Philly Cheesesteak Soup
Philly Cheesesteak Soup is like a warm hug in a bowl, packed with tender pieces of beef, melty cheese, and sautéed peppers and onions. It captures all the flavors of…
Tip: save now, cook later.Philly Cheesesteak Soup is like a warm hug in a bowl, packed with tender pieces of beef, melty cheese, and sautéed peppers and onions. It captures all the flavors of a classic Philly cheesesteak sandwich but in a cozy soup form that’s perfect for chilly days.
I love making this soup when I want something comforting but not too heavy. The combination of creamy cheese and hearty beef always hits the spot, and the peppers and onions add just the right touch of sweetness and crunch. I usually use provolone cheese because it melts so nicely and gives that perfect cheesesteak vibe.
This soup is great served with some crusty bread on the side to soak up every last bit. I especially enjoy it when I’m craving a sandwich but want something a little different. It’s one of those recipes that always gets compliments, and honestly, I find myself making it again and again because it’s just that good.
Key Ingredients & Substitutions
Steak: Ribeye or sirloin works best for tender, flavorful bites. If you want a leaner option, try sirloin or flank steak thinly sliced. Ground beef can be a quick substitute but changes the texture.
Cheese: Provolone gives that classic cheesesteak melt and mild flavor. If you can’t find it, mozzarella or Monterey Jack are nice melts. Avoid sharp cheeses as they can overpower the soup.
Vegetables: Green bell peppers, onions, and mushrooms create that cheesesteak feel. You can swap green pepper for red or yellow if you want a sweeter taste, or skip mushrooms if you prefer.
Milk or Half and Half: This adds creaminess. Use whole milk for a lighter version or heavy cream for a richer soup. Unsweetened plant-based milk can work but may change flavor slightly.
How Do I Get the Soup Thick and Creamy Without Clumps?
The key is to properly make the roux and slowly combine liquids for a smooth base.
- After sautéing veggies, sprinkle flour evenly and cook for 1-2 minutes to remove raw taste.
- Gradually add beef broth, stirring constantly to prevent lumps.
- Simmer to let the soup thicken before adding milk/half and half.
- Add the cheese slowly off the heat or on low, stirring till melted. High heat can cause cheese to clump or separate.
Taking your time with each step gives you a silky, creamy texture that makes this soup so comforting and tasty.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering the soup all in one pot.
- Wooden spoon or heat-proof spatula – helps stir without scratching your cookware.
- Chef’s knife – for chopping steak, veggies, and garlic easily and safely.
- Cutting board – a sturdy surface for all your slicing and dicing.
- Measuring cups and spoons – to get your broth, milk, and seasoning just right.
Flavor Variations & Add-Ins
- Use ground beef instead of sliced steak for a quicker, budget-friendly version that still tastes hearty.
- Add spicy banana peppers or a dash of hot sauce to give the soup a bit of a kick.
- Stir in some chopped spinach or kale toward the end for extra greens and nutrients.
- Swap provolone for sharp cheddar if you want a stronger, tangier cheese flavor.
How to Make Philly Cheesesteak Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ribeye steak or sirloin, thinly sliced or chopped
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 green bell pepper, chopped
- 8 oz cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup whole milk or half and half
- 2 cups shredded provolone cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- Salt and black pepper, to taste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme (optional)
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving
How Much Time Will You Need?
This Philly Cheesesteak Soup takes around 30 minutes to prepare and cook. It’s a quick and satisfying meal you can enjoy on a cozy evening without spending too much time in the kitchen.
Step-by-Step Instructions:
1. Brown the Steak:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the steak with salt and pepper, then add it to the pot. Cook the steak pieces until browned on all sides, about 3-4 minutes. Remove them from the pot and set aside.
2. Cook the Vegetables:
In the same pot, add the butter. Once melted, stir in the chopped onion, green bell pepper, and sliced mushrooms. Sauté the vegetables for about 6-8 minutes until they soften and start to caramelize. Then add the minced garlic and cook for another minute until fragrant.
3. Make Soup Base:
Sprinkle flour over the sautéed vegetables and stir well. Cook for 1-2 minutes to remove the raw flour taste. Slowly pour in the beef broth while stirring continuously to avoid lumps. Add Worcestershire sauce and dried thyme if using. Let the soup simmer gently for 5 minutes to thicken.
4. Add Dairy and Steak:
Lower the heat and stir in the milk or half and half. Return the cooked steak pieces to the pot. Slowly add the shredded provolone cheese, stirring constantly until the cheese fully melts and the soup turns creamy. Taste and adjust seasoning with salt and pepper.
5. Serve and Enjoy:
Ladle the soup into bowls. Sprinkle with chopped fresh parsley for a pop of color and fresh flavor. Serve with crusty bread on the side to soak up all the tasty goodness. Enjoy your warm, cheesy Philly Cheesesteak Soup!
Can I Use Frozen Steak for This Soup?
Yes, you can use frozen steak, but be sure to thaw it completely in the fridge overnight before cooking. This helps it brown better and ensures even cooking without excess moisture.
Can I Make Philly Cheesesteak Soup Ahead of Time?
Absolutely! Prepare the soup as directed and refrigerate in an airtight container for up to 3 days. Reheat gently on the stove, stirring occasionally to keep the cheese smooth.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave, stirring well to prevent the cheese from separating.
What Can I Substitute for Provolone Cheese?
If you don’t have provolone, mozzarella or Monterey Jack cheese make good substitutes with a nice melt. Avoid overly sharp cheeses to maintain a creamy, balanced flavor.
