth and Seasonings: Pour in 4 cups of beef broth and add 1 tablespoon Worcestershire sauce. Season with salt and pepper to your liking. Bring the soup to a gentle boil, then reduce heat and simmer for 10 minutes to meld the flavors.
- Stir in the Cream and Cream Cheese: Lower the heat to low and add 1 cup heavy cream and 8 ounces softened cream cheese. Stir continuously until the cream cheese melts completely into a rich, creamy consistency.
- Add the Cheese: Stir in 2 cups shredded provolone cheese until melted and smooth. Add more cheese if you prefer a cheesier flavor.
- Serve: Ladle the soup into bowls and garnish optionally with extra cheese or fresh herbs. Serve hot with crusty bread or a side salad for a complete meal.
Notes
- For a ground beef variation, substitute sliced steak with 1 lb ground beef.
- Vegetarian version: replace beef with mushrooms or plant-based meat alternatives for similar texture.
- To make dairy-free, use coconut cream instead of heavy cream and dairy-free cream cheese and cheese substitutes.
- Adjust salt and pepper to taste, considering the saltiness of the broth and cheeses.
- Serve with crusty bread for dipping to complement the creamy soup.
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