Craving the iconic, savory flavors of a classic Philly cheesesteak but in a warm, comforting bowl? You’ve come to the right place. This Philly Cheesesteak Soup recipe packs all the mouthwatering taste of tender steak, caramelized onions, and melty provolone into a rich, creamy soup that’s unbelievably easy to make. It’s the ultimate comfort food mashup, perfect for a cozy dinner any night of the week.
We’ve perfected this recipe to ensure it’s not just a soup, but an experience. Forget thin, watery broths; this soup is luxuriously thick and cheesy, guaranteed to satisfy even the most die-hard cheesesteak fan. Get ready to discover your new favorite soup recipe!
Why You’ll Love This Philly Cheesesteak Soup Recipe
- Incredibly Flavorful: We use a rich beef broth base, savory seasonings, and a touch of Worcestershire to create a depth of flavor that perfectly mimics the classic sandwich.
- Unbeatably Creamy: A combination of cream cheese and provolone melts into the soup for a silky, cheesy texture that is simply irresistible.
- Simple & Quick: This recipe is designed for home cooks. With straightforward steps, you can have a gourmet-level soup on the table in under an hour.
- Hearty and Satisfying: Packed with tender steak and vegetables, this soup is a complete meal in a bowl that will leave you feeling full and happy.
The Key Ingredients for Authentic Flavor
The magic of this soup comes from using the right ingredients. Here’s what you’ll need to capture that classic Philly cheesesteak taste.
Choosing the Right Steak
For the most tender, flavorful steak, I recommend using boneless ribeye, which is traditional for cheesesteaks. Shave it as thinly as possible against the grain. If ribeye isn’t available, top sirloin or flank steak are also excellent choices that will yield tender results.
The Best Cheese for Cheesesteak Soup
Provolone is the classic choice for its mild, slightly tangy flavor that melts beautifully. For an extra creamy and rich soup, we also add cream cheese. You could also use American cheese or even Cheez Whiz for that authentic street-food vibe if you prefer.
How to Make Philly Cheesesteak Soup Step-by-Step
This creamy Philly Cheesesteak Soup comes together in just a few simple stages. Follow these steps for guaranteed success.
- Sauté the Veggies: Start by melting butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onions and bell peppers, and cook until they are soft and the onions begin to caramelize, about 8-10 minutes. Add the garlic and cook for another minute until fragrant.
- Sear the Steak: Add the thinly sliced steak to the pot. Season with salt and pepper and cook, stirring occasionally, until the steak is browned on all sides. You don’t need to cook it all the way through at this point.
- Create the Soup Base: Sprinkle the flour over the steak and vegetables and stir to combine. Cook for one minute to toast the flour. Slowly whisk in the beef broth, ensuring there are no lumps. Add the Worcestershire sauce and bring the mixture to a simmer.
- Simmer and Thicken: Reduce the heat to low, cover, and let the soup simmer for 15-20 minutes to allow the flavors to meld and the steak to become tender.
- Make It Creamy: Stir in the softened cream cheese until it is fully melted and incorporated into the soup. Gradually add the shredded provolone cheese, stirring constantly until the cheese is completely melted and the soup is smooth and creamy. Season with additional salt and pepper to taste.
Pro Tips for the Best Results
- Slice It Thin: For the most tender steak, partially freeze it for about 30 minutes before slicing. This makes it much easier to get super-thin, shaved pieces.
- Don’t Rush the Onions: Take the time to properly caramelize the onions. This step builds a huge amount of foundational flavor for the entire soup.
- Shred Your Own Cheese: Pre-shredded cheese is often coated in anti-caking agents that can make your soup grainy. For the smoothest, meltiest result, buy a block of provolone and shred it yourself.
- Toast Your Toppings: Serve the soup with toasted croutons or chunks of crusty bread. For an authentic touch, try making your own homemade French bread to serve alongside.
What to Serve with Your Soup
While this soup is a meal in itself, serving it with the right side can elevate your dinner. A simple green salad with a light vinaigrette is a great fresh contrast. For something heartier, a side of garlic herb and cheese bread is perfect for dipping. And if you’re looking for another comforting dish to round out a meal, try this delicious creamy beef and shells recipe.
Storage and Reheating Instructions
This Philly Cheesesteak Soup stores wonderfully, making it perfect for meal prep.
- To Store: Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
- To Reheat: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally until warmed through. Avoid boiling, as this can cause the dairy to separate.
- To Freeze: I do not recommend freezing this soup, as the creamy, cheesy base can become grainy and separate upon thawing and reheating. It’s best enjoyed fresh.
Frequently Asked Questions
Yes, you can adapt this recipe for a slow cooker. First, brown the steak and sauté the vegetables on the stovetop as directed. Transfer everything except the cheeses to your slow cooker, add the broth, and cook on low for 4-6 hours. Stir in the cream cheese and provolone during the last 30 minutes of cooking until melted.
The creaminess in this recipe comes from two key ingredients: softened cream cheese and shredded provolone. The cream cheese melts to create a rich, velvety base, while the provolone adds that classic cheesy flavor and smooth texture.
This recipe as written is not strictly low-carb due to the flour used for thickening. To make it keto-friendly, you can omit the flour and thicken the soup by adding an extra 2 oz of cream cheese or a sprinkle of xanthan gum at the end.
This soup is fantastic served with crusty bread, toasted hoagie rolls, or homemade croutons for dipping. A simple green salad with a light vinaigrette also pairs nicely to cut through the richness of the soup.
The best steak for this soup is boneless ribeye, as it’s incredibly tender and flavorful. Top sirloin is another excellent and more budget-friendly option. The key is to slice the steak as thinly as possible against the grain.
More Delicious Recipes to Try
If you enjoyed this hearty soup, you’ll love exploring other satisfying dinner ideas. From easy weeknight meals like our Sheet Pan Chicken Sausage and Veggies to other comforting soups like this Olive Garden Pasta e Fagioli Soup, there’s always something new to discover.
Did you make this Philly Cheesesteak Soup? I’d love to hear how it turned out! Please leave a comment below and share your creations with me on Pinterest. Your feedback helps and inspires other home cooks!
Philly Cheesesteak Soup Recipe
Philly Cheesesteak Soup: The Easiest, Creamiest Recipe
Equipment
- 1 Large Dutch oven or pot
- 1 Sharp Knife
Ingredients
- 1.5 lbs boneless ribeye steak thinly sliced
- 1 tbsp butter unsalted
- 1 large yellow onion chopped
- 1 green bell pepper chopped
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups beef broth low-sodium
- 1 tbsp Worcestershire sauce
- 4 oz cream cheese softened and cubed
- 8 oz provolone cheese shredded
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground, or to taste
Instructions
- Melt butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped onion and bell pepper. Cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
- Add the thinly sliced ribeye steak to the pot. Season generously with salt and pepper. Cook until the steak is browned on all sides, about 3-4 minutes.
- Sprinkle the all-purpose flour over the steak and vegetable mixture. Stir continuously for about 1 minute to cook out the raw flour taste. Slowly pour in the beef broth while whisking to prevent lumps. Stir in the Worcestershire sauce.
- Bring the soup to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes. This allows the steak to become tender and the flavors to meld together.
- Uncover the pot. Add the cubed, softened cream cheese and stir until it has completely melted into the soup. Turn off the heat and gradually stir in the shredded provolone cheese until the soup is smooth and creamy. Do not let the soup boil after adding the cheese.
- Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle into bowls and serve immediately, garnished with croutons or fresh parsley if desired.
Notes
Tip 2: Shred your own provolone cheese from a block. Pre-shredded cheeses contain anti-caking agents that can prevent them from melting smoothly.
Tip 3: Serve with toasted hoagie rolls or crusty bread for dipping to complete the authentic Philly cheesesteak experience.
