Philly Cheesesteak Soup

Ingredients for Philly Cheesesteak Soup

When making this soup, ingredient quality makes a real difference. I always use sirloin steak because it stays tender without breaking the budget, though ribeye works beautifully if you want extra richness. If you love working with quality beef, you might also enjoy my Garlic Butter Steak Bites and Potatoes for another steak-forward dinner option.

For the Soup Base:

• 2 tablespoons olive oil
• 1 large onion (chopped)
• 1 green bell pepper (chopped)
• 1 red bell pepper (chopped) – I recommend using both colors for sweetness and visual appeal
• 1 pound sirloin steak (thinly sliced against the grain)
• 8 cups beef broth (low-sodium preferred)
• 1 (14.5 ounce) can diced tomatoes (undrained)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste

For the Cheese Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk – In my experience, whole milk creates the creamiest sauce
• 8 ounces cream cheese (softened to room temperature) – My preference is to let this sit out for 30 minutes before using
• 8 ounces shredded provolone cheese – I usually buy deli-style provolone for authentic flavor
• 4 ounces shredded mozzarella cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and freshly ground black pepper to taste

For Serving:

• Crusty rolls (for dipping)
• Fresh parsley (chopped, for garnish)
• Extra shredded cheese

Step-by-Step Instructions

I recommend taking your time with the vegetables in this recipe. Proper caramelization builds incredible depth of flavor that transforms this soup from good to restaurant-quality.

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and both bell peppers, cooking for 8-10 minutes while stirring occasionally. You’re looking for softened vegetables with golden-brown edges and a slightly sweet aroma. The vegetables should reduce in volume by about a third.

Step 2: Increase heat to medium-high and add the thinly sliced steak. Cook for 5-6 minutes total, stirring frequently, until the meat develops a nice brown crust on most pieces. If your pot feels crowded, work in two batches to ensure proper browning rather than steaming. This step builds essential flavor through the Maillard reaction.

Step 3: Pour in the beef broth and diced tomatoes with their juices, scraping up any flavorful browned bits stuck to the bottom of the pot with your spoon. Stir in Worcestershire sauce, thyme, and red pepper flakes if using. Season with salt and pepper to taste.

Step 4: Bring the mixture to a gentle simmer where small bubbles break the surface, then reduce heat to low. Cover and let it simmer for 30-40 minutes to allow the flavors to meld together beautifully and the beef to become fork-tender.

Step 5: While the soup base simmers (around the 15-minute mark), prepare your cheese sauce. In a medium saucepan, melt butter over medium heat until it stops foaming. Whisk in flour and cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color and smells nutty. This roux should have the consistency of wet sand.

Step 6: Gradually add milk about half a cup at a time, whisking thoroughly after each addition until completely smooth before adding more. Continue whisking as the mixture heats and thickens to a gravy-like consistency, about 5-7 minutes total. This patient approach prevents lumps from forming.

Step 7: Reduce heat to low and stir in the softened cream cheese, breaking it up with your spoon until completely melted and incorporated. The mixture should look silky and uniform. Add provolone and mozzarella cheeses gradually, one handful at a time, stirring until each addition melts into a smooth, creamy sauce. Season with garlic powder, onion powder, salt, and pepper.

Step 8: Once your soup base has finished simmering and your cheese sauce is ready, slowly pour the cheese sauce into the pot, stirring constantly in a figure-eight pattern to distribute it evenly. Heat through gently over low heat for 3-4 minutes, stirring occasionally, until everything is steaming hot. The soup should have a creamy, velvety texture that coats the back of a spoon. Never let it come to a full boil after adding cheese, as high heat can cause the cheese to separate and become grainy.

Step 9: Taste and adjust consistency if needed by adding more broth to thin or simmering uncovered for 5-10 minutes to thicken. Ladle into bowls and top with extra cheese and fresh parsley. Serve immediately with crusty rolls for dipping.

Perfect Pairings for Philly Cheesesteak Soup

This hearty soup pairs wonderfully with sides that balance its rich, creamy texture and bold flavors.

Crispy Garden Salad: A fresh mixed greens salad with a tangy vinaigrette cuts through the richness of the cheese sauce and adds a refreshing crunch that complements each creamy spoonful. The acidity helps cleanse your palate between bites.

Roasted Brussels Sprouts: The slightly bitter, caramelized flavor of roasted Brussels sprouts provides a delicious contrast to the soup’s savory richness while adding important nutrients and fiber to your meal. Try my Sheet Pan Sausage and Veggies method for perfectly roasted vegetables.

Garlic Parmesan Breadsticks: These golden, buttery breadsticks are perfect for soaking up every last drop of that incredible cheese sauce, and they add an extra layer of comfort to this already cozy meal. The garlic notes complement the soup’s savory profile beautifully.

Cheesy Ranch Potatoes: For an extra-indulgent dinner, serve alongside my Cheesy Ranch Potatoes and Smoked Sausage. The crispy potato texture pairs wonderfully with the creamy soup.

Simple Coleslaw: A vinegar-based coleslaw offers a cool, crunchy counterpoint to the warm, hearty soup while adding brightness and acidity that balances the rich flavors beautifully. The crisp cabbage provides textural variety.

Pickled Vegetables: Tangy pickled peppers, onions, or cucumbers provide a zesty contrast that cleanses your palate between bites and enhances the overall dining experience with their bright acidity. They’re a classic Philly accompaniment that works perfectly with this soup version.

Keep It Fresh and Delicious

This Philly Cheesesteak Soup stores beautifully and actually tastes even better the next day as the flavors continue to develop and marry together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

When reheating, use low to medium heat and stir frequently to prevent the cheese from separating or becoming grainy. I recommend reheating on the stovetop rather than the microwave for the best texture, adding a splash of broth if the soup has thickened overnight. Heat just until steaming, never bringing it to a full boil.

This recipe is wonderfully versatile for meal prep. You can double the batch and freeze portions in individual containers for up to 2 months, making it perfect for those nights when you need a comforting homemade meal without any effort. For more cozy soup options, check out my Hearty Cheddar Garlic Herb Potato Soup or Creamy Reuben Soup.

FAQs

Philly Cheesesteak Soup

Hearty Philly Cheesesteak Soup with tender steak, sautéed vegetables, and a rich, creamy cheese sauce. All the flavors of a classic Philly cheesesteak in a warm, comforting bowl.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 portions

Course: Dinner, Main Course, Soup

Cuisine: American

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion chopped
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 1 pound sirloin steak thinly sliced against the grain
• 8 cups beef broth low-sodium preferred
• 14.5 ounce diced tomatoes undrained, 1 can
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes optional
• Salt and freshly ground black pepper to taste
• 4 tablespoons butter for cheese sauce
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• 8 ounces cream cheese softened to room temperature
• 8 ounces shredded provolone cheese
• 4 ounces shredded mozzarella cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Crusty rolls for serving
• Fresh parsley chopped, for garnish
• Extra shredded cheese for topping

Equipment

• Large pot or Dutch oven
• Medium saucepan
• Whisk
• Sharp knife
• Cutting board

Method

 

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and both bell peppers, cooking for 8-10 minutes while stirring occasionally. You’re looking for softened vegetables with golden-brown edges and a slightly sweet aroma.
2. Increase heat to medium-high and add the thinly sliced steak. Cook for 5-6 minutes total, stirring frequently, until the meat develops a nice brown crust. Work in two batches if needed to avoid overcrowding.
3. Pour in the beef broth and diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot. Stir in Worcestershire sauce, thyme, and red pepper flakes if using. Season with salt and pepper.
4. Bring the mixture to a gentle simmer, then reduce heat to low. Cover and let it simmer for 30-40 minutes to allow the flavors to blend.
5. While the soup base simmers, prepare the cheese sauce. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until the mixture turns light golden and smells nutty.
6. Gradually add milk about half a cup at a time, whisking thoroughly after each addition until smooth. Continue whisking as the mixture thickens for 5-7 minutes total.
7. Reduce heat to low and stir in the softened cream cheese until completely melted. Add provolone and mozzarella cheeses gradually, stirring until melted into a smooth sauce. Season with garlic powder, onion powder, salt, and pepper.
8. Once soup base has finished simmering and cheese sauce is ready, slowly pour the cheese sauce into the pot, stirring constantly. Heat through gently over low heat for 3-4 minutes until steaming hot. Never let it boil.
9. Taste and adjust consistency if needed by adding more broth to thin or simmering uncovered to thicken. Ladle into bowls and top with extra cheese and fresh parsley. Serve immediately with crusty rolls.

Notes

Slice steak thinly against the grain for maximum tenderness. Let cream cheese come to room temperature for smoothest melting. Don’t boil the soup after adding the cheese sauce to prevent separation. This soup tastes even better the next day as flavors develop. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop.